• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, place slow-cooked beef brisket (including the packet liquid!) and the water. Cover with foil and roast for 15 minutes. • Uncover, then turn beef over. Add All-American spice blend and BBQ sauce. Turn brisket to coat. Roast, uncovered, until browned and heated through, a further 8-10 minutes. TIP: Divide brisket between two baking dishes if your dish is getting crowded.

• While the brisket is roasting, cut potato into fries. • Roughly chop capsicum. • Place potato on one side of a lined oven tray. Place capsicum on the other side. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 15-20 minutes. • Remove the tray from the oven. Top fries evenly with Parmesan cheese. Bake until golden and crispy, a further 5 minutes. Little cooks: Add the finishing touch by sprinkling the cheese over the fries.

• Slice each hot dog bun lengthways down the middle, three-quarters of the way through. Place buns directly on a wire oven rack and bake until heated through, 3 minutes. • Meanwhile, in a medium bowl, combine slaw mix, mayonnaise and a drizzle of olive oil. Season. Little cooks: Take the lead by tossing the slaw!

• Shred or slice brisket in the baking dish. • Fill each bun with a helping of creamy slaw, roasted capsicum and BBQ beef brisket. • Divide cheesy fries and hot dog buns between plates to serve. Enjoy! Little cooks:Take the lead and help build the subs!