Brisket roll

Heat the oven to 180C/fan 160C/gas 4. Put the brisket in a roasting tray, season and roast for 30 minutes until coloured. Add the butter to the tray and pour in some water until it reaches halfway up the brisket. Cover tightly with foil.

Turn the oven down to 140C/fan 120C/gas 1 and cook for 4 hours until soft and giving (you should easily be able to pull the meat apart). Leave in the liquid to cool for at least 1 hour.

Remove from the liquid and break the brisket up, gently, with your hands (don’t shred it, you want recognisable chunks), then add the chilli and lemon zest and season.

Put a quarter of the brisket mix onto a double layer of clingfilm and roll it up into a thick, 4cm-wide sausage. Twist the ends until it becomes tight, then tie with string or a strip of clingfilm. Repeat for all the brisket, then chill it until firm – about an hour.

Fill a pan 1/3 full of oil and heat to 180C, or until a cube of bread browns in it in 30 seconds. Heat the oven to 160C/fan 140C/gas 3.

Beat the eggs and milk in a shallow bowl. Put the panko and flour in separate bowls. Slice the brisket sausages into 6cm portions then remove the clingfilm.

Roll the brisket in the flour first, then dip in the egg mix, then the panko. Repeat the egg and panko steps twice for each brisket portion.

Fry for 3 minutes or until the crumbs are light brown all over, then transfer to a baking tray and cook for 8-10 minutes in the oven so they crisp up and heat through. Mix the sauce ingredients, and serve with the rolls for dipping.