BBQ Cajun Pulled Beef Loaded Wedges

Meanwhile, remove the beef from the packaging. Place in an ovenproof dish along with the juices.

Sprinkle the Cajun spice mix (add less if you'd prefer things milder) over the beef, then turn the beef over a few times so it's well coated. Cover loosely with foil.

Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel in the oven until soft, 10-12 mins. 

Grate the cheese. Zest and cut the lime into wedges.

Halve, peel and slice the red onion (see ingredients for amount) as thinly as you can. Pop it into a small bowl.

Squeeze in some lime juice, add the sugar for the pickle (see pantry for amount) and a pinch of salt, mix together and set aside to pickle.

Cut the tomatoes into 1cm chunks and pop into another small bowl. Drizzle over some oil, squeeze in some lime juice, season with salt and pepper and mix together. Set your salsa aside. 

In another small bowl, combine the mayo (see pantry for amount) and lime zest. Season with salt and pepper and mix together. 

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin, mash with a fork and stir into the mayo. Loosen with a splash of water if needed so that it drizzles nicely. 

Once the beef is cooked, remove it from the oven, reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices. 

Use two forks to shred the beef as finely as you can, season with salt and pepper, then stir in the BBQ sauce and reserved cooking juices.