Corned beef with truss tomatoes

1.Rinse corned beef and place in a large saucepan with sugar, vinegar, cloves and bay leaves. Add enough water to cover.

2.Bring water to boil on high. Reduce heat and simmer, covered, for 1-1 1/4 hours (allow 40 minutes per 500g), until a skewer inserted into joint is easily removed.

3.Meanwhile, pan-roast truss tomatoes in an oiled, heavy-based frying pan on medium. Cook, 5 minutes, shaking pan, until coloured and just tender.

4.Serve sliced beef with roasted truss tomatoes, vegetables of choice and mustard.