Place the beef brisket on a plate or in a shallow bowl. Sprinkle the meat with the thyme, smoked paprika, cumin, garlic powder, sea salt, pepper, onion powder and chilli powder (if using). Rub the seasoning all over the meat, using your hands to coat it as evenly as you can. Place the brisket into the base of a slow-cooker, along with any extra seasoning left on the plate.

In a separate medium bowl, combine all the ingredients for the honey BBQ sauce. Pour the sauce over the brisket – it won’t be completely submerged, and that is okay!

Cook on low for 10–11 hours, or on high for 6–7 hours, or until pull-apart tender.

Shred the brisket using two forks. If you would like a thicker sauce, continue cooking the brisket for up to 30 minutes on high, with the slow-cooker lid off.

Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).

Add the fries to a large baking tray lined with baking (parchment) paper (use two trays if needed to avoid the potatoes overlapping). Add the olive oil, salt, sweet paprika and onion powder. Toss to coat using your hands or tongs. Bake for 35–45 minutes, or until lightly golden-brown and crispy on the outside and tender on the inside. If using two trays, place one in the bottom and one in the top of the oven. Flip the trays once halfway through cooking.

Arrange the fries on a serving platter, spoon the brisket over the top and generously top with cheese.

Place back in the oven and bake for 10 minutes until the cheese is melted.

Top with the tomato and white onion and garnish with the spring onion.