On The Cover Linda’s Legacy Linda McCartney’s delicious vegetarian food

Fancy eating delicious food and saving the planet? Try these amazing plant-based recipes from Linda McCartney

It can take 2,350 litres of fresh water to produce just one 150g beef burger – that’s enough water to fill 30 bathtubs! So that’s a good reason to try this sensational pulled pork-style jackfruit instead and enjoy the burger experience without harming the environment. You can buy jackfruit in jars and tins.

INGREDIENTS (Serves 4)

◆ 2 x 400g tins or jars of

jackfruit in water

◆ 2 tbsp olive oil

◆ 3 garlic cloves,

crushed

◆ 2 tsp sweet smoked

paprika

◆ 1½ tsp ground cumin

◆ 5 tbsp soy sauce or

tamari

◆ 3 tbsp maple syrup

◆ 2 tbsp balsamic

vinegar

◆ 3 tbsp tomato purée

◆ Sea salt and freshly

ground black pepper

TO SERVE

◆ 8 cos lettuce leaves

◆ 4 burger buns

◆ 4 slices of vegan

cheese

(OPTIONAL)

◆ ½ small red onion,

peeled and finely sliced ◆ 1 large tomato, thinly

sliced

1Drain the jackfruit, rinse it thoroughly and pat dry. Cut it into thin slices. Put the oil into a large non-stick pan and place over a high heat. Add the jackfruit and stir-fr y for 5–7 minutes, until it begins to colour. Add the garlic, paprika and cumin and fr y for another minute until aromatic.

2Reduce the heat to medium, add the soy sauce, maple syrup, vinegar and tomato purée and simmer for another 3–4 minutes, stirring frequently, until all the liquid has reduced down and the jackfruit has thickened and become sticky.

3Taste and adjust the seasoning if necessary with salt and pepper. To ser ve, place some lettuce on the base of a burger bun, top with vegan cheese, if using, slices of red onion, tomato and the jackfruit. Place the other half of the bun on top and serve immediately.