PULLED JACKFRUIT BURGERS

It can take 2,350 litres of fresh water to produce just one 150g beef burger – that’s enough water to fill 30 bathtubs or have a five-hour shower! 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.

Serves 4

2 x 400g tins or jars of jackfruit in water 2tbsp olive oil 3 garlic cloves, crushed 2tsp sweet smoked paprika 1½tsp ground cumin

5tbsp soy sauce or tamari 3tbsp maple syrup

2tbsp balsamic vinegar 3tbsp 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 a small red onion, peeled

and finely sliced 1 large tomato, thinly sliced

Drain 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-fry for 57 minutes, until it begins to colour. Add the garlic, paprika and cumin and fry for another minute until aromatic. Reduce 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.

Taste and adjust the seasoning if necessary with salt and pepper. To serve, 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.