BARBECUE JACKFRUIT

(Serves 4)

INGREDIENTS:

400g tin jackfruit, drained; 1tbsp olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 1tsp dried thyme; 1tsp jerk spice mix; 4tbsp of your favourite barbecue sauce; 200ml tin chopped tomatoes; 2tsp white wine vinegar; salt and black pepper

METHOD:

1. Remove the seeds from the tinned jackfruit and cut any large pieces in half.

2. Heat the oil in a saucepan over a medium heat. Add the chopped onion and cook, stirring often, for five minutes until softened. Add the crushed garlic and cook for another minute.

3. Add the thyme and jerk spice mix, then stir in the jackfruit, barbecue sauce, chopped tomatoes, vinegar and 150ml water. When the sauce starts to bubble, turn the heat to low, cover, and simmer for 30 minutes. Stir the sauce every now and then to stop it sticking.

4. Take the lid off and cook for another five minutes until the sauce has reduced and thickened. Preheat the oven to 220ºC/425ºF/ gas 7. Line a large baking tray with baking paper.

5. Spoon the jackfruit onto the lined baking tray. Now the fun bit! Using two forks, pull the jackfruit into strips, so it looks shredded. Add a splash of water to the sauce in the pan and spoon it over the shredded jackfruit until coated. Place in oven for 15 minutes until it starts to crisp at the edges.

6. I like to spoon the jackfruit on top of tortillas, with any spare sauce, and top with chopped avocado, tomato, coleslaw and some fresh coriander. A spoonful of dairy-free creme fraiche and salsa is great too.