Jerk Jackfruit

Ingredients

For the jerk sauce

• 1 small scotch bonnet chilli, deseeded
• 2 spring onions, trimmed
• 2 garlic cloves, peeled
• ½ teaspoon mixed spice
• ½ teaspoon ground allspice
• ½ teaspoon smoked paprika
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• a thumb-sized piece of fresh ginger
• small sprig of thyme
• 1 lime, juiced
• 1 teaspoon light soy sauce
• 1 teaspoon cider vinegar
• 1 teaspoon balsamic vinegar
• 1 tablespoon soft brown sugar
• 1 tablespoon tomato paste
• ⅓ cup fresh vegetable stock

For the jackfruit

• 350 g green jackfruit, skinned, cored and cut into 3cm² pieces*

• 1 cup tinned red kidney beans, drained
• a handful of baby leaf spinach, roughly chopped
• 1½ cups black rice
• 2 cups coconut milk
• ½ cup frozen peas
• ½ yellow pepper, finely diced

Method

Preheat the oven to 200°C/400°F/gas mark 6 and blitz together all of the jerk sauce ingredients with a splash of water until it’s completely smooth. Set aside.

Bring a pan of water to the boil and cook the jackfruit for 10 minutes, then drain. In a large bowl mix together the paste and the jackfruit, making sure each piece is well coated. Transfer this to a roasting dish and cover in foil. Cook for 20 minutes then take off the foil and cook for a further 10 minutes. It is ready when the jackfruit is soft and can be pulled apart easily.

Whilst the jackfruit is cooking, put the rice in a pan with the coconut milk and a cup of water. Add a pinch of salt then cook with the lid on for 25 minutes, or until cooked through but with a chewy texture. Defrost the peas by pouring boiling water over them, and then add them to the cooked rice.

When the jackfruit is cooked mash it thoroughly with a potato masher (or get your hands in there!) until all the jackfruit is pulled apart. Stir through the kidney beans and the chopped spinach then season to taste with sea salt and freshly ground black pepper.

Serve altogether, garnished with the diced yellow pepper.