- 500g potatoes
- 2 tbsp tomato sauce
- 1 tbsp Dijon mustard
- 1 tbsp smoked paprika
- 1 tbsp demerara sugar
- 1 onion
- 400g tin of jackfruit
- ½ red cabbage
- 1 red onion
- 150g yogurt
- 1 garlic clove
- 1 lemon
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 200ml boiling water
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into wedges. Scatter the wedges into a roasting tin. Pour over 1 tbsp oil and sprinkle in a pinch of salt and pepper, and toss to evenly coat the wedges. Slide into the oven for 40 mins, turning halfway, till crisp and tender.
- 2.
Meanwhile, make your barbecue sauce. Pour 2 tbsp tomato sauce and 1 tbsp Dijon mustard into a heatproof bowl or jug. Sprinkle in 1 tbsp each smoked paprika and Demerara sugar. Add a pinch of salt and pepper and pour in 200ml boiling water. Whisk to combine, and set aside.
- 3.
Peel the white onion, and thinly slice it. Drain the jackfruit. Warm a pan to a medium heat and pour in 1 tbsp olive oil. Slide in the sliced onion. Fry for 5 mins, stirring occasionally, till slightly softened and golden.
- 4.
Tip the drained jackfruit into the pan with the onion. Stir in the barbecue sauce. Cook for 15-20 mins, till the sauce has thickened and clings to the jackfruit. While the jackfruit simmers, mash it occasionally against the side of the pan, till the chunks break down into strands.
- 5.
While the jackfruit cooks, slice the cabbage in half and store 1 half for another time. Trim the base and thick core away from the remaining cabbage half. Finely shred the leaves and tip into a salad bowl. Peel the red onion and finely slice it. Add it to the cabbage.
- 6.
Spoon the yogurt into a small bowl. Peel the garlic and grate it into the yogurt. Squeeze in the juice from the lemon, and add a little salt and pepper. Pour the yogurt dressing over the cabbage slaw and mix well.
- 7.
Divide the sticky pulled jackfruit between two warm plates. Serve with the cabbage slaw and potato wedges on the side.
- 8.
King of the Cabbage Patch^ Try roasting your leftover half-cabbage to make a marvellous side dish. Trim the base and chop the rest of it into good-size chunks. Toss in a bowl with some olive oil, salt and pepper, and a little melted butter for extra flavour, if you like. Scatter into a roasting tin and slide into a 200°C/Fan 180°C/Gas 6 oven for 15-20 mins, tossing halfway through to make sure the cabbage gets a bit of nutty colour and caramelisation all over. Serve warm, with a bit of parmesan grated over the top.