Put a frying pan on a low heat with a couple of big glugs of olive oil. Add the onion, red pepper, chilli, garlic and cumin seeds.
Sauté for at least 15 minutes, stirring often until it’s all nicely caramelised.
Add the spices, stock, salt, pepper and the jackfruit. Shred the jackfruit and give it all a good stir. Then cook for a couple of minutes.
Add the passata.
Turn the heat up until it’s simmering, and then turn it down a little and cook for around 15 minutes, stirring regularly. Cook until it is thick.
Add the maple syrup, stir, taste and adjust the seasoning; you may want more smoked paprika (but go easy) or maple syrup.
Serve the jackfruit in a wrap or put it on a flatbread, with any or all of the optional extras listed above.
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