Pulled Jackfruit Sliders with Orange Zest & Coriander Seed Chilli Jam

Ingredients for Pulled Jackfruit (3-4 per person):

- 1 x 400g tinned jackfruit - drained

- 1 red onion - finely sliced

- 2 cloves garlic - finely chopped

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 2 teaspoon coriander seeds - toasted and roughly ground

- pinch nutmeg

- 1 teaspoon salt

- 15g fresh coriander - finely chopped

- 15g fresh mint - finely chopped

Other ingredients:

- Orange Zest & Coriander Seed Chilli Jam

- Cucumber - half

- Fennel - 1 bulb

- 15g fresh coriander - finely chopped

- 15g fresh mint - finely chopped

- Plant based yogurt

- Pinch of salt

- Water

- Oil (of your choosing)

- Slider buns - to make this a fully vegan dish, find yourself vegan buns to use!

Method

1. Heat a pan and add oil - add your sliced red onion and jackfruit and fry on a high heat for 10 minutes until brown.

Add a splash of water and cover, leave to cook on a low heat for another 10 minutes (stirring halfway).

2. Add the remaining ingredients in the “pulled jackfruit” ingredient list and fry for another 5-7 minutes - the jackfruit

should become soft and easy to pull away with a fork.

3. Shred the jackfruit using 2 forks and leave covered in the pan to the side.

4. Finely slice the cucumber and fennel - ideally using a mandolin - and place in a bowl.

5. Add the finely chopped mint and coriander and a pinch of salt.

6. Add 1 ½ heaped tbsp Orange Zest & Coriander Seed Chilli Jam and mix through - set aside for later.

7. Add 4 tablespoon plant-based yogurt in a separate bowl and add 2 tbsp Orange Zest & Coriander Seed Chilli Jam - mix and set aside.

8. Lightly toast your slider buns and add the plant-based yogurt to the base. Top with your cucumber and fennel salad

and pulled jackfruit. Add a teaspoon of chilli jam on top and finish with the top of the slider bun and enjoy.