Eating In

Serves 4
1 400g tin of young jackfruit
1 cup of barbecue sauce
Barbecue Sauce
Olive oil
1 large onion, finely chopped
3 garlic cloves finely chopped
400g tinned tomatoes
85g brown sugar or other sweetener
3 tbsp cider vinegar
2 tablespoons tomato ketchup
1 tbsp Worcestershire sauce
1 dessertspoon Jock’s Hot Sauce
To serve you will also need
4 soft burger buns or wraps
Little gem lettuce
Ripe tomato
Pickled gherkin
Begin by draining the jackfruit pieces and rinsing the brine from them with running water. Then make the sauce. Fry the chopped onion and garlic in some olive oil until it is cooked but not browned. Add all the other barbecue sauce ingredients. Bring to the boil then reduce the heat and simmer for at least 20 minutes, until thickened. Apart from the onion, tinned tomato, garlic, sugar and vinegar the other flavourings are optional. You could add HP sauce, ground cumin or any other spice. When the sauce has cooked, blend it in a food processor until smooth. In a separate pan mix together the jackfruit pieces and a cup (or more) of barbecue sauce. Simmer for about 30 minutes, stirring regularly. If it seems to be sticking, add a little more sauce or water. Using two forks pull the jackfruit pieces apart to resemble the texture of pulled pork. Lightly toast the buns. Lay a good spoonful of the mixture on each bun. Top with a few lettuce leaves, some slices of tomato and pickled gherkin, or anything else you fancy.