Jackfruit remains one of my ingredients-of-the-moment. The similarity of its texture to that of pulled pork still amazes me. The tex-mex sauce is full of flavour and benefits from plenty of simmering. You can batch cook this sauce, without the jackfruit, and store in a sterile jar in the fridge for 1-2 weeks. It would be ideal spread on homemade pizza, mixed through pasta or in a spag bol.

This recipe can be made in a slow cooker. Mix together all the ingredients and cook on high for 2 hours. You could use whole jackfruit here if you wish but I prefer the tinned version for convenience. And if convenience is your game, you might like my microwave chocolate cake too.

This is one of three recipes that I have created using jackfruit. The others are Thai Green Jackfruit Curry and BBQ Jackfruit Tacos.

Hope you enjoy!

Amy x

Ingredients
8 lasagne sheets, halved or quartered
Olive oil
Salt and pepper
Smoked paprika
Mixed dried herbs
1 tbsp rapeseed oil
1 onion, diced
3 garlic cloves, crushed
1 red pepper, diced
1 green pepper, diced
1 tin of jackfruit
1/2 tsp chilli
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1/2 tsp ground black pepper
1 tin of kidney beans
2 tsp tomato purée
1 tbsp soft dark brown sugar
1 small tin chopped tomatoes

Method
To make the nacho chips, lay the lasagne sheets in a single layer in a shallow dish (you may need to do this in batches or in multiple dishes).

Pour over boiling water and leave to soften.

Preheat the oven to 180C.

Remove the lasagne from the water, letting the excess water drip off, and layer on 2 baking trays in a single layer. Lightly sprinkle with olive oil and seasoning and bake in the preheated oven for 20 minutes.

While the chips are baking, prepare the filling by heating the oil over a medium heat and cooking the onion, peppers and garlic for 5 minutes.

Add the jackfruit and cook for a further 10 minutes.

Mix in all of the spices and seasoning and cook for a further 2 minutes.

Add the kidney beans, tomato purée, sugar and tinned tomatoes, reduce the heat and simmer for 10/15 minutes.

When the chips are cooked, remove from the trays and assemble in a shallow dish leaving a “well” in the centre. Fill the well with the tomato mixture, shredded lettuce and a squeeze of lime juice before serving.