This hearty dish kicks in the summer heat with sweet Caribbean spices cooked over pulled jackfruit!
Preheat the oven to 200°C/400°F/gas mark 6 and blitz together all of the jerk sauce ingredients with a splash of water until it’s completely smooth. Set aside.
Bring a pan of water to the boil and cook the jackfruit for 10 minutes, then drain. In a large bowl mix together the paste and the jackfruit, making sure each piece is well coated. Transfer this to a roasting dish and cover in foil. Cook for 20 minutes then take off the foil and cook for a further 10 minutes. It is ready when the jackfruit is soft and can be pulled apart easily.
Whilst the jackfruit is cooking, put the rice in a pan with the coconut milk and a cup of water. Add a pinch of salt then cook with the lid on for 25 minutes, or until cooked through but with a chewy texture. Defrost the peas by pouring boiling water over them, and then add them to the cooked rice.
When the jackfruit is cooked mash it thoroughly with a potato masher (or get your hands in there!) until all the jackfruit is pulled apart. Stir through the kidney beans and the chopped spinach then season to taste with sea salt and freshly ground black pepper.
Serve altogether, garnished with the diced yellow pepper.
*Make sure you cover your hands and knife in oil whilst cutting the jackfruit, and put down newspaper. Raw jackfruit oozes a gluey liquid which is very sticky and it can get in the way!
Recipe courtesy of allplants