Whilst I’m a little late to the party, now I’ve had a taste of jackfruit it’s my new favourite dish! Whilst it’s a fruit, it has a similar texture to meat and is a great vegan alternative to pulled pork or chicken. I’ve used it to create my take on a BBQ style dish, which is quick, easy and is the perfect meal for a busy weekday. If you’re yet to try this fruit, trust me when I say you won’t regret it. If you get creative, let me know by tagging @oliviafurner on Instagram! 


  • 2 tbsp olive oil
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp cumin seeds
  • 1 garlic clove, peeled & minced 
  • 1 tsp heaped wholegrain mustard
  • 1/2 tsp chilli flakes
  • 1/2 tsp garlic salt
  • 4 tbsp tomato purée
  • 50 ml apple cider vinegar
  • 2 tomatoes, cut into chunks 
  • 1 large onion, peeled & finely diced 
  • 1x 400g tin tomato
  • 1x 400g tin jackfruit, drained 
  • Salt & pepper, to taste 


  1. Add the olive oil to a large pan, along with the spices, garlic and mustard. Leave for 1-2 minutes, on a low heat.
  2. Now add the onion, and cook for 5 minutes or until soft.
  3. Finally, add all the remaining ingredients. Increase the heat until it starts to bubble, then lower and let it simmer.
  4. Leave to cook for 25 minutes, stir occasionally to break up the jackfruit.
  5. Once the timer has finished, it should be a rich, thick delicious sauce!


Serving options 

I’ve served mine with wild rice and chopped avocado, but it would also pair well with tortilla chips or alone. Take your pick! 

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