Jackfruit and cauliflower tacos

INGREDIENTS (Serves 3 – 2 tacos each)

1 x 400g can of jackfruit in brine, drained 

Sunflower oil, for frying 

1 medium cauliflower

2 tbsp sour citrus juice (lime/grapefruit/lemon)

2 tbsp honey

For the marinade:

3 tbsp chipotle paste

2 tbsp olive oil

3 garlic cloves

1 tsp chilli powder (optional, only if you like it hot)

1 tsp ground cumin

2 tsp dried oregano

½ tsp salt

To serve

6-8 small corn tortillas

Guacamole

yoghurt

ripe, fresh tomato (chopped and sprinkled with some salt and olive oil)

Torn coriander (cilantro) leaves

spring onions (cut into rings)

fresh chilli

METHOD

1. For the marinade combine the chipotle paste with olive oil to make a loose paste. Grate in the garlic, add the chilli powder (if you like), cumin, oregano and sea salt, then pound together and set aside.

2. Drain the jackfruit chunks and pat dry with kitchen paper. Divide each chunk in two. Heat some oil in a frying pan, then fry the jackfruit pieces until golden and starting to crisp up. Drain and set aside on kitchen paper, keeping the oil in the pan.

3. Break up the cauliflower into florets the size of button mushrooms. Mix together with the jackfruit in the marinade. Stir to coat evenly, and marinate at least for

an hour.

4. Preheat the oven to 200°C (gas mark 6)

Spread the cauliflower and jackfruit out in a single layer on a baking tray, ensuring there is enough space to allow the pieces to roast nicely. Drizzle over some olive oil and roast for 30-40 minutes until nicely browned and crispy.

5. Meanwhile, prepare your toppings and have them to hand. Heat the tortillas in a hot, dry frying pan until fragrant and slightly charred on both sides. Stack between 2 folded tea towels to stay warm and soft.

6. Remove the tray from the oven and immediately squeeze over the sour citrus juice, then drizzle over the honey. Stir through and serve at once on the warm tortillas, with the other suggested taco toppings.