BBQ pulled jackfruit burger, crunchy slaw with thyme smashed potatoes

Preheat the oven to 200 degrees Celsius.

Half the potatoes and place in a pot filled with cold water and a pinch of salt. Bring to a boil and simmer for about 15 minutes, until just cooked.

Open the jackfruit tin, strain, then thinly slice.

Peel and thinly slice the onion.

Remove the thyme leaves from the stalk.

Once the potatoes are cooked,  gently crush using the flat side of a knife. Place on a baking tray, drizzle over with some olive oil, season with salt and pepper, sprinkle over thyme, then roast for 15 to 20 minutes, or until golden.

In a large frypan, cook the jackfruit on medium-high heat with a good splash of oil for about 4 minutes, until they start to brown (don’t move it too much to allow it to brown).

Add the sliced onion. Using tongs (ideally metal ones), start to break up the jackfruit. Continue to cook for another 5 minutes or so, until the onion starts to caramelise.

Stir regularly and continue to break up the jackfruit. Add a splash or two of water and three quarters of the BBQ sauce. Reduce the heat to a simmer.

Cover and cook for 10 minutes, stirring regularly. Add more water or BBQ sauce, as needed. Cook until the jackfruit is soft and the sauce is thick and rich.

Wash, peel, then grate the carrot.

Grate the apple.

Mix the apple and carrot with the slaw dressing and a pinch of salt. Taste and add salt as needed.

Cut the buns in half and toast for a minute or two in the oven. Place some slaw on the base of the bun and top with BBQ jackfruit.

Serve the roasted smashed potatoes with your favourite sauce.