Spicy Smokey Jackfruit

I had a jackfruit sandwich at Takk in Manchester last week, which renewed my interest in this unusual fruit and the can sitting in my kitchen cupboard, so I decided to make tacos for tonight's dinner, with jackfruit as the main component.

565 g canned jackfruit (gives a drained weight of 280g)
1 onion chopped
1 sweet potato chopped
1 clove garlic crushed
2 tsp smoked paprika
1 tsp chilli powder
1 tsp cinnamon
1 tsp ground ginger
1 tbsp fresh oregano
2 bay leaves
2 tbsp rapeseed oil
2 tsp coconut aminos
1 tbsp maple syrup
1 tbsp lime juice
Salt and pepper

Drain and rinse the jackfruit and chop off the centre core of the fruit, it is easy to tell where to cut, as there is a natural line which divides the fruit.

Fry the onion, garlic and sweet potato in the oil, until the onion is translucent and the sweet potato can be pierced with a knife, then add the spices, herbs and liquids to the pan.

Cook until the liquid reduces, stirring to avoid sticking and when the jackfruit softens, shred it with a fork, season to taste and then use as a filling for tacos or tortillas.

You could vary the herbs, spices and vegetables and I am already thinking of other dishes, such as Chinese pancakes, lettuce leaf wrap or some kind of pie with mushrooms and gravy.