Monday, 13 April 2015


Come on, The Guardian, you're years behind the curve on this one!

I have yet to try the pulled pork method, but I can vouch for a jackfruit bourguignon. Take onions, brown in oil. Add diced carrot. Add drained, ripped-up jackfruit, some wine (I used a pinot noir), tomato paste, Massel "beef" stock. Thyme and bay leaves. Cook for c. 30 minutes. Add sliced mushrooms, give it another 5-10 minutes.

I promise that the precise quantities don't really matter. Especially when you drink the rest of the wine.

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