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Braised Jackfruit Chilli

Braised Jackfruit Chilli
Braised Jackfruit Chilli

One of our favourite street food spots in London is @biffs_uk . He makes a bangin’ chilli so we asked him if we could riff off his recipe and make our own version to feature in our 4th book, Healthy Vegan. Our version is kinda like a quick, cheaty version of his but still proper tasty. It’s got rich, deep flavours, great texture and it’s genuinely really healthy. Basically, if truth be told, ISSA CERTIFIED WIN!




  • 2 tsp chilli powder
  • 1⁄2 tsp salt
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1⁄4 tsp ground allspice
  • 1⁄4 tsp ground cinnamon


  • 1 x 400g tin young green jackfruit in water
  • 2 red onions
  • 1 celery stick
  • 1 carrot
  • 6 garlic cloves
  • 1 red pepper
  • 1 yellow pepper
  • 2 fresh red chillies
  • 1 x 400g tin kidney beans
  • 50g walnuts
  • 1 tbsp olive oil, plus extra for drizzling
  • pinch of salt
  • 2 x 400g tins plum tomatoes
  • 1 bay leaf
  • 1 dried ancho chilli (about 6g), optional
  • 30g dark chocolate
  • 2 tsp soy sauce
  • 100ml water


  • 500g cooked basmati rice or 2 x 250g bags microwaveable brown basmati rice
  • 1 lime
  • 100g mixed salad


  1. 1.


    First, prep the jackfruit | Mix all the spice mix ingredients together in a small bowl | Drain the jackfruit, rinse under a cold tap and pat dry with a clean tea towel or kitchen paper | Put the jackfruit on a chopping board and use two forks to pull it apart into pieces | Pat the jackfruit dry again | Transfer the jackfruit pieces to the lined baking tray | Drizzle with a little olive oil, sprinkle over half of the spice mix and mix to coat | Put the tray in the oven and roast the jackfruit for 20–30 minutes

    Now, make the chilli | Peel and finely chop the red onions | Trim and thinly slice the celery | Peel and dice the carrot (use a food processor to chop the vegetables if you like) | Peel and grate the garlic | Trim, halve and core the peppers and cut them into bite-sized chunks | Rip the stems from the chillies and thinly slice (remove the seeds if you prefer) |Drain and rinse the kidney beans | Roughly chop the walnuts

    Heat the olive oil in the large saucepan or wok over a medium heat | Add the onions and the pinch of salt and stir for 3–4 minutes | Add the garlic and stir for 1 minute | Add the celery and carrot and cook, stirring, for 3 minutes | Add the remaining spice mix and stir for 30 seconds | Add the peppers and chillies and stir for 3–4 minutes | Add the walnuts, roasted jackfruit, plum tomatoes, bay leaf, ancho chilli (if using), dark chocolate, drained kidney beans, soy sauce and the water to the pan or wok | Turn the heat down and leave the chilli to simmer and thicken for 12–15 minutes

    Time to serve | Remove the ancho chilli and bay leaf from the pan or wok | Prepare the rice | Cut the lime into wedges | Serve the chilli over the rice, with a small side salad and lime wedges