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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!

Ingredients
Method

Ingredients

FOR THE SPICE MIX

  • 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

FOR THE CHILLI

  • 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

TO SERVE

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

Method

  1. 1.

    PREHEAT OVEN TO 220°C | LINE A BAKING TRAY | FINE GRATER OR MICROPLANE | LARGE SAUCEPAN OR WOK


    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