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Winter may be closing in, but we’re still desperately grasping onto the last strands of summer! 🌞 This recipe is perfect for those intermittent sunny September days. The jerk jackfruit has such a meaty texture and punchy flavour, and the mango salsa salad is sweet, crisp and refreshing - a perfect combo! This recipe is great for everyone at dinner time, or can keep for a few days for meal prep in the week. The summery flavours will put a much-needed spring in your step



Jerk Jackfruit

  • 2 x 400g tins jackfruit in water
  • 2 tbsp olive oil
  • 5 tsp jerk spice rub
  • 3 tbsp bbq sauce
  • 1 tbsp encona hot sauce

Mango Salsa Salad

  • 1 small iceberg lettuce
  • 1 large mango
  • 1 large red pepper
  • 1 cucumber
  • 10g coriander
  • 4 spring onions
  • 1 large avocado
  • 1 lime
  • Salt and pepper to taste

To Serve

  • 2 250g bags microwavable brown basmati rice


  1. 1.

    Preheat oven to 200*C | 2 baking sheets lined with parchment

    First, prepare the jackfruit | Open, drain, rinse and pat dry the jackfruit | Put the olive oil and spice rub in a mixing bowl and stir to combine | Loosely pull the jackfruit pieces apart with two forks so the fibres of the fruit separate | Put the jackfruit in the mixing bowl and stir to combine and coat | Spread the jackfruit out on the baking sheet, put the sheets in the oven and roast for 30 minutes | Take the tray out of the oven, carefully mix the bbq and hot sauces into the roast jackfruit pieces (you can do this on the tray with a wooden spoon), put the tray back in the oven and roast for a further 5 minutes While the jackfruit is roasting, prepare the Mango Salsa Salad | Halve, trim, core and shred the lettuce | Peel and dice the mango | Trim and halve the cucumber lengthways | Scoop out the watery seeds and dice the cucumber | Trim, halve, core and cut the pepper into 1cm chunks | Pick the coriander leaves and roughly chop | Trim and finely slice the spring onion | Cut the lime in half | Put all the salsa ingredients in a mixing bowl and toss to combine Almost time to serve | Cook the rice as instructed on the packet and transfer to 4 bowls | Spoon the jackfruit over the rice | Sprinkle over the mango salsa and serve