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Jerk Pulled Jackfruit Flatbread with Mango Salsa

Jerk Pulled Jackfruit Flatbread with Mango Salsa
Jerk Pulled Jackfruit Flatbread with Mango Salsa

We invited the awesome Tommy (@veggiebwoi) to the studio, who cooked up a storm with this jerk jackfruit and zingy mango salsa dish. Everything gets loaded onto a hearty homemade flatbread to make this a really tasty, filling plant-based meal, bursting with Caribbean flavours.

Serves 4.


Before you start

Blender | Frying pan | Grater


For the jackfruit

  • 2 tins of jackfruit
  • 1 tin of butter beans
  • 12 sprigs of thyme
  • 1 yellow onion
  • 8 cloves of garlic
  • 1 scotch bonnet
  • A thumb sized piece of fresh ginger
  • 2 tsp dried allspice
  • 1 tsp nutmeg
  • 1 tbsp brown sugar
  • 50g of fresh pineapple
  • 3 tbsp soy sauce

For the flatbread

  • 350g flour
  • 60ml of soy yoghurt
  • 100 ml of warm water
  • 1 yeast sachet
  • 2 tsp sugar
  • 1/2 tsp baking powder
  • 1/2 salt
  • 20g plant-based butter

For the mango salsa

  • 2 mangoes
  • 1/3 of a red cabbage, shredded
  • 2 carrots, grated
  • A handful of finely chopped coriander
  • Juice of two limes


  1. 1.

    Prepare the jerk jackfruit | Blend everything apart from the jackfruit into a paste | Lightly fry the jackfruit, pouring over the paste and some water | Let it simmer for about 30 mins until it has a pulled pork-like texture

  2. 2.

    Make the flatbread | Mix all your flatbread ingredients | Rest for about an hour | Roll the dough into balls, then rest again for 10 mins | Flatten into discs and gently fry

  3. 3.

    Prepare the mango salsa | Cube the mango | Shred the cabbage | Grate the carrot | Finely dice the spring onions | Mix everything together

  4. 4.

    Time to serve | Plate up the flatbread, spread on your jerk jackfruit, then top with the mango salsa and enjoy!