JACKFRUIT RECIPE RECIPES

In a food processor, blitz the garlic, ginger, onion and salt to a smooth paste. Add water if you need to, but very little.

Put the oil into a large non-stick pan over a medium heat. Add the cinnamon and fry for 20 seconds. Then add the paste from the processor and cook for 5 minutes – if it starts to stick, add splashes of water. Stir in the chilli paste, tomato purée, turmeric and curry powder.

While that cooks on a medium heat, drain the jackfruit and cut it into small, bite-size pieces. Add them to the pan, then stir in the water and leave to simmer gently until totally dry.

Now start on the naan. Mix the flour in a bowl with the nigella seeds, sugar, salt and baking powder. Make a well in the centre and add the milk, then use a palette knife to bring the dough together. Knead on a floured surface for 10 minutes, or, if you are using a dough hook on a mixer, knead for 5 minutes. Then leave the dough in the bowl for 10 minutes.

Preheat the oven to 240°C/fan 220°C, and put a large baking tray in to get hot.

Divide the dough into 8 equal portions, then roll them all out as thin as you can get them. Take the hot tray out of the oven and brush its surface with oil. Add as many bits of rolled dough as will fit. Bake for 2 minutes, until lightly browned, and lightly brush the tops with oil once you have taken them out of the oven. Repeat until all the dough is cooked.

To finish the jackfruit curry, stir in the coriander, drizzle with a squeeze of fresh lime, and you are ready to eat. There is enough here for 4 meals, so if you have any curry left over, you can freeze it for another day.

You can also freeze any leftover naan breads, or keep them for the next day to make Harissa Bean Pizza (see pg. 22 in Time to Eat for the recipe).

In a food processor, blitz the garlic, ginger, onion and salt to a smooth paste. Add water if you need to, but very little.

Put the oil into a large non-stick pan over a medium heat. Add the cinnamon and fry for 20 seconds. Then add the paste from the processor and cook for 5 minutes – if it starts to stick, add splashes of water. Stir in the chilli paste, tomato purée, turmeric and curry powder.

While that cooks on a medium heat, drain the jackfruit and cut it into small, bite-size pieces. Add them to the pan, then stir in the water and leave to simmer gently until totally dry.

Now start on the naan. Mix the flour in a bowl with the nigella seeds, sugar, salt and baking powder. Make a well in the centre and add the milk, then use a palette knife to bring the dough together. Knead on a floured surface for 10 minutes, or, if you are using a dough hook on a mixer, knead for 5 minutes. Then leave the dough in the bowl for 10 minutes.

Preheat the oven to 240°C/fan 220°C, and put a large baking tray in to get hot.

Divide the dough into 8 equal portions, then roll them all out as thin as you can get them. Take the hot tray out of the oven and brush its surface with oil. Add as many bits of rolled dough as will fit. Bake for 2 minutes, until lightly browned, and lightly brush the tops with oil once you have taken them out of the oven. Repeat until all the dough is cooked.

To finish the jackfruit curry, stir in the coriander, drizzle with a squeeze of fresh lime, and you are ready to eat. There is enough here for 4 meals, so if you have any curry left over, you can freeze it for another day.

You can also freeze any leftover naan breads, or keep them for the next day to make Harissa Bean Pizza (see pg. 22 in Time to Eat for the recipe).