Ingredients
- 400 g young green jackfruit, (that's one tin, drained and separated into bite-size chunks)
- 1 clove garlic, (crushed)
- 1 tbsp smoked paprika
- 1/4 tsp thyme
- 1 tsp ground coriander
- 2 tomatoes, (roughly chopped)
- 1 tbsp tomato puree
- 250 g borlotti beans, (this equals the drained weight of one 400g tin)
- 400 g black beans in water, (don't drain the tin)
- 1 tsp gochujang paste
- 1 tbsp dark soy sauce
- 1 tsp sriracha
- 1 tbsp balsamic vinegar
- 1 kg waxy potatoes
Steps
- Preheat the oven to 200c.
- Place a large pot (with a lid) over a medium heat and add a splash of olive oil. Add the jackfruit and garlic and cook for a few minutes, stirring constantly.
- Add the herbs and spices and stir well to coat. Cook for another minute.
- Add the tomatoes, tomato puree and gochujang. Stir well and cook for around 5 minutes or until the tomatoes look as though they're starting to break down.
- Add the beans and stir.
- Add the soy sauce, sriracha and balsamic vinegar along with a pinch of sea salt. Stir well and cook for a further few minutes before removing from the heat.
- While the chilli cools slightly, slice your potatoes: make sure they're well washed but not peeled. Using a mandolin set to the 2mm setting, slice your potatoes into fine circles
- Once the potatoes are all sliced, begin arranging them around the top of the beans, cut side up (rather than laid flat). Sprinkle with some flaky sea salt, black pepper and drizzle with some olive oil. Cover the pot with its lid and place in the preheated oven. Bake for 25 minutes.
- After 25 minutes, remove the lid from the pot and raise the oven temperature to 220c. Allow to bake uncovered for a further 25 minutes.
- Once baked, remove from the oven and sprinkle with a little fresh thyme before serving.