Tastes like…

An orchestra of flavours take you right into sunshine goodness. In this recipe you will barely notice the coconut, but its creaminess and soft kiss of sweetness complements the juiciness of the pulled Jackfruit and the texture of the Tempeh, both of which are a great source of protein and fibre. The fresh coriander adds a delightful fresh flavour.

Goes well with…

Toss cubed cucumber, length-ways sliced spring onions and shredded raw carrots together and top with Jaks, or create a vegetable stir fry, returning Jaks to the wok to combine before serving.

How to cook!

Use tongs to place into a pan of lightly coated oil of choice, avocado is perfect, or a tablespoon of ghee. Cook for around 13 minutes turning gradually on a medium low heat until heated through and a crispy outer is achieved. If you prefer to grill, the results are equally as delicious, use a non stick surface/grease-proof paper.