Method:

To prepare the jackfruit, drain the can into a colander. Using your fingers, break up the chunks to create rough fibrous pieces that look like shredded or pulled pork; discarding any large seeds as you go.

Heat the oil in a frying pan over a medium heat and sauté the onion for 5 minutes until translucent. Add the garlic and sauté for another minute.
Add the cumin, coriander and chipotle paste fry for a minute, adding a splash of water if they start to catch. Next add the ketchup, oregano and season with a little salt and pepper. Pour over 100ml of cold water and stir to create a paste before adding the jackfruit. Mix everything together, and as soon as the mixture starts to simmer cover with a tight fitting lid and reduce the heat to minimum. Cook for 5-8 minutes, stirring occasionally until the mixture has reduced and has a rich colour.
Check the seasoning, you can add extra chipotle paste if necessary.

Prepare your toppings.

When you’re ready to serve, warm the tortillas in a frying pan or microwave according to their instructions. Assemble the tacos with the spicy jackfruit, Mexicana and all your favourite toppings.

Method:

1. Preheat oven to 200oC/180oC fan

2. Place the tomatoes on a roasting tray, drizzle with olive oil and season well.

3. Place the roasting tray into the oven and cook for 30 minutes.

4. To assemble the Panini, place one slice of cheese onto the Panini and layer with peppers, roasted tomatoes and red onion.

5. Top with a second slice of cheese and close the Panini.

6. Cook in a Panini press until golden.