First, drain the jackfruit and put it in a saucepan, cover with boiling water and half of the veg stock cube. Keep it on a medium heat and boil for half an hour.

Whilst the jackfruit is boiling, you can prepare the veg. Cut the onion into wedges and slice the peppers into strips. Slice the chillies and remove the seeds then, crush or mince the garlic and mince the ginger so it's all ready to go.

Once the jackfruit is done, it should be soft enough to mash with a fork, drain any excess liquid. Then, use a fork to mash and break up the jackfruit in the pan (it'll look a little like pulled chicken or pork). Take off the heat and put aside. 

Get a deep set frying pan screaming hot. Add the onion and about 2 teaspoons of salt. Cook for about 5 minutes, stirring constantly, until charred but still with a crunch. Turn the heat down to medium.

Make sure your rice is on, the rest happens quite rapidly!

Add the ginger and garlic and mix in for 1 minute before adding the peppers and chilli. Fry for another minute. Add the tomato puree and stir in, coating the veg and then add all the spices and stir together.

Add the jackfruit and stir in, coating with the beautiful tangy spice mix and veg. Now, add a cup of water and stir in. Add the other half of a veg stock cube and sprinkle in the black pepper. Let the sauce thicken (add more water if it thickens too much), and cook for about 5 minutes. 

Add the tomatoes and chopped coriander and let them soften into the sauce for about a minute.

Serve immediately with basmati rice and chapatis.