Start by preparing the two tins of jackfruit. Drain the brine by placing the contents of both tins into a colander over the sink. Pat them dry a little with some kitchen roll.

Grab a separate, large mixing bowl for all the odd bits we're going to remove from the jackfruit pieces. There's two parts you want to remove from the jackfruit pieces - any seeds and any hard, solid bits. We only want the stringy bits!

So start tearing away all the stringy bits of the jackfruit and place them in a separate bowl. Leave all the unwanted parts in the colander. For this to really resemble pulled pork, you need to be quite picky about what parts you leave in and what you leave out! I left out any weird-shaped bits.

Now you've prepared your jackfruit, add in all your dry spices and ingredients for the jackfruit. Mix it all in thoroughly with a spoon.

Heat up 2 tbsp of oil in a large frying pan at a medium heat. Add in your jackfruit for fry in the oil for around 5 minutes. Finish by adding in your BBQ sauce and mix quickly. Allow to cook for a further 30 seconds and turn off the heat.

That's your jackfruit done!

Pre-heat your oven to 220C or 200C (fan).

For the roasted veggies, simply cube 200g of sweet potato.

Pop on a baking tray and drizzle them with a little oil.

Roast in the oven for 20-30 minutes.

Take your gluten free tortilla wraps and place a little of the vegan pulled pork in a line down the middle.

Add your roasted sweet potato next.

Top with a little pink pickled cabbage (recipe card is earlier in this post)

Top with a little extra avocado, vegan cheese and roughly chopped coriander if you fancy. I threw on some chopped radish too.

Enjoy!