Step 1

Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can chop them finely and use them if you wish). Set aside.

Step 2

Heat up the oil in a medium, heavy-bottomed pan. Fry the shallots until softened. Add the garlic, ginger and lemongrass (if using). Fry off gently until soft and fragrant.

Step 3

Add the five spice mix and fry it off gently, stirring the whole time, for a minute or so.

Step 4

Now add in the prepared jackfruit along with the veggie stock (or water). Let it stew on a low heat until softened. Break up the pieces with the back of a wooden spoon so that the individual fibres separate more.

Step 5

Mix the remaining marinade ingredients in a small bowl and pour over the jackfruit.

Step 6

Simmer the mixture gently for another 10-15 minutes - until all the excess moisture cooks out. Allow the mixture to cool down. Place in the fridge overnight to intensify the flavour.

Step 7

Just before you are ready to assemble the bowls, set the oven to 200° C / 390° F fan function. Spread the jackfruit pieces on a baking paper-lined baking tray and brush them lightly with an extra tablespoon of hoisin sauce. Bake for about 20 minutes, until a little caramelised and browned around the edges.

Step 8

Place all the veggies, spring onions and chopped coriander in a mixing bowl.

Step 9

Mix the dressing ingredients in a small bowl.

Step 10

Toss in the dressing and sprinkle with toasted (and crushed in a pestle and mortar if you want to get more flavour out of them) sesame seeds.

Step 11

Serve the pulled jackfruit and slaw with a side of cooked brown rice.