Instructions Chop the plant-based bacon (see our homemade recipe here) into bite-size pieces and fry in a heavy-based casserole dish in a little olive oil for 1 minute. Remove the bacon and set aside. Add the recurrent jelly and cook until foaming. Pour in the red wine and boil for 5 minutes to reduce by a third. Prepare the stock and pour most of it into the sauce. Reserve a little and whisk in the flour. Pour this into the sauce, stir, add the herbs, and turn the heat down and simmer for 25-30 minutes.Bring a pan of salted water to a gentle boil and add the potatoes. Simmer for 20 minutes until they are soft. Drain and let them steam for a few minutes. Mash and add the olive oil and plant-milk and season with salt and pepper and optionally some mustard.Preheat the grill/ broiler to a high setting.Drain the jackfruit and place them in a muslin sheet and squeeze to remove the liquid. Then place them in a bowl with the mushrooms, onions and carrots. Add the seasoning of the oil, soy, garlic salt, onion flakes, fennel seeds and paprika and toss the bowl to coat all of the vegetables. Transfer the seasoned vegetables to an oven dish and place it under the grill for 10 minutes. Remove them from the grill and set aside until the sauce is ready. When the sauce is done, stir in the vegetables and vegan bacon in to warm through. Serve with the mashed potato and garnish with some fresh herbs. We love fresh thyme.