Step 1

Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don't). Set aside.

Step 2

Heat up oil in a medium, heavy-bottomed, pan. Fry spring onions until softened. Add garlic and ginger and fry off gently until soft and fragrant.

Step 3

Add 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 soy sauce, 2 tbsp of hoisin sauce, toasted sesame oil and rice vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and a pinch of ground Szechuan peppercorns if you wish. Simmer the mixture gently for another 5-10 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.

Step 5

Just before you are ready to assemble your pancakes, 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 20-25 minutes, until a little caramelised and browned around the edges.

Step 6

Warm up your pancakes in a bamboo steamer.

Step 7

Smear a bit of hoisin sauce on the inside of each pancake, followed by jackfruit 'duck', cucumber and spring onion matchsticks. Sprinkle with sesame seeds and fresh coriander leaves for decoration. Roll up and enjoy!