Jackfruit Jambalaya

Method:

1. Heat the oil in a large saucepan and fry the onion and pepper until softened. Add the garlic and cook for a further 1 – 2 minutes.
2. Meanwhile, cut the jackfruit into 2 – 3 cm pieces.
3. Stir the spices, mixed herbs, rice and jackfruit into the onion mixture, until thoroughly coated.
4. Add the vegetable stock, tinned cherry tomatoes and tomato puree. Gently stir through and bring to a simmer. Cover and cook gently for 30-35 minutes, stirring occasionally.
5. In the last 2 minutes, stir through the peas and continue to simmer until the rice is cooked.
6. Season to taste and serve with a handful of roughly chopped fresh parsley.