Ingredients

1kg floury potatoes, such as Maris Piper or King Edward, cut into small wedges

Low-calorie cooking spray

400g can jackfruit in water, drained

1  large onion, finely chopped

2  garlic cloves, finely chopped

1 tsp smoked paprika

1  tsp ground cumin

2  x 400g cans chopped tomatoes

25g dairy-free Cheddar, grated         

1 small red chilli, deseeded and finely sliced

Fresh coriander sprigs, to serve

Method

1.           Preheat your oven to 200°C/fan 180°C/gas 6. Spread the wedges on a large, non-stick baking tray in a single layer and spray with low-calorie cooking spray. Cook for 40-50 minutes, or until golden, turning halfway.

2.           Meanwhile, gently squeeze the jackfruit in kitchen paper to remove any excess water. Shred into a bowl using a fork or your fingers. Spray a large, lidded, non-stick frying pan with low-calorie cooking spray and place over a low heat. Add the onion and cook, covered, for 8 minutes, stirring occasionally. Remove the lid, stir in the garlic, paprika and cumin with a splash of water, and cook for 2 minutes.

3.           Add the jackfruit, tomatoes and 200ml water. Season lightly and simmer over a medium heat for 20 minutes, stirring occasionally. Break up any larger pieces of jackfruit.

4.           Preheat your grill to high. Transfer the wedges to an ovenproof serving dish. Top with the jackfruit sauce and evenly scatter over the cheese. Put under the grill for 2-3 minutes until the cheese is melted, then scatter over the chilli and coriander, divide between 4 plates and serve hot.