Jackfruit Irish Stew

Not remotely Irish of course, but Young Green Jackfruit is a perfect replacement for the meat here. Savoury and toothsome, like the finest falling apart stewed lamb. It’s also rather better for you and indeed the little lambkins. Good for St Patrick’s day, it’s about as Irish as he was.

2 tins green jackfruit, drained and chopped
1 onion, chopped
4 carrots, peeled and sliced
3 parsnips, peeled and sliced
3 medium potatoes (I omit these if I’m serving with mash, like today, but if I was a real Irish girl I wouldn’t balk at two sorts of potato in one meal!)
1-2 tablespoons rapeseed oil
2 pints liquid- I used half not-beef stock (not a usual staple but marigold powder would work), a quarter Bisto Favourite, and a quarter white wine. Play around with this though if you like.
1 bouquet garni
1 tablespoon dried rosemary
1 tablespoon balsamic vinegar
1 tablespoon mustard
1/2 teaspoon salt
Several good grinds of fresh pepper

Fry the onion in the oil till translucent, then add the rest of the vegetables and cook until the carrot is almost tender. Break the jackfruit up with the spoon as you go.
Add the liquid, seasonings and herbs and allow to simmer for about 20 minutes. At this point I usually turn it off and leave it with the lid on until we’re ready to eat. If you’re cooking to eat straight away then let it simmer for 45 minutes to an hour.
Stoo isn’t photogenic!
Taste and adjust seasonings, fish out the bouquet garni and serve over mash, as a pie filling, with baked potatoes or chips… Or most authentically with wheaten bread.

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