Prep time - 20 minutes

Cook time - 20 minutes

Difficulty - Easy

Serves / makes - 2-4 portions

Ingredients

3 large spring onions or 15 thin spring onions

4 large garlic cloves

2t rapeseed or sunflower oil

5 large sage leaves

1t stock powder

4t tamari or soya sauce

1 cup water

400g/1 can green jack fruit

3 apples, we used Braeburn

A splash of water

Equipment

Frying pan

Jug or bowl

Hand blender

Method

1. Thinly slice the spring onions and garlic, heat a little oil in a saucepan on a medium heat. Once the oil is hot, fry the onions and garlic on a low heat until the garlic starts to brown. This will take around ten minutes. 

2. Put the spring onion and garlic into a jug or bowl, add the sage, stock, tamari and water. Blend till smooth. 

3. Drain the jack fruit, rinse very well, squeeze all the water out with your hands and pull apart all the pieces of jack fruit. You can discard the hard centres. Put the jackfruit into the saucepan with the gravy, mix well, warm through on a medium heat. Leave this to simmer whilst you make the apple sauce. 

4. Peel, core and roughly chop the apples. Put them in a small pan with a splash of water. Put a lid or plate on the pan, bring to the boil then reduce the heat to a simmer. Once the apple is soft turn off the heat. Blend till smooth with a hand blender. 

5. Serve the Jackurkey and apple sauce with the rest of your Christmas dinner or on a Boxing Day sandwich.