Plant-Powered Hoisin Pulled Jackfruit Bao Buns

• 1 tin young green jackfruit, drained 
• 2 small spring onions, finely sliced 
• 4 tsp fresh grated ginger 
• 3 garlic cloves, finely chopped 
• 3-4 tsp tamari or soy sauce (adjust to taste) 
• 1 tbsp rice vinegar 
• 2 tbsp hoisin sauce (plus extra for serving) 
• 2 tsp brown sugar or maple syrup 
• 2 tbsp vegetable, peanut or sesame oil 
• 1 heaped tsp Chinese five spice 

TOPPINGS 

• Sliced fresh chilli or chilli sauce 
• Cucumber, cut into fine matchsticks 
• Finely sliced spring onions 
• Fresh coriander 
• Toasted sesame seeds 
• Extra hoisin sauce

BAO BUNS 
I like to keep life simple and use frozen bao buns from my local Asian supermarket. Straight from the freezer into the steamer and they're ready in around 8 minutes.

1. Open and drain the jackfruit. Trim off the firm triangular core pieces if you wish (or simply shred them too) before gently squeezing each piece so it naturally pulls apart into lovely "meaty" strands, just like pulled pork. This helps soak up every bit of that delicious sauce.
2. Heat the oil in a frying pan and gently soften the sliced spring onions before adding the garlic and ginger. Cook for a minute until beautifully fragrant.
3. Next comes the magic. Add the Chinese five spice and cook for another minute to bloom the spices. Your kitchen will smell incredible!
4. Now stir in the tamari, hoisin sauce, rice vinegar and brown sugar or maple syrup, allowing everything to combine into a rich sticky glaze.
5. Add the shredded jackfruit and coat every strand in the sauce. Simmer gently for around 10 minutes until the jackfruit has absorbed all those gorgeous flavours. Taste and adjust with a little extra soy, hoisin or sweetness to suit your own palate.

6. Here's my top tip: this filling is even better the next day. Leaving it overnight allows all those flavours to intensify.
7. When you're ready to serve, spread the jackfruit onto a lined baking tray and roast at 210°C for around 10 minutes until some of the edges become deliciously caramelised and slightly crispy while the centre stays soft and juicy.
8. Steam your bao buns according to the packet instructions (mine take about 8 minutes from frozen).
9. Fill each fluffy bun with a generous helping of the sticky hoisin jackfruit before topping with cucumber, spring onions, coriander, fresh chilli, toasted sesame seeds and an extra drizzle of hoisin sauce for maximum stickiness.
10. Plate them up... then don't be surprised when everyone reaches for seconds!