Jamaican jerk jackfruit wraps, spinach, kidney beans and avocado mint salsa

Open the jackfruit, strain and squeeze out any excess liquid, then pat dry.

Thinly slice the jackfruit.

In a large hot frypan, fry the jackfruit in a good splash of oil for about 2 minutes. Try to get some colour on it.

Add three-quarters of the jerk paste and fry for another minute. Reduce the heat, add a splash of water and break it apart with tongs or a fork.

Taste the jackfruit and add more jerk paste to taste.

Mince the garlic.

Open and strain the beans.

Remove the core from the red pepper and finely dice.

Finely dice the onion.

Remove any root and some stalk from the spinach, roughly chop and wash.

In a separate pan to the jackfruit, fry the red pepper and onion in a little oil for a couple of minutes, add the garlic and cumin cook for another 30 seconds.

Add the beans and a pinch of salt.

Mash the beans a little using a fork.

Add the spinach to the bean mix, and cook down.

Taste the beans and add more salt as needed.

While the beans and jackfruit are cooking.

Cut the avocado in half and remove the stone, scoop out the flesh and dice. Remove the core from the tomato and finely dice. Remove mint leaves and slice thinly.

Combine avocado, tomato and mint leaves with a pinch of salt, a splash of olive oil and vinegar.

Lay the wraps on a flat surface, place a layer of beans in a line down the centre, top with jackfruit, then finish with salsa.

Fold in one end, roll it up and dig in.