Jamaican jerk jackfruit wraps, spiced kidney beans, cavolo nero and avocado

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 3/4 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.

Roughly chop the tomatoes.

Open and strain the beans.

Remove the stalk then thinly slice the cavolo nero.

In a separate pan to the jackfruit, fry the garlic on medium heat for 30 seconds. Add the cumin, cavolo nero and tomatoes cook for a few minutes.

Add the beans and a pinch of salt.

Mash the beans a little using a fork. Taste and add more salt, if needed.

Remove the coriander leaves from the stalk. Thinly slice the stalk and add to the beans.

While the beans and jackfruit are cooking, cut the cucumber in half lengthwise, then thinly slice.

Cut the avocado in half, remove the stone, scoop out the flesh and chop into bite-sized pieces.

Lay the wraps on a flat surface, place a layer of beans in a line down the centre, top with jackfruit, then finish with cucumber, coriander leaves, and avocado.

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