Goulash

1: Begin by preparing the vegetables. Chop the onion into half moons and finely cut the garlic. Leave the carrots and peppers relatively chunky.

2: In a large saucepan, sauté the onion until browning, about 5 minutes.

3: Add the carrots and peppers and cook until just beginning to soften.

4: Add the paprika and then the jackfruit, sauté for one minute.

5: Pour in the wine, let it sizzle for a moment, then add the tomatoes and stock.

6: Add another 250mls water or more if you want it to be more soupy.

7: Bring to a boil and then simmer for 20 minutes.

8: Serve with a dollop of creme fraiche and lots of fresh parsley.