Spicy Jackfruit & Black Bean Wraps

Boil a kettle. Thinly slice the spring onions. Finely chop the coriander. Halve the baby plum tomatoes. Drain the jackfruit and beans, then rinse.

Heat a saucepan with 2 tsp oil on medium until shimmering.

Add half the spring onions and cook for 1 min.

Add the jackfruit, tomato puree, harissa, beans and 150ml boiling water. Season. Cover and cook for 10 mins.

Remove the lid, stir in the spinach and cook for a further 5 mins. Add chilli flakes to taste and a little water if needed to loosen.

Make the pancake batter: mix flour with a pinch of salt. Slowly add 200ml cold water, whisking until smooth. Stir in half the coriander.

Heat a frying pan with 1 tsp oil on medium until shimmering.

Pour in half the batter, swirl to coat the pan. Cook for 3 mins each side until golden. Set the wrap aside.

Add a little more oil if needed, pour in the remaining batter and cook the second wrap for 3 mins each side until golden.

Mix the halved tomatoes with the remaining coriander, remaining spring onions, lime juice, salt and pepper to make the salsa.

Pull the jackfruit apart with forks. Serve the wraps topped with the jackfruit and salsa.