Jackfruit ‘Lamb’ Cawl

By Nathan Lloyd

Cawl is an institution in Wales, the cornerstone of hearty home cooking that dates back to time immemorial. It’s traditionally a simple, peasant dish and is similar to vegetable soups from around Europe and the British Isles.

Ingredients
1 tin jackfruit
1 tsp Light Soy Sauce
1 tbsp gravy granules
1 large parsnip
1 large swede
3 medium potatoes
2 carrots
1 large leek
1 onion
1 veg stock pot

The base of the Cawl couldn’t be simpler. Peel and chop all of the vegetables – the parsnip, leek and carrots into coins and dice the rest into cubes. Soften the leek and onion in a little oil and then add the rest of the vegetables. Cover with hot water from the kettle and bring to a gently boil. Season with lots of black pepper and the stock cube. Stir, cover and reduce to a simmer for half an hour or so or until the veggies have cooked. The natural flavours of the vegetables, especially the parsnip and the swede really come through and don’t need any other herbs to be added for authenticity.

While the vegetables are simmering you can prepare the jackfruit. Drain and de-core the jack fruits then cut the pieces into chunks. Heat the gravy and the soy sauce on the hob in a splash of hot water to make a rich marinating sauce. Place the jack fruit in a baking tray and cover liberally with the sauce. Bake in the oven at 140°C (fan) or until the sauce has thickened. Remove from the oven and wipe away any excess sauce. The sauce will have permeated the fruit so don’t worry about wiping away your hard work.

When ready to serve, ladle the vegetables into a bowl with enough of the broth then place the pieces of  jackfruit into the bowl, sharing evenly between guests. Serve with crusty bread and mature cheese with a hearty pint of ale for the full experience.

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