1. Drain the jackfruit through a sieve, pushing it down to release the excess water. Just before you are ready to use it, pat it dry with paper towels.

2. Heat a frying pan to smoking hot, add a splash of olive oil and stir-fry the onion for a minute to char, then immediately turn off the heat and remove the onion from the pan (you want the onion to remain slightly firm).

3. Mix the paprika, cumin and flour together in a bowl and toss the jackfruit in to coat. Reheat the skillet, add another splash of oil if needed and fry the jackfruit for a few minutes to get some colour.

4. Using the back of a fork or a potato masher, gently push down to break up the jackfruit slightly and then add 100 ml hot water.

5. Gently shake the pan to mix in the water, then add the ketchup, soy sauce, maple syrup, vinegar and oregano and season with salt flakes and freshly ground black pepper.

6. Simmer over a low heat for a few minutes, breaking up the jackfruit more if needed, until the sauce thickens and becomes glossy.

7. Remove from the heat, scatter the onion over the jackfruit and keep warm.

8. Heat a clean, dry frying pan to almost smoking hot. Tip in the sweetcorn kernels, shaking the pan to level them and leave to char for a couple of minutes. Any water will quickly evaporate. As the kernels start to blacken, shake the pan to get an even charring.

9. Remove from the heat, season well with salt flakes and a pinch of cayenne pepper. Serve with the faux pulled pork and trimmings.

Boost your energy with this carbohydrate and nutrient-rich faux pulled pork recipe