Heat oven to 180c

Squeeze out as much of the water you can from the drained and rinsed jackfruit and pat dry.

Using two forks tease and pull any large chunks of jackfruit apart to create a pulled meat consistency.

Place in a bowl and sprinkle with the black pepper, onion powder, sage and rosemary.

Drizzle the EVOO and Brown sauce on and toss to coat and combine.

Place in a non stick pan and cook over a medium / high heat for 15 minutes until the jackfruit has absorbed the liquid.

Meanwhile, in another large bowl slightly mash the potatoes with a fork and add the vegetables.

Stir in the mustard, rosemary and season.

Divide the mixture into 4/6 and mould into cake-like shapes. They should be roughly 1cm thick

Chill for 5-10 minutes.

Heat a large non-stick frying pan over medium heat with the LEON Picual oil.

Toss the cakes into the flour, shaking off any excess and fry for about 5 minutes on each side until golden.

Transfer to a tray lined with kitchen paper to drain and keep warm in a low oven while you fry the remaining two patties.

Spread the mayo over one slice of the LEON Sourdough and the cranberry sauce over the other.

Layer the spinach leaves over the cranberry sauce

Place the hash over the spinach leaves and pile the pulled jackfruit on top

Dollop a good spoonful of the vegan mayo on top and add some crispy onions if you have some.

Top with the other slice of bread and enjoy!