Boxing Day Sandwich

• 1 tin of Jackfruit in Brine (drained & rinsed)
• ½ teaspoon freshly ground black pepper
• 1 tsp garlic powder656
• 1 tsp onion powder
• 1 tsp sage
• 1/2 tsp of finely chopped rosemary
• LEON Picual EVOO for roasting
• LEON Vegan Mayo
• Cranberry Sauce
• Spinach leaves
• 2 x slices of LEON Sourdough Loaf

For the Hash:

• 6-8 leftover roast potatoes, roughly chopped
• 200g leftover Sunday lunch vegetables (carrots, swede, broccoli, cabbage etc), roughly chopped
• 1tsp mustard
• 1 sprig rosemary, finely chopped
• 1tbsp plain flour
• 2 tbsp LEON Picual olive oil, for frying

1. Place the drained and rinsed jackfruit in a roasting tin and sprinkle with the black pepper, onion powder, sage and rosemary.
2. Drizzle the EVOO on and toss to coat and combine.
3. Roast for 20 mins.
4. Meanwhile, in a large bowl slightly mash the potatoes with a fork and add the vegetables.
5. Stir in the mustard, rosemary and season.
6. Divide the mixture into 4 and mould into cake-like shapes.
7. Chill for 5-10 minutes.
8. Heat a large non-stick frying pan over medium heat with the LEON Picual oil.
9. Toss the cakes into the flour, shaking off any excess and fry for about 5 minutes on each side until golden.
10. Transfer to a tray lined with kitchen paper to drain and keep warm in a low oven while you fry the remaining two patties.
11. Remove the jackfruit from the oven and using two forks tease and pull any large chunks apart to create a pulled meat consistency.
12. Spread the mayo over one slice of the LEON Sourdough and the cranberry sauce over the other.
13. Layer the spinach leaves over the cranberry sauce.
14. Place the hash over the spinach leaves and pile the pulled jackfruit on top.
15. Dollop a good spoonful of the vegan mayo on top and add some crispy onions if you have some.
16. Top with the other slice of bread and enjoy!

This recipe (serves 4) and can be modified to feed as many or little as you like!