Slice each chunk of jackfruit in to one or two pieces, and cut off any tough core (there was no tough core in my can, but keep an eye out for that). Remove the seeds as you go.

Heat oil in a large frypan over medium heat. Add onion, garlic, jackfruit, sugar, cumin and paprika. Stir until everything is beginning to colour a little.

Add bbq sauce and stock, and stir to combine. Cook over a low heat for 5-10 minutes, until the sauce is reducing and becoming sticky and glossy. Use two forks to shred the jackfruit a bit more.

Add black beans and heat through. I only used half a can - but by all means use the whole can if you're hungry.

Set the jackfruit and black beans aside until you're ready to serve.

There's no science to making coleslaw. Slice and grate as much cabbage and carrot as you think you need. Dress it with mayonnaise or vegenaise of your choice, some fresh lime juice and chopped coriander. Pop it in the fridge until you're ready to eat.

Serve with your choice of wraps, sliders or tacos.