BBQ Pulled Jackfruit & Garlic Nachos

Heat a large frying pan over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a medium bowl. While the corn is charring, finely chop the tomato and coriander. Add the tomato, coriander and some pickling liquid (2 tsp for 2 people / 4 tsp for 4 people) to the charred corn. Season with salt and pepper and toss to combine. Set aside. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

In a second small bowl, combine a generous drizzle of olive oil and 1/2 the garlic, then season with salt and pepper. Cut the mini flour tortillas into wedges. Place the tortilla wedges in a single layer on an oven tray lined with baking paper. Drizzle (or brush) with the garlic oil. Bake the tortilla wedges until lightly golden and crispy, 8-10 minutes. TIP: If the tortilla wedges don't fit in one layer, divide them between two oven trays.

While the tortilla chips are baking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chopped onion and remaining garlic until softened, 2-3 minutes. Add the tomato paste, Tex-Mex spice blend (see ingredients), BBQ marinated jackfruit and water and cook until warmed through and fragrant, 2-3 minutes.

Add a splash more water if the mixture seems dry, then season to taste. Sprinkle the shredded Cheddar cheese over the jackfruit mixture, then cover with a lid or foil and reduce the heat to low. Cook until the cheese has melted, 1-2 minutes.