BBQ Pulled Jackfruit Nachos

Heat a large frying pan over a high heat. Add the sweetcorn and cook 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.
TIP: Cover the pan with a lid if the kernels are "popping" out.

In a 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 over two oven trays.

SPICY! The spice blend is hot, use less if you're sensitive to heat. 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, add the remaining garlic and chopped onion and cook until softened, 2-3 minutes. Add the tomato paste, Tex-Mex spice blend (see ingredients), BBQ jackfruit and water (for the sauce) and cook until warmed through and fragrant, 2-3 minutes.

Add a splash more water if the mixture seems dry and 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.