FRESH START

Join the wholefood revolution this Veganuary and take a taste adventure with Sally Butcher's Veganistan - a celebration of nature's larder, inspired by the flavours of the culinary-rich Middle East

Jackfruit Gyros

I first had gyros years ago: it was on Santorini after a very boozy night out. It was greasy and salty and oh-so-very-moreish. This is the stuff of post-pub desire. Vegan food does not have to be holier than thou. Thing is, these gyros feel naughty, but are full of actually pretty good stuff (notwithstanding the chips!).'

1 Place the tahini in a bowl and add the lemon juice, garlic and coriander, and season with salt and Aleppo pepper. Add around 150ml cold water and beat until the water is absorbed. Add more water until the paste no longer assumes dropping consistency (i.e. keeps a trail when drizzled). Tahini in anything always thickens a lot in the fridge.

2 Drain the jackfruit and shred roughly with a fork. Add the oil, oregano and spices, along with most of the tahini sauce. Leave to marinate in the fridge for at least 2 hours. When you are ready to cook, heat a splash of oil in a pan, and add the jackfruit. Stir it constantly in the pan until it is slightly sticky and starting to catch.

3 Warm the pitta bread in a toaster or under a grill just until it puffs up a bit (so 30 seconds or so). Cut each piece into two and open each half to form a pocket. Smear a little ketchup and some of the reserved tahini sauce into each, add some of the cut vegetables, and top with the jackfruit and some of the fries.

Baked Pumpkin with Za'atar, Garlic &a Drizzly Tahini Sauce