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Lemon Drizzle Porridge

Serves 1 Prep Time: 10 mins


  • 2 cans jackfruit in water
  • 2 Tbsp sesame oil
  • 1 large white or yellow onion (thinly sliced)
  • 4 cloves garlic (minced)
  • 1/2 tsp sea salt
  • 1 Tbsp ground smoked paprika
  • 1 Tbsp ground cumin
  • 1 red chili


  1. Rinse and drain jackfruit. Chop into smaller pieces. Rinse the jackfruit once more in a colander, drain, and thoroughly dry.
  2. Heat a large pan over medium heat. Once hot, add oil, onion, and garlic. Sauté for 4-5 minutes or until onions are golden brown and softened.
  3. Add jackfruit, salt, paprika, cumin, chili, coconut sugar (starting with 2 Tbsp // or less if making a smaller batch), water, and lime juice. Stir to coat and reduce heat to low – medium. Cover and cook for about 20 minutes.
  4. For finer texture, as your jackfruit is cooking, use two forks to shred the jackfruit as it cooks down.
  5. Once the jackfruit has been properly simmered, taste and adjust flavour as needed, adding more paprika or cumin for smokiness and coconut sugar or maple syrup for sweetness.
  6. Turn up heat to medium-high and cook for 2-3 more minutes to get a little extra colour/texture. Then remove from heat.