BBQ Jackfruit

Scrub and peel the potatoes, then cut them into ½-inch cubes. Put them in a small saucepan covered by an inch of water and a large pinch of salt. Bring to a boil and cook until tender, about 15 minutes.

Rinse and dry the produce. Peel and mince the shallot. Peel and shred the carrot with the large side of a box grater. Dice the celery. Drain and mince the cornichons. Remove the stems from the dill and chop the dill fronds. Add the shallot, carrots, celery, cornichons, dill, and the juice of the lemon to a large bowl.

Drain and rinse the jackfruit. Trim off the tough core sections and shred it with your hands. Put a large skillet over medium-high heat and add 1 tablespoon of oil. Once the oil is hot, add the jackfruit and cook, stirring occasionally, until it is browned in places, about 5 to 7 minutes.

Peel and mince 2 cloves of garlic. Add another 1 teaspoon of oil to the skillet with the jackfruit; add tomato paste and garlic and cook for about a minute. Add the brown sugar, soy sauce, paprika, cayenne, chili powder, vinegar, and 1/4 cup water and stir to combine; reduce heat to low to simmer for 5 to 7 minutes, or until slightly thickened.

Drain and rinse the cooked potatoes under cold water to cool. Shake off the excess water and add the potatoes to the large bowl with the celery and carrots. Add the Fabanaise, mustard powder, celery seeds, and a pinch each of salt and pepper. Stir well to combine and adjust seasoning to taste.

Trim and chop the scallion. Taste and season the BBQ jackfruit with salt and pepper. Serve the BBQ jackfruit on the buns alongside the potato salad, garnish with the scallions.