I work in ...


Content is being adapted
based on your type of business


The Jack

The Cashew Butter

  • Cashews 250 g
  • Coconut oil, separated 40 g

The Sauce

The Eggs

  • Eggs 20 x
  • White Vinegar 30 ml

The Veg

  • Kale, julienned 200 g
  • Red cabbage, julienned 100 g
  • Carrot, julienned 100 g
  • Coconut oil, separated 25 g
  • Pepper 5 g
  • Salt 10 g

To Serve

  • slices of Sourdough 10 x
  1. The Jack

    • In a large frying pan, sauté the onions with a little olive oil. Once soft, add in the mushrooms and jackfruit. Cook until slightly coloured, then add in KNORR Korma Paste and fry.
    • Add 1 litre of water into the pan and simmer for 35 minutes, stirring occasionally. Top up the water, if needed.
    • Once the jackfruit is soft, use tongs or potato masher to shred the pieces until it resembles the texture of pulled meat. Leave the mix a little wet and set aside.
  2. The Cashew Butter

    • In a food processor, blitz the cashews with 40g of coconut oil until it reaches a buttery consistency.
  3. The Sauce

    • Whisk together the 75ml of hot water and Knorr Coconut Milk Powder. In a small pot, combine the coconut milk mix with Knorr Hollandaise Sauce and heat on low, stirring frequently.
  4. The Eggs

    • Fill a pot with 2 litres of water, add the white vinegar and bring to boil. Poach eggs.
  5. The Veg

    • Sauté the kale, red cabbage, carrots and snow peas with 25g of coconut oil, salt and pepper.
  6. To Serve

    • Toast a slice of sourdough, then spread with cashew butter. Top with sautéed veg, pulled jackfruit and poached egg. Drizzle with coconut hollandaise.