Drain the jackfruit.

Roughly torn the bread and remove the crust.

Peel, destem and crush the garlic.

Peel and roughly chop the onion.

Line a plate with kitchen towel.

Connect the hand Blender Attachment to power handle.

Fit the blade to the chopper bowl

Add the first item of Ingredients 1 (bread) into the chopper bowl.

Attach the cover and connect the power handle.

Pulse until fine crumbs.

Transfer the crumbs to a small bowl and set aside.

Add the remaining items of Ingredients 1 (flour, spices, seasoning) into the bowl.

Pulse until combined and set aside.

Add the first three items of Ingredients 2 (mustard, garlic, almond milk) into the beaker.

Blend until combined.

Transfer the mixture to a medium bowl and set aside.

Dip the next items of Ingredients 2 (jackfruit pieces) into the spiced flour.

Then dip the jackfruit pieces into the almond milk mixture followed by the breadcrumbs and set aside.

Add the remaining item of Ingredients 2 (vegetable oil) into the frying pan.

Place over a medium-high heat.

Fry the jackfruit nuggets in batches until golden brown.

Transfer the fried nuggets to a plate lined with kitchen paper to drain.

Place in the low temperature oven to keep warm.

Add the first item of Ingredients 3 (vegetable oil) into a medium saucepan.

Place over medium heat.

Add the next two items of Ingredients 3 (onion, garlic) into the saucepan.

Heat until beginning to soft, but not gain colour.

Add the remaining Ingredients 3 (muscovado sugar, tomatoes, vinegar, soy sauce, mustard) into the saucepan.

Simmer for 5 minutes.

Remove from the heat and let cool.

Once cooled, blend until smooth, using the hand Blender Attachment.

Serve with the jackfruit nuggets.