12 holiday dishes - no.12 Jackurkey with sage gravy and apple sauce

3 large spring onion
4 large garlic cloves
2t rapeseed or sunflower oil
5 large sage leaves
1t stock powder
2t tamari or soya sauce
1/2 cup water
1 can green jack fruit
3 apples, I used Braeburn
A splash of water

Thinly slice the spring onions and garlic, fry on a low heat with the oil until the garlic starts to brown. This will take around ten minutes. 
Put the spring onion and garlic into a jug or bowl, add the sage, stock, tamari and water. Blend till smooth. 
Drain the jack fruit and rinse very well. Put it into a sauce pan. Break the jack fruit apart with your hands. 
Add the gravy, mix well, warm through on a medium heat. Leave this to simmer whilst you make the apple sauce. 
Peel, core and roughly chop the apples. Put them in a small pan with a splash of water. Put a lid or plate on the pan, bring to the boil then reduce the heat to a simmer. Once the apple is soft turn off the heat. Blend till smooth with a hand blender. 
Serve the Jackurkey and apple sauce with the rest of your Christmas dinner or on a Boxing Day sandwich.