Preheat the oven to 200C | Gas mark 6.
Peel and chop the potatoes (including sweet potatoes), place in a large pan of salted water, bring to the boil and simmer for 20-25 minutes. Once cooked, drain add the margarine and a pinch of salt, mash until smooth and set aside.
Using a pestle and mortar, bash the coriander seeds until fine.
Heat a splash of oil in a large pan over a medium heat. Add in the chopped onions, carrots, garlic, celery and coriander seeds. Add a little salt and pepper and cook for about 10-15 minutes until softened.
Add the jackfruit, chickpeas, 2 tablespoons of balsamic vinegar, vegetable stock, paprika and 50ml red wine and allow to bubble away for further 10-15 minutes.
Transfer to a baking dish and spread the mash over the top and sprinkle with breadcrumbs.
Bake in the middle of the oven for around 15 minutes or until piping hot. If you want the breadcrumbs to be crispy and golden, place under the grill for 3-5 minutes.