Aubergine Katsu Curry With Cauliflower Rice & A Chicken Breast

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then crack your egg[s] into a shallow bowl with 2 tbsp [3 tbsp] [4 tbsp] cold water and beat lightly with a fork

Add a small handful of flour to a plate and season with a generous pinch of salt and pepper

Add your panko breadcrumbs to another plate with 2 tbsp [2 1/2 tbsp] [3 tbsp] vegetable oil and give everything a good mix up until all the breadcrumbs are coated in the oil

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Trim the green stalk[s] off your aubergine[s] and slice into 1.5cm thick rounds

Coat the aubergine rounds in the flour, tap off the excess, then add to the beaten egg and finally press into the panko breadcrumbs firmly to evenly coat all over

Add the coated aubergine rounds to a tin foil-lined tray and put in the oven for 25-30 min or until crisp, golden and cooked through

Tip: Cooking for 4 or more? Use 2 trays!

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Boil a kettle

Top, tail and peel half your carrot[s] into a pile of ribbons, then grate the remaining carrot[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and chop your shallot[s]

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium heat

Once hot, add the grated carrot, chopped ginger and chopped shallot and cook for 3 min

Add your curry powder and cook for a further 2 min

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min, stirring to coat the vegetables evenly

Add 300ml [450ml] [600ml] boiled water and reduce the heat to low

Add your soy sauce and stir through your mango chutney

Cook for 5-7 min or until the sauce has thickened to a curry-like consistency

Once cooked, season with a generous pinch of salt – this is your katsu sauce

Combine your rice vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt in a large bowl – this is your dressing

Wash your lettuce, then pat it dry with kitchen paper and shred roughly

Add the shredded lettuce to the dressing with the carrot ribbons and give everything a good mix up – this is your salad