Tofish Finger x Katsu Sandwich

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp

While the chips are cooking, heat a pot with a lid with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil over a medium heat

Once hot, add half your curry powder (you'll use the rest later!) and 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 30 secs or until fragrant

Once fragrant, add your soy sauce, half your ginger paste (save the rest for later!), mango chutney and 100ml [125ml] [150ml] boiled water, then give everything a good mix up

Cook for 3-4 min or until the sauce has reduced to a thick curry-like consistency, then cover with a lid and set aside for later – this is your katsu sauce

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) then cut the remaining lime into 1 wedge per person

Peel and finely dice your shallot[s]

Combine the diced shallot with your mayo in a small bowl along with the lime zest (not sure about citrus? Try using less!) and a squeeze of lime juice and give everything a good mix up – this is your lime tartare sauce

Drain your tofu and pat it dry with kitchen paper, then chop into strips

Add the tofu strips and remaining ginger paste to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water, 1/4 of your cornflour (save the rest for later!) and a generous pinch of salt, then give everything a good mix up – this is your marinated tofu

Add the remaining cornflour to a large bowl with your panko breadcrumbs and the remaining curry powder – these are your curried breadcrumbs

Add the marinated tofu to the bowl with the curried breadcrumbs and give everything a good mix up so the tofu pieces are fully coated – this is your coated tofu

Heat a large, wide-based pan (preferably non-stick) with 1 1/2 tbsp [2 1/2 tbsp] [3 1/2 tbsp] vegetable oil over a high heat

Once hot, add the coated tofu and cook for 5-6 min on each side or until browned – these are your katsu tofish fingers

While the tofu is cooking, put your ciabatta[s] in the oven for 5 min or until hot and crusty, then carefully slice in half

Wash then remove leaves (2 per person!) from your lettuce, pat it dry with kitchen paper and set aside

Chop the inner core into quarters, lengthways