Katsu curry sauce

More Wagamama or Yo Sushi than authentic Japanese, but savoury and delicious nonetheless. For a quick dinner, use pre-made breaded chicken escalopes or goujons. Serve over rice, garnished with sesame seeds and sushi ginger, with a zingy salad on the side. Or just dunk chips in it. Makes enough for 4

• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 5 whole garlic cloves, peeled and left whole
• 2 carrots, finely diced
• 2 tbsp plain flour
• 1 tbsp medium curry powder
• 500ml chicken stock
• 2 tsp honey
• 1 tbsp soy sauce
• 1 bay leaf
• ½ tsp garam masala

1. Heat the oil in a small pan
2. Add the onion and whole garlic cloves and saute for 2 mins
3. Add the carrots and sweat slowly for 10 mins with the lid on over a low heat, stirring occasionally, until softened and starting to caramelise
4. Stir in the flour and curry powder and cook for a minute
5. Slowly pour in the stock until combined (gradually to avoid getting lumps)
6. Add the honey, soy sauce and bay leaf and bring to the boil, then reduce the heat and simmer for 20 mins, so the sauce thickens but is still pouring consistency
7. Add the garam masala, then either strain or whizz up the lumps using a hand blender to create a smooth sauce

Make veggie katsu by par-cooking cauliflower florets, thick slices of sweet potato and baby corn. Dredge them in flour, then dunk into an egg whisked with a tsp of sesame oil, then dried breadcrumbs. Bake at 200C fan for 20 mins or fry until golden.