Japanese Katsu Curry with Crispy Panko Halloumi

Peel and finely dice the onion, carrot and potato into small, even cubes (roughly 1cm) so they cook quickly.

Heat 1 tbsp vegetable oil in a saucepan over medium heat. Add the onion and cook for 3-4 minutes until softened and translucent.

Add the grated garlic and ginger, cook for 30 seconds until fragrant, then stir in the curry powder and cook for 1 minute to toast the spices.

Add the carrot and potato, then pour in the vegetable stock. Bring to a simmer and cook for 12-15 minutes, stirring occasionally, until the vegetables are completely tender.

Stir in the soy sauce and honey. Using a stick blender, blitz the sauce until smooth and glossy (or mash roughly for a chunkier texture). Season to taste and keep warm on low heat, adding a splash of water if it's too thick.

While the sauce simmers, cook the rice according to packet instructions and keep warm.

Slice the halloumi into 8 even slices, about 1cm thick.

Set up a breading station: plain flour in one shallow bowl, the beaten egg in a second, and the panko breadcrumbs in a third.

Dip each halloumi slice first in flour (shaking off excess), then egg, then press firmly into the panko to coat evenly on all sides.

Heat the remaining 3 tbsp vegetable oil in a non-stick frying pan over medium-high heat. Once shimmering, fry the halloumi in batches for 2-3 minutes per side until deep golden and crisp. Drain briefly on paper towel.

Spoon the warm rice into two bowls and ladle the curry sauce generously over and around it.

Top with the crispy panko halloumi slices, sliced into strips if you like for that classic katsu look.

Scatter with finely sliced spring onion and serve immediately while the halloumi is still crunchy.