Salmon Katsu Curry

Preheat the oven to 200°C/ 180°C fan. Trim and finely slice the spring onion. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the rest of the carrot. Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Set aside.

Whisk the eggs in a shallow bowl with the soy sauce. Place the larger batch of corn starch in a shallow bowl. Crush the cornflakes in their bag (until they resemble bread crumbs) and place into another shallow bowl. Portion the salmon into 2 pieces. Pat dry.

Turn each piece of salmon in the corn starch until coated. Then, dip in the beaten eggs and finally, coat in the cornflakes. Place the salmon on an oiled baking tray. Bake for 15 min until golden and crispy.

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Add the spring onion, grated carrot and garlic ginger paste. Cook for 3 min. Add the curry powder, turmeric and smaller batch of corn starch and cook for 1 min further. Gradually add the water, whisking. Add the sweet chilli sauce and tamari. Simmer for 3 min.

Meanwhile, heat a second pan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 3 min. Remove from the heat.

Once ready, using a hand-held blender or food processor, blitz the katsu sauce until smooth. Toss the baby spinach, carrot ribbons and sesame seeds in a drizzle of olive oil. Serve the salmon over the sauce with the cauliflower rice and salad on the side.