Simon Rimmer served up tasty chicken katsu curry burgers on Sunday Brunch.

The ingredients for the katsu sauce: 20ml oil, 1x diced onions, 1 chopped garlic clove, 2 chopped carrots, 25g flour, 30g curry powder, 1ltr chicken stock, 25g honey, 25ml soy, 1 bay, 10g garam masala and 5g cornflour mixed with 30ml water.

For the chicken: 2 x skinned chicken breasts, 100g flour, 10g salt, 15g curry powder, 3 beaten eggs, 200g panko breadcrumbs and Oil to deep fry.

To serve: 4 x toasted brioche buns, 4 pieces butter lettuce, 4 thin slices of red onion, 75g mayo, Chopped coriander and Sweet potato fries.