Gareth Ward served up a tasty crab katsu curry with deep fried wild rice on James Martin’s Saturday Kitchen. this is a dish that is popular at Gareth’s restaurant Ynyshir located on the coast of mid-Wales.

The ingredients are: 1 medium crab cooked in simmering seasoned water.

For the curry sauce: 500g garlic paste, 500g onion paste, 4tbsp mild curry powder, 4tbsp cumin powder, 4tbsp coriander powder, 4tbsp turmeric powder, 1l white chicken stock and 100ml soy sauce.

To serve: Puffed wild rice and Coriander.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.