Simon Rimmer served up a tasty katsu curry with chicken meatballs and sticky rice on Steph’s Packed Lunch.

The ingredients for the curry sauce: 20ml vegetable oil, 1 onions, peeled and diced, 1 clove garlic, peeled and chopped, 2 carrots, peeled and chopped, 20g plain flour, 25g curry powder, 750ml chicken stock, 15g honey, 15ml light soy, 1 bay leaf, 5g garam masala and 1tsp cornflour mixed with 50ml cold water.

For the chicken meatballs: 500g chicken mince, 25mm fresh ginger, peeled and finely grated, 1 clove garlic peeled and grated, 2 spring onions, finely chopped, 1tsp ground seaweed and 1tsp chilli flakes.

To coat: 100g flour, 10g salt, 15g curry powder, 3 medium free-range eggs, beaten and 200g panko breadcrumbs.

To serve: 250g sticky rice – cooked,l ¼ cucumber, diced, 2tbsp mint, chopped, 4 spring onion, chopped and Sushi ginger (optional).

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.