Simon Rimmer served up a tasty fish and roasted vegetable katsu curry on Steph’s Packed Lunch.

The ingredients for the katsu curry sauce are: 20ml vegetable oil, 1 onion, peeled and diced, 1 clove garlic, peeled and chopped, 1 large carrot, chopped, 20g plain flour, 25g curry powder, 500ml chicken stock, 15g honey and 15ml light soy sauce.

For the roasted vegetable: 50ml vegetable oil, ½ tbsp curry powder, 1 red onion, cut into wedges, root left on, 1 red pepper, cut into slices, 1 courgette, cut into chunks, 3 carrots, cut into big chunks or left whole, Handful of cauliflower florets and ½ tin of chickpeas, rinsed (optional).

For the haddock fish fillets: 75g plain flour, ½ tbsp curry powder, ½ tbsp black pepper and 1 packet of frozen haddock fillets, thawed.

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.