Simon Rimmer served up a tasty halloumi katsu curry on Sunday Brunch.

The ingredient for the curry sauce: 20ml vegetable oil, 1 diced onion, 1 garlic clove, chopped, 2 carrots, chopped, 20g flour, 25g curry powder, 750ml chicken stock, 15g honey, 15ml soy, 1 bay leaf, 5g garam masala 1 tsp cornflour mixed with 50ml water, 500g halloumi, patted dry and cut into strips approx. 25mm wide and 10mm thick.

For the halloumi: 100g flour, 10g salt, 15g curry powder, 3 beaten eggs and 200g panko breadcrumbs.

To serve: sticky rice, cucumber, mint, spring onion and coriander.

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.