John Torode and Lisa Faulkner katsu tacos with pickles recipe on John and Lisa’s Weekend Kitchen

John Torode and Lisa Faulkner served up tasty katsu tacos with pickles on John and Lisa’s Weekend Kitchen.

The ingredients are: 12 frozen fish fingers.

For the Katsu Sauce: 2 Granny Smith apples, grated, 1 clove garlic, grated, ½ onion, chopped, 2 tsp turmeric, 2 heaped tsp curry powder, 1 tbsp tomato ketchup, Splash soy sauce , 400ml chicken stock and 1 tsp cornflour mixed with 1 tsp cold water.

For the Quick Pickles: 1 cucumber, 2 long red chillies , 1 large red onion, peeled and A large bunch of radishes and a small bunch of dill.

To Serve Pickling Liquor: 250ml white vinegar , 250ml water, 4 tbsp sugar , 1 tsp coriander seeds and 1 tsp chilli flakes.

To Serve: Soft or hard taco shells , Red cabbage, finely shredded , Black & white sesame seeds, toasted , 1 lemon , Olive oil and Sea salt.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.