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.