Simmon Rimmer serves up Japanese inspired pork Katsu curry with the help of Radio DJ Nick Grimshaw on today’s Daily Brunch.

The ingredients are: 1 tsp cumin seeds, 1 tbs coriander seeds, 1 tsp fennel seeds, 1 tsp fenugreek seeds, 2 cardamom pods, 6 tbsp vegetable oil, 2 tbsp for the sauce and 4 tbsp for the katsu curry, 2 onions, sliced, 2 garlic cloves, sliced, 2 small red bird’s eye chillies, 400g chopped tomatoes, 2½ cm root ginger, peeled and grated, 1 tbsp ground turmeric, 250ml chicken stock, 2 tbsp honey, 1 tbsp soy sauce, 150g plain flour, seasoned with salt and freshly ground black pepper, 200g Japanese panko breadcrumbs, 2 free-range eggs, 600g pork loin, cut into strips, 3 carrots, sliced and 1 bunch of spring onions, just 2 spring onions, chopped.