For the pickled cucumber, add the sliced cucumber, rice wine vinegar, sugar* and a pinch of salt to a bowl. Mix the ingredients together and set aside to marinate.

Preheat the oven to 200°C/180°C fan. For the aubergine, tip in the flour onto a lipped plate or shallow bowl, gradually add 270ml cold water (to serve 4) and whisk until you have a smooth paste. Add panko breadcrumbs to another plate. Using one hand, dip a slice of aubergine into the flour mixture, ensuring that both sides are covered; then using the other hand coat the aubergine with panko breadcrumbs. Using one hand for wet ingredients and one for dry makes the job much easier (and less messy!). Repeat with the remaining aubergine and place on a baking tray in a single layer, you will need more than one. Drizzle both sides with olive oil and cook for 20-25 minutes on each side, until crisp and golden.

For the curry sauce, set a large saucepan over medium-low heat and add vegetable oil. Add the chopped onion and cook for 15 minutes, stirring occasionally, until softened. Add the katsu curry sauce cubes and 800ml water (to serve 4), bring to the boil, stirring to break up the sauce cubes and simmer for 15 minutes, until thickened. It should be a similar consistency to gravy. Next add the chopped cauliflower, sliced carrots and simmer for 10 minutes, with a lid on, until the vegetables are tender.

If using ready to heat rice then cook according to packet instructions 2 minutes before serving. Otherise, whilst the curry sauce is simmering, put basmati rice into a saucepan and add double the amount of water and a pinch of salt. Bring to the boil, cover with a lid, and turn the heat down to low. Set a timer for 10 minutes, don’t be tempted to lift the lid before the timer goes. Remove from the heat and leave to stand for 10 minutes. Fluff through with a fork before serving.

To serve, divide the rice between the plates, and top with curry sauce, crispy aubergine and pickled cucumber.