Katsu Crumbed Chicken & Ginger Rice

• While the rice is cooking, slice courgette into half-moons. • Place courgette on a lined oven tray. Add a generous drizzle of olive oil, season with salt and toss to coat. Roast until tender, 15 minutes. • Remove courgette from oven, drizzle over the honey and gently toss to coat. Return to the oven and roast until tender, a further 7-10 minutes.

• While the courgette is roasting, slice cucumber into rounds. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine garlic & herb seasoning and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs (see ingredients) and crushed peanuts. • Coat chicken first in the flour mixture, followed by the egg and finally the peanut-breadcrumb mixture. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover base. Cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. • Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.

• Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the water (for the sauce), brown sugar and the butter (for the sauce), stirring, until slightly reduced, 2-3 minutes. • Meanwhile, combine slaw mix, cucumber, garlic aioli and ponzu sauce in a medium bowl. Season with salt and pepper.