Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the oven to 180C/fan 160C/gas 4. Peel and chop the ginger into matchsticks. Tip into a small bowl with the caster sugar and rice wine vinegar and leave to pickle.
Fry 4 tbsp of katsu paste in a frying pan until fragrant, then tip in the coconut milk. Simmer for 10 minutes until thickened.
Put the breaded chicken onto a baking sheet and put in the oven for 10-15 minutes until crisp. Blanch a pack of fine beans in boiling salted water for 2 minutes and drain.
Tip into the sauce and pour over the crispy chicken. Serve rice, the ginger and red chilli.
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