King oyster katsu curry

Line a large baking tray with parchment. Put the flour and milk alternative in a wide bowl with a generous pinch of salt and whisk to form a thick paste. Tip the breadcrumbs into a separate bowl. One by one, brush the halved oyster mushrooms with the paste to fully coat them, then cover in the breadcrumbs. Transfer to the lined tray.

Pour enough oil into a large saucepan or high-sided frying pan to come to a depth of 2cm. Heat over a medium-high heat to 170ºC (or until a few breadcrumbs dropped in start to sizzle in a few seconds). Line a large baking tray with kitchen paper. Using a slotted spoon, carefully lower ½ the crumbed mushrooms into the hot oil and fry for about 3 minutes, turning halfway, until tender, crisp and deep golden. Once ready, transfer to the kitchen paper-lined tray with the slotted spoon. Repeat the process with the remaining mushrooms.

Meanwhile, squeeze the contents of the katsu curry pouches into a saucepan and simmer gently, stirring occasionally, until piping hot. Heat the jasmine rice according to pack instructions and divide among four shallow bowls. Top with the crispy mushrooms and spoon over the curry sauce. Scatter over the sesame seeds and salad onions, then serve with lime wedges for squeezing.