Japanese curry rice

Step 1: Heat 1 tbsp vegetable oil in a large heavy pan over a medium heat. Add 2 onions and fry slowly for 10 minutes, stirring often, until soft and golden. This sweetness is the base of the curry.

Step 2: Stir in 2 cloves garlic and 1 tsp ginger for 30 seconds, then add 2 carrots, 2 potatoes and 5 ½ oz mushrooms and toss for 2 minutes.

Step 3: Pour in 3 cups vegetable stock and add ½ apple. Bring to the boil, skim off any foam, then cover and simmer for 15 minutes, until the potatoes are just tender.

Step 4: Meanwhile make the roux: melt 1 ⅜ oz butter in a small frying pan over a low heat, stir in 4 tbsp plain flour and cook for 3–4 minutes, stirring, until it smells nutty and turns light brown. Stir in 2 tbsp mild curry powder and ½ tsp garam masala for 30 seconds, then take off the heat.

Step 5: Ladle some of the hot cooking liquid into the roux and whisk to a smooth paste. Stir it back into the pan and simmer for 5 minutes, stirring, until the sauce is thick and glossy.

Step 6: Season with 1 tbsp soy sauce, 2 tbsp tomato ketchup, 1 tbsp vegetarian Worcestershire sauce, 1 tsp honey or sugar and ½ tsp salt, add 2 ⅞ oz frozen peas and simmer for 2 minutes more.

Step 7: Spoon 1 ⅓ lb cooked Japanese short-grain rice onto one side of each plate and ladle the curry beside it. Serve with 2 tbsp fukujinzuke or pickled red ginger. The curry keeps for 3 days in the fridge and thickens as it stands; loosen with a splash of water when reheating.