Astonishingly, I have never ventured into tempura territory as a cook before - I've been there plenty of times as an eater, one of my favourite meals from our local Japanese restaurant being tempura veg with curry sauce. Inspired by this I sacked off Nigel's suggestion of a dipping sauce to go with the veg and made a katsu curry. And I've got to say, this was great, and a very authentic fake away. I used a sweet potato, woodland mushrooms, golden beetroot and chard, the latter two being in this week's veg box, thus killing two birds.
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