Slice the aubergine into 1-2mm thin circles and lay out in a single layer.

Slice the watermelon radish as thinlyas possible and using a peeler slice the cucumber into ribbons. Place the radish and cucumber in a small bowl, pour over the rice wine vinegar and put to one side.

Whisk the egg and pour onto one plate, add the flour to another and the panko breadcrumbs to another. Dust the aubergine in flour, dip in the egg and coat in the panko.

Heat around 8cm of sunflower oil in a medium-sized pan until hot and fry the aubergine slices in batches until golden brown and crisp. Once fried, place them on a tray lined with kitchen paper keeping them warm as you go.

Add the Goldfish Brand Chinese curry sauce and hot water in a small pan over a low heat and whisk together to form a thick smooth sauce.

Sit a layer of lettuce and pickled cucumber ribbons on top of your burger bun base and top with the fried aubergines circles and pickled watermelon radish in alternate layers. Finally, spoon over the Goldfish Brand Chinese curry sauce and finish with the bun lids to serve.