Satay sauce

Satay not-fish goujons and jasmine rice for tea today. The photo shows the sauce being made.

It’s dead simple to make, using maple syrup for sweetness instead of bee food. You mix together peanut butter (the good stuff, not the cheap stuff – or blitz the peanuts yourself, bearing in mind that a lot of heat energy is released during this process), syrup, lime juice, curry powder, soy sauce and coconut milk, and warm it up on the hob. You gotta watch it doesn’t get too thick, though.

Top tip: to make plain white rice look fancy, sprinkle some black sesame seeds on it.