Moving into summer days with lots of daylight hours means more time to be out and about so meals like this which are really easy to prepare and delicious to eat are essential. The satay comes together really easy and you can make a large batch and it will keep in the fridge for a week at least.

Serves 4

4 chicken breasts trimmed and sliced on the diagonal

4 metal skewers for threading

Satay

6tbsp peanut butter

1tbsp garlic ginger paste or 2 garlic cloves peeled and mashed with 1inch piece of ginger trimmed

1tbps each sesame oil, dark soy sauce, tamarind sauce, vegetable oil., brown sugar and sweet chili sauce

1tsp salt

Add everything to the blender and blitz until a smooth sauce

Pour half over the chicken and marinade in a bowl for a few hours or overnight if you have the time

When you are ready to cook, preheat the oven to 180C and then thread into the skewers, place on an oven proof tray and cook for 25 minutes turning halfway. Ensure they are cooked through before serving with rice and picked cucumber and the rest of the marinade finished as per recipe below.

Put the left over marinade into a pot, add 4tbsp coconut milk and stir until combined and warm. Serve over the cooked chicken.