Chicken satay

Serves six

For the spice mix

• 500g chicken thighs
• 12 wooden skewers

For the peanut sauce

• 1 stalk lemongrass
• 2 medium white onions
• 5 cloves garlic
• 5g coriander powder
• 5g chilli powder
• 5g turmeric powder
• 2g fennel seeds
• 2g cumin powder
• 63g dark brown sugar
• 13g salt

For the laksa broth

• 187g dry roasted peanuts
• 45g spice paste
• 600g coconut milk
• 84g dark brown sugar
• 44g tamarind paste
• 1g salt
• 2g chilli powder
• 80g oil
• 24 cooked prawns
• 12 deep-fried tofu puffs
• 120g green beans
• 120g beansprouts
• 400g pack rice vermicelli
• 0 Mint leaves

For the spice paste

• 2 400 g cans coconut milk
• 7 tbsp dark brown sugar
• 15 litres chicken stock
• 2 tbsp salt
• 1 large bunch coriander
• 2 lemongrass stems
• 3 tbsp tamarind paste

• 80g oil
• 1 onion
• 30g ginger
• 8 cloves garlic
• 3 red chillies
• 15 dried chillies
• 15 tbsp cumin powder
• 15 tbsp turmeric powder
• 3 tbsp coriander powder
• 3 tbsp chilli powder
• 5 tbsp dried shrimp
• 350g sugar
• 280g golden syrup
• 200g milk
• 250g butter
• 2 tsp salt
• 1 tbsp ground cloves
• 1 tbsp ground cardamom seeds
• 2 tbsp ground cassia cinnamon
• 1 tbsp ground ginger
• 1 tbsp ground allspice
• 100g pistachios
• 1g soft wheat flour
• 1 tbsp bicarbonate of soda
• 200g cream
• 170g sugar
• 280g golden syrup
• 2 tbsp salted butter
• 2 tbsp finely chopped almonds

Step 1
If you’re anything like me, you may want to double these quantities, which make enough for six to have two skewers each as part of a spread.

Step 2
Blend all the spice mix ingredients to a smooth, fine paste.

Step 3
Set aside 45g for the peanut sauce, and put the rest in a large plastic tub.

Step 4
Add the chicken, toss to coat, then put in the fridge to marinade for at least four hours, and ideally overnight.

Step 5
For the peanut sauce, put all the ingredients in a medium saucepan Turn the heat to medium and bring to a boil, stirring now and then to prevent it sticking.

Step 6
Turn the heat to low and simmer for five minutes, until the sauce thickens, then keep warm on a very low heat.

Step 7
Skewer the chicken pieces, and grill on a high heat for 10 minutes, turning halfway through.

Step 8
Transfer to a platter, put the sauce in a bowl, and serve with wedges of cucumber and coriander leaves, to garnish.

Step 9
Put 2 chicken carcasses, 2 star anise, 10g ginger, 3 lengths of spring onion, 1 small onion chopped into quarters, 2 cloves garlic in a large pan, add water to cover, bring to a boil, skim, then simmer for 2 hours).

Step 10
Blend all the ingredients for the spice paste until smooth and fine.

Step 11
Fill a large pot with water and bring to a boil while you get on with making the broth.

Step 12
In a large saucepan on a medium heat, add 80g oil and the spice paste, and cook, stirring continuously, for 30 minutes, until rich, dark red/brown in colour.

Step 13
Add all the broth ingredients and the chilli and shrimp soaking liquids, bring to a boil, then simmer gently for 30 minutes.

Step 14
After 15 minutes, remove the coriander leaves and lemongrass, and adjust the seasoning to taste.

Step 15
Add the tofu puffs to the broth, so they soak up the flavour, and keep warm.

Step 16
While the broth is simmering, blanch the following in boiling water one after the other: green beans for three minutes, vermicelli for a minute, beansprouts for 30 seconds.

Step 17
Refresh them all in cold water to stop them cooking, and drain well.

Step 18
Portion everything into bowls ready for serving – some vermicelli, then beansprouts, green beans and prawns.

Step 19
Pour hot broth into each bowl, add four half tofu puffs per serving, garnish with mint and serve.

Step 20
Combine the sugar, golden syrup and milk in a pan, bring to a boil, then take off the heat and leave to cool a little.

Step 21
Put the butter, salt and spices in a bowl and pour on the still warm (but not hot) milky syrup.

Step 22
Stir until the butter has melted and the mixture has cooled down to room temperature (add the nuts now, if using).

Step 23
Sift the flour and bicarb into the bowl and mix with your hands until fully combined.

Step 24
Shape into a tight lump, wrap in cling-film and put in the fridge to rest for 48 hours.

Step 25
To make gingerbread rounds, unwrap the dough (it will be rather stiff) and divide it into equal-sized workable portions.

Step 26
Roll each piece into a log, then cut it into 3mm slices (or thicker, if you prefer); if you have added nuts to the dough, you will need a really sharp knife to cut it neatly.

Step 27
Alternatively, to make gingerbread shapes, unwrap the rested dough and divide into workable portions.

Step 28
Roll out each portion on a very lightly floured work surface (too much flour will make dough dry), then cut it into the desired shapes with a knife or a cookie cutter (I like to make little pigs).

Step 29
Heat the oven to 200C/390F/gas mark 6 and line several baking sheets with baking paper.

Step 30
Arrange the gingerbread shapes on the sheets and bake for no longer than five minutes; keep an eye on them, because they burn very easily.

Step 31
Remove from the oven and leave to cool on the baking sheets.

Step 32
Knäck is traditionally poured hot into small paper moulds and left to set.

Step 33
Mix all the ingredients except the nuts and/or breadcrumbs in a heavy pan (I use a cast-iron skillet or frying pan).

Step 34
Bring to a simmer on medium heat, stirring with a wooden spoon from time to time, and cook until the mix reaches your preferred temperature – 30–40 minutes.

Step 35
As soon as the toffee is ready, mix in the almonds and/or breadcrumbs, spoon into moulds and leave to set.

Step 36
To order a copy for £23.96, go to bookshop.