The Barbecue. LR Hamilton

removed and halved

      2 tbsp sambal oelek paste

      2 tbsp vegetable oil

      A pinch of chilli flakes

      200g peanuts, toasted and lightly crushed

      200ml coconut milk

      100ml water

      1 tbsp brown sugar

      ½ lime, juice only

      Sea salt flakes

      Place the garlic, shallots and sambal oelek in a food processor and blitz until a smooth paste is formed.

      Heat a heavy-based pan and add the oil. Once the oil is sizzling, empty the contents of the food processor into the pan along with the chilli flakes. Turn the temperature down and cook over a low heat for 20–30 minutes. You are looking for an obvious change in the colour of the paste – it will go from a bright to a more muted, terracotta red.

      Next, add the peanuts to the pan along with the coconut milk and water. Mix together and simmer gently for a further 5 minutes. If you think it looks a little thick, add some more coconut milk and water. After 5 minutes, remove from the heat and add the sugar, lime juice and a generous pinch of sea salt. Serve immediately, or keep in a sterilised jar in the fridge for up to a week.

      WORKS WELL WITH

      Chicken skewers (see here)

      Beef, pork or lamb skewers (see here)

      Salmon skewers (see here)

      Whole Aubergine (see here)

       CORIANDER & LIME TZATZIKI

      This is so refreshing, and works as a dip with almost anything (I’ve been known to dunk pieces of baguette in before now).

      Makes: enough for 4

      1 cucumber

      300ml Greek yogurt

      ½ garlic clove, crushed

      30g fresh coriander, finely chopped

      1 lime, zest and juice

      1 tsp olive oil

      Sea salt flakes

      Halve, deseed and grate the cucumber. Sprinkle with a generous pinch of sea salt and let it sit in a colander for 20 minutes or so.

      After 20 minutes, give the cucumber a good squeeze and drain away its juices. Combine with the remaining ingredients in a bowl. Taste and adjust the seasoning if necessary. The flavour of the tzatziki will benefit from being made ahead of time; either serve straight away, or prep ahead and keep in the fridge until you need it.