Roasted Veg Skewers With Coriander Rice & Satay Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Top, tail and slice your courgette[s] into 4 rounds per person

Chop your peppers into large chunks (scrape the seeds and pith out with a teaspoon), then peel and cut your red onion[s] into large wedges

Add the chopped veg to a large bowl, drizzle with 2 tbsp [3tbsp] [4 tbsp] vegetable oil and season with a pinch of pepper

Add your curry powder to the bowl and give everything a good mix up – this is your coated veg

Thread the coated veg onto the soaked skewers, alternating as you go

Add the veg skewers (and any remaining veg) to a baking tray (or two!) (use tin foil to avoid mess!)

Put the tray[s] in the oven for 10-15 min or until everything has browned and is starting to char - these are your roasted veg skewers

Whilst the veg is cooking, add the white long grain rice and 225ml [300ml] [450ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low, and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Boil half a kettle

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut with your peanut butter in 200ml [300ml] [400ml] boiled water – this is your peanut stock

Add the peanut stock to a small pot with your agave, soy sauce, ketjap manis and chilli flakes (can't handle the heat? Go easy!) then bring to the boil over a medium-high heat

Cook for 2-4 min or until the sauce has reduced by half and thickened – this is your satay sauce

Chop your coriander finely, including the stalks

Once the rice is cooked, fluff with a fork and stir the chopped coriander through with a pinch of salt – this is your coriander rice