Chicken Satay Kebabs

When the water is boiling, add the star anise and rice to the pan. Lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam. Meanwhile, thread one piece of chicken onto a skewer and follow it with a piece of red onion. Repeat this process until all of your chicken and red onion is used. You want two skewers per person.

Heat a frying pan on high heat and add a glug of oil. When the oil is hot, cook the chicken skewers for 2-3 mins on each side. TIP: You want them to be golden brown so do this in batches if necessary. Transfer the kebabs to a baking tray and pop in your oven for 12-15 mins. TIP: The chicken is cooked when it is no longer pink in the middle.

While the chicken cooks, trim the cucumber then quarter lengthways, and chop widthways into small pieces. Pop the chopped cucumber into another mixing bowl. Roughly chop the coriander (stalks and all) and add to the bowl. TIP: If you're a coriander fan, add the whole bunch! Add half the lime juice and the soy sauce and mix well. Taste and add a little sugar if it needs sweetening.

In a small bowl mix the remaining curry powder with the peanut butter. Stir in the remaining lime juice and the water for the sauce (see ingredients for amount). TIP: The consistency of the satay sauce should be similar to double cream, so add another splash of water if necessary. Season with a pinch of salt.