Chicken Satay Kebabs with Basmati Rice

Start by threading one piece of chicken onto the skewer and follow it with a piece of red onion. Continue this process until all of your chicken and red onion is used. You want two skewers per person.

Before you cook your chicken skewers, pre-heat your oven to 200 degrees. Put the water specified in the ingredient table in a pot and bring to the boil over high heat. When your water is boiling, add the basmati rice, star anise and a generous pinch of salt. Reduce the heat to low and cook for 10 mins with the lid on. After 10 mins, remove from the heat and leave to finish cooking for a further 10 mins with the lid on.

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

Whilst your chicken cooks you can make your cucumber salad. Chop the pointy ends off the cucumber and cut lengthways into quarters. Scrape out the seeds with a spoon and then cut each quarter in half lengthways again. Chop these strips into 1cm cubes. Pop your cucumber into a bowl. Roughly chop the coriander and add to the bowl. Add half the lime juice and soy sauce and mix well.

Next, make your satay sauce. In a small bowl mix your remaining Malay spice mix with the peanut butter. Stir in your remaining lime juice and the water listed in the ingredients. 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.

When your rice has finished cooking, remove your star anise and fluff up your rice with a fork.