Pork Satay Skewers

Halve, peel and chop the shallot into small pieces. Halve, then remove the core from the pepper and roughly chop into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Heat a drizzle of oil in a large saucepan on medium heat. Add the shallot and pepper and cook, stirring occasionally until soft, 5 mins. Add the garlic and remaining turmeric and cumin. Stir and cook for 1 minute.

Add the basmati rice to the veggies and stir together. Stir in the water (see ingredients for amount) and stock powder, bring to the boil then 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

Thread the pork onto the skewers, then place them on the prepared baking tray. Pour over any remaining spicy oil and roast on the top shelf of your oven for 10-12 mins, turn halfway through cooking. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Once cooked, remove from the oven, cover with foil and leave to rest for a couple of mins.

Meanwhile, pop the peanut butter into a small bowl and add a squeeze of lime juice. Add the water (see ingredients for amount) and stir vigorously so you have a nice thick sauce. Season with salt, pepper and more lime juice to taste.