Chicken satay with peanut sauce is always party favourite and also makes a great starter. The creamy, slightly sweet sauce perfectly complements the sticky and tangy meat.

1. Begin by making the marinade. Combine the kecap manis, fish sauce and garlic in a medium bowl. Add the chicken and leave to marinate for 30 min.

2. Soak 4 wooden skewers in water while the chicken is marinating (this will stop them from burning).

3. Meanwhile, make the satay sauce. Place the chilli, garlic, shallot and ginger in a blender with the palm sugar, soy sauce and fish sauce. Blend together to form a smooth paste.

4. Place a pan over a medium heat and add the paste. Cook for 2 min then add the peanut butter, stirring to ensure it doesn’t stick.

5. Add the coconut milk and mix well, adding a little more coconut milk if the sauce is too thick. Stir in the lime juice and leave to cool.

6. Just before serving, heat a large frying or skillet pan (or barbecue if the sun's out). Thread the chicken pieces on to the soaked skewers.

7. Place the skewers on the heat and cook for a few minutes on each side, or until the chicken is lightly charred all over and cooked through (about 8–10 min in total).

8. Leave the skewers to rest for a few minutes then serve with the satay sauce on the side and sprigs of fresh coriander.

Enjoy!