Easy peasy Satay Sauce recipe

This is a lovely, robustly flavoured satay. We’ve kept the sweetness level on the low side, so you can always add a little more muscovado if you wish.

Delicious served with the Lally’s Salad with Minted Wraps or Coriander Dippers, ideal for festivals and camping. Both recipes of which are in the Honeybuns All Day Cook Book.

SERVES 4 as a dip

FREE FROM GLUTEN / DAIRY

VEGAN

175g peanuts, toasted

2 tbsp roasted buckwheat

2 garlic cloves, minced

1 tsp gluten free dark soy sauce

2 tsp sesame oil

2 tbsp light muscovado sugar

½ – 1 tsp chilli powder, to taste

80ml coconut milk

½ tsp tamarind paste or lime juice

Place all the ingredients in a food processor and blitz for up to 1 minute. You are aiming for a chunky textured paste. You may need to scrape down the sides of the bowl and blitz for a further 30 seconds.

STORAGE Keeps in the fridge for 5 days. Can be frozen

TIP Try adding in some toasted pistachios in place of some of the peanuts