Instructions: To make the rice, fry the onion and garlic in the oil until softened but not coloured. Add 1tsp honey. Add the rice and all the seasonings and mix together.

Add the hot stock and simmer gently for about 15 minutes until cooked through. Keep hot. Just before serving, remove the aromatics and stir in some chopped coriander leaf.

To make the satay, thread the vegetables alternately on to wooden skewers (2 per person). Rub with sesame oil and season with salt, black pepper and crushed coriander seeds. When ready to cook, roast in a hot oven for about 12-15 minutes until cooked through and starting to blacken on the edges. Turn the skewers halfway through.

Baste with the aromatic oil.

Liquidise all the satay sauce ingredients together and check seasoning.

To serve, lay the skewers on a bed of rice with the satay sauce on the side.

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