Instructions: Preheat oven to 200c/400f/Gas 6.

Put the peanuts on a baking tray and roast for five minutes.

2 Crush the clove of garlic into a bowl. Grate in the lime rind and squeeze the juice. Add the chilli flakes along with the olive oil and a little salt. Mix together well.

3 Cube the chicken breasts and toss in the chilli mixture. Set aside.

Remove the peanuts from the oven and pile onto a clean tea towel.

Leave to cool.

4 Roughly chop the shallots and add to the food processor with the soy sauce, garlic and lemon juice. Rub the peanuts in the tea towel to remove as much of the skins as possible. Discard the skins and add the nuts to the processor. Whizz to a paste.

5 Tip the paste into a pan and cook on a medium heat, stirring constantly for a minute. Pour in the coconut cream and a little salt, bring to the boil, reduce the heat and simmer for three minutes.

Lower the heat and keep warm.

6 Heat a griddle pan until hot. Dry off the skewers and thread on the cubes of chicken. Lay the skewers on the griddle and cook for 4-5 minutes on each side, until golden and cooked through.

7 For the Salsa: Roughly chop the mango slices. Dice the cucumber.

Roughly chop the coriander.

8 Mix the olive oil and lime juice in a bowl and season. Toss the mango, cucumber and coriander in the dressing and transfer to a serving dish.

9 Pour the satay sauce into a serving bowl. Check the chicken is cooked and remove from the griddle pan.

10 Pile onto a serving platter and sit the satay sauce and mango salsa next to it. Garnish with a bunch of coriander and lime wedges and serve immediately.

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