tempeh

100g roasted and salted peanuts

2 tbsp SpinneysFOOD Light Mucovado Sugar

2 tbsp tamarind paste or lime juice

For the cucumber sambal

2 limes

1 long fresh red chilli

1 SpinneysFOOD Organic Cucumber

2 tbsp shredded coconut

Handful of SpinneysFOOD Fresh Mint

Handful of SpinneysFOOD Fresh Coriander

1 Soak the skewers in water. 2 Slice the tempeh into long, thin strips across the grain. Grate the ginger. Chop the lemongrass. 3 In a mixing bowl, combine the coconut milk, ginger, lemongrass, spices and sugar. Add the tempeh and toss to coat well. Cover with cling film and leave to marinate in the fridge for at least 1 hour.

4 To make the peanut sauce, place a saucepan over a medium heat. Add the oil and the curry paste. Cook for a few minutes before adding the coconut milk and peanuts. Stir in the sugar and tamarind paste or lime juice. Simmer gently, stirring frequently, until the sauce thickens. (If the sauce is too thick, stir in a little boiling water.) Pour into a bowl and allow to cool. 5 Place a griddle pan over a high heat. Brush the pan with a little oil. 6 Thread the tempeh onto the skewers. Grill the skewers on both sides for 2 minutes. Baste with any remaining marinade.

7 Meanwhile, prepare the sambal. Zest and juice the limes. Remove the seeds from the chilli and chop finely. Peel the cucumber and slice. Toss all the ingredients together in a bowl. 8 Serve the tempeh satay with the peanut sauce and sambal.

WHAT IS MISO?

Miso is a paste is made by fermenting cooked soya beans with salt and koji (a type of mold). Overtime, the enzymes in the koji break down the carbohydrates and proteins in the beans into amino acids, fatty acids and other nutrients.

There are over a thousand varieties of miso, but it can be broadly divided into two groups: sweet miso, which is lighter in colour and has a mellow flavour profile, and dark or red miso, which is stronger and saltier.