CORN CHOWDER WITH CRISPY BACON

Fast, fiery and juicy prawns along with rice and pak choi to make a more substantial supper. If you use pre-cooked, microwave rice, then this dish will take just 10 minutes to make.

This right here is a big bowl of sunshine! It’s hearty enough to have as a supper as I’ve added diced potatoes for more texture and chunkiness. What makes the soup a little thick is the addition of flour – you can use gluten-free flour if you prefer.

First, make the peanut satay sauce. Place all the ingredients in a small saucepan over a medium heat and simmer for 5 minutes.

Meanwhile, put the chicken thighs in a glass bowl, add the marinade ingredients and mix well

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until the thighs are evenly coated.

Heat a griddle pan until smoking hot. Place the marinated chicken in the pan and cook for 3 minutes on each side, or until cooked through.

While the chicken is cooking, combine the cucumber, white wine vinegar and caster sugar in a small bowl and cook the coconut rice according to the packet instructions.

Serve the satay on the coconut rice with the cucumber salad, sliced red onion, a sprinkle of chilli flakes and the peanut sauce drizzled over the top.

Thin strips of pork fillet work really well with satay sauce or, for a meat-free alternative, substitute thick slices of firm tofu.

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