The Barbecue

4 chiles de árbol, deseeded

1 garlic clove, peeled

150g unsalted blanched peanuts

Sea salt flakes

Heat the olive oil in a large frying pan and add the chiles de árbol, garlic and peanuts. Fry them over a medium-low heat, stirring frequently, for about 10 minutes, until all the peanuts are an even golden brown.

Tip everything on to a plate and leave to cool down for about 15 minutes.

Transfer everything to a blender or food processor, along with a teaspoon of sea salt and 150ml of water. Blitz until smooth, adding more water a tablespoon at a time until you have a sauce about the consistency of double cream. Taste, adjust the salt, and keep in a jar in the fridge for up to a week.

WORKS WELL WITH

Any Peppercorn, Salt & Lime flavoured skewers (see here (#ulink_6b72af55-8003-50c4-8f7b-9f0077f10cd4))

Classic or Sticky Hot Chipotle Ribs (see here (#litres_trial_promo) and here (#litres_trial_promo))

Pollo al Carbón (see here (#litres_trial_promo))

Whole veg with Chilli, Lime & Coriander Dressing (see here (#litres_trial_promo))

Grilled Fish Tacos (see here (#litres_trial_promo))

Barbecue Brisket (see here (#litres_trial_promo))

HOT SATAY SAUCE (#ulink_7b673c57-20a5-51ea-a64c-1c5c1f06b956)

Sambal oelek is an Indonesian chilli paste made primarily from crushed chillies and vinegar. Sambal refers to the chilli sauce, while oelek, a word of Dutch origin, refers to a stoneware dish, similar to a pestle and mortar, which is used to crush spices in Indonesian kitchens.

Makes: about 300ml, enough for 4

4 garlic cloves

4 shallots, peeled, roots removed and halved

2 tbsp sambal oelek paste

2 tbsp vegetable oil

A pinch of chilli flakes

200g peanuts, toasted and lightly crushed

200ml coconut milk

100ml water

1 tbsp brown sugar

½ lime, juice only

Sea salt flakes

Place the garlic, shallots and sambal oelek in a food processor and blitz until a smooth paste is formed.

Heat a heavy-based pan and add the oil. Once the oil is sizzling, empty the contents of the food processor into the pan along with the chilli flakes. Turn the temperature down and cook over a low heat for 20–30 minutes. You are looking for an obvious change in the colour of the paste – it will go from a bright to a more muted, terracotta red.

Next, add the peanuts to the pan along with the coconut milk and water. Mix together and simmer gently for a further 5 minutes. If you think it looks a little thick, add some more coconut milk and water. After 5 minutes, remove from the heat and add the sugar, lime juice and a generous pinch of sea salt. Serve immediately, or keep in a sterilised jar in the fridge for up to a week.

WORKS WELL WITH

Chicken skewers (see here (#ulink_bc5a27d8-8227-572a-b08d-6ef2679e7ebc))

Beef, pork or lamb skewers (see here (#ulink_20f95710-6da2-50ad-acbf-a935d6060710))

Salmon skewers (see here (#ulink_87ddfe89-bc62-58a4-ad10-5f2f14341668))

Whole Aubergine (see here (#litres_trial_promo))

CORIANDER & LIME TZATZIKI (#ulink_53d3479c-1dc8-5265-8558-75636a51b508)

This is so refreshing, and works as a dip with almost anything (I’ve been known to dunk pieces of baguette in before now).

Makes: enough for 4

1 cucumber

300ml Greek yogurt

½ garlic clove, crushed

30g fresh coriander, finely chopped

1 lime, zest and juice

1 tsp olive oil

Sea salt flakes

Halve, deseed and grate the cucumber. Sprinkle with a generous pinch of sea salt and let it sit in a colander for 20 minutes or so.

After 20 minutes, give the cucumber a good squeeze and drain away its juices. Combine with the remaining ingredients in a bowl. Taste and adjust the seasoning if necessary. The flavour of the tzatziki will benefit from being made ahead of time; either serve straight away, or prep ahead and keep in the fridge until you need it.