Chicken satay burger

Stir peanut butter with sambal chili paste and lime juice into a spread; warming the lime juice first would stop it seizing.

Julienne carrots, cucumber and jalapeno very finely; dress with fish sauce and rice vinegar and toss with a fork as a quick pickled slaw.

Stir together garlic, coconut milk, cumin, turmeric and chili paste; add about a tablespoon of plain breadcrumb, a splash of soy, chopped basil and the ground chicken and mix.

Fry a small piece and taste for salt before forming; more soy and cayenne were added after the first burger.

Spoon the soft mixture into a skillet and spread out; flatten with a spatula on turning; cook about 5 minutes per side until just cooked through.

Spread the peanut chili spread on the bread, add the burger, a generous pile of pickled vegetables and fresh cilantro.