Tom Kerridge cooks a tasty looking super satay chicken on Tom Kerridge’s Best Ever Dishes.

Tom says: “Roast chicken like you’ve never had it before. Try serving this with rice on a Sunday for a lighter, spicier, Indonesian alternative.”

The ingredients for the chicken: 1 tbsp ground turmeric, 1 tbsp ground cumin, 1 large free-range chicken (about 1.8kg), 250g unsalted peanuts, roasted, 2 stalks lemongrass, finely chopped, 5cm piece of galangal, grated, 3 garlic cloves, grated, 400ml coconut milk, 4 tbsp ketjap manis (sweet Indonesian soy sauce available from most Chinese supermarkets), 2 tbsp dried chilli flakes and 1 lime, zest only.

For the chilli dip: 2 red peppers, chopped, 4 red chillies, chopped, 3 garlic cloves, grated, 75g caster sugar, 100ml white wine vinegar, 1 tbsp cornflour, mixed with 2 tsp water, 2 limes, juice only, large pinch of salt and 1 tsp chilli flakes.

For the salad: 2 bunches spring onions, cut into 2cm pieces, 150g unsalted peanuts, roasted and roughly chopped, 1-2 green chillies, thinly sliced, ½ cucumber, sliced, 1 bunch coriander, leaves picked and stalks finely chopped, 2 tbsp clear honey, 4 tbsp soy sauce, 3 tbsp sesame oil and 2 limes, juice only.