This vegan satay sweet ... tomato purée, soy sauce, peanut butter, coconut milk and 200ml/7fl oz boiling water. Whisk while bringing to the boil and then add the sweet potato chunks.

Finally, if you fancy giving satay a go but prefer almond butter to PB, Marcus Bawdon’s aubergine skewers are for you. The recipe combines creamy coconut milk and sweet chilli sauce for a ...