What to cook in hot weather – then there's the Rendang

I've said already that this is a favourite of mine – what I also love about this curry is that it's quick and easy – ideal too for using leftover veggies. I always cook more potatoes than I need and at this time of year it's new potatoes. You can add whatever you've got – cauliflower, peppers, broccoli, anything goes.

Here's the recipe I use :

Rendang Sauce

100 ml coconut cream

50ml water

3 tsp brown sugar

2 tsp curry powder

(I used mild – use medium or hot to suit personal taste)

1 tbsp kecap manis

(also known as sweet soy sauce)

Combine all the ingredients in a saucepan over a low heat and

serve. Can be made ahead and re-heated.

I doubled the recipe.

You don't have to make the Butter Chicken sauce or the Rendang either – you can cheat and buy ready-made products or, in the case of the Rendang, there's very little time difference.

I added :

500g of cooked new potatoes, cut into cubes

1 large onion, finely diced

1 roasted garlic clove (optional)

glug of rapeseed oil]

a couple of handfuls of frozen petit pois,

boxed and allowed to defrost

Rendang method up next ...