Turkey and aubergine satay skewers

Method

1. If using wooden skewers, soak them in warm water for 10-15 minutes. Place the turkey and aubergine in a bowl with the chilli, sesame oil, groundnut oil and soy sauce. Toss well and set aside.
2. Make the satay sauce. In a food processor, whizz the peanuts with the rest of the sauce ingredients and 100ml cold water – add more water if the sauce is too thick. Add one-third of the satay sauce to the turkey mixture and mix until evenly coated.
3. Preheat the grill to high. Thread chunks of turkey and aubergine onto skewers, place on a baking sheet and grill for 10-12 minutes, turning regularly. Serve with the remaining satay sauce, topped with chilli slices, along with egg-fried rice and lime wedges to squeeze over, if you like.