Perfect for a damp Monday’s supper to accompany the remains of a roast chicken and a baked potato.

Coriander and Peanut Chutney

2 generous handfuls of fresh coriander
A small piece (1.25 cm) fresh ginger
2 green chillies
2 tbsp roasted unsalted peanuts
1-2 tsp caster sugar
Juice of one lemon
Salt

Wash and chop the coriander, scrap the skin from the ginger, remove their stalks and chop the chillies. Put these ingredients into a blender with the peanuts. Add a few tablespoons of water and blitz to a fine paste. Add the lemon juice, season with salt and sugar and blitz for a few seconds more. The chutney should be thick and creamy.

Can be stored for up to three days in an airtight container in the fridge.