I really like peanut butter isn't it great with stuff like Branston pickle, blue cheese or sweet and sour sauce? anyway its also a great way to cheat with a satay sauce.

This dish served three hungry pirates with a bit left over, so slip on Icky Thump, crack open a St Miguel from my friend, the superhero Reduced to Clear Man at Sainsburys and lets go cook.

First the sauce. A very big dollop of peanut butter, splat it in the bowl, add say a desert spoon of toasted sesame oil, same of rice wine vinegar and soy sauce, a chopped chile pepper and a good squeeze of fresh lime juice (from a lime not a bottle you lazy slattern Nigella) and give it a good mix up.

In the pan goes some oil, a chopped onion, a couple of chopped cloves of garlic, about an inch of chopped ginger and some chopped chile peppers (as many as you fancy), good spoonful of Chinese five spice powder, bung in two chopped chicken breasts let it cook till the chicken is sealed, chuck in some sliced mushrooms and some soy sauce to bring out the liquid then bung in some sugar snap peas or some small brocoli florets or fine green beans. Let it all fry for a bit while you cook some egg noodles in another pan.

The noodles should take about five minutes, drain them and fold them into the chicken and veg then chuck the peanut sauce in and work it into the dish until everything is well coated.

Serve it up with some Chinese Plum wine, smashing