Carrots with black sesame and satay

For your satay sauce, put the chilli, onion, garlic, and ginger in a pan and fry on a medium heat until the onions are soft.

Add the muscovado sugar and allow to caramelise a little.

Add the soy sauce, peanut butter and coconut milk and stir thoroughly.

Put the sauce mixture into the food processor, and blitz until you reach a smooth consistency.

Pour over the carrot ribbons and serve.