Gado gado

Serves 8

Ingredients:

4 ears of corn

sea salt

12oz (350g) green beans, trimmed

1 1⁄4lb (550g) potatoes, unpeeled

1lb (450g) roasted peanuts

4 garlic cloves

3 fresh red chiles, seeded

sea salt and freshly ground black pepper

2 tsp demerara sugar

juice of 1 lime

4 carrots, finely sliced

7oz (200g) bean sprouts

half a cucumber, chopped into bite-size pieces

6 eggs, hard-boiled, shelled, and quartered

handful of fresh cilantro, chopped

Method:

1 Cook the corn in a large pot of salted boiling water for 15–20 minutes, or until soft. Add the green beans for the last 5 minutes of cooking. Drain, slice the ears of corn into rings, and place in a shallow serving bowl. Meanwhile, cook the potatoes in a pot of salted boiling water for 15 minutes, or until just beginning to soften. Drain and set aside. When the potatoes cool, slice and add to the corn and beans.

2 Pulse the peanuts, garlic, and chiles in a food processor until finely ground. Season. Add a little water and process again into paste. Add the sugar and lime juice, and pulse again, adding more water if needed. The paste should be smooth but not runny.

3 Add the carrots, bean sprouts, and cucumber to the cooked vegetables, then pour in the sauce and toss to combine. Top with the hard-boiled eggs and cilantro leaves and serve.

Gado gado