Oatcakes with spicy satay chicken

Plain oatcakes are the perfect snack standby. You can whip up this topping in advance and keep it covered in the fridge for up to two days. Remove it from the fridge about 15 minutes before serving.

SERVES 1

1 tsp ginger paste 1 tsp lemongrass paste 1 tsp honey 1 tsp soy sauce Squeeze of lime juice Pinch chilli powder 2 tbsp peanut butter 100g cooked chicken, diced 1 spring onion, thinly sliced 3–4 oatcakes, to serve Put everything except the chicken, onion and oatcakes into a bowl and whizz together using a hand-held blender. Add the chicken and stir through until well coated. Cover and leave to chill in the fridge. To serve, pile on to the oatcakes and scatter with the sliced spring onion.