Festival Food!


It’s that time of year when every weekend there is either a festival or camping trip planned (what a shame the weather doesn’t seem to be playing ball at the moment!

And making sure you have some great food to eat while you’re away is very important – if you don’t organise things ahead of time you could find yourself trailing around the local garage trying to find something healthy (I am constantly asked what food can be bought from a garage that is not bad for you – unfortunately there is no good answer!).

Soups are always a great option – hot or cold soups, as they are easy to make and easy to transport.  Frittatas are also good – make a big one in a large frying pan and then it can either be transported in the pan or cut into wedges and packed into containers.

I love this simple Chicken satay recipe – everything can be made in advance and simply packed and, as with most spicy food, they always taste better the following day!


Chicken Satay

Chicken satay is so tasty, perfect for a summer barbecue. Serve it on its’ own, or with rice and salad.  You could also use turkey if you prefer.

Serves 2


2 garlic cloves, crushed

2 cm piece fresh root ginger, peeled and grated

1 tsp honey

1 tbsp soy sauce

grated zest and juice of 1 lime

3 tbsp peanut butter

½ tsp mild curry powder

1 x 400 ml can coconut milk

500 g chicken breast


  • In a bowl gently stir together the garlic, ginger, honey, soy sauce, lime juice, peanut butter, curry powder and coconut milk. Mix, until completely combined.
  • Pour two thirds of the sauce into a small pan and set aside.
  • Slice the chicken breast into thin strips and stir these into the satay marinade in the bowl. Cover and chill for at least 30 minutes.
  • Meanwhile, soak 8-10 bamboo skewers in water to prevent burning when cooking.
  • Thread the chicken, ribbon-like, onto the skewers. Cook the chicken under a hot grill or on a barbecue, turning often, for 8-12 minutes, until the chicken is cooked through.
  • Meanwhile, heat the remaining satay sauce in the pan, stirring from time to time, until it thickens.
  • Serve the chicken satay with the rich, thick sauce and a dish of soy for dipping too if wished.


Chicken satay


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