Beef mango Satay

400g/ 1lb beef steak

1 tbls coriander seeds

1 tsp cumin seeds

50g/ 2 oz cashew nuts

1 tbls veg oil

1 small onion finely chopped

A small knob of ginger finely chopped

1 clove garlic finely chopped

2 tbls dark soy sauce

2 tsp sugar

1 tsp rice wine vinegar

Salad leaves to garnish

FOR THE MANGO DIP

1 ripe mango

1 small red chilli finely chopped

1 tbls fish sauce

Juice of 1 lime

2 tsp sugar

2 tbls chopped fresh coriander

Slice the beef into long strips and thread them in a zig zag style onto bamboo skewers which have already been soaked

Dry fry the coriander seed, cumin seeds and cashew nuts in a pre-heated wok

Crush with a food processor

Mix the oil, onion, ginger, garlic, soy sauce, sugar and vinegar to the mixture

Pour over the beef and marinade for up to 8 hours

Cook under a preheated grill for 6-8 mins turning occasionally or barbeque

Make the mango dip by peeling the mango and cutting the flesh from the stone

Place in a food processor with all the other ingredients except the coriander and process until smooth

Stir in the coriander and serve