Jules: And I have to say, this is such an exciting recipe, but there’s a lot to it.

Okay. The first thing to do is to cut the meat up into nice little rashes. What are we waiting for?

Khawanji: Okay. First, coriander seeds.

Jules: You can actually do this. This is the traditional style, but there is nothing to stop you sealing it in the blender. All the smell that’s coming off this is lovely.

Done?

Khawanji: Yes.

Jules: Do your thing as you’re going to mix it all together. And then when it’s mixed, we leave it for about three or four to five hours. There we go. That’s it, done.

Khawanji: Yes.

Jules: Sorry. I said your word.

Khawanji: Done.

Jules: When it comes to the grill, we are actually bloody barking mad. It’s 44 degrees, 180,000% humidity, and we’re off to a barbecue because the family has arrived. They’ve heard about the chicken satay.

Khawanji: Okay.

Jules: Come on. Let’s go.

Khawanji: Sawatdeeka.

Jules: Shall we get some ice cream?

Khawanji: Ice cream!

Jules: We’ll come back to you folks. We’re getting some ice cream. Well, we’re back. The dog is here somewhere in the bushes, there it is. Look! And, I got me the ice cream, but that’s not just mine. That’s for everybody. There you go. Easy there. I’ll just flatten it out then, and straight on the barbecue.

And that there, you just dab a little bit of coconut milk.

Khawanji: Mixed up and good.

Jules: It just helps the flavor. I love the aroma and smell while it’s cooking and everything.