(Serves four)

4 pork medallions, about 1 cm thick
4 tablespoons smooth peanut butter
4 tablespoons soy sauce
4 tablespoons sunflower oil
2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons lemon juice
2 cloves garlic crushed
1 teaspoon grated fresh ginger
Large pinch dried red chilli flakes
Sweet chilli sauce and mango chutney-flavoured mayonnaise to serve

• Trim every bit of fat and sinew from the medallions, put them between sheets of clingfilm and beat them out with a meat mallet or rolling pin until they are really thin; then cut them into strips about 1.5 cm wide.

Mix all the remaining ingredients together, pour them into a shallow dish and add the pork strips, turning them so they are well coated with the mixture.

Leave to marinate for about 30 minutes.

While the meat is marinating, put 12 bamboo skewers in water to soak.

Thread the pork strips on to the skewers.

Cook the pork on a barbecue for about three to four minutes each side, brushing them with the remaining marinade, until they are slightly charred.

Alternatively, cook them on a very hot, lightly oiled griddle pan.

Serve with rice and a crunchy iceberg lettuce and radish salad, together with sweet chilli and mango mayo dipping sauces.