Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, boil a half-full kettle.

Zest and cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.

In a jug, combine the peanut butter, Indonesian style spice mix, sambal paste, ketjap manis and boiling water (see pantry for amount). Mix well until smooth. 

Pop a large saucepan on medium-high heat and add the peanut sauce from the jug. Gradually whisk in the coconut milk and water for the sauce (see pantry for amount), then bring to the boil.

Simmer, stirring constantly, until thickened, 2-4 mins. Remove from the heat, then stir in the lime juice from half the lime and season with salt.

Once the sweet potatoes are cooked, pop the satay pan back on medium heat and stir in the sweet potato. 

Add the peas to the pan and simmer until piping hot, 1-2 mins, then remove from the heat. 

Taste and season with more salt and lime juice if needed. Add a splash more water if it's a little too thick.

Fluff up the rice with a fork, stir through the lime zest then share between your serving bowls. 

Spoon the satay curry over the zesty rice and finish with a sprinkling of peanuts.

Serve any remaining lime wedges on the side for squeezing over.