These marinated free-range tenderloins with their spiced satay sauce make a great standby in the fridge or freezer. With rice and some stir-fried veg they make a laid-back, family-friendly dinner. On their own, they go down very nicely with a cold beer -  and leftovers make very welcome lunchbox additions, as long as peanuts aren't a concern. To make the marinade, we puree lemongrass with red onion, garlic, turmeric and kecap manis (that treacly sweet dark soy sauce) and use it to coat free-range chicken tenderloins. On the side, we'll be dishing up an irresistible slightly spicy, slightly sweet, slightly tangy peanut sauce - so good for dunking. Defrost fully, then pan fry the tenderloins on a lightly oiled frying pan or hotplate for 3-4 minutes a side or until golden brown and cooked through. Warm the peanut sauce in a small saucepan or microwave and serve with the tenderloins. Serving size 6 tenderloins plus sauce.

Tenderloins: free-range chicken, lemongrass, garlic, red onion, turmeric, kecap manis, rice bran oil, salt. (GLUTEN, SOY) Peanut sauce: crunchy peanut butter, coconut milk, kecap manis, garlic, red onion, lime juice, flaked chilli, salt, water, rice bran oil. (PEANUTS, SOY, GLUTEN)

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.