Coconut, tamarind and star anise

Three of my favourite ingredients all together! This ‘cooked’ dressing goes really well tossed through a roast sweet potato (or pumpkin) and bean salad topped with toasted cashews or pumpkin seeds. It’s also delicious with thinly sliced grilled (broiled) beef tossed with raw red onions and lots of coriander (cilantro), or spooned over barbecued meat or fish. You can store it in the fridge, but bring it back to room temperature, or warm it slightly, before using, as it’ll be quite thick when