Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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, bake on the top shelf until golden, 25-30 mins.

Meanwhile, halve and peel the red onion, then cut each half into 3 wedges.

In a medium bowl, combine the Indonesian style spice mix with a drizzle of oil to make your marinade. Season with salt and pepper. 

Drain the fish pie mix and pat dry with kitchen paper. Add it to the bowl of marinade along with the onion wedges. Mix well so everything's coated.

Thread the fish and onion onto the skewers (2 per person), alternating between the two. Pop the skewers onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the chips are about halfway through cooking, turn them over.

At the same time, pop your skewers on the middle shelf of your oven to cook for 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.

While everything's in the oven, boil a half-full kettle. Quarter the lime. 

In a medium bowl, combine a good squeeze of lime juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Add the coleslaw mix to the bowl and toss together. Set aside. 

A few mins before everything's ready, add the peanut butter and boiling water (see pantry for amount) to a jug or small bowl.

Mix together well, then stir in the sweet chilli sauce. Squeeze in some lime juice, season with salt and pepper, then set aside.

When everything's ready, share the fish skewers between your plates and drizzle over the satay sauce. 

Serve the chips and pickled slaw alongside, along with any remaining lime wedges for squeezing over. 

Enjoy!