Bring a pan of water to the boil. Scrub and halve or quarter the potatoes so they’re all the same size. Drop the potatoes into the water with a pinch of salt. Cook on a medium heat for 12-13 mins till the spuds are nearly tender when pierced with a knife.

While the potatoes simmer, trim the woody ends off the French beans. Sit the sachet coconut cream in a mug of hot water to melt it.

Peel and grate the garlic. Finely chop the chilli, removing the seeds for less heat, if you prefer.

Zest and juice the lime into a small food processor or blender. Add the garlic, chilli and 2 tsp black mustard seeds. Pour in the coconut cream and add 3 tbsp hot water. Add a good pinch of salt and whizz together to make a smooth dressing. No blender or food processor? Mix all the ingredients together for a chunkier, more rustic dressing.

Toast the cashews in a dry pan for 3-5 mins, shaking the pan, till golden. Tip into a bowl. Halve the cherry tomatoes and place in a large bowl.

When the potatoes are nearly cooked, add the French beans to the pan. Cook for 2-3 mins, then drain. Leave to steam dry for a few mins. Tip the warm potatoes and beans into the bowl with the tomatoes. Pour in the coconut dressing and stir.

Divide the salad between a couple of plates. Scatter over the toasted cashews and serve warm.