Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and cut them into bite-size chunks. Scatter into a roasting tin. Season with pepper and drizzle over 1 tbsp olive oil. Slide the potatoes into the oven and roast for 25 mins til just golden.

Meanwhile, peel the ginger and finely grate into a bowl. Finely chop the chilli, scraping out the seeds and pith for less heat, if you prefer. Add the chillito the bowl. Grate in the lime zest and squeeze in the juice. Add the peanut butter and half the tamari and stir well. Taste, then add more tamari if you think it needs it. Set aside.

Snap the woody ends off the asparagus (if you bend the spears they will break at the right point). Pop in a bowl and toss with 1 tbsp oil and a pinch of pepper. When the potatoes have roasted for 25 mins, take the tin out of the oven and add the asparagus to it. Roast for a further 10-15 mins till the asparagus is tender and a little charred and the potatoes are cooked all the way through and golden brown.

Divide the potatoes and asparagus between a couple of plates, toss with the sprouts and drizzle over the peanut butter dressing. Tear over the coriander and serve.