There are many types of sambal, a thick, spicy condiment popular in Southeast Asia. This version isn't traditional - it's a hybrid of flavours I like. This recipe makes more sambal than you will ...

Serve clams cooked with piquant Indonesian chilli sauce either with samphire or wild ... both the dried chillies and the clams. To make the sambal, put the chillies in a bowl of lukewarm water.