Set up your Big Green Egg for a direct cook at 220°C.

Pop in your stainless steel griddle, followed by a cast iron skillet.

Add the oil to the pan followed by the nuts, sugar, coriander, peppercorns, salt, chilli flakes and garlic. Give the nuts a good zhuzh to coat them in the oil and the ingredients.

Leave to cook for a few minutes so the sugar starts to caramelise. Keep an eye on the pan as you don't want to burn them!

We didn't have time on the cook to roast them so we removed the nuts from the head and added the lime juice and basil. We forgot to add any fish sauce, they still tasted great.

However, if you have time, once the nuts are nice and golden brown, add 2 tbsp lime juice and fish sauce. You should cook them for about another 5 to 8 minutes until dry ie the liquid has evaporated.

Remove the skillet from the pan, the nuts now need to be roasted, ie an indirect cook, so you need to put the ConvEGGtor in the Egg with the stainless steel grid.

Transfer the nuts to a baking tray and pop back in the Egg and cook until crispy, about 10 to 12 minutes.

Remove the baking tray from the Egg, transfer the nuts to a bowl. Add the shallots and basil. Give it a good stir. Taste and you may need to add a touch more lime juice.

Enjoy, these won't hang around long!