5 Minute Food Fix

[RECIPE IN SHOW NOTES] As soon as I saw this hack I knew I had found a lifelong dinner idea.So basically it's Rice Paper rolls, but instead of using those flavourless rice noodles, you use spicy, tasty instant noodles.A bought dipping sauce can be excellent but if you want to do a homemade peanut dipping sauce, read (and listen) on... Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPEBefore you start, you need to prepare some "good bits". I had cucumber and a red chilli. But you could also do avocado, cooked prawns, red capsicum, spring onion greens, sliced tofu, grated carrot, daikon, etc., and hopefully you have some coriander and/or mint handy.You will also need some rice paper roll wrappers and a peanut dipping sauce. INGREDIENTSRice paper wrappersMi Goreng NoodlesGOOD BITS:red chilli, or red capsicum, slicedsliced cucumber, sliced avocado, cooked prawns, grated carrot, grated daiko, herbs like mint and coriander, etcDIPPING SAUCE1/3 cup peanut butter1 tbs fish sauce1/4 cup sweet chilli saucejuice of 1 limePrepare all your "good bits" and set aside.Cook your Mi Goreng according to the packet instructions, draining well and being mindful not to go past the cook time (go under!). Season as per your taste but you can go hard here.Soak a rice paper roll wrapper in warm water, one at a time. When it's lost all its snap, lay it out flat and fill it with a line of green (eg., thinly sliced cucumber, or thinly sliced avocado), alongside the green create a line of red (eg., red chilli, red capsicum), then load up with noodles, herbs and whatever other veg you are including. Roll up doing the sides before you finish the rolling.Make the dipping sauce by combining all the ingredients, and loosening the whole mixture with water, soy or coconut milk. Serve at least 3 per person, you may need more!See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] For a long time I didn’t particularly like to cook with eggplant. I think I hadn’t quite understood it – you need to get a handle on both its crazy spongy capabilities but also realise that this is one veg that is all about TEXTURE - cook it badly and it’ll be rubbery, firm and unforgiving. But get it right and it can be magical - CASE IN POINT, YUMI’S AMAZING NASI DENGAKU/MISO EGGPLANT (earlier episode). Or like with this simple buttery eggplant and giant couscous: Want more food tips? Check out the 5 Minute Food Fix Instagram. Buttery eggplant with herby giant couscous (serves 4) Heat your overhead grill or barbecue to medium. Mix 1 teaspoon each of ground cumin and coriander with 1 tablespoon olive oil and a good pinch of salt. Prick 4 long thin aubergines all over and rub them with the oil. Put them under the hot grill or on the barbecue for about 25 minutes, turning them a couple of times. You are aiming for the aubergines to almost completely collapse, so be brave. Fill and boil the kettle. Toast 300g wholewheat giant couscous (mograbieh) in a dry frying pan over a medium–high heat for a couple of minutes until it smells toasty but before it colours. Cover with 1 litre of boiling water and add 1 heaped teaspoon veg stock powder and the stalks of a few small bunches of soft herbs (mint, parsley, basil). Turn the heat down to medium and let the couscous simmer for 8–10 minutes. Put the zest and juice of 1 lemon into a small bowl with 6 tablespoons e.v olive oil to make a dressing. Add the chopped herb leaves and 1 teaspoon sumac and mix well. Once the couscous is cooked, drain well, remove the herb stalks and dress with half the dressing while still warm. Place an aubergine on each plate, cut lengthways with a sharp knife and season the insides well with olive oil, salt and pepper. Serve with a heaped spoonful of the couscous and peppers on the side. Finish with the remaining dressing and a dollop or two of greek yoghurt if you like. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES]Let's get Instant Noodle serious now! What are you going to do to really enhance your spicy noodle meal? Tofu slices? Something green like bok choy, asparagus, snow peas, zucchini, our fave: broccoli? And finally, once you've done it all, top with an egg fried in crispy chilli oil. WHAT?!!TIP: If you're making enough for the whole family or for you and your friends, I'd almost add "one for the pot". (You know how when you make loose-leaf tea, you add a spoonful of tea per person and then one more "for the pot"? Like that, but in noodle packets.)Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE:(serves 1)INGREDIENTS2 packets Mi Goreng1 zucchini, sliced1 50g piece of red capsicum, sliced2 pieces of broccoli3 snow peas1 egg2 tsp neutral oil1 tbs chili oil Use a frypan to get your zucchini slices cooked.Meanwhile get a small pot on the boil and quickly blanch your broccoli and snow peas, then set aside with your sliced zucchini and capsicum.Put 2 bricks of noodles in to boil and prepare which packet seasonings you want to use. *I use them all unless I'm feeding the kids, in which case I leave out the chili sachet.Heat a small frypan with 1 tsp of oil and when it's hot, fry the egg.Drain the noodles. Return the pot to the heat and warm up 1 tsp of oil. Toss the cooked noodles in, add the seasonings and mix well. Add the vegetables, then arrange the noodles on a plate.Top with the fried egg and a drizzle of chili oil.Serve immediately.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] We’ve covered poached, boiled and scrambled eggs but have never gone for the lofty heights of the omelette? Why? Who knows? But now’s the time to rectify that situation. Yes, everyone knows there’s only one way to make an omelette – the way you like it – but there are still some rules worth following. (Even if you don't like eggs, listen to this episode just to hear Simon dragging me for the fact that I take a tape measure to the shops.) Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPERULE 1 First, the eggs are often beaten ‘too savagely’. In fact, they should not really be beaten at all, but stirred. A few firm turns with two forks do the trick. (SD has no idea if this makes any difference, but he likes the idea and so always follows!) RULE 2 Remember it is the eggs which are the essential part of the dish – the filling (cheese, ham, mushroom or fresh herbs) should be in very small proportion to the eggs, lying lightly in the centre rather than bursting exuberantly out of the seams. IGNORE THIS AT YOUR PERIL. RULE 3 Use 1 tablespoon of butter. Warm your pan, turn the heat as high as it will go and add the butter. When it is on the point of turning colour, pour in the eggs. RULE 4 Add the filling, and see that it is well embedded in the eggs. Tip the pan towards you and with a fork or spatula gather up a little of the mixture from the far side. Now tip the pan away from you so that the unset eggs run into the space you have made for them. When a little of the unset part remains on the surface the omelette is done. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES]Today on the show, Simon and I celebrate our love for instant noodles and take you through the basics of getting dry instant noodles perfect. (There are ways to make them AMAZING.)As always, I vouch for undercooking the noodles. Simon makes them incredible by FRYING the freshly boiled noodles in a hot pan with a bit of oil. And if you've got kids? Leave out the spicy chili!Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE:(serves 1)INGREDIENTS1 packet Mi GorengAny vegetables that need cookingoptional: a peeled, halved boiled eggMETHODGet a small pot of water on the boil.Prepare a bowl, chopsticks, any additional topping sauces like Srirracha, and something you can pop in the pot to enhance your noodles, eg., a couple of pieces of broccoli, some frozen peas, a boiled egg.When the water is boiling, add the vegetables that need cooking, eg., your peas and broccoli, then add in the brick of noodles. Cook for less than 2 minutes, drain the whole pot well, then return the noodles to a heated frypan where you've already warmed up a teaspoon of neutral oil.Fry while adding the seasonings. Stir until everything is well mixed, eat immediately.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] One of Simon's favourite foods is... the POTATO. And our cookbook The Food Fix has 3 roast potato recipes in it, THREE!, and they're all different! But this one is a doozy. It's based on a 90s recipe by Jill Dupleix. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE CRASH HOT POTATOES (SERVES 4 as a side) Cook your potatoes (12 to 16 small potatoes, unpeeled) in boiling salted water until just cooked when tested with a skewer – about 15 minutes. Drain. When ready to cook, place the potatoes on a baking tray lined with baking paper. Heat the oven to 210C fan-forced (230C conventional). Use a potato masher, the heel of your hand, or the bottom of a water glass, to squash each potato flat – don't worry if it breaks up a bit, that only means more crisp bits at the end. Brush the tops with olive oil (3 tbsp), add a little butter to each one (optional), and scatter with sea salt, pepper, oregano and thyme sprigs. Bake for 30 to 40 minutes until super-crisp and golden, a bit scorchy at the edges, and serve hot. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] There's always a fresh approach to the school lunchbox to get kids to eat! Listen to today's episode to get some inspiration, and - look, you don't have to be paying close attention to hear the "market research" Simon and I do to find out what kids *really* do like to eat in their days at school. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPESCrinkle cutter hackKids are just like us: They love colour and novelty. Bring a fresh approach to their lunchboxes by using a wavy cutter on food like carrot and cucumber and you'll be surprised by how much gets eaten?Try it on:ZucchiniCarrotCucumberCheddar cheese ONIGIRISoak 260g of rinsed medium grain rice in 390g water. Leave for at least 30 mins or overnight.Drain a 185g tin of tuna well, squeezing out all oil/brine. Mix 3tbs of Kewpie mayo in and stir with a fork to break up big chunks.Cook the rice for 8mins on high, then reduce the temp to low and cook for another 6 minutes.Use an onigiri mould (you can buy these from Japanese grocers and Daiso) to shape half an onigiri. (I line my mould with plastic wrap and then give it a light sprinkle with salt prior to adding in the rice. This isn't very eco and is only necessary if the onigiri are going to school/work. If they're being eaten at home you can make them without the plastic wrap.) Inside the half, put about a tablespoon of the tuna. Top up with enough rice to complete the onigiri, sprinkle with salt and then finish wrapping and compressing the rice ball. Repeat. Usually 3 onigiri each will satisfy a small child.*note: you will have leftover rice and leftover tuna, this is by design so that you can make them again for TOMORROW'S lunch!See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Beetroot can be a bit "advanced" for starting-out cooks. It's messy, it's quite time-consuming to prepare, and if you're even slightly clumsy it'll end up staining your clothes. But Simon has a shortcut to a Georgian "borani" dip that uses pre-prepared beetroot, Greek yoghurt, lots of chopped dill, salt and pepper, lemon juice and a bit of olive oil. It tastes and looks AMAZING adding a huge burst of colour to your weekend spread, and will have people thinking you're amazing! Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPEHeat 2 tablespoons coconut or sunflower oil in a large saucepan over a medium heat, then add a good handful of curry leaves, 2 tablespoons mustard seeds, 2 teaspoons cumin seeds and sizzle until fragrant. (Watch out – the mustard seeds will pop a little.)Add 1 teaspoon ground turmeric, 1 tablespoon curry powder, 4 chopped shallots/eschalots, a couple of chopped chillies, a few cloves of chopped garlic and a thumb or so of grated ginger and cook until the shallots are translucent. Stir in 10 tablespoons of unsweetened desiccated coconut and a chef’s pinch of salt and cook for a couple more minutes, stirring the whole time. Next, squeeze in the juice of 1 lemon and give everything a good mix. Take out 1 tablespoon of the spice mix and pop it into a bowl for later.Chuck 1kg of peeled, coarsely grated beetroots with their stalks and leaves into the pan. Pour in a tin of coconut milk, then turn the heat up and stir until the whole lot is vivid magenta. Bring to the boil, then lower the heat, put a lid on the pan and simmer for 35–45 minutes.When the beetroot is soft, turn off the heat and throw in a bag’s worth (260g) of washed baby spinach leaves. Stir it through the curry to wilt it, adding more lemon juice (half a lemon). Taste and add a little more salt and pepper if needed, then put the lid back on.In another bowl, mix 200g cottage cheese with the reserved tablespoon of coconut spice mix and the coriander. Add more lemon juice (final half) and season to taste.Serve your beetroot curry with a spoonful of spiked cottage cheese and warm chapattis. And some steamed brown rice if you are really hungry.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Okay, I finally stumped up and paid $28 for 2kg of frozen Woolies prawns. THEY’RE AWESOME. If you have a sauce base that you can use, eg., a good, not chemically Peri Peri sauce, you can just fry up the prawns in the sauce and bung them into a hot dog roll or a banh mi baguette. F*cking delicious. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE220 g prawns per person Cup of cherry tomatoes Generous pinch salt Parsley handful, finely chopped Olive oil Cracked pepper ¼ cup pine nuts Ribbon pasta, eg., tagliatelle See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Could this be Yumi and Simon's Walkley Award Winning episode of 5 Minute Food Fix?! Probably not! But let's talk JAFFLES & TOASTIES anyway! Simon's hella sophisticated tip is to add something spicy like a sambal or leftover curry to a cheese toastie - THEN serve it alongside his RIDICULOUSLY EASY TOMATO SOUP. Want more food tips? Check out the 5 Minute Food Fix Instagram. Tomato soup for jaffles 1 tin good quality plum tomatoes 1 onion, cut into wedges 4 tablespoons butter 11/2 cups water, chicken or vegetable stock Melt the butter over medium heat in a casserole dish or large saucepan. Add onion wedges, water or stock, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed. Blend the soup, and then season to taste. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] You can get a bit silly with pancakes - overthinking them, fussing. THIS recipe is really the only one you'll need, and it's particularly good if you have a STAND MIXER. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE2 eggs 1 tbs caster sugar Pinch salt 1 cup milk 1 cup SR flour 2 tbs melted butter Tips: scale this recipe up if you’re feeding more than 3-4 people Prepare your fruit toppings and cream, etc., before you start cooking the pancakes The mixture benefits from “resting” in the fridge so make a big batch and have it 2 mornings in a row See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Okay so this episode is a bit of an excuse to chat about gherkins and what we add to a burger to make it PERFECTO. Tip 1. Gherkins really enhance a burger! Tip 2. Burgers don’t have to be meaty! You can make a fantastic burger using Quinoa (see our earlier episode about Quinoa) and a tin of beans. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPEINGREDIENTS 1 cup uncooked quinoa 400g tin adzuki beans, drained and rinsed 220g medium-firm tofu 1/3 cup (20g) nutritional yeast 1 tbs tomato paste lots of pepper grapeseed oil for frying METHOD Cook the quinoa according to the packet directions. Transfer to a large bowl and mix in all the other ingredients (except frying oil). Make sure the tofu is mashed in and the adzuki beans are crushed. Shape the mixture into 6 patties about 11cm diameter. Spread on a tray and refrigerate until needed (2 hours minimum if possible – this helps them firm up and retain their shape when they’re being fried. I also freeze them and fry them from frozen and it works a treat). Heat a non-stick fry pan over medium heat with 2 tbs oil. Fry for 3 mins per side. The less you fuss and fiddle, the more likely they are to hold their shape, so leave them alone to fry. Serve in your fave buns with all the trimmings. Full recipe with pics is in our cookbook, The Food Fix, out now! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

A mysterious superfood that none of us had heard of a few years ago! On today’s episode Simon explains the origins of this edible seed and I will explain why it’s SO good if you’re vegan or vegetarian. We also recommend cooking a cupful according to the packet instructions, then making a salad by adding it to some massaged kale leaves, tossing through any leftover chunks of roasted potato you might have lying about, adding smoked almonds or toasted pepitas, and some fetta cheese! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] When I worked at a café I was often elbows-deep in salad. This tuna salad was SO POPULAR that I’ve included it in our cookbook, The Food Fix (OUT THIS WEEK!). It’s a great one to make in advance and use to fill your sandwiches all week. Surprisingly delicious, filling and healthy. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPEINGREDIENTS 1 small red capsicum 3 spring onions (green tops only) 150g celery stalks and leaves, washed and dried 4 tbs finely chopped parsley 425g tinned tuna, well drained ½ cup (120g) mayo (I use Golden Soya Mayo for this recipe) METHOD Cut all the vegetables including the celery leaves to a 5mm dice. Add the tuna and mayo and mix gently. Refridgerate immediately and use within 1 week. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Low-stakes, high reward recipes don't get much better than this! An unexpectedly brilliant and nourishing salad dressing that takes 2 minutes to make, contains 5 simple ingredients and can turn your humble iceberg lettuce into a meal?Halfway through this I suddenly got real with myself and went. "You're going to want more." So this recipe is for the larger amount - it's easy to scale up and down, customise with chilli, etc, and I recommend croutons! (Even 4 is enough.) @simonpdavis @yumichild @iheartradioau @gourmetgarden_aus #gourmetgarden #freshfor4weeks #sponsored Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipes ZESTY HUMMUS DRESSING2 tbs apple cider vinegar2 tbs olive oil2 tbs Gourmet Gardens Zesty Lemon Paste4 tbs shop-bought hummus1 tsp ground cuminCombine all ingredients in a small jar, mix well, then pour over salad leaves, eg., iceberg lettuce, and croutons, and enjoy! Fresh and zesty red sauceServes 43 tablespoons extra-virgin olive oil1 large onion, halved and sliced2 garlic cloves, finely chopped1 tablespoon puréed lemon zest OR zest of 1 large lemon6–8 tomatoes, finely chopped (or 1 x 400g tin chopped plum tomatoes)Sea salt flakes and freshly ground black pepper¼ cup water, plus extra if necessarya small handful of black olives, torn1 bunch of flat-leaf parsley, leaves picked and finely chopped Method: Heat the olive oil in a large heavy-bottomed frying pan over a high heat. Add the onion and cook stirring, for 2–3 minutes until slightly softened, then add the garlic, lemon zest and olives and cook for a further minute.Add the tomatoes to the pan, season with a generous pinch of salt and a good few grinds of pepper and cook, stirring, for a few minutes until the tomatoes have broken down and started to release their liquid. Add the water and continue to cook, bubbling away, for 10–15 minutes, stirring as necessary and adding a splash or two of extra water if it looks like things might dry out. When the sauce is thickened and glossy and the tomatoes have broken down completely, remove from the heat and stir in the parsley. Taste and adjust the seasoning if necessary and you’re sauce is good to go.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Here’s your reminder that polenta is excellent and maybe deserves a place on your table tonight?! A cheesy, warm, unctuous polenta is one of the most delectable luxuries to enjoy in cold weather. It’s got a bit of stigma as something you have to stir and stir, but honestly, it only takes about 10 minutes!! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Personally, I ADORE the challenge of unexpected guests because I'm a prepper - for food emergencies! HOWEVER, if I didn't already have a freezer bursting with emergency gnocchi, I'd send out for sausages, chicken fillets, more milk, more bread, (check to see if you need) more tomato sauce, and I'd also order in a couple of butter lettuce.The trick? Make that beautiful dressed lettuce leaf salad LIKE A CHEF. Which is to say, confident, elegant, and not over-fussed. Lettuce, done well and on its own = 👌. And then spaced out generously on an oversized platter? Heaven.Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeHere's one of our favourite, most simple and elegant salad dressing recipes EVER.40ml white balsamic vinegar80ml Australian olive oil1 tsp seeded mustard1 tsp honey1/4 tsp salt1/2 clove finely grated garlicCombine everything in a small, clean jar and shake well to combine. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Cabbage lasts forEVER but it’s better to USE it than have it sitting in the fridge taking up real estate! In this recipe we talk you through a DELICIOUS cabbage salad that uses up that cabbage and is zingy, delicious and NOT AT ALL TRICKY TO MAKE. A peanut satay saucy dressing is a keeper FOR LIFE, and it’ll use up your cabbage beautifully, as long as you listen to us and HOLD YOUR NERVE! Find the full recipe with pictures in our new cookbook, The Food Fix! Which is out this month in all good bookstores. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPEDRESSING 100g peanut butter (use whatever peanut butter you have – I use crunchy) juice of 1 lime (save the lime halves) 2 tbs sesame oil 2 tbs rice vinegar 1 tbs plain oil (eg., grapeseed) 1 tsp finely grated ginger salt, to taste SALAD ¼ white cabbage ¼ purple cabbage 2 green apples 1 ½ cups roasted peanuts 1 large carrot, peeled and cut into matchsticks (I use a V-slicer or specialised peeler for this) large handful of mint leaves, chopped METHOD Combine all the dressing ingredients! It should taste really good already so give it a taste. Shave the cabbage as thinly as possible. Core and slice the apples and give the pieces a little rub with the lime halves to stop them going brown. Crush the peanuts a little by either bashing them in a mortar and pestle, giving them a quick whizz in the food processor or chopping them with a knife. (I prefer the food processor.) Combine the cabbage, apple, peanuts, carrot and mint and toss well before adding the dressing. This salad lasts well for office/uni lunches – as others might be allergic, be mindful of the peanuts! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] We’re always charging to get pasta into little ones. Why? Well, it goes down extremely easily, the whole family can have it and enjoy it and that means job done for the night/easy win. But are we forgetting how good ‘grown up’ pasta can be? This recipe is very much a grown-up pasta, leaning into the aniseedy flavours of fennel and dill to give you something sophisticated, moreish and (if you’ve made up your own fresh noodles) out of this world outrageously good. Want more food tips? Check out the 5 Minute Food Fix Instagram. THE RECIPE Prawn and fennel tagliatelle Slice 2 medium-sized fennel bulbs in half and then into thin slices. Melt 30g of butter and warm in a deep-sided shallow pan with 3 tbsp of olive oil. Add the fennel and the juice from half a lemon. Cover with a lid and leave to cook over a low to moderate heat, stirring ocassionally for a good 20 minutes, until the fennel is soft and translucent (this slow cooking is important). Roughly chop a handful of dill. Bring a deep pan of salted water to the boil. Peel and very finely slice 2 cloves of garlic (optional), then add them to the fennel after 15 minutes. Rinse and dry 6-8 large prawns, then add them to the fennel. Let the prawns steam for 3-4 minutes. They are done once their shells have turned pink. Drop 150g of fettuccine or tagliatelle into the boiling salted water. ***OPTIONAL Pour 250ml of pure cream into the fennel and stir gently, removing from the heat as soon as it is hot. ***OPTIONAL*** Drain the pasta and toss with the fennel, prawns and cream. Divide between 2 plates, finishing the dish with a fine grating of lemon zest, the dill and a grinding of black pepper. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] We talk about that SMUG feeling a bit on this podcast and we simply ADORE the smug feeling of having chicken marinating in the fridge! It’s like having money in the bank - you know it’s sitting there waiting to be GORGEOUS. And chicken is a bit of a BLANK CANVAS (like tofu) and you need to put your art into it to turn it into something wonderful - what better way than with a marinade? Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE2 tbs tikka masala curry paste + 2 cloves of garlic 2 tbs ginger 2 chillies Cumin seeds, ground Lime juice Tsp salt 1 can coconut cream Oven at 190C. Cook for 50 minutes. Serve on rice. (I use chicken marylands, a whole butterflied chicken or chicken thigh cutlets. The cooking time will vary depending on which cut you use.) See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] What's not to love about stone fruit any time of the year? A good-sized plum, or finely sliced nectarine can round out a classy cheeseboard in a way that we underestimate! Try it! Also on today's episode WHAT IS A RUSTIC COBBLER and more to the point WHAT'S A COBBLER WE CAN MAKE TONIGHT? Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPEFRUIT1kg mixture of Californian stone fruit, eg., plums/nectarines/peaches100g sugar100g butter2 tsp vanilla1 tsp cinnamonPeel the skin from your peaches, then chop all the fruit into chunky, slightly-bigger than mouth-sized pieces. In a medium saucepan, combine all the 'FRUIT' ingredients and cook for 25 - 30 minutes depending on how soft you like your fruit (I like mine a bit toothsome). Set aside. DOUGH:Mix 100ml of milk whisked with 1 egg280g SR Flour140g cold butter, cut into cubes140g caster sugar1/2 tsp cinnamonGet the flour and butter into a bowl and use your fingertips to combine the two until the mixture resembles breadcrumbs. Add the sugar, cinnamon and (optional) pinch of salt, mix again. Pour in the egg/milk mixture and use a large spoon to gently stir into a shaggy, rustic dough. Don't overmix.For the one in the pictures, I did this step the night before I cooked it.When you're ready to cook your cobbler, pre-heat the oven to 170C (fan).Pour the fruit into the bottom of an oval baking dish. Cover with hockey-puck sized discs of dough in an overlapping cobblestone pattern. (The dough is much firmer and easier to handle if left overnight in the fridge.) Bake for 35 - 40 minutes. Allow to rest for 5 minutes then serve with whipped cream or regular pouring cream. ENJOY!See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] This is a quick fish pie that delivers all the notes you want! The difference? It employs some BRILLIANT hacks to get it on the table with minimum turnaround. Simon credits it with transforming fish pie from once-in-a-blue moon effort to mid-week wonder. Want more food tips? Check out the 5 Minute Food Fix Instagram. THE RECIPE(SERVES 4) 8 sheets (about 165 g) filo pastry 100 g (3½ oz) unsalted butter, melted and cooled slightly lemon wedges, to serve Preheat the oven to 180°C (350°F). Combine 1 cup (250 ml) milk, 2 lightly beaten eggs, ½ cup (130 g) Greek-style yoghurt, a handful of roughly chopped parsley or dill, 2 teaspoons dijon mustard and 1 teaspoon smoked paprika (if you like), if using, in a bowl and mix well. Combine 20 large raw peeled prawns, 2 hot-smoked trout or salmon fillets or 1 whole one, 1 cup frozen peas and 1 finely sliced fennel bulb in a large bowl, then spoon into an 8 cup (2 litre) baking dish, then pour milk mixture over the top. Brush the one side of each filo sheet all over with the melted butter and place them in a pile. Gently scrunch up the pastry and lay it on top of the pie filling to cover it completely. Bake for 25–30 minutes in the middle of the oven until the pastry is golden and crisp. Leave to cool slightly, then serve with the lemon wedges. A nice green salad or some of Yumi’s Burnished Broccoli would go very well with this, too. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] You know how there are some brands of clothes that you just KNOW the size is right and the fit will be good on you? Yumi feels that same sort of simpatico relationship with the recipes of Belinda Jeffery. She inspired the Tomato Pie recipe we talked about earlier and that actually appears in our cookbook. She also has this recipe for Snail Scones that is SO GOOD. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE 2 cups (300g) self-raising flour pinch salt 1 tablespoon caster sugar 75g cold unsalted butter, cut into little chunks ¾ – 1 cup (180 – 250ml) milk 1 egg yolk, whisked with 2 teaspoons of water or milk to make an egg wash icing sugar, for dusting More jam, softly whipped cream and fresh strawberries (optional, to serve) Strawberry butter: 60g unsalted butter, at room temperature 1/4 cup (80g) good quality strawberry (or raspberry) ja Line a shallow baking tray with baking paper. then set it aside. Put the flour, salt and sugar in the bowl of a food processor and whiz them together to combine. Add the butter and process the mixture until it resembles fine breadcrumbs, then tip it into a bowl. (You can also do this by hand in a large bowl. Simply rub the butter chunks into the flour mixture with your fingertips.) Pour in the milk and mix it in lightly with a fork. You will have to adjust the milk a little – you need just enough to make a soft, slightly flaky dough. Turn the dough out onto a lightly floured board and knead it gently until it’s fairly smooth. Then roll (or pat it out with your hands), into a rectangle about 30cm x 20cm. For the strawberry butter, put the butter and jam into the food processor and whiz them together until they’re thoroughly mixed. Otherwise, just cream them together in a bowl with a wooden spoon. Spread this strawberry butter evenly over the dough, leaving a 1cm wide strip uncovered on the long side that is furthest away from you. Brush a thin layer of egg wash on the strip of dough that is uncovered. Starting at the long side nearest you, roll the dough up like a jam roll, pressing down gently on the final roll to help seal the egg-washed edge to the roll. Carefully transfer the log to the prepared baking tray and chill it for at least an hour (you can safely leave it for 2 – 3 hours, if you like). When I’ve been pushed for time, I’ve made these without chilling the log first, just cutting then baking the scones, and they’re still delicious but tend to open out a little. Preheat your oven to 200C. Remove the tray from the fridge and gently transfer the log to a cutting board. Use a lightly floured knife to cut the log into 3cm-thick slices. (The dough may be a bit soft and squashy to cut but I find if you use a sharp serrated knife and a gentle sawing motion it works well.) Sit the resulting snails, cut side-down, on the lined tray, leaving a gap between each one to allow them to spread. Just before putting the scones in the oven, brush very lightly around the sides of each one with the egg wash to give them a golden glaze as they bake. Bake them for 15-20 minutes or until the scones are light golden. When they’re ready, remove them from the oven, dust them with icing sugar and pop them into a serving basket lined with a clean cloth or tea towel to keep them warm. Serve them straight way with jam, cream and fresh strawberries. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] EVERYONE has a Bolognese recipe, but guaranteed they all make you have a gassy bottom, and frankly, life’s too short to want to kick YOUR OWN SELF OUT OF YOUR OWN BED. If you’re a bit allergic to onions or don’t like the farts they create, try subbing it out for fennel. Fennel actually has ANTI-fart qualities! Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPEIngredients ½ fennel bulb 1 carrot 2 zucchinis 1-2 anchovy 3 tbs olive oil Method Fry up. Give it a good go, say 10 mins on medium. Remove from the pan and then allow the pan to get properly hot again before adding the meat. 500g of pork or 500g of pork-beef combo. Brown the meat off. When cooked, add back in the veg + 2 cans of chopped tomatoes. Cook to reduce - a good hour or so. Add in 2 tbs of tomato paste, season with salt and pepper and add any herbs that your kids don’t find disgusting, eg parsley, oregano, basil. I’m getting so good at waste reduction in my house that I know by weight exactly how much to portion and freeze so that I have 2 serves per portion. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] We’ve talked stews a bit in our slow-cooker episode, but here they are taking CENTRE STAGE. Why? Because when done well, they are amazing things. Nutritious, warming, economical, easy to scale up, make brilliant leftovers. What more could you want? Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPEThis stew is a classic Greek stifado - and is characterised by its use of tiny little onions (yes, mini grenades for your guts Yumi, but delicious for others). It’s all cooked in the one pot, tastes fantastic, and is best made in a big cast-iron pot. 2 tbsp olive oil 30 ml 900 g stewing beef cut into 2.5cm cubes 1 large onion chopped 4 garlic cloves finely chopped 125 ml (½ cup) red wine 125 ml (½ cup) beef or chicken stock 60 ml (1/4 cup) red wine vinegar 5 tablespoons tomato paste 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1 fresh (2 small dry) bay leaf 20 medium pearl onions Heat 2 tbsp olive oil in a large heavy pot over high heat. Add 900g stewing beef (cut into 2.5cm chunks) and 1 large chopped onion and cook until the beef is browned on all sides and the onion is lightly browned around the edges, about 10 minutes. Bung in all the other ingredients (4 finely chopped garlic cloves, ½ cup red wine, ½ cup beef or chicken stock, 1/4 cup red wine vinegar, 5 tablespoons tomato paste, 1/2 tsp ground cinnamon, 1 fresh (2 small dry) bay leaf) and bring to a boil. Reduce the heat, cover with a lid and simmer until the beef is tender, about 90 minutes. Add the pearl onions and cook until tender, 15 to 20 minutes. Job done. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] It’s soup weather, and you’ve probably got a few ideas of what to make (if not, go back and find my excellent recipe for orzo and sweet potato chicken soup). But what about REALLY making it a “moment” with some homemade bread? Want more food tips? Check out the 5 Minute Food Fix Instagram. Potato Bread recipe 200g chopped potato 100g self-raising flour 2 tbs cream or sour cream 1 tbs finely chopped parsley 1 tbs finely chopped spring onion/chives Boil the potato for 10 mins. Drain and mash then add the remaining ingredients and mix well. Form a little log with it (about 15cm X 7cm), brush the top with milk and a sprinkle of salt, and bake in hot oven (220C) for 16 - 18 mins. Serve hot with butter. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Simon LOVES sweet potato at this time of year. Why? It’s plentiful! It lasts for ages on the counter! It makes a nice change from potato! It’s also really good for you – tons of vitamin A, vitamin C, fibre and lots of other bits. And when the kids are being unruly it makes for a great weapon to threaten them with! The problem is, it can do with livening up – it’s just too sweet and doesn’t change mouthful to mouthful. LOVE SWEET POTATO FOR WHAT IT IS - don’t try to bend it to your will. It’s NOT toast. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeSWEET POTATO NACHOS Serves 4 Cut 750 g sweet potato into thin rounds (5mm), toss in oil, lay on a baking sheet and cook in oven for 30 mins until caramelised and soft. At the same time, make up a batch of quick pickled red onion by finely slicing 1 red onion, covering in juice of 1 lime (or a splash of red wine vinegar and leaving to sit). Heat your grill to high. Top sweet pots with 1 tin drained black beans, 200g good jarred tom salsa, and a mix of crushed tortilla chips and grated cheddar (2 large handfuls and 100g cheese). Cook for 6-8 minutes until golden and bubbling. Take tray to table, serve with 1 cubed avo, tossed together with lime juice and zest. Job. Done. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Gnocchi is truly a sensory delight. And you CAN make it from scratch pretty easily. Or not - just buy a packet. The good thing about if you DO make it from scratch is that it freezes fantastically and you can reap the rewards for months after you make it. The meditative quality of this type of food prep is immensely rewarding… And this recipe is IDIOT PROOF, we promise! Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE Ingredients 500 g fresh ricotta cheese 150 g finely grated Grana Padano cheese 2 eggs 1 egg yolk 1 tsp salt pepper, to taste 2-3 whispers of freshly grated nutmeg 250g – 300g strong (‘00’) flour Method Drain any watery liquid off the ricotta so that it’s as dry as possible. Combine all ingredients except the flour in a large bowl and mmix well. Clear a good amount of clean bench space and make sure the flour is close to hand. Bring a large saucepan of well-salted water to the boil. Add 200g flour to the ricotta mixture and combine. Mix it with your hands, feeling for whether it could be rolled and hold its shape. You want to perform minimal mixing while using minimal extra flour. If you're unsure, plop a sample ball into the boiling water and see if it holds its shape – wait until the gnocchi floats, then try it. (It may withstand the boiling but not, say, being skewered by a fork.) When the dough feels right, cut it into four, then roll each quarter into a long sausage. Cut into gnocchi-sized pieces. Allow 100g gnocchi per person. Lay any remaining uncooked gnocchi on a baking tray and pop into the freezer. Once frozen, transfer to airtight containers or snap lock bags and freeze for up to 3 months (they can be cooked from frozen). Drop the gnocchi into the boiling water: they will float when cooked (2-3 minutes). Stand by with a slotted spoon ready to scoop them out. Serve them with a simple sauce: butter and sage, pesto (store-bought is fine!!) or blue cheese, pine nuts and cream. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] The other cheese (and to Simon’s mind, the far superior option to the mac ‘n’ cheese that Yumi loves so much she’s put it in TWO of her books). Why is it better? Well, veg makes it SO much more nutritious/delicious/interesting; however, it can be made very, very badly. And a bad cauli cheese is a horrible thing – often watery, sulphurous and just generally repulsive. Want more food tips? Check out the 5 Minute Food Fix Instagram. THE RECIPE Main tips: AVOID WATERY CAULI AT ALL COSTS! The problem is, the cauli needs a bit of pre-cooking before it hits its doona of silky cheese sauce and bubbles in the oven, or else it will be crunchy (and that’s almost as bad). The secret. DON’T PARBOIL AS PER TRAD RECIPES. Instead roast. Why? You’ll reduce the water content, up the veg’s sweetness and even introduce those elements of char. SD has taken this to extremes and cooked it in the wood-fired oven, but a normal oven at 200-220 for 20 mins or so will do. You just want it nicely charred and starting to soften. What then? Make a roux. Not hard, just add a few tbsp of flour and butter to a pan and melt together to form a bubbly paste. Then pour in a little milk, add a bit more and more, getting it a bit thicker, then add a good few handfuls of grated cheese (tasty/cheddar) and maybe a bit of mustard for a little kick. When it’s nice and bubbly and molten and fondue-y, you’re good to go. Now arrange the cauli florets in a baking tray. Add a few extra ingredients if you like at this point (I like torn olives, a few small cherry tomatoes sometimes, a few handfuls of spinach, maybe some leftover cooked french style lentils or homemade baked beans) then spoon over the sauce to cover. Shower with a few generous handfuls of grated parmesan, scatter over some breadcrumbs if you like for added crunch then slide into the oven at 180-200 and cook for 20–30 minutes until bubbling, deep mahogany and majestic. Eat. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] When you need something GREEN and GREAT in your life, why not set aside the salads and make this soup? Chances are you’ll have all the ingredients you need in already and it’s one of the easiest things you’ll ever cook. Dress it up with a swirl of pesto and a big old handful of croutons like this (search back through our archive for Yumi’s killer recipes for these, if you like, or pick them up from the shops), dollop in a little yoghurt or cream and you’re away. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPEServes 4–62 tablespoons butter 1 onion, finely chopped 3 cups chicken or vegetable stock (water and a stock cube is fine) 500 g frozen baby peas 1 teaspoon sea salt ½ teaspoon freshly ground black pepper 3 tablespoons pesto (Yumi’s or a good jarred one) Greek yoghurt, sour cream or crème fraîche, to serve olive oil, for drizzling croutons, to serve Heat the butter in a large saucepan, add the onion and cook over medium–low heat for 5–10 minutes, until the onion is soft. Add the stock, increase the heat to high and bring to a boil. Add the peas and cook for 3 minutes, until tender. Remove from the heat and add the salt and pepper. To purée the soup in batches, place 1 cup (250 ml) soup in a blender, place the lid on top, and purée on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is puréed (or use a hand-held blender and blitz the soup in the pan in one go). Stir through the pesto, then taste and adjust the seasoning. Serve hot with dollops of yoghurt or cream, a drizzle of olive oil and a hefty scattering of croutons. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Apples and cheese. A FANTASTIC combination… but in a pie? Turns out, it’s a thing, and one that’s got Simon very excited. This easy pie makes use of ready-bought puff to keep things simple, while still delivering the goods on the flavour front. Eat it, marvel at it, go back for more. You’ll never look at another apple pie in the same way again. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPEServes 4–6 vegetable oil or cooking oil spray, for greasing 8 cooking apples 2/3 cup caster sugar ¼ cup self-raising flour ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon pinch of sea salt flakes 2 sheets frozen puff pastry 4 handfuls grated mature cheddar cheese 2 tablespoons butter custard or vanilla ice cream, to serve Preheat the oven to 220°C. Grease a 23 cm pie tin with oil. Peel and core the apples and cut into 5 mm (¼ inch) slices. Mix the sugar, flour, nutmeg, cinnamon and salt together in a large bowl. Add the apples and stir to coat. Lay a puff pastry sheet on the benchtop, scatter half the grated cheddar over, then fold in half. On a lightly floured surface, roll out to 5 mm thick with a rolling pin. Repeat with the remaining puff pastry sheet and cheese. Use one sheet of the pastry to line the prepared pie tin. Spoon the apple mixture into the lined pie tin and dot with the butter. Cover with the remaining puff pastry sheet and seal the edges. Cut slits in the top (to allow the steam to escape and prevent the pastry going soggy). Bake for 40–50 minutes, until the pastry is golden and the juices are bubbling through the slits. Remove from the oven and leave to cool slightly before serving with custard or vanilla ice cream. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] You know how there are some clothing brands that you just KNOW will fit you? Well, I’m a huge fan of food writer Belinda Jefferey and just KNOW that her recipes fit me! This is one of her most beloved creations – it's a crusty, trusty, cheesy TOMATO PIE. You can find the full recipe in our new cookbook, THE FOOD FIX, which is out in all good bookstores now! Want more food tips? Check out the 5 Minute Food Fix Instagram. INGREDIENTS 800g tinned tomatoes (I look for one of those massive tins) 1 ½ cups (225g) of SR flour 1 tsp mustard powder 1 tsp salt ½ tsp ground white pepper 1 cup (100g) finely grated Grana Padano cheese or Parmesan ½ cup (50g) coarsely grated sharp/crumbly cheddar cheese (I use Mersey Valley) 125g cold butter, cubed 2 eggs ½ cup (80ml) milk a squirt of sriracha 6-8 ripe tomatoes, sliced into rounds METHOD Preheat the oven to 180C and line the base of a 26cm springform cake tin with baking paper. Drain the tin of tomatoes into a sieve, sitting over a bowl, and give them a stir every now and then to try to release as much of the liquid as possible (save this for stock). Measure the flour, salt, pepper, mustard powder into your food processor and whizz to combine. Add the cheeses then give a short blast to combine again. Finally, add the butter and whizz one more time until the mixture resembles breadcrumbs. Decant the mixture into a bowl. In a medium jug, whisk together the milk, eggs and sriracha, then pour the wet mixture into your flour-cheese bowl. Mix until it forms a shaggy dough. Arrange the tomato slices in a pattern on the base of the cake tin. Spoon the drained tomato pulp over the top and spread it out evenly. Scrape spoonfuls of the cheesy dough on top and use your clean fingers to spread it out evenly. (It doesn’t have to be perfect.) Bake for 35 minutes. Check if it’s cooked then remove it from the oven and allow it to rest for 5 minutes. Serve with fresh basil and a salad. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Our book is jam packed with ideas for quick and easy dinners, but it’s also got a great section on condiments. Why? Because these can really take your food from meh to wow in seconds. Simon recently made Yumi’s SWEET CHILLI SAUCE and is OBSESSED. The full recipe can be found in our brand-new cookbook, THE FOOD FIX! It’s out in all good bookstores this week. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE Sweet chilli sauce (makes 1 bottle) Shove ½ cup rice wine vinegar, 1 cup each of water and white sugar, 1 tbsp sake, 1 cup finely l chopped long red chillies (w. seeds) ½ clove finely grated garlic and 1 teaspoon soy sauce into a small saucepan over medium heat and stir to dissolve the sugar. Add the cornflour slurry (1 tbsp cornflour + 2 tbsp water) and stir until thickened and glossy then pour into a sterilised jar or bottle. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Need an easy win? This chocolate "crack" recipe went viral for a reason!As far as effort goes, it's low output for EXTREMELY high reward!Main ingredient? Biscuits from the shop that you cover in caramel (easier than it sounds), top with your favourite things (chocolate and nuts) and then once cooled, makes a satisfying "CRACK" sound when you snap a bit off to eat! Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPEIngredients 1 box Salada (wholemeal = ok) 225g unsalted butter 1 cup brown sugar 1 large pinch salt 1 tsp vanilla extract 225 g your favourite chocolate, run through the food processor to be a fine crumb or chop 1.5 cups of toasted nuts, seeds + fruit, eg, in the photo I used pecans, pepitas, and sour cherries, in the podcast I used peanuts, smoked almonds and crystallised ginger Method Preheat oven to 175°C and cover your baking tray with baking paper. 2. Cover the baking tray with a layer of Saladas. Melt butter and sugar in a small saucepan. Add vanilla and salt and boil for 3 minutes. While it's still hot and bubbling, pour the caramel over Saladas, using a rubber spatula to spread evenly. Pop the tray/s in the oven for 15 minutes. Make sure you have your chocolate and nuts mix standing by,Remove now-caramelised Saladas from the oven and sprinkle chocolate across the surface, spreading it with your rubber spatula. Judiciously sprinkle your nuts/fruit mix over the top, pressing them in a bit if you can be bothered and it leave to cool. Snap bits off, take it to work, eat it while driving, etc. Store in an airtight container. WARNING: This is dangerously morish. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] This is one that blasts Simon straight back to childhood (and he’s not afraid to admit he’d still eat it cold straight from the tin). Yes when it’s bad it can be very, very bad BUT this slow-cooker rice pud takes all the pain out of making it and ensures the whole business is not only guaranteed to be delicious, but it’s also extreeeemely simple. Want more food tips? Check out the 5 Minute Food Fix Instagram. Simon’s fancy pants rice pud Serves 8–10 11/2 cups risotto (long-grain/medium grain) rice 2 litres milk 1 cup granulated sugar ⅓ teaspoon ground cinnamon a little freshly grated nutmeg (or maybe a bit of crushed cardamom) scraped inside of a vanilla pod a handful or two of sultanas or those tiny currants a pinch of pink salt flakes a few tablespoons cubed butter Method: In a colander, rinse rice thoroughly under cold water. Put into a lightly greased slow cooker. Add remaining ingredients, except for butter and stir to combine. Sprinkle butter over rice mixture. Cover and cook on high for 2½-3 hours, until rice has absorbed the liquid. Serve warm. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] I was fully onboard when, as a nation, we all got suddenly much more "curry literate". Understanding SPICES, grinding your own, using a mortar and pestle to bash the flavours alive - it was fun! The problem is, my new found literacy put me off. I can't be doing all that work for a simple weeknight curry! No way. So now I am full circle back to a traditional, trustworthy curry powder. I spent ages experimenting to discover the PERFECT chicken curry recipe - that can be thrown together without going overboard with additional flavours, spices and prep. I just want something reliable and easy. Well, after much research, this is it. A beautiful, tasty, super super nourishing chicken curry that isn't going to make you dread cooking. Want more food tips? Check out the 5 Minute Food Fix Instagram. INGREDIENTS1 1/2 tbs neutral oil (I used grapeseed)1 medium-sized onion, diced2 tbs grated fresh ginger2 cloves garlic, finely grated750g chicken thigh fillets2 1/2 tbs KEENS curry powder500ml chicken or veg stock (I used stock powder dissolved in a jug of warm water)1 can coconut milk1 cup frozen peasfresh coriander (optional) METHODWarm the oil in a large, heavy-based frying pan. Add the chopped onion and set a timer for 3 minutes, stirring while it cooks. (Make sure it caramelises, not burns!) After 3 minutes, add the garlic and ginger, give it a stir to incorporate it and warm it through, then add in the chicken. Cook until the chicken goes from pink to white. Add in the curry powder, stir well to coat the chicken, then set a timer for 2 minutes. After 2 minutes, add in the stock and coconut milk. Bring the whole lot back to the boil then set a timer for 10 minutes. After the timer sounds, add in the frozen peas and salt. Give it a couple of minutes to cook through then taste for more salt/chilli. Serve on rice, delicious flat bread or on potato with a generous handful of coriander. Makes fantastic leftovers.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Ever feel like you’re teetering on the brink of a cold? A healing, hydrating chicken soup can bring you back from the brink! And it doesn’t have to be complicated. My belief is that you should NOT overstuff your soup. You need the broth to have space. A tiny pasta? Yes! (My fave is risoni or those tiny stars.) A little carrot? Yes, and maybe some celery. Squeeze of lemon to finish it off and not only are you feeling fed, you’re feeling like your Mum just popped over and left you a hot pot of love.Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPEIngredients: 2 carrots, chopped 2 sticks of celery 1 small onion, finely chopped (optional) herbs like thyme, a bay leaf, turmeric, salt and pepper 2 litres of your favourite chicken stock (stock cube, powdered stock or homemade = all ok!) Chicken meat (optional) Dried pasta (orzo, pastina, tiny shells, anything small) Squeeze of lemon Method: Chop the veg and fry off in a tbsp olive oil, adding the herbs after three minutes and frying for another five minutes. Add in your favourite chicken stock. Now’s the time to add your chicken meat, if using. Can be from a supermarket chook or some fillets from the supermarket. Add in and cook through - cooking time will depend on the size of your chicken pieces. Finally, add in the pasta of your choice, no more than half a cup of, for example, orzo, pastina, tiny shells, anything small. Cook until the pasta is al dente, then serve with a squeeze of lemon. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Another stew! Ok, it’s not really a stew, but this is Simon’s absolute go-to winter dal recipe. It has all the lovely rich, warming vibes that a stew does (thanks very much to the coconut cream for that), and TONS of nutrition in it thanks to the spinach and the cumin-spiked sweet potatoes on top (which are a total GAME CHANGER). Find the full recipe with pictures in our brand new cookbook, which is out July 4 2023! Main tip: Give those onions a good deep bronze and don’t be tempted to add the spices early. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients Serves 6–8 1 large sweet potato, cut into 1 cm (½ inch) cubes 2 tablespoons cumin seeds vegetable oil (or another neutral-tasting oil, e.g. grapeseed, sunflower) salt and pepper 1 onion, thinly sliced 2 garlic cloves, finely grated 1 thumb-sized piece (about 5 cm/2 inches) fresh ginger, finely grated 1 fresh green chilli, finely chopped (optional) 1 teaspoon turmeric powder 1 teaspoon ground coriander 1 teaspoon garam masala 500 g (1 lb 2 oz) dried red lentils 400 g (14 oz) tinned coconut cream 2 cups (500 ml) boiling water, plus extra as needed 1 vegetable stock (bouillon) cube 2 2/3 cups (120 g) baby spinach juice of 1 lemon Greek-style yoghurt or Glorious Garlic Raita (page XXX), to serve toasted flatbreads, to serve Method Preheat the oven to 180°C (350°F). Arrange the sweet potato pieces on a baking tray in a single layer. Scatter half the cumin seeds over, drizzle a little oil over, season with salt and pepper and roast for 20–25 minutes until golden. Set aside. Heat a thin layer of oil in a heavy-bottomed saucepan over medium–high heat. Add the onion and the remaining cumin seeds and cook, stirring occasionally, for 8–10 minutes, until the onion is a deep golden brown. Add the garlic and ginger, and cook for another 1 minute, then add the remaining spices and cook for a further 1 minute, stirring constantly, until your whole kitchen smells amazing. Add the lentils and cook for 1 minute, stirring well to coat them in all that lovely goodness, then pour in the coconut cream and boiling water. Crumble in the stock cube and bring to the boil, then reduce the heat to low and simmer for 25–30 minutes, stirring occasionally and topping up with a few extra splashes of water as needed, until the lentils are soft and the ‘stew’ has the consistency of a thick, creamy soup. Stir in the baby spinach and cook for a further 1 minute until wilted, then remove from the heat, squeeze in the lemon juice and stir to combine. Season with salt and pepper to taste. Ladle into bowls, top with the sweet potato pieces and a dollop of Greek-style yoghurt or (better still) a little garlic raita, and serve with toasted flatbreads for dipping. Heaven. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Poached fruit is warming, bloody delicious and extremely ridiculously easy to make good. It’s also the PERFECT WINTER DESSERT w. custard cream or…whipped greek yoghurt, or this INSANSELY good CRUMBLE. Want more food tips? Check out the 5 Minute Food Fix Instagram. Killer Crumble Serves 4–6 600 g–800 g poached fruit (use whatever’s in season – apples, pears, quinces or stonefruit such as peaches, nectarines or plums all work well) CRUMBLE TOPPING 100 g crisp amaretti biscuits 150 g plain flour 80 g caster sugar 80 g light muscovado sugar 1/4 cup rolled oats 150 g butter, melted For the crumble topping, put the amaretti biscuits in a snapback bag and bash with the rolling pin until finely crushed (or pulse them briefly in a food processor), then tip into a medium bowl and stir in the flour, sugars and rolled oats. Add the butter and combine with the dry ingredients to form a crumble. Spoon the poached fruit out over the base of a medium-sized baking dish, scatter over the crumble topping and bake in the oven for 20–25 minutes, or until golden and bubbling. Serve warm with vanilla ice cream or whipped cream. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] WINTER GINGER TEA is one of the great soothers for people either fighting off a winter cold or just loving a hot drink in freezing weather. ❄️For me? A ginger tea definitely helps, comforts and soothes...but I would *never* use a ginger "teabag". (They're dusty-tasting and no good 😊.)Brewing a real tea is easy - you just need some ginger, lemon, honey and if you don't mind the caffeine, a strong loose leaf black tea. (If you don't want caffeine? Leave out the tea leaves.) Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 1 tsp Honey A nub of fresh ginger A slice of lemon Method In a small-medium teapot, combine 1 tsp of honey (if you have some Manuka Honey lying around and want to use it up, use it here, you deserve it!) A nub of fresh ginger, supercharged with flavour and good for you, grated on the wide setting of your box grater or finely sliced (my preference), then bashed with the back of your knife to help the flavour release. Finally, a slice of lemon into the actual cup you're drinking from. (Optional: we don't all have slices of lemon lying about.) TIP: Allow the tea to brew longer than usual to really release those healing properties! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Are kitchen gadgets NECESSARY? NO! Really, a good kitchen doesn’t need much to make it great, which we go into in our book. Treat yourself to these things (like a good knife – which doesn’t have to be expensive! – pots and pans that do the job and a nice wooden spoon) and you’ll be fine. HOWEVER: Simon’s gone slightly gadget mad recently - he’s got himself a stand mixer (and is knocking out perfect pavs, American Angel food cakes and wood-fired pizza like some demented cross between Maggie Beer, Martha Stewart and the late, great Antonio Carluccio). Still looking for a recipe?? Fine - here’s one that uses a gadget and is insanely easy and delicious – stand-mixer whipped Greek Yoghurt. YUM! (Spoiler, you can also make this with a stick blender). Want more food tips? Check out the 5 Minute Food Fix Instagram. Serves 2–4 (depending on size, appetite and what you top it with) 2 cups Greek Yoghurt 100 ml whipping cream Honey, to taste In the bowl of a stand mixer with the whisk attachment added, add Greek yoghurt, cream and honey to taste. Crank up the speed to max and whisk for 2–3 minutes until you have a light, fluffy pillowy cloud of yoghurty deliciousness. If you don’t have a stand mixer, throw the lot in a large bowl and use a stick blender or hand-held whisk instead. To serve, spoon into ramekins and add toppings of your choice. A few chopped strawberries and a scattering of nuts (or fancy granola) are nice... or if you’ve been getting into the wintery cooked fruit groove then try topping with poached rhubarb or quinces. Finish with a drizzle more honey. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] When I was a kid, my mum used to have to bring udon noodles back from Japan. Now they’re available in the supermarket, which is AWESOME, but I think some people are scared to cook them. SO, in this episode we’re going to tell you how to get it right, including the CHEAT’S way to make the SAUCE... Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPEINGREDIENTS Packet udon noodles SAUCE Udon Sauce (bottled), diluted with water, then cooked to a gentle boil TOPPINGS A fried prawn, snipped spring onions, a boiled egg, a sprinkle of toasted sesame seeds METHOD Open the packet of noodles separate the cake of noodles by scrunching gently apart with hands in cold water. Plunge into a pot of boiling water for 2-3 minutes (check packet instructions for exact times, don’t overdo it.) Rinse the cooked noodles with cold water through a mesh sieve. Serve with the sauce immediately and add toppings. Delicious! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] When the cold sets in, it’s not a bad idea to load up on garlic. First up, while it’s cooking it makes your house smell AMAZING, and second, it wards off colds and vampires! It's also very good cooled and used as a condiment. I took some on a winter picnic the other day and we stuffed the tomatoes into sourdough baguette with ham and cheese. Delicious, easy, made me look like a genius cook! Leftovers will last for DAYS in the fridge. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 2 x punnets cherry tomatoes, washed 4-8 whole cloves of garlic 1-2 cups olive oil (depending on the size of your ramekins) optional: A snip of thyme, a bay leaf, oregano or rosemary To serve: Sourdough Toast Ricotta or feta Method METHOD: Fill a ramekin with cherry tomatoes and 1 -2 cloves of unpeeled garlic. A hearty snip of thyme from the garden, or a bay leaf, or some oregano, rosemary. Pour over enough olive oil to cover the tomatoes. Set the ramekins on a tray and then in a pre-heated oven 110-130C for 1 hour+. Serve slightly cooled by smooshing the garlic and tomatoes onto sourdough toast. Simon suggests ricotta cheese but in the pic, I used fetta. Use the leftover cooking oil in salad dressing or pour it over cauliflower florets prior to roasting. Your garlic tomato smoosh will last ages in the fridge if covered in the oil and can be used on pasta, is salads or on crackers. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

The beautiful ancient symbol of fidelity and remembrance, rosemary can be divisive. It's very strong, very aromatic, and can be very overpowering! Simon has a real love for rosemary and in today's episode, talks us through making rosemary freakin’ GREAT in your cooking. *TIP* go back in our feed and look for 20 Minute Potatoes, which is UNREAL and also uses this gorgeous herb. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Japanese cooking can be a little intimidating but Nasu no Dengaku is achievable! Trust me! Just remember: a timer is your FRIEND when you’re cooking your eggplants, use your powers of observation, and make a glaze using my recipe below. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 4 medium eggplants, halved 2 tbs mirin (a sweet Japanese cooking rice wine) 2 tbs saké 1 tbs sugar 2 tbs "white" miso paste Method If you have a BBQ, turn on your BBQ. Otherwise, heat up your grill hot plate. While the oven is heating up, prepare the eggplant. Cut in half lengthways. If you want to be really fancy, you can use a knife to score the flesh, creating a crosshatch patten. Brush the eggplant in olive or grapeseed oil and season with a little salt. Start skin side down and barbeque for eight minutes (set you timer!) Then, flip it over and keep it covered for another eight minutes. While the eggplant is cooking, mix together the ingredients for the glaze and set aside until needed (you can make this in advance if you have a tendency towards distraction). When the eggplant is looking cooked, and close to being down, flip it back to skin side down and brush the glaze over the cut side of the eggplant then give it another 3 minutes. To serve, sprinkle with sesame seeds. Oiishii! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] This episode is a 101 of making really good pancakes! And who doesn't love a pancake? Simon and I agree that eating pancakes leaves us feeling GOOD, which means that (scientifically) THEY MUST BE GOOD FOR YOU. Getting them right requires you to understand a few basic principles, which we set out for you. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeIngredients Dry ingredients (use fresh!)2 cups self-raising flour1/3 cup caster sugar Wet ingredients1 3/4 cup milk 2 eggs1 tsp vanilla essenceSqueeze of lemon MethodPreheat your oven or have your family ready to eaHave your sides ready (whipped cream, banana, maple syrup, etc.)Mix the dry ingredients together.Add the wet ingredients to the dry ingredients and stir until just combined (don't over stir!)You can rest the mixture overnight (but don't stress) Warm your pan. Once warm, spray with oil, and place a spoonful of wet mixture to pan. Once for the bubbles to start to form, then put the lid on the frypan to even out the cooking process. Once top is fully cooked, flip pancake and leave lid off to crisp up the pancake. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

One thing listeners constantly hit us up about is HOW TO FEED FUSSY KIDS. Luckily, Simon and I *both* have fussy eating kids and - lucky or not, we both have immense experience in trying to feed them! We feel your pain! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Need to rethink that jar of Almond Butter you bought in a fit of do-good resolve? I can relate to LOVING the look of an expensive jar of nut butter while in the shops but once trying (and failing) to spread it on toast you realise it's stiffer than a rock of half-baked clay and... quite... goddamn... dry! Forget nut "butter" - it's a misnomer, and repurpose that minced nut gravel into delicious, decadent, nutty choc cookies. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 250g cashew or almond butter (1 cup) 150g dark chocolate 1/3 cup olive, grapeseed or coconut oil 1/4 milk or nut milk 1 cup of brown sugar 2 tbs vanilla extract 1 egg 1/2 tsp bicarb soda 1/2 tsp baking powder 1 cup macadamia nuts, 1/2 cup choc chips (optional, make em good if you can) 1 1/2 cups plain, wholemeal flour. Method Melt nut butter, dark chocolate, oil and milk together (you can use a microwave or a mixing bowl over a pot of boiling water). Once melted, add brown sugar and vanilla extract and mix well. Add an egg, 1/2 tsp bicarb soda, 1/2 tsp baking powder. (It'll be stiff as buggery, don't worry). Then add macadamia nuts and choc chips (if using) and stir until just combined, before adding in the flour. Chill the dough for a couple of hours. Then roll out 8 cookies Bake at 180C for 15 mins See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Listen to this pod because CROISSANTS are "having a moment"! HOT TIP FROM YOUR HOSTS: Never, ever, try to make croissants yourself! Let the expert bakers do that! As a well-seasoned cookbook editor ought, Simon finds a way to use the word "carapace" in today's episode, where he and Yumi go head-to-head over what really does make the best croissant. Embarrassingly, both hosts reveal themselves to be lousy at queueing, but Yumi, as usual is preparing for a lockdown, nuclear war or siege-type situation where she needs to feed her children using just what she prepared and left in the freezer. Tips ensue. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Your word-loving, food-adoring podcast hosts Yumi and Simon send themselves into paroxysms of delight by both talking about Basque food and Pintxos (!!), and finding for YOU, dear listener, the perfect way to describe an Anchovy Soldier. Want more food tips? Check out the 5 Minute Food Fix Instagram. Ingredients Recipe 1 tin Ortiz Sardines (they're expensive, I know, but it's a treat!)8 little soldiers made out of sourdough breadButter MethodToast the soldiers, slather them in butter, and lay the sardines on top of the butter. Simple and delicious! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.