5 Minute Food Fix

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.

[RECIPE IN SHOW NOTES] Simon and I LOVE granola. But we don’t love paying $18 for what’s essentially a bag of OATS (and don’t get me started on café prices...) Luckily, I used to work in a café where I picked up a few tips on how to make DELICIOUS, HEALTHY and CHEAP!!! granola, which I’m very excited to share with you in this episode. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 4 cups of whole rolled oats 1 tsp salt cinnamon (optional) 1.5 cups of whole nuts eg., pecans, pepitas, almonds, etc. Method TOSS all this around. Turn oven on to 175C and get out your biggest baking tray out MIX 1/2 cup oil (eg., firm coconut oil), 1/2 cup honey, 1 tsp vanilla essence or paste - combine these ingredients in a bowl and melt lightly in the microwave Pour over the oats, add everything to the baking tray, and roast for about 10 minutes. Toss and if necessary, bake for another 3-5 mins. When browned and releasing delightful aromas, remove, add in a cup of dried fruit, including (if you want), dried ginger sliced finely. Serve with yoghurt and fancy berries. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] I had a massive fail with pumpkin, which I'll tell you about in this episode. And many of us have had fails with pumpkin, mostly because we're overwhelmed by the prospect of taking a knife and trying to hack into these massive vegetables. Simon has a hack (!!) for overcoming our reluctance to hack into the pumpkin (and it actually works) and I will share my tip for making it tasty as heck with minimal effort. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe 1/4 of a Jap pumpkin, cut into wedges harissa paste, brushed over the wedges, about 2 tbs. oil, salt and pepper. Cook for 30 mins, in 180C oven, keeping an eye on it because it can go from rock hard to incinerated See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] A contender for the national dish of Australia is Salt and Pepper Squid. Dearly loved and actually affordable, this is a dish you *can* learn to cook at home. Also, if you would like to nominate Yumi and Simon for an OAM for managing to marry the image of squid with the image of Cinderella in this episode, please drop a line to the Governor General. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients Dry off your squid tubes really well. Season with salt. Dredge the pieces in a 1/2 - 1/2 mixture of rice flour and plain flour. Set to one side then make up your salt and pepper mixture: 1 tbs salt 2 tbs freshly ground pepper 1 tsp smashed or ground up fennel seeds 1 tsp chili powder *if there's anything you really love, e.g., Kashmiri chili, Sichuan Pepper, add that too! There's a fair bit of wriggle room for creativity and you should also taste as you go. Method Deep fry the dredged squid in piping hot oil for about 2.5 mins. Drain well then dust lightly in the S+P mixture. Taste to check and be careful not to over-season. Drain the oil but use a little of what remains to fry up 2 tbs chopped red bullet chilies and 2 tbs fresh chopped garlic (be careful, the chili will release fumes that will make your eyes water). Tumble the fried chili/garlic mixture on top of the calamari, serve immediately with fat wedges of lemon. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Got a few tins of beans in the cupboard? Chili is a weekly staple in Simon's house. He knows his stuff so I am keen to hear what he does in HIS house because it's guaranteed to be good. You'll have to listen to the episode to hear his serving suggestions. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients 2 finely chopped carrots 2 x capsicum, de-seeded and diced 1 onion, finely chopped garlic clove x 1 1 tsp sweet paprika 1 tbs of - - THE MYSTERY INGREDIENT: Mexican spice mix!! (Whuuut?? Does this exist. Answer: yup.) 1 finely chopped sweet potato 1 tin chopped tomatoes 2 tins drained and rinsed black beans 1 stock cube Method Sauté onion, carrots, and capsicum. Add garlic, paprika and Mexican spice mix and cook for two minutes, stirring. Add in tomatoes, beans, sweet potato and capsicum and cook for 15 - 20 mins. Finish with a tablespoon of butter Optional, to serve: Coriander, sour cream, Greek "yoghurt", guacamole. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Here's my amazing recipe for Banana and Coconut muffins! Want more food tips? Check out the 5 Minute Food Fix Instagram. Ingredients 220g sugar 1/2 tsp baking powder 4 manky as heck bananas 1/2 tsp salt 200ml oil (eg., grapeseed or coconut oil) 150ml milk 1 egg 2 tsp vanilla 1/4 cup desiccated coconut optional cinnamon or nutmeg 380g SR flour Method Line 2 x 6-hole muffin trays with cupcake patties. Pre-heat your oven to 180C. Put ALL the ingredients below (except the flour and coconut) into the food processor and whizz until smooth. In a separate bowl, sift the flour. If you don't like lumps of banana (I quite like them but lumps make my kids gag), pour the wet mixture through the sieve, into the flour. Smoosh the last dreggy bits through. Add the coconut to the bowl. Mix everything with a large metal spoon until just combined. Divvy it all up into the cupcake patties. (The whole mix should fit into 12 muffins.) Bake for 25 - 30 mins. Allow to cool before storing them in a sealed, ziploc bag in the freezer. Pull out as needed (eg, when preparing school lunches of a morning!) 25 - 30 mins, 180C. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Listen to this episode because it does have some game-changing info about how to get the most out of a piece of fish. Game changing! (Not exaggerating.) If you have some salmon, freezer, fridge, supermarket OR bougie fishmongers, we'll tell you what to do with it. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe Ingredients Skin-on salmon Salt Flour Oil (I use grapeseed or coconut) Method Dry off the salmon pieces really well with a few pieces of kitchen towel or (more eco option) a super-clean cotton tea towel. Pre-heat the oil in a frypan. Lightly season all sides of the fish with salt, then dust it lightly with flour. Fry your fish at a time on a medium-high heat and never stop watching it for done-ness - but roughly 3 mins per side. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] If you've stashed berries in the freezer or have an end-of-season glut, here's what to do with them! Simon's tip: You can't eat them as they used to be, defrosted as the texture will be off. HOWEVER, we have a few suggestions for what to do, including this idea: make a lower-sugar, fresher jam. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe2 cups of slightly thawed blueberries in a saucepan 1 tbs lemon juice 1/2 tsp ground cinnamon mash lightly with a potato masher bring to a simmer, then add 230g plain white sugar. Bring to a rolling boil for 2-3 minutes. Remove from heat and pour into your jars. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] I have a revelation about pre-made, filled pasta! And I had to share it. (You can hear my irritation that Simon had not previously explained this absolute LIFE HACK to me.) But basically you can make a delicious, nourishing and soul-rewarding meal with a packet of pre-made ravioli and not much else. Want more food tips? Check out the 5 Minute Food Fix Instagram. INGREDIENTS (serves 1) 400ml chicken stock 120g pre-made ravioli handful spinach 1/4 lemon (optional) pepper Grana Padano or Parmesan cheese See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] A life-changing tip Simon gives me in this episode is that you don't buy herbs to PLANT IN YOUR GARDEN from the supermarket! Those ones are farmed to be eaten, not replanted in your garden! (They're rammed in too close together and won't thrive.) So what to do with the HERBS?? Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE:SALSA VERDE!2 garlic cloves 2 big handfuls of basil and parsley 1 handful mint couple of cornichons or gherkins 3-4 anchovies/teaspoon capers 1 tbs Dijon mustard 2 tbs red wine vinegar 8 tbs your best olive oil. Pulse in the blender, (don't blend all the way to hell) See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOWNOTES] Warning: I say something ridiculous at the end of this episode that might make you lol or need to lie down. Okay, so feeding kids is a struggle and feedback we repeatedly get to this podcast is - "HELP, I need school lunch inspiration!"Frankly, Simon and I are living it. So here's a solution that *may* work for your kids (no promises), but it's also a terrific recipe for adults, particularly if you love ricotta!Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe: Tiny Cheese Pies Makes: 24 Cooking time: 20 minutes Prep time: 5 minutes Ingredients: Olive oil spray for greasing 500g ricotta 1 egg 1 generous handful of soft herbs of your choice, plus extra to decorate 1 cup finely grated parmesan 8 cherry tomatoes, quartered Salt and pepper Method: Preheat the oven to 150°C. Spray a 24-cup mini muffin tin lightly with olive oil spray. Place the ricotta, egg, herbs and parmesan in the food processor and process until smooth. Spoon 1½ tablespoons of the ricotta mixture into each muffin hole. Top each with a tomato quarter, a few herb leaves and a shake of salt and pepper. Bake for 15–17 minutes, or until set and golden. (If the pies are still pale on top, switch the grill on and place the tin under it for 3–4 minutes until nicely coloured.) Remove from the oven and leave to cool slightly in the tin before serving. TIP: If you want to make these for your friends, have the mixture ready to go in the mini muffin tin and keep it in the fridge until they come over, then pop them in the oven with a timer set so that everyone gets to enjoy them hot out of the oven. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Simon and I both LOVE a loaf tin for "everyday baking perfection". It's LOW-PRESSURE, low-stakes, but high rewards, and Simon gets so excited in today's episode that he may even actually use a swear word. Just sayin'. Slice it and butter it, Simon! Madeira cake, anyone?Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE:900G loaf tinGreaseproof or baking paper175 g softened butter175 g caster sugar3 large eggs1 lemonfew drops of vanilla extract200 g self-raising flour50 g ground almondsSplash of milk if necessary (optional)METHOD:Heat oven to 170C/150C fan. Butter and line the base of a 900g loaf tin with greaseproof or baking paper.Using an electric whisk, beat together 175 g softened butter and 175 g caster sugar until light and creamy then beat in 3 large eggs one at a time.Add the grated zest of 1 lemon and a few drops of vanilla extract.Now beat in 200 g self-raising flour and 50 g ground almonds until you have a thick batter. The batter should be pretty thick, but you want it to be able to just fall of a wooden spoon (add a splash of milk if you need). Tip the batter into the tin and smooth over the top. Bake for 55 mins to 1hr until a skewer inserted in the middle comes out clean.Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing.The loaf will keep in an airtight container for three days. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Okay so we talked about slow cookers already but this recipe is worth it! Cherry tomatoes are cheap and the stunning reminder that summer is just behind us, and with Simon’s Confit Tomatoes recipe, you can cling on a bit longer because these will last a couple of weeks in the fridge. (I know this because after recording this episode I immediately went home and made the recipe, see Instagram. for proof!) Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeIngredients:500 g tomatoes3 cloves garlic (peeled and smashed)¼ cup olive oil1 teaspoon saltA few sprigs of fresh thyme if you’re feeling fancy.MethodAdd everything to slow cooker and leave on low for 3–5 hours (or high for 1-2) until the tomatoes are wrinkled and soft but not falling apart. Leave to cool, season to taste... and you’re away. But what to do with it? Spread on ricotta, over burrata... add to a cheese board. Serve with grilled meats, fish. Top eggs, rice or spread in a sandwich. What can’t you do with it?! And look, if you don’t have a slow cooker (or want to use one) you can make this in the oven – add everything to a baking dish and cook for 1 hour at 150C instead. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

There's pretty much no way to burn food in a slow cooker, and it’s such a GIFT to get home from work and smell the dinner you got started that morning. If you have a slow-cooker gathering dust in your kitchen, RETHINK your recipes and avoid the old-school ones to avoid uniform slops! Listen to this episode to learn Simon's favourite slow cooker recipe. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeIngredients: Indian Chicken (uses Yumi’s chickpea spices) Ingredients:6 chicken legs (drums and thighs) 1 onion 4 garlic cloves, grated A chunk of ginger, grated 2 tbsp tomato paste 2 tbsp spice mix (garam masala or your favourite) 4 cups chicken stock 500 g kipfler potatoes, sliced thick ¾ cup tomato passata ½ cup cream Method: Brown the chicken legs, skin side down, in a pan in oil or ghee until golden for 8–10 minutes. Season with salt and pepper, then throw them into your slow cooker. Add the onion, garlic and ginger to the pan and cook until the onion is golden, then add the tomato paste and cook for 5 mins until the sauce darkens and smells fab. Chuck sauce into slow cooker over chook, add stock and potatoes, cream and tom puree and leave to cook for 7-8 hours low, 4-5 hours high. Remove the skin and bones from the chicken if you like (AND SEASON WITH S&P) before topping it with yoghurt and torn mint. Serve with flatbread, naan or rice. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

People talk about “love languages”? When my son wants to bond with me and hang out and spend time, he asks if we can cook a cake together ...and this is his absolute favourite. It actually is pretty good and keeps well but the big drawback for me has always been that it uses 5 egg whites and then I’m left with these yolks. Hence see the SEMOLINA GNOCCHI recipe. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeWet ingredients:20cm cake tin, lined with baking paper190g butter, soft250g white sugar1 tsp vanilla essence3/4 cup milk5 egg whites (leftover from Semolina Gnocchi)Dry ingredients:1 1/2 cups self-raising flour1/2 tsp baking powderpinch of salt3/4 cups cornflourMethod:Cream the butter and sugar until fluffy. Slowly add the milk and vanilla.Combine all dry ingredients by running them through a sieve.Resift if you're feeling motivated, then add to the wet mixture. Meanwhile, beat the egg whites until stiff. Mix half the egg white mixture into the cake mix, trying to add air, not smash air out – then use a light touch to add in the remainder. Pour half of the batter into the cake tin, then get your kid to swirl over a few drops of pink food coloring. Top with the remaining half of the cake mix and then bake at 150C for 70 minutes. Allow to cool before icing it. My basic icing: 1 ¼ cups of icing sugar, in the food processor. Melt 10g butter with 2 tbs lemon juice and add it to the food processor. (The kids have complained bitterly about the lemon flavour, so choose judiciously.) Mix, adding more food colouring! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

OMG THIS RECIPE. It's SO GOOD. According to Simon, the fancy name is Gnocchi Alla Romana, which sounds intimidating but the method is SIMPLE... I recommend coupling this recipe with Manbaby's Cake. The two recipes go together, because one uses all egg whites and one uses all egg yolks. Frankly, I find those half-egg-only recipes a bit wasteful because who’s that organised?? Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeIngredients60g butter1/4 tsp whipped garlic or a slightly smushed garlic clove which you will pull out later 1.25L milk 5 egg yolks (save egg whites for semolina gnocchi)200g cheddar (see recipe)Method:To begin, in a medium saucepan, over medium-low heat, bring milk, butter and garlic to a boil. Reduce heat and slowly add in 375g semolina. Whisk as it cooks and bubbles until thick and porridgey. (4 mins). Decant the lot into a large mixing bowl and allow to cool for 1 hour. Add in 5 egg yolks and 200g of the best cheddar cheese you can afford, grated (I use Mersey Valley or an English imported if I'm rich that week). Spread the lot out onto your largest baking trays and allow to cool overnight. Next day, cut your semolina into triangles. Arrange in an overlapping formation on a baking tray and cover with grated cheese, bake hot for 15 - 20 mins. Serve with a simple grated tomato sauce. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

I love the versatility of this pasta salad - AND the fact that a pasta salad exists that's not gluggy and has ZERO mayo.Versatile? - in that you can have it warm as a main for dinner. Yes.But you can also have the leftovers next day at work or school. (Make sure you bring it to room temperature to get the most yum for your buck.) Some might even argue that it tastes *better* the next day!Work up the zingy flavours with genuinely yum lightly-dried basil from Gourmet Garden which you find in the fridge section of your supermarket near the herbs. (This stuff lasts 4 weeks so you've got a WHOLE MONTH to use it up = less waste.) In this recipe I activate the basil even more by stirring it through the dressing first then pouring it all over the tomato. Basil + Tomato = 😍Hot tip: If you want to get fancy, you can swap out the peas for shelled edamame. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE:PASTA SALAD:375g pasta (I used high fibre veg twists)500g tomatoes, chopped. You can use halved cherry tomatoes but reg tomatoes are cheaper150g good deli olives (if you don't like olives, sub in 300g good quality tuna, drained)1/2 cup smoked almonds, chopped1 cup thawed frozen peas270g drained cannellini beans (1 tin)DRESSING:1/3 cup olive oil2 tbs good white vinegar (I use white balsamic)3/4 tbs salt1 tsp honey1 tsp minced garlictons and tons of freshly cracked pepper2 - 3 tbs Gourmet Garden semi-dried basilMETHOD:Boil the pasta in water salted with 1 tsp salt for 1 minute LESS than the recommended time.Meanwhile, prepare the dressing:Mix all the dressing ingredients together and stir well to dissolve the salt and honey.Chop the tomatoes loosely, they don't have to be perfect, and set in a good-sized bowl.Pour the dressing over the tomatoes and mix well.If the peas are still hard, add them to the pasta as you pour the water out once the pasta is cooked.Drain the pasta well.Mix the salad ingredients lightly through the cooked pasta. Serve warm or at room temperature.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

What's the sell with a mug cake? Well, it's a single-serve. It comes out hot. It can be done in a work setting without bothering anyone and it's LITERALLY FRESH, HOT, PUDDINGY CAKE. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeIngredients100g caster sugar 100g ground almonds 100g soft butter 1 egg 1 tbs vanilla paste 2 tbs sour cream 1/4 tsp salt 1/4 tsp baking powder 60 ml milk Also needed:100g self-raising flourFresh or frozen berries (see recipe)Method:Mix all the ingredients except flour and berries together in a food processor until well combined. Remove the blade from the food processor, scrape any batter off, then stir through self-raising flour. Spoon between 85 - 100g of mixture into your mug or ramekin. Dot with berries. I ADORE raspberries in this when they're in season. Frozen ok too. Blueberries, even cherries will work. Microwave single serve on high for 1.5 mins and serve immediately. Totally great as is or serve with pouring cream and/or vanilla ice cream. Portion out leftovers in 85 - 100g amounts into a muffin tin then freeze. You can pop them out once frozen and move them to a plastic bag to take up less space in the freezer. They microwave brilliantly from frozen. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

How, how, how have we not talked about these before?! First up: can they be a full meal? (answer: YES, and in Mexico, they're often breakfast!) So can they be healthy? Well, it depends... if you follow Simon's GENIUS topping ideas you’ll end up with something pretty awesome – and a great gateway meal for introducing kids to combined foods! Want more food tips? Check out the 5 Minute Food Fix Instagram. Things to think aboutChoose thick corn tortilla chips (no Doritos!) Resist urge to overcrowd. Build on oven tray in layers. First chips, then grated cheese, couple of minutes in very hot oven to melt cheese, then out for another layer of chips and cheese to repeat. Cook to perfection – outer chips browned, almost slightly burnt, and cheese crispy and crunchy At the end you can dollop on the other ingredients but again don’t go too heavy. You can always serve excess in separate bowls and if you shove too much on then your risk drowned chips and a soggy, mulchy mess Not the place for fancy pants ingredients (hold back the apple smoked beef cheeks etc.) Make your own tomato salsa! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Corn Fritters are one of the cafe foods that I'm MOST OFTEN disappointed by. Cafes seem to get corn fritters wrong - the corn is dry or the fritter mixture is too floury and gluey. It's enough to put you off all corn fritters! The optimal fritter - sounds like I'm being cute, but - THEY SHOULD TASTE LIKE CORN. Not like crap pancakes. Not like onion. Like corn.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.

Via Scotland, we find a way to bypass pavlova, disrespect the Eton mess and keep moving well past it to "Cranachan" - a revelation for those who LOVE creamy, berry desserts. Seriously - you need to try this.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.

In all its forms, tiramisu is very goddamn delicious. Simon - our cookbook expert, our living, walking encyclopedia of recipes, has something to drive you wild. He says it's easy, and it's a total game-changer.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.

De-mystifying veggie food is one of our jobs on 5 Min Food Fix! Tofu Puffs are available everywhere, (trust me, they actually are. Usually in the refrigerated section of the supermarket near things like fresh pasta and Hokkien Noodles). Buying tofu in this form basically takes away the job of deep-frying fresh tofu to both concentrate the protein and change the texture to a spongy, absorbent and chewy ingredient. I'm going to take you through a really easy.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.

During lockdown I went deep into Greek desserts and this recipe is one of the outcomes. It's SO up my alley - sweet, milky and uncomplicated. Basically if you've ever eaten the centre out of a custard pie and tossed the crust over your shoulder? This is for you. Thank me later.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.

Tree-ripened, home-grown apricots were part of my childhood and frankly, I've never tasted better. Sadly, shop-bought apricots are the only ones I get now since I haven't returned to my home turf in the Mildura region since 2000 (!!) - BUT - on this episode Simon will take you step-by-step through a recipe that makes the utmost outta whatever apricots you can get your hands on. He'll also rhyme "Yumi" with "Halloumi" and *ALERT* this ep contains a great idea for your Christmas spread!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.

For two food writers who LOVE food and love raving about food, asking: "What is this year's fad food?" is going to yield an interesting answer. I won't tell you what it is here (you'll have to listen to the episode) but this recipe give you a brand new way to way to serve said fad food, PLUS a sexy way to prolong the life of your fennel.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.

The days of going out for $16 plates of gyoza don't have to be behind us - - but have you noticed the supermarket freezer section these days has a pretty impressive selection of cook-at-home gyoza? They make an EXTREMELY handy last-minute dinner. Make up a dipping sauce of soy sauce, rice vinegar, a tiny amount of sesame oil and fresh chilli. Then listen to this episode for how to get the most out of your gyoza without f*cking them up, and EVEN adding the fancy lacy lattice that you get when you order pot sticker dumplings. DELICIOUS.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.

The Thai combination of steamed glutinous rice, coconut milk and fresh, firm mango is truly one of life's delights. Getting it for dessert while out at a Thai restaurant is one thing: but trying to cook it at home presents a whole raft of challenges. Having run through them all, Yumi has a foolproof way that you can do this at home. Warning: You may overeat this stuff, it's *that* good.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.

If Blue Cheese Pasta sauce always seemed too tricky for you to attempt at home, TRY THIS! It's freakin great. In this episode you WILL hear Yumi wax lyrical about ALDI, and in particular, their Blue Cheese. If you don't have access to an ALDI, try Castello Blue. This is so easy it could be part of your permanent repertoire.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.

Simon *loves* a yoggurty sauce. So much so that he's turned me onto it and the humble Greek Yoggurt As Sauce has PERMANENTLY found a place in the Stynes household. So let's talk about how to make the classic (and delicious) Tzatziki!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.

Todays episode is a trust exercise between Simon ands Yumi - like one of those team-building things you do when one of you has to fall backwards, and the other person who's standing behind you has to catch you... Except you fall backwards into a bowl of frozen fruit. Brrrrr....! 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.