5 Minute Food Fix

There is nothing my kids love more than a fire-roasted potato, wrapped in foil and eaten with lashings of butter and salt when huddled next to the tent on one of our camping trips. But what about when there's a Total Fire Ban and you can't have a fire? Or what about when you get back to the city and you're still craving that Camp Life?

Yumi is a bit triggered by positive talk about alcohol and a bit triggered by the "dirty" in "dirty martini" - but there's no booze in Simon's recipe for a dip that you can put together in less time than it take for a friend to text and say, "I'm coming over!"DIRTY MARTINI DIP:Take a jar of good quality stuffed green olives and decant them into a powerful blendersplash in a bit of the brineAdd a tablespoon of cream cheese or Greek yoghurtSqueeze of lemonPinch of garlic powderPulse to a tapenade textureSERVE from a Martini glass with an olive on a cocktail stick for decorationWARM CHEESE STRAWS:Take a sheet of thawed puff pastrybrush with beaten eggscatter with your favourite leftover cheese, something sharpseason with salt and pepper(Simon doesn't say this but I would also add sesame seeds)FOLD IN HALFSlice into stripsGive the strips a little twist and spread them on a trayBake in a pre-heated 200C oven and cook for 12 minutes. Serve warm.

WARNING:Yumi loses it trying not to laugh when Simon uses the word "jazzy".Christmas season means LEFTOVERS.And honestly, it can get a bit grim.The fridge is overflowing with food from Christmas and you're absolutely sick of it ...but also, it needs to be eaten!BEFORE Christmas even arrives, let's pre-empt the leftovers with some thought starters and a recipe.FESTIVE FRITTATAIngredients:Veg leftovers200-250g of leftover turkey or ham6 eggs whisked with 1tbs milksalt and peppersome cheesesIn an oven-proof, heavy-based frypan, warm up the veg, get them crisp and heated and reactivated for yumminess.Add in the finely chopped leftover meatWhen ready, season the eggs with salt and pepper and pour the egg mixture over the leftovers in the pan.Dot cheese around the pan or add a big grating of it over the top. Leftover fancy Christmas cheese is perfect for this.Put the lid on the pan and leave it for 4 minutes, or until the edges are looking set but the top is wobbly. Set the whole pan under the pre-heated grill for 5 minutes.Allow it to rest.Serve wedges of frittata with a squeeze of lemon and some fresh herbs.

Yumi is not into consumables and plastic crap as gifts. Because don't you reckon everyone you love already has the things they need? Why buy them something that will probably end up in landfill?If you *REALLY* want to give gifts, how about money? We'll take some!Failing money, a wonderful gift is something home-made. A card, some bikkies, or *THIS* beautiful, vivid and amazing-looking raspberry jam.I took the main bones of the recipe from The River Cottage but added pectin, which you can find pretty easily in mainstream supermarkets.

TO MAKE MY CHOCOLATE COATED STRAWBERRIESPrepare byWashing, drying and hulling the strawberriesChecking there's space in the fridge for themLining a flat tray with baking paper then lightly spraying it with cooking oilI use an ALDI block of dark chocolate, melted in a metal bowl over a pot of boiling water. Simon blasts his in the microwave in ten second increments until it's perfect.I then roll my prepared strawberries in the chocolate using two wooden skewers.Use the skewers to lift up the now bathed-in-chocolate strawberry and place it carefully on the tray you prepared. Allow to firm up and serve within 24 hours.

Yumi and Simon are getting into the spirit of Christmas preparation on your 5 Minute Food Fix! Now is the time to start envisioning your perfect meal. So...SIMON'S MONSTER BRUSSELS SPROUTSHalve 500g of Brussels Sprouts, toss in 2tbs of good olive oil and sprinkle with salt, then roast them in a hot, 230C oven for 15 - 20 mins.In a mixing bowl, toss the now cooked and charred sprouts with a tablespoon of your favourite chilli crisp oil, and a teaspoon of soy sauce and/or rice wine vinegar. At the end, toss through a handful of chopped roasted peanuts or sesame seeds.