5 Minute Food Fix

ORZO TRAY BAKE WITH FETTA AND PEPPERSTurn oven on to 220C.Quarter 4 peeled red onions, one whole chilli, one roughly chopped red pepper, and split a head of garlic across the hemisphere of the bulb.Drizzle with olive oil then roast for 20mins until the onions are cooked and the veg are starting to char.Add in a tin of cherry tomatoes, a tsp of nigella seeds and a tsp of crushed coriander seeds.Cook for 20 more mins, squash the tomatoes now on the back of a spoon, squish out the garlic and add it back to the pan with 800ml water, 250g orzo, mix and then dot with a whole packet of fetta (200g) that you crumble over. Cook for 15 mins until the orzo is cooked.Top with sprinkled green herbs like parsley, dill or fresh coriander.

Simon and Yumi belly-laugh over some food-related nonsense and it's contagious, so listen if you need to get some sunshine today. Yumi also shares a bit about what happened at her recent (and very fancy) birthday lunch. And maybe you also need ...chocolate cake? The quite legendary CHOCOLATE CAKE recipe from the wonderful Helen Goh can be found here.

Yumi and Simon haven't seen much of each other recently so have much to catch up on, including what's going on with Yumi's extremely adoring foster dog, a fantastic Japanese snack that her kids LOVE, and what to do with that leftover chilli oil you've had cluttering your pantry ever since the Great Chilli Crisp Oil Fad of 2014...!If you want to buy the crunchy "osembe" crackers, they look like this. They're not available at all Asian grocers and the lesser imitations are distinctly LESSER - so make sure they're Japanese and make sure they're Shoyu flavoured. (Sometimes they also come with beans baked through the crackers - these are also excellent and delicious but my kids refuse them.)To batch-cook eggplant for use in baguettes or a black bean ragu, dice 2-3 eggplants into 1cm dice, preheat a pan, warm through your chilli oil and fry up the eggplant. Setting a timer can help if you struggle to trust when the eggplant is done: You'll need at least 10 good minutes of cook time.

There's no need to feel sad and scurvyish this winter with this pasta that Simon has been regularly making that bursts with lemony flavour and sunshine.(Also, has someone seen the *real* Yumi? because this one seems uncommonly interested in sport and not just sport but men's sport and therefore must be bodysnatched, please send help.)PASTA AL LIMONERECIPEMeasure out 200g linguine and set it in a large pan that has a lid that fits.Zest 2 lemons into the pan. Add in a bashed clove of garlic, 100ml olive oil and a teaspoon salt. Cover with 600ml water, cover with the lid and then bring the whole thing to the boil.As soon as it reaches boiling, remove the lid and allow it to simmer gently for 8 minutes, turning carefully with tongs every minute.Squeeze in the juice of one of the lemons, cook for 2 more minutes. Remove from the heat then stir through 50g butter and some finely grated parmesan cheese (optional). Allow it to sit and soak up the juices for 2 minutes.To serve, add basil leaves (optional), freshly cracked pepper and any more cheese if you want.

SIMON'S BACK!Yumi is veering wildly off her personal brand and getting deeply engaged with the Men's World Cup football (!) - and wants to talk with Simon about World Cup foods, catering when watching from home and just how food can get us into the spirit of a truly global sport. The restaurant they're raving about in Sydney? It has a strong instagram game.Simon is pretty excited because even though coastal Vic is in its most DEPRESSING era (winter), there are foods that can give us comfort. WINTER DAAL WITH LEMONGRASS Toast off a couple of teaspoons of bashed coriander seeds and bashed cumin seeds in a large pot.Tip them out then add in 300g split red lentils and cover them with a litre of water. Add a good pinch of salt.Bring to a boil then add in 2 bashed lemongrass stalks. 3 chopped garlic cloves and a teaspoon of ground turmeric. Add in the toasted seeds and a half teaspoon of chilli powder.Cook for 15 minutes until the lentils feel cooked.Turn the heat down to medium and add a tin of coconut milk and 200g baby spinach leaves. Cook down for another 10 mins.When ready to serve, in 2 tbs of neutral oil, fry up 1tsp black mustard seeds, a few handfuls of curry leaves and a bit of sliced onion. Spoon that over your creamy, coconutty daal. Serve immediately. Leftovers freeze brilliantly,

Yumi and Jen unpack some of the latest "trends" in butchering and abusing innocent dumplings.If you want to order Jen's favourites? Here's the Chinese words 潮州粉粿Or at yum cha, you could ask for a "Chiu Chow Fun Gor"More info here.Thanks for listening and to see Jen live, check out her webpage for the most current info.

Yumi and Jen laugh uncontrollably as they try to convince each other of the veracity of adding various foods to a pot pie.Lasagna?Possibly.In a pot pie?Let's discuss.To find the SBS recipe in question, try here.

One of Yumi's friends went away with a group of friends for the weekend and what transpired in the kitchen and food planning has been cause for a pause for thought (and significant irritation). What happens in your group of friends?Any thoughts or feedback always welcome at foodfixemail@gmail.com