5 Minute Food Fix

Chrissie Swan and your food fix host Yumi Stynes used to eat a lot of weekend lunches together when they lived in the same city.Back then it was crunchy, chewy bread, butter and maybe a burrata.But that was 15 years ago. What now? MAYBE, it's a foccacia. There's a great Karen Martini recipe here - ignore all the toppings and just use the foccacia basic as a template - it's excellent and you don't need to "rice" the cooked potato. Mashing it with a fork will be fine.

Chrissie Swan is guest co-host again and she is absolutely FLUENT in Bolognese.Here are the hacks, by Chrissie:As I mentioned - with bolognaise every single batch is different.Here’s my base:2 onions8 cloves of garlic2 carrots, peeled and quartered3 celery stalks, quartered1kg coarsely minced chuck steak from the butcher1 heaped teaspoon of flaked sea salt3 chicken stock cubes500g tomato paste2 x 800g tins of tomatoesthymebay leaves1 sprig rosemary200ml milk or cream ...but on the day we recorded this episodeI had added literally everyone’s secret ingredient plus about 400grams of Xmas hamAdded in:Parmesan rindsMilkAnchoviesLoads of parsleyOxtailVegemite RoséFinely ground up leftover ham can take the place of bacon (or speck).Be generous!Cook it in some sort of electric frypan or oven situation that doesn't require your ongoing attention so you can set it and forget it.

Yumi is delighted to be joined by her old The Circle co-host, Chrissie Swan.Chrissie is a Logie Award-winning TV presenter and host of The Chrissie Swan show on NOVA, mum of 3, fantastic cook, and all-round legend! The two catch up and talk through the two internet food fads Chrissie has tried and loved.

Simon has been booked to be a guest on a cooking show, shooting soon.So... what to cook?It can be agony to decide, but Simon's first impulse is to make his famous and delicious FISH FINGER SANDWICH.The legendary sando is easy AND supremely yummy, so is there a problem?POSSIBLY! Warning! This episode contains contagious LoLs! Stay til the end!FISH FINGER SANDWICH - serves 2Pre-heat the oven to 220CSpread out 10 fish fingers on a baking tray and cook for 15-20 mins, turning halfway through.Meanwhile, prepare your cheat's tartare by combining 8-10 chopped cornichons with 130g Greek yoghurt, juice of 1/2 lemon and a pinch of salt.Lightly toast your humble sliced bread *nothing fancy.Slather each slice with a generous amount of your tartare.Top with 4 fish fingers and leave a bonus one to the side.Add on top - lettuce leaves, cherry tomatoes and quick pickled onions, the recipe for which can be found in Simon and Yumi's cookbook.

Yumi and Simon ask some age old questions about why some cooks are hectic and they come up with some theories... A chef who is completely NOT hectic but calm and delightful is Marion Grasby and Yumi has been fun cooking a few recipes from her website, including today's Chicken Lemon and Orzo, that you can whip up in a LEGIT 30 mins.

There's no convincing Yumi that garlic deserves to be eaten. HOWEVER, she does have memories of loving garlic bread and that is because it is, in fact, Very Yummy (if you are not a vampire or FODMAP).Simon's ULTIMATE Garlic Bread:Pre-heat the oven to 180C.Get a good-looking baguette and slice it but not all the way to the bottom, leaving the base intact.100g softened butter and 4-5 garlic cloves grated on the side of a box graterWrap the baguette in al foil.Pop in the oven for 12-15 mins.Semi-undress the garlic bread from its foil.Return it to the oven for another 8-9 mins.Serve IMMEDIATELY. NO LEFTOVERS.

COME TO YUMI'S 'WELCOME TO FRIENDSHIP' book launch!Saturday 8 August, 2026. 2pm at Gleebooks in Sydney.On today's episode, Simon is excited and psyched about a book called 'SMOKE, RICE, WATER' by Kishwar Chowdhury. From it, he's recommending as a starter dish, the Pumpkin with Nigella Seeds.METHOD:Prepare 500g butternut pumpkin by peeling and cutting into cubesheat 3tbs oil over a medium heatthen add in 1tsp Nigella Seeds until they crackleadd in a diced onion and 2 finely chopped cloves of garlic and cook over that medium heatOnce it's softened and translucent, add in the pumpkin with a teaspoon of ground turmeric and a generous pinch of salt.Toss and then cover the pan with a lid.Once it's tender remove the lid, taste and ramp up the heat, adjust the seasoning. Serve with a sprinkling of chopped spring onion. Serve. Delicious as a side, fantastic on rice.

Why do some recipes fall out of rotation?And how good is it when they come back, like a beloved friend?OTTOLENGHI'S PRAWN, ORZO and MARINATED FETTA recipe can be found here.(Yumi leaves out the garlic and uses a whole 500g bag of frozen prawns, defrosted in a sieve over a bowl overnight in the fridge, and it's perfectly great.)The whole cookbook SIMPLE by OTTOLENGHI can be found everywhere, including here.Fill out our listener survey here, gracias.

Yumi is deep in book promo at the moment - with WELCOME TO FRIENDSHIP - the long-awaited fifth book in the 'Welcome to' series, due for wide release July 28, 2026. (FYI you can pre-order and get yourself a set of free badges by uploading your receipt to this website. Not to hustle but you need to do it TODAY! because eligibility expires 27/07/2026)Also, it wouldn't suck if you could please fill out this survey! Won't take long and helps us make better shows.TURMERIC CAULIFLOWERPre-heat the oven to a nice and hot 200C.Break up the head of a large cauliflower by using a sharp knife to cut out the core and then using a combo of hands and knife to break it up into nugget-sized pieces.Tumble the cauli into a pre-heated, oven-safe frypan with 3-4tbs oil.Coat in a mixture of:1tbs paprika1tbs sumac1/2tsp turmericgenerous amounts of salt and pepperzest and juice of 1 lemonFry for 10 mins, mixing and stirring.Relocate the pan to the oven and leave it for 30 mins or until charred and sweet.