5 Minute Food Fix

FEEDING KIDS can be one of the most thankless elements of parenting.They don't like your stuff!The want the same thing over and over again!So annoying!Yumi faces this down on repeat but is excited to get to this extremely fancy - but extremely achievable recipe from this book by Neil Perry. YEP, IN THIS ECONOMY.Neil Perry's TUNA CRUDO with FINGERLIME DRESSINGINGREDIENTS400g Sashimi-grade albacore tuna fillet, bloodlines removedDRESSINGJuice of 2 limes2 fingerlimes, pearls extracted1/4 cup your best virgin olive oilsalt and pepperDress with a tablespoon of finely shredded coriander leaves! Serve!

YUMI has 3 questions for Simon:Is Ranch Dressing trash?Are we meant to "season" our lettuce when making salad?Does it really matter if your lemon is waxed or unwaxed?PLUS: we go deep into fandom for Anna Jones's WEDGE SALAD WITH RANCH DRESSING recipe from her amazing and highly recommended book Easy Wins.ANNA JONES'S WEDGE SALAD WITH TAHINI RANCH DRESSING:CRUMBSmash 1 clove of garlic and put it in a frying pan with 2tbs olive oil.Allow to sizzle for 3-4 mins then add in 100g breadcrumbs, stirring.Add 50g roughly chopped pitted green olives and cook for 2 more mins until the breadcrumbs are toasted. Season with 1/2 tsp salt, allow to cool and then grate in the zest of 1 lemon.TAHINI RANCH DRESSINGMIX 250g Greek yoghurt + 120g tahini, + 1 finely grated clove garlic, juice of 1 lemon, 1/2 bunch chopped chives and 1/2 bunch chopped dill. Season well with salt and pepper.Check the consistency - you may want to add a little water, it is meant to be the consistency of double cream.MAKING THE SALADCut 2 iceberg lettuces or 8 Little Gems into quarters, trimming off the dud bits. Break up the pieces if you wish. Season the wedges well with salt and pepper, taking care to get the seasoning in between the leaves, then do the same squeezing the juice of another lemon over the top and throughout. Dress with the Tahini Ranch dressing, top with the crumbs and decorate with any leftover herbs.

The change in weather has made Simon crave flavours of home... He is particularly inspired by a memoir by food writer Nigel Slater.It's a nostalgic one as it gets cold, the palate craves comfort. Not unlike Yumi's foster dog, who craves ATTENTION and tries to get it during the recording of today's episode! LOL.TREACLE TARTBlind bake some pre-bought shortcrust pastry that you've rolled out in a 23cm tart tin until golden.Allow to cool.Meanwhile loosen 400g golden syrup by warming it gently. Then add in 100g fresh breadcrumbs and 2tbs lemon juice and zest of a lemon. Mix then pour it into the pastry shell.Bake until set - around 25 - 35 mins on 180C.Serve warm in modest slices with some beautiful stone fruit on the side.

Yumi had a delightful dinner party experience over the weekend and urgently needs to talk about it!And as a consequence, urgently needs to talk about this way to do potatoes with capers!It's from a book called EASY WINS by Anna Jones which Simon has recommended many times over...ANNA JONES'S BROWN BUTTER POTATOES WITH LIME TARTARE SAUCEAdd 1kg small potatoes to a large pot of boiling, salted water.Bring it back to the boil then simmer for around 15 mins.Drain well and allow to steam dry in the collander.Pre-heat the oven to 200C.Warm up 100g salted butter in a pan until it turns nutty brown.Tumble the potatoes into a roasting pan, pour over the browned butter, season generously with salt and pepper then roast for 25 mins.Use a potato masher to squash the potatoes slightly.Add 4tbs of drained capers to the pan, toss, then bake for another 25 mins until golden and crisp.SAUCEMeanwhile whisk 1 egg yolk with 2tbs Dijon mustard and then very gradually mix in 150ml good olive oil. Loosen with 2tbs caper brine and 100g sour cream. Add in finely chopped 2tbs capers and the juice and zest of 1 lemon. Serve the hot potatoes with the sauce.DELIGHTFUL!

It's HOT CROSS BUNS SEASON and everyone has an opinion on What To Do (and what NOT to do) with this most raisiny of buns.What are your thoughts on Simon's advice?Send us an email FoodFixEmail@gmail.com

Simon is BACK! And what a welcome return. Yumi and Simon discuss what it was like to have comedian Jennifer Wong onboard as guest host, and Yumi has some tips about what to order - and what NOT to order - when going out for Yum Cha.And if you want to make Gai Lan (Chinese Broccoli) at home? Here's Nagi's recipe. And to do it at home?1 Bunch of Gai Lan. If you can't get this vegetable, try it with broccolini, it's very good!Trim the woody ends off the green vegetable. Wash well. If any of the stems are especially thick, slice down their length.Place the gai lan in a steamer basket or plunge into a big pot of boiling water. Cook for about 5 minutes but test to make sure it's to your liking. You want it not too chewy and raw, but you definitely don't want to overcook it either. In this case I would get sexy with a timer to really make sure.Meanwhile, gently heat 4tbs oyster sauce with 2-3tbs water. Add a teaspoon of vegetable oil and 1/2 teaspoon of sesame oil IF YOU CAN BE BOTHERED. Toss the cooked vegetable through the sauce but try not to make it a messy jumble: at yum cha it's all neatly laid out facing the same way and halved. Enjoy!

Special Guest Host Jennifer Wong shares a couple of great ways to make instant ramen LESS GRIM.And if you love Jen and want to see her in person, a good link to upcoming shows is here.

Both Jennifer Wong and Yumi have had experience with going viral on social media - which they've decided is low-key pointless - but it doesn't mean they're not both dead keen on trying a great hack when other food influencers recommend one...It might be as simple as using a fish weight when frying a good quality piece of fish...Or it could be this little hack as tested by Nat's What I Reckon in this video which, at time of publishing this podcast episode, has 11 million views!BTW if you wanna see Jennifer Wong in person, she has a VERY FOOD RELATED SHOW coming up at Vivid Sydney 2026. More info and a link to the Great Debate that both Yumi and Jen will be on here.

What is the dumbest gadget you ever bought?(you can email if you like: foodfixemail@gmail.com )Yumi and guest-host Jennifer Wong share their thoughtsPLUS - Yumi has a gadget to help your fish fillets turn out AMAZING - that you probably can use tonight at home!