5 Minute Food Fix

When the holidays loom, it's easy to feel like making plans is just ONE MORE JOB on our already overloaded TO-DO LISTS!SIMON'S EASTER HOLIDAYS OLIVE OIL CAKEGrease and line 20cm cake tinPre heat 180CINTO A BOWL WITH:125 ml olive oil175g caster sugar2 large eggszest of a lemon-- whisk to combine --then add 50ml milkFINALLY combine 200g plain flour, 1.5tsp baking powder and a pinch of saltMix then pour into the tin and sprinkle with 2 tbs caster sugar on top.Bake for 30 - 35 minutes. Test with a "skewer"

RETHINKING ingredients can take a bit of brain elasticity. For example? I always thought pine needles had to be served as full needles! But they can be finely chopped to excellent, delicious effect. Same goes for SNOW PEAS.

A lot of families have a carousel of meals they cook on rotation. Simon and Yumi both have this - and it can get boring. The spins can lack variety and surprise!And you know what else? Every now and then you look at what you've got on regular rotation and realise... HANG ON, THAT THING THAT WE ALL USED TO LOVE AND EAT ALL THE TIME FELL OUT OF FAVOUR!So - in Simon's case? Let's bring back Coriander Pesto! It's so good to add flavour as a condiment to a curry. But it can also be drizzled over cooked fish. Or to marinate chicken. SO GOOD, TRUST ME.1 bunch of coriander, washed well and spun dry100g plain peanuts (not roasted/salted etc)Juice of 1 lemon2 small green chillies, de-seeded if you don't like heat1 tsp saltFYI in Meera Sodha's version (and we both LOVE HER COOKBOOKS), she also adds in 1/4 tsp of turmeric powder and 4 tsp brown sugar!

My kids will go camping simply on the promise of a foil-wrapped, campfire roasted potato. They'll endure tent-sleeping in torrential rain for them!So what do you do if you can't have a camp fire? (National Parks, total fire bans, etc.?) And how can you translate this natural and tasty delight into something you can make at home surrounded by your city comforts?LISTEN, SUBSCRIBE and SHARE as your fave foodies talk you through it.

Does cooking for one sound sad? Depressing? Lonely?It's kind of okay - if you're armed with some hacks so you're not starting from scratch every meal. YUMI'S ANCHOVY SALAD DRESSING (TO LEAVE IN THE FRIDGE FOR WHEN YOU JUST CAN'T BE BOTHERED)60g anchovies250ml olive oil10g honey25g tahini20g best balsamic vinegar50g white balsamic vinegarjuice of one lemonBlend everything in the jar you intend to store it in. Check for sourness and seasoning. If it's too intense, add more oil, up to another 150ml. Store in the fridge. Dress on a salad of rocket, walnuts, pear, crutons and thickly grated grana padano cheese! (You won't need the full amount of dressing! This is so you can use a bit and store the rest. A couple of tablespoons per serve of salad.)

When figs are plentiful, one must pounce! Like a cat upon a native endangered bird!The beauty of figs is that they are seasonal. Nothing signals the *sigh* End of Summer like figs being plentiful and affordable.On this episode, Yumi and Simon run through their favourite things to do with figs, including a fantastic recipe from THEIR COOKBOOK WHICH YOU CAN BUY HERE.SIMON'S FREEFORM FIG TARTPastryCombine 200g diced cold butter with 250g plain flour in a food processor for a few short bursts until it resembles breadcrumbs. Add in 125g (half a cup) of sour cream. It shouldn't take long and when the dough forms a ball, wrap it up and pop it in the fridge to rest for at least 20 mins.Preheat the oven to 190C.Trim and quarter the figs. Roll out the pastry to a 35cm circle about 3mm thick. Get it on the oven tray then spread the circle of dough with 1/4 cup of marmalade, leaving a border clear.Top with the figs in whatever pattern you want. Sprinkle with 1tbs caster sugar, then fold the edges of the dough in to shape a freeform crusty tart.Brush the edges and top of the crust with beaten egg.Bake for 45 - 50 mins until the tart crust is lightly browned and the fruit is bubbling. Serve with creme fraiche and strong tea.

Simon is freshly inspired by the experience of being on a cookbook shoot where Pomelo was front, centre... and portrait. Both Yumi and Simon get a little misty remembering what a different world it was during LOCKDOWN (police checks, really?) and how food was used as a way to bond.ITALIAN POMELO SALADRemove the pith from the pomelo. Peel the flesh from any pith and break the segments into generous chunks.Remove the seeds from 1 pomegranate.Make a dressing out of juice on 1 lemon, 3tbs good olive oil and a fat pinch of sea salt.Into a bowl - a bunch of picked mint, 100g rocket, the pomelo slices. Dress and toss. Serve onto individual plates dressed with torn up mozzarella balls, the pomegranate seeds, lots of generous black pepper, a drizzle of olive oil, and some big fat shaved ribbons of Grana Padono cheese.

Both your hosts have had brilliant restaurant experiences recently. Yumi's was at the fairly new Bessie's in Surry Hills, Sydney, and Simon ate again at chef Josh Niland's sublime St Peter in Paddo. BOTH EXPERIENCES WERE TRANSFORMATIVE.What did we bring home to share with you on this podcast?Burgers!If you ever want to share your thoughts or make a request, you can email the makers of this podcast at FoodFixEmail@gmail.com

Yumi gets misty-eyed about all the travel she's not doing ...but would like to, and shares her thoughts on how to react when your adult kid loses their passport. While overseas.WALNUT PESTO!100g walnutsgarlic oil3 tbs chopped fresh rosemary50g grated Pecorino Romano4tbs walnut oilServe on Rana Pasta! (Which Yumi famously misspells out loud during this episode, lol. ) Or whatever filled pasta you can get your hands on.