5 Minute Food Fix

What to do when you're having people over - want to feed them delicious food but don't want to be tethered to the stove all night?This applies to Yumi's conundrum (what kind of menu suits a board meeting at her place?) but is a great template for Christmas too!Simon suggests this recipe from Ottolenghi, as well as prawns, maybe some crackers, and Yumi's famous carrot cake to wrap things up.

Yumi debriefs about meeting one of her cooking heroes (off-air Simon asked, "Was it a case of 'Never meet your heroes?' and Yumi said, "THE OPPOSITE!") and they share how to make Fatteh and a truly essential yoghurt tahini sauce which is delicious on MANY things but particularly on crisped-up leftover bread that is soaking up the juices of a perfect summer tomato.Couple of things: Sami has a substackFind out more about his newest book hereAND Yumi's latest book 'Welcome to Friendship' is nominated for a Book of the Year award via Booktopia. You can vote for it here!

Simon has just worked on and published an amazing book called 'Around the World in 80 Meatballs' by Bunny Banyai that gives an extraordinary insight into how the meatball exists in cultures all around the world.Yumi is skeptical about Japanese meatballs but Simon has an incredible German recipe that delivers with a Spinach Sauce that he is going to talk about today.CREAMY SPINACH SAUCEBoil a whole bunch of washed English spinach in salted water for 4-5mins. Drain well, reserving a half-cup of the liquid.Turn 2tbs of plain flour into a roux by frying it up in 2tbs of butter. Cook it in for 2-3 mins.Add milk then the spinach water, whisking the whole time. Add 1/2 garlic clove, chopped, simmer down for 5-6 minutes, then add back in the spinach. Season with a gentle grating of nutmeg and season well with salt and pepper.Dunk your fave (paprika seasoned) meatballs in this delicious sauce and enjoy!

On your favourite food podcast, Yumi and Simon talk about how to make a salad MORE intriguing.Plus, Yumi needs to confess about the stressful experience of acting!Find the amazing Recipe Tin Eats salad here.

Simon is getting ready to shoot his episodes of Adam Liaw's show The Cook-Up (broadcast date TBC) and Yumi is psyched about this recipe that you can get on the table in just 13 Minutes - that was shared in one of her group chats:It's Marion Grasby's microwaved EGGPLANT RECIPE and is frankly ...amazing! You need to try it to believe it but since recording this ep Yumi has made it 3 more times and it's a keeper, a winner, and a crowd-pleaser.(Sometimes I top it with finely sliced matchsticks of cucumber, fresh coriander and more chilli. You can get pretty creative.)

SIMON IS BACK!!Yumi is delighted to be joined by the steadfast cooking legend and cookbook editor Simon Davis again.Woot!They unpack the uses of raising agents like bicarb soda and baking powder in cakes, and whether self-raising flour has a place in our kitchens.Yumi is also pretty psyched to try this recipe.

If you follow Reece Hignell's instagram, you might've seen that he hosted an idyllic week of cooking in a French chateau.Naturally, Yumi has questions!For Reece's LEMON TART recipe, check out his cookbook here.And don't forget, Yumi's event with legendary Palestinian-British food writer Sami Tamimi is this weekend in Sydney!

Cakeboi's Reece Hignell is a jam-making expert!Filling in for Simon Davis again, Reece is the guy who made his Nan's cake recipes on Masterchef (including her Pumpkin Scones!).On today's episode, he shares his tips for making jam delicious, vibrant and set. SET!Don't forget: Yumi is interviewing Sami Tamimi this Sunday in Sydney if you wanna come along!

Cakeboi legend Reece Hignell is guest host again and one thing he KNOWS how to do is scone.Yumi has her mind blown several time this episode AND - your hosts solve the age-old dilemma of WHEN and HOW to add jam and cream to your scones!