5 Minute Food Fix

Much to Yumi's jealousy... Simon has discovered that his kids actually quite like soup - and a sophisticated one at that!On this episode you'll also hear about the super-easy stock that Yumi has been making now that she has hardly any freezer space.SOUR LENTIL SOUP - ADAS BIL HAMOD200g brown of green lentilscover with salted water then boil up for 20 mins until cooked but still with a bit of bite and shapedrain them offin a big pot heat 3tbs olive oil, 2 chopped onions and 5 garlic cloves, 1.5tbs cumin seeds and the peel of a lemon.Cook down gently and consistently for at least 15 minutes, stirring until soft and golden.Add in 3 chopped waxy potatoes.Throw in the lentils then the chopped hard stalks of some chard.Add a litre of stock and 800ml water.Bring to a simmer, pop the lid on the pot and simmer for 20 mins.When ready to serve, stir through the leaves of the chard or some baby spinach and the juice of 3 lemons.Finish with a dash of olive oil, coriander and/or chopped washed coriander.Also if you're interested, here is a good online recipe

More genius ideas about how to feed the whole family from the legendary Simon Davis.In this episode Yumi has a story about how her two younger kids nearly got food poisoning... and the fact is, Simon has ACTUAL REAL HELP for parents trying to feed their kids.2-Speed Pilaf (serves 4)You need a good-sized, heavy-pased pan with a lid that fits.Start by in that pan, adding 1tbs butter and 1tbs olive oil, add a finely chopped onion. Fry down until the onion has softened and then add a clove or two of minced garlic. Fry up 1.5cups of basmati rice, 1tsp cumin and 1/2 tsp of turmeric. (Leave these out if your kids are sensitive of spices!)Add in the 2.5 cups stock and water and cook at a low heat with the lid on. Allow to cook for 12 mins.For kids?Stir through a knob of butter and some peas and sweet corn.For the adults?Take some purple seedles grapes and a little olive oil fry them until blistering.To the pan, toss through mint, dill and parsley, some lemon zest and lemon juice.Spoon the rice into bowls, top with the blistered grabs and a fat dollop of labne or crumble over some fetta and sprinkle over some Aleppo pepper.YUMI

This is an incredible recipe from one of my most treasured cookbooks of the past year!If you love feeling nurtured and nourished by food that is loving and rich in flavours... please try this!Sami's book FALASTIN can be found here.And a version of the recipe (save me typing it out) can be found on this website.

SIMON'S SPIN ON THIS SILLY INTERNET FAD!Take 500g of Greek yoghurtMix in 2+tbs of honey, 1/2tsp vanilla, zest of one lemon and a pinch of salt.Mix well and check for sweetness. Mix to make sure the salt is dissolved.Press in some digestive biscuits, cover, and set it back in the fridge and leave it overnight.Serve with a fresh drizzle of honey, a handful of chopped pistachios, and some berries (compote = optional!).

Yumi shares a bad experience she had with being married.(It's food-related, trust me.)And Simon brings in the New Year with a perfect, easy, and really, really effective way to nail a good piece of salmon or trout.Bring a small pot of water to the boil. (It needs to fit your pieces of fish.)Add a teaspoon of salt and any aromatics that get you excited, eg., a teaspoon of peppercorns, a bayleaf, some garlic. But none of this is essential.Turn off the heat then gently lower your salmon pieces into the water. Put the lid back on the pot and leave the fish undisturbed for 11 minutes. (A bigger piece might need 13 mins, a smaller piece might need 9. But 11 is pretty spot-on for a standard piece of fish.Carefully scoop the fish out and let it dry on some kitchen paper or a clean tea towel.Serve with Simon's Yoggutty SauceStart with 3-4 spoons of thick Greek yoghurtstir in some tahini or a spoonful of horseradish, with a big squeeze of lemon and a pinch of salt.

There's nothing Yumi loves more than being set on a food adventure!In this case, it's a friend's new baby that triggers a trip to the butcher and the creation of an iconic roast lamb meal.We also shout out to the legendary Nagi from Recipe Tin Eats, whose lamb creation was incredibly necessary (although adding anchovies is Yumi's idea).Check out Nagi's recipe here.

This is the second episode of 5 Minute Food Fix where Nagi and I celebrate yummy things that can make your regular (food) programming pop!I find her inspiring and such an enthusiastic communicator when it comes to food. (Listen to her go off about peas on this ep! So good!) When we spoke, her second cookbook DELICIOUS TONIGHT was just being launched. It went on to sell more copies than any other cookbook that year, won the ABIA at the end of the year for Best Illustrated Book, is still in print and can be purchased here.NAGI's WHIPPER TAHINI DRESSING1 cup plain yogurt21/2 tbsp tahini*11/2 tbsp lemon juice (substitute 1 tbsp apple cider vinegar or white wine vinegar)1 garlic clove,* finely grated1/4 tsp kosher salt*Whipped tahini preparation—Place the ingredients in a heatproof bowl and whisk briefly to combine. Set aside.Whip tahini—Once the roasted vegetables are done, microwave the tahini yogurt mixturein the bowl for 20 seconds on High, then whisk vigorously for 10 seconds until it resembles softly whippedcream. Use immediately.Use for any vegetable. Especially great with asparagus, green beans, broccoli, broccolini, carrots, cauliflower,pumpkin, sweet potato, and zucchini.LEFTOVERS Whipped tahini will keep for 3 days in the fridge. Microwave for 20 seconds to warm gently thenre-whip. Not suitable

Yumi was so stoked to speak with fellow Japanese-Australian, the utterly legendary Nagi from Recipe Tin Eats. She has so many great suggestions for what to do with the whipped ricotta - so listen to the episode for more, but in the recipe below, you serve it with delightful (and perfect for right now as the tomatoes ripen so beautifully) burst tomatoes.WHIPPED RICOTTA WITH BURST TOMATOESWHIPPED RICOTTA1 cup full-fat,good-quality ricotta, at room temperature1/2 tightly packed cup finely grated parmesan*2–3 tsp milk, if requiredBURST TOMATOES2 punnets cherry tomatoes2 tbsp extra-virgin olive oil1/2 tsp salt*1/8 tsp black pepper11/2 tsp dried oreganoTO FINISH1 tbsp good-quality extra-virgin olive oil2 tsp lemon juice, plus extrato taste12–15 small basil leavesSERVING OPTIONSCrostini or Crusty White Bread!

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 lemon