5 Minute Food Fix (Yumi Stynes)

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I hope you're a regular here because there are some in-jokes that might be baffling if this is your first time tuning in.

One in-joke is that Simon LOVES, ADORES and tends to USE ALL THE TIME, Greek "Yoggurt" as an ingredient, to the point where we started doing a count-o-meter of every time he said the word "yoggurt", (hard 'G' emphasis = deliberate). 

This ep does have actual food chat in it though. Like, do know how witlof is grown?! It's so weird! And how can you max out your umami allocation?

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Recipe

ANCHOVY DRESSING

50g anchovies

1/4 garlic clove, finely grated

1 tbs red wine vinegar

1 tsp fish sauce

4tbs best olive oil

1 tsp sugar

salt and pepper

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You know how there are some clothing brands that you just KNOW will fit you? Well, I’m a huge fan of food writer Belinda Jefferey and just KNOW that her recipes fit me! This is one of her most beloved creations – it's a crusty, trusty, cheesy TOMATO PIE.  

You can find the full recipe in our new cookbook, THE FOOD FIX, which is out in all good bookstores now! 

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

INGREDIENTS  
800g tinned tomatoes (I look for one of those massive tins) 
1 ½ cups (225g) of SR flour 
1 tsp mustard powder 
1 tsp salt 
½ tsp ground white pepper 
1 cup (100g) finely grated Grana Padano cheese or Parmesan 
½ cup (50g) coarsely grated sharp/crumbly cheddar cheese (I use Mersey Valley) 
125g cold butter, cubed 
2 eggs 
½ cup (80ml) milk 
a squirt of sriracha  
6-8 ripe tomatoes, sliced into rounds 

METHOD 
Preheat the oven to 180C and line the base of a 26cm springform cake tin with baking paper. 
Drain the tin of tomatoes into a sieve, sitting over a bowl, and give them a stir every now and then to try to release as much of the liquid as possible (save this for stock). 
Measure the flour, salt, pepper, mustard powder into your food processor and whizz to combine. Add the cheeses then give a short blast to combine again. Finally, add the butter and whizz one more time until the mixture resembles breadcrumbs.  
Decant the mixture into a bowl. 
In a medium jug, whisk together the milk, eggs and sriracha, then pour the wet mixture into your flour-cheese bowl. Mix until it forms a shaggy dough. 
Arrange the tomato slices in a pattern on the base of the cake tin. Spoon the drained tomato pulp over the top and spread it out evenly. 
Scrape spoonfuls of the cheesy dough on top and use your clean fingers to spread it out evenly. (It doesn’t have to be perfect.) 
Bake for 35 minutes. Check if it’s cooked then remove it from the oven and allow it to rest for 5 minutes. Serve with fresh basil and a salad. 

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Is watermelon not perfection - by itself? Simon is having a romance with the delightful Aussie-grown watermelons that are unlike anything he had when back home in England. In today's episode, Simon grapples with the giant melon to get it on the table as part of a salad.

Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Listen to this pod because CROISSANTS are "having a moment"! 

HOT TIP FROM YOUR HOSTS: Never, ever, try to make croissants yourself! Let the expert bakers do that!  

As a well-seasoned cookbook editor ought, Simon finds a way to use the word "carapace" in today's episode, where he and Yumi go head-to-head over what really does make the best croissant. Embarrassingly, both hosts reveal themselves to be lousy at queueing, but Yumi, as usual is preparing for a lockdown, nuclear war or siege-type situation where she needs to feed her children using just what she prepared and left in the freezer. Tips ensue. 

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

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Inspired by an old Jamie Oliver cookbook, this recipe gives permission to cook the hell out of the beans!

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Recipe

500g French beans, woody ends removed and composted
3tsp French mustard
2tbs white wine vinegar
7tbs olive oil
1 tbs chopped capers
lots of freshly ground pepper
salt, to taste
optional: 1/2 clove finely grated garlic
optional: the fresh herb you have available, eg., mint, chrvil, russian tarragon, etc
BOIL the beans for 4-5 minutes, until well-cooked. Combine all the dressing ingredients, tasting and being careful not to add too much salt. (MOTTO: You can always add more but you can't take it away!). Drain the cooked beans well, then dress them while hot and serve while warm. Leftovers are excellent (for single babe dinners) but DON'T eat fridge cold. That's for miseryguts. It'll taste grand room temp or warmed.

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Making pasta from scratch is deeply soothing and wonderful - but sadly, us 5 Minute Food Fixers are too busy to do that. What we CAN do when trying to give ourselves some self-care, is make a Garlic Prawn Linguine!! It's really uncomplicated. You basically need access to prawn meat (hot tip: the supermarket has affordable prawn meat in the deli section). You need your fave pasta. Some garlic, some oil, some salt and that's basically it.

Want more food tips? Check out the 5 Minute Food Fix Instagram.

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If the cook is a magician, then garlic butter is one of their most-used magic spells. Simon stuffs garlic butter under the skin of a whole chicken prior to roasting it. YUM. And there are other ways to add things to a "compound butter" to really amp up the gift of butter, and IF YOU HAVE SOME SWEETCORN AT HOME? Listen to this! Want more food tips? Check out the 5 Minute Food Fix Instagram.

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The more sugar you add to a sweet food, the less you can taste the original ingredient! So it’s a perpetual balancing act between adding sugar and showing restraint. Rhubarb is a bizarre plant from the rhizome family where the stalks are the bit your eat and the leaves are actually poisonous! It’s sour as HELL so you’ll be tempted to lean into the sugar. On today’s show we’ll demystify the rhubarb compote. 

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Recipe

1.2kg washed, trimmed rhubarb, cut into 2.5cm chunks 

500g sugar 

Juice of 4 oranges 

Jars, sterilised by placing in the oven, turning it on to 120C, and leaving for half an hour. (Lids too, unless they’re plastic). 

Method

Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

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Everyday luxury = smoked salmon. Yumi and Simon are both fans of what smoked salmon can do to a bagel or scrambled eggs. With Christmas canapes in mind, what else can you do with this wonderful ingredient? Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Yumi and Simon are still on a little break... so we are reheating some of our fave episodes from the past year! And this one is all about getting your kids to eat those green little trees. And Simon shares his recipe for a delicious broccoli pasta sauce. Want more recipes and inspiration? Check out the 5 Minute Food Fix Instagram.

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Another stew! Ok, it’s not really a stew, but this is Simon’s absolute go-to winter dal recipe. It has all the lovely rich, warming vibes that a stew does (thanks very much to the coconut cream for that), and TONS of nutrition in it thanks to the spinach and the cumin-spiked sweet potatoes on top (which are a total GAME CHANGER). Find the full recipe with pictures in our brand new cookbook, which is out July 4 2023! 

Main tip: Give those onions a good deep bronze and don’t be tempted to add the spices early.  

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Recipe  

Ingredients  

Serves 6–8 

1 large sweet potato, cut into 1 cm (½ inch) cubes 

2 tablespoons cumin seeds 

vegetable oil (or another neutral-tasting oil, e.g. grapeseed, sunflower) 

salt and pepper 

1 onion, thinly sliced 

2 garlic cloves, finely grated 

1 thumb-sized piece (about 5 cm/2 inches) fresh ginger, finely grated 

1 fresh green chilli, finely chopped (optional) 

1 teaspoon turmeric powder 

1 teaspoon ground coriander 

1 teaspoon garam masala 

500 g (1 lb 2 oz) dried red lentils 

400 g (14 oz) tinned coconut cream 

2 cups (500 ml) boiling water, plus extra as needed 

1 vegetable stock (bouillon) cube 

2 2/3 cups (120 g) baby spinach 

juice of 1 lemon 

Greek-style yoghurt or Glorious Garlic Raita (page XXX), to serve 

toasted flatbreads, to serve 

Method 

Preheat the oven to 180°C (350°F). 

Arrange the sweet potato pieces on a baking tray in a single layer. Scatter half the cumin seeds over, drizzle a little oil over, season with salt and pepper and roast for 20–25 minutes until golden. Set aside. 

Heat a thin layer of oil in a heavy-bottomed saucepan over medium–high heat. Add the onion and the remaining cumin seeds and cook, stirring occasionally, for 8–10 minutes, until the onion is a deep golden brown. Add the garlic and ginger, and cook for another 1 minute, then add the remaining spices and cook for a further 1 minute, stirring constantly, until your whole kitchen smells amazing. 

Add the lentils and cook for 1 minute, stirring well to coat them in all that lovely goodness, then pour in the coconut cream and boiling water. Crumble in the stock cube and bring to the boil, then reduce the heat to low and simmer for 25–30 minutes, stirring occasionally and topping up with a few extra splashes of water as needed, until the lentils are soft and the ‘stew’ has the consistency of a thick, creamy soup. Stir in the baby spinach and cook for a further 1 minute until wilted, then remove from the heat, squeeze in the lemon juice and stir to combine. Season with salt and pepper to taste. 

Ladle into bowls, top with the sweet potato pieces and a dollop of Greek-style yoghurt or (better still) a little garlic raita, and serve with toasted flatbreads for dipping. Heaven. 

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Your word-loving, food-adoring podcast hosts Yumi and Simon send themselves into paroxysms of delight by both talking about Basque food and Pintxos (!!), and finding for YOU, dear listener, the perfect way to describe an Anchovy Soldier.

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Ingredients 

Recipe 

1 tin Ortiz Sardines (they're expensive, I know, but it's a treat!)

8 little soldiers made out of sourdough bread

Butter

Method

Toast the soldiers, slather them in butter, and lay the sardines on top of the butter. Simple and delicious! 

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We talk about that SMUG feeling a bit on this podcast and we simply ADORE the smug feeling of having chicken marinating in the fridge! It’s like having money in the bank - you know it’s sitting there waiting to be GORGEOUS. And chicken is a bit of a BLANK CANVAS (like tofu) and you need to put your art into it to turn it into something wonderful - what better way than with a marinade?  

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

RECIPE

2 tbs tikka masala curry paste 

+ 2 cloves of garlic 

2 tbs ginger 

2 chillies 

Cumin seeds, ground 

Lime juice 

Tsp salt 

1 can coconut cream 

Oven at 190C. Cook for 50 minutes. Serve on rice. 

(I use chicken marylands, a whole butterflied chicken or chicken thigh cutlets. The cooking time will vary depending on which cut you use.) 

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[RECIPE IN SHOW NOTES] I had a massive fail with pumpkin, which I'll tell you about in this episode. And many of us have had fails with pumpkin, mostly because we're overwhelmed by the prospect of taking a knife and trying to hack into these massive vegetables.  

Simon has a hack (!!) for overcoming our reluctance to hack into the pumpkin (and it actually works) and I will share my tip for making it tasty as heck with minimal effort. 

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Recipe   

1/4 of a Jap pumpkin, cut into wedges 

harissa paste, brushed over the wedges, about 2 tbs. 

oil, salt and pepper. Cook for 30 mins, in 180C oven, keeping an eye on it because it can go from rock hard to incinerated 

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Gnocchi is truly a sensory delight. And you CAN make it from scratch pretty easily. Or not - just buy a packet. The good thing about if you DO make it from scratch is that it freezes fantastically and you can reap the rewards for months after you make it. The meditative quality of this type of food prep is immensely rewarding… And this recipe is IDIOT PROOF, we promise! 

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

RECIPE

Ingredients  

500 g fresh ricotta cheese  

150 g finely grated Grana Padano cheese  

2 eggs  

1 egg yolk  

1 tsp salt 

pepper, to taste  

2-3 whispers of freshly grated nutmeg 

250g – 300g strong (‘00’) flour 

Method 

1. Drain any watery liquid off the ricotta so that it’s as dry as possible. Combine all ingredients except the flour in a large bowl and mmix well.  
2. Clear a good amount of clean bench space and make sure the flour is close to hand. Bring a large saucepan of well-salted water to the boil.  
3. Add 200g flour to the ricotta mixture and combine. Mix it with your hands, feeling for whether it could be rolled and hold its shape. You want to perform minimal mixing while using minimal extra flour. If you're unsure, plop a sample ball into the boiling water and see if it holds its shape – wait until the gnocchi floats, then try it. (It may withstand the boiling but not, say, being skewered by a fork.)  
4. When the dough feels right, cut it into four, then roll each quarter into a long sausage. Cut into gnocchi-sized pieces. Allow 100g gnocchi per person. Lay any remaining uncooked gnocchi on a baking tray and pop into the freezer. Once frozen, transfer to airtight containers or snap lock bags and freeze for up to 3 months (they can be cooked from frozen).  
5. Drop the gnocchi into the boiling water: they will float when cooked (2-3 minutes). Stand by with a slotted spoon ready to scoop them out.  
6. Serve them with a simple sauce: butter and sage, pesto (store-bought is fine!!) or blue cheese, pine nuts and cream.  

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Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!

Everyday luxury = smoked salmon. Yumi and Simon are both fans of what smoked salmon can do to a bagel or scrambled eggs. With Christmas canapes in mind, what else can you do with this wonderful ingredient?

Want more food tips? Check out the 5 Minute Food Fix Instagram.

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You got flatbread? You've probably got a meal. In this REHEAT we are looking back at all the great ways flatbread can be dinner. Want more information? Check out the 5-minute food fix Instagram.

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Have you ever worked for HOURS and spent heaps of $$ on making a curry paste from scratch and then the results were kind of - meh...? There's a lot to be said for buying a jar of curry paste or even a whole entire curry kit and making the most of your time to watch TV and stalk celebrities on social media! RIGHT? The pre-made kits you can buy now are the best they've ever been. Low in chemical preservatives and HIGH in convenience, not only will we give you permission to use them without feeling like a shit cook, we'll talk you through making the most of them.

Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Thank goodness it's summer! The weather is glorious and SO IS THE FOOD. Today Yumi and Simon talk you through how to make the most of the produce that's cheap and plentiful this time of year. Including - how to make a lime syrup to go on your mango LIKE YOU ARE A FREAKIN LEGEND. It's simple, it's so, SO yummy, and if you try it this week, you may well be doing it all the way to next year.

Want more food tips? Check out the 5 Minute Food Fix Instagram.

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We’ve talked potato salad before on the podcast but frankly, Simon’s recipe was FAR too much faff for Yumi. Now the weather’s warming up and the beach is calling it’s time for a summery spud salad that screams luxury and deliciousness but also zings with lemony sunshiney freshness. Listen for all the details on how to make it along with a bit of potato-y knowledge about which potato to pick (give the kipflers a swerve here and keep your cash in your wallet).   

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Recipe

INGREDIENTS 

2 pounds small Yukon gold potatoes (no larger than 2 inches in diameter) 

1 tablespoon plus 1/2 teaspoon kosher salt, divided 

3 medium scallions 

1 clove garlic 

1 large lemon 

1/3 cup extra-virgin olive oil 

1/4 teaspoon freshly ground black pepper 

1 small bunch fresh oregano 

1 small bunch fresh dill 

3 ounces feta cheese 

INSTRUCTIONS 

Place 2 pounds small Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Add enough cool water to cover by 1 inch, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are cooked through and easily pierced with a knife, 10 to 12 minutes. 

Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Thinly slice 3 medium scallions (about 1/4 cup). Mince 1 garlic clove. Juice 1 large lemon until you have 1/4 cup. Add 1/3 cup extra-virgin olive oil, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk to combine. 

Pick the leaves from 1 small bunch fresh oregano and finely chop until you have 1/4 cup. Pick the fronds from 1 small bunch fresh dill and finely chop until you have 2 tablespoons. Crumble 3 ounces feta cheese (about 1/2 cup). 

When the potatoes are ready, drain in a colander. Rinse under cold water just until the potatoes are cool enough to handle but still warm, about 10 seconds. 

Halve the potatoes (or quarter if large) and transfer to the bowl of dressing. Add the oregano, dill, and feta, and gently toss to combine. Let sit for 10 minutes for the flavors to meld. Serve warm or at room temperature. 

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Zucchini are CHEAP all year 'round, they're unpretentious, and they're basically, our friend! 

We love you! 

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Ingredients 

500g mixed courgettes 

3 garlic cloves, grated 

100ml olive oil 

juice of 1 lemon 

½ small pack mint 

Method 

On half a kilo of cooked (barbequed) zucchini, dress it after cooking with a dressing made up of:  
1 garlic clove, finely grated, 100ml olive oil, juice of 1 lemon, salt and pepper, 3 tbs finely chopped fresh mint. 

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Corn Fritters are one of the cafe foods that I'm MOST OFTEN disappointed by. Cafes seem to get corn fritters wrong - the corn is dry or the fritter mixture is too floury and gluey. It's enough to put you off all corn fritters! The optimal fritter - sounds like I'm being cute, but - THEY SHOULD TASTE LIKE CORN. Not like crap pancakes. Not like onion. Like corn.

Want more food tips? Check out the 5 Minute Food Fix Instagram.

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There's always a fresh approach to the school lunchbox to get kids to eat! Listen to today's episode to get some inspiration, and - look, you don't have to be paying close attention to hear the "market research" Simon and I do to find out what kids *really* do like to eat in their days at school.

Want more food tips? Check out the 5 Minute Food Fix Instagram.

RECIPES

Crinkle cutter hack

Kids are just like us: They love colour and novelty. Bring a fresh approach to their lunchboxes by using a wavy cutter on food like carrot and cucumber and you'll be surprised by how much gets eaten?
Try it on:

Zucchini

Carrot

Cucumber

Cheddar cheese

ONIGIRI

Soak 260g of rinsed medium grain rice in 390g water. Leave for at least 30 mins or overnight.
Drain a 185g tin of tuna well, squeezing out all oil/brine. Mix 3tbs of Kewpie mayo in and stir with a fork to break up big chunks.

Cook the rice for 8mins on high, then reduce the temp to low and cook for another 6 minutes.

Use an onigiri mould (you can buy these from Japanese grocers and Daiso) to shape half an onigiri. (I line my mould with plastic wrap and then give it a light sprinkle with salt prior to adding in the rice. This isn't very eco and is only necessary if the onigiri are going to school/work. If they're being eaten at home you can make them without the plastic wrap.) Inside the half, put about a tablespoon of the tuna. Top up with enough rice to complete the onigiri, sprinkle with salt and then finish wrapping and compressing the rice ball. Repeat. Usually 3 onigiri each will satisfy a small child.

*note: you will have leftover rice and leftover tuna, this is by design so that you can make them again for TOMORROW'S lunch!

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[RECIPE IN SHOW NOTES] Got a few tins of beans in the cupboard? Chili is a weekly staple in Simon's house. He knows his stuff so I am keen to hear what he does in HIS house because it's guaranteed to be good. You'll have to listen to the episode to hear his serving suggestions. 

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Recipe 

Ingredients  

2 finely chopped carrots 

2 x capsicum, de-seeded and diced 

1 onion, finely chopped 

garlic clove x 1 

1 tsp sweet paprika 

1 tbs of - - THE MYSTERY INGREDIENT: Mexican spice mix!! (Whuuut?? Does this exist. Answer: yup.) 

1 finely chopped sweet potato 

1 tin chopped tomatoes 

2 tins drained and rinsed black beans 

1 stock cube 

Method 

Sauté onion, carrots, and capsicum. Add garlic, paprika and Mexican spice mix and cook for two minutes, stirring. Add in tomatoes, beans, sweet potato and capsicum and cook for 15 - 20 mins. Finish with a tablespoon of butter  

Optional, to serve: Coriander, sour cream, Greek "yoghurt", guacamole. 

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Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!

If you've got to feed people and don't want to be fussing (because you've got better things to think about, like planning a hike or an egg-and-spoon-championship you're absolutely determined to win), you can do a lot worse than roasting up fat wedges of pumpkin coated in coconut oil and your favourite spices. Also makes great leftovers, vegan snack and uses up that sad old pumpkin you've been meaning to use.

Want more food tips? Check out the 5 Minute Food Fix Instagram.

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When I worked at a café I was often elbows-deep in salad. This tuna salad was SO POPULAR that I’ve included it in our cookbook, The Food Fix (OUT THIS WEEK!). It’s a great one to make in advance and use to fill your sandwiches all week. Surprisingly delicious, filling and healthy. 

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

RECIPE

INGREDIENTS 
1 small red capsicum 
3 spring onions (green tops only) 
150g celery stalks and leaves, washed and dried 
4 tbs finely chopped parsley 
425g tinned tuna, well drained 
½ cup (120g) mayo (I use Golden Soya Mayo for this recipe) 

METHOD 
Cut all the vegetables including the celery leaves to a 5mm dice. Add the tuna and mayo and mix gently. Refridgerate immediately and use within 1 week.  

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De-mystifying veggie food is one of our jobs on 5 Min Food Fix! 

Tofu Puffs are available everywhere, (trust me, they actually are. Usually in the refrigerated section of the supermarket near things like fresh pasta and Hokkien Noodles). Buying tofu in this form basically takes away the job of deep-frying fresh tofu to both concentrate the protein and change the texture to a spongy, absorbent and chewy ingredient. I'm going to take you through a really easy.

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Today we unpack the essence of trifle. Why does trifle work? Why is it so wonderful? Why is Simon crying with joy and nostalgia? Our favourite episodes are always the ones where we “cook” in-studio, and today is no different.

We layer:

Fat cubes of mud cake (I used 1 X Community & Co from IGA) 
1 quantity of red jelly (made the night before)
Washed, hulled and halved strawberries 1 - 2 packets
Double thick custard, 1 tub
Marshmallows (I can’t stand marshmallows so I didn’t use them)
Whipped cream (depending on how creamy you want it, somewhere between 300g - 600g)
Roasted peanuts, mini-marshmallows on top… then topped again with finely shaved dark chocolate. 

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I love the versatility of this pasta salad - AND the fact that a pasta salad exists that's not gluggy and has ZERO mayo.

Versatile? - in that you can have it warm as a main for dinner. Yes.

But you can also have the leftovers next day at work or school. (Make sure you bring it to room temperature to get the most yum for your buck.) Some might even argue that it tastes *better* the next day!

Work up the zingy flavours with genuinely yum lightly-dried basil from Gourmet Garden which you find in the fridge section of your supermarket near the herbs. (This stuff lasts 4 weeks so you've got a WHOLE MONTH to use it up = less waste.) In this recipe I activate the basil even more by stirring it through the dressing first then pouring it all over the tomato. Basil + Tomato = 😍

Hot tip: If you want to get fancy, you can swap out the peas for shelled edamame.

 Want more food tips? Check out the 5 Minute Food Fix Instagram. 

RECIPE:

PASTA SALAD:

• 375g pasta (I used high fibre veg twists)
• 500g tomatoes, chopped. You can use halved cherry tomatoes but reg tomatoes are cheaper
• 150g good deli olives (if you don't like olives, sub in 300g good quality tuna, drained)
• 1/2 cup smoked almonds, chopped
• 1 cup thawed frozen peas
• 270g drained cannellini beans (1 tin)

DRESSING:

• 1/3 cup olive oil
• 2 tbs good white vinegar (I use white balsamic)
• 3/4 tbs salt
• 1 tsp honey
• 1 tsp minced garlic
• tons and tons of freshly cracked pepper
• 2 - 3 tbs Gourmet Garden semi-dried basil

METHOD:

1. Boil the pasta in water salted with 1 tsp salt for 1 minute LESS than the recommended time.
2. Meanwhile, prepare the dressing:
   Mix all the dressing ingredients together and stir well to dissolve the salt and honey.
3. Chop the tomatoes loosely, they don't have to be perfect, and set in a good-sized bowl.
4. Pour the dressing over the tomatoes and mix well.
5. If the peas are still hard, add them to the pasta as you pour the water out once the pasta is cooked.
6. Drain the pasta well.
7. Mix the salad ingredients lightly through the cooked pasta. Serve warm or at room temperature.

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There are some commandments to follow for a successful beach trip:

1. Get out early, particularly if you have kids.

2. 100% take food with you! it's healthier, cheaper and uses fewer disposables. 

Then there's something I do with a (comedy) baguette that I think is particularly clever. Clever and SATISFYING. Listen to this episode for everything you might not have thought of to nail the beach picnic.

Want more food tips? Check out the 5 Minute Food Fix Instagram.

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How, how, how have we not talked about these before?! First up: can they be a full meal? (answer: YES, and in Mexico, they're often breakfast!) So can they be healthy? Well, it depends... if you follow Simon's GENIUS topping ideas you’ll end up with something pretty awesome – and a great gateway meal for introducing kids to combined foods!  

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Things to think about

• Choose thick corn tortilla chips (no Doritos!) 
• Resist urge to overcrowd. Build on oven tray in layers. First chips, then grated cheese, couple of minutes in very hot oven to melt cheese, then out for another layer of chips and cheese to repeat. 

• Cook to perfection – outer chips browned, almost slightly burnt, and cheese crispy and crunchy 
• At the end you can dollop on the other ingredients but again don’t go too heavy. You can always serve excess in separate bowls and if you shove too much on then your risk drowned chips and a soggy, mulchy mess 
• Not the place for fancy pants ingredients (hold back the apple smoked beef cheeks etc.) 
• Make your own tomato salsa!  

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[RECIPE IN SHOW NOTES] 

A retro, slightly daggy throwback to Australian cuisine is the classic carb Chang's Crispy Noodles. Let's shed our shame around them because they're good! Especially when we lean into that retro vibe and eat it as part of this salad!  

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

RECIPE

INGREDIENTS 
4 cups chopped Chinese Cabbage (wombok) 

1.5 cups red cabbage, finely shaved 

1 cup julienned carrot 

optional: shredded chicken 

ASIAN DRESSING  

2 tbsp light soy sauce (Note 1)  

3 tbsp rice vinegar (aka rice wine vinegar, or use cider vinegar)  

1 tbsp sesame oil (toasted)  

2 tbsp grapeseed oil (or canola or any other neutral flavored oil)  

1 tsp sugar  

1 1/2 tsp fresh ginger , grated or very finely chopped  

1 garlic clove , minced  

1/2 tsp black pepper  

Instructions 

Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld. 

Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4) 

Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately! 

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WARNING: Simon disrespects Vegemite in this episode! 

2 ingredients? Pasta + butter = World's Easiest Dinner.

For nearly 10 years, Simon edited nothing but Italian cookbooks. So even though he's not Italian, he does come with some experience with pasta. A simple 'Pasta with Butter' is exactly as it sounds, but we supply some helpful hints within this episode to elevate your 2-ingredient meal.

Want more food tips? Check out the 5 Minute Food Fix Instagram.

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[RECIPE IN SHOW NOTES] 

I was fully onboard when, as a nation, we all got suddenly much more "curry literate". Understanding SPICES, grinding your own, using a mortar and pestle to bash the flavours alive - it was fun! 

The problem is, my new found literacy put me off. I can't be doing all that work for a simple weeknight curry! No way. 

So now I am full circle back to a traditional, trustworthy curry powder. I spent ages experimenting to discover the PERFECT chicken curry recipe - that can be thrown together without going overboard with additional flavours, spices and prep. I just want something reliable and easy. 

Well, after much research, this is it. A beautiful, tasty, super super nourishing chicken curry that isn't going to make you dread cooking.

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

INGREDIENTS

1 1/2 tbs neutral oil (I used grapeseed)

1 medium-sized onion, diced

2 tbs grated fresh ginger

2 cloves garlic, finely grated
750g chicken thigh fillets

2 1/2 tbs KEENS curry powder

500ml chicken or veg stock (I used stock powder dissolved in a jug of warm water)

1 can coconut milk

1 cup frozen peas

fresh coriander (optional)

METHOD
Warm the oil in a large, heavy-based frying pan. Add the chopped onion and set a timer for 3 minutes, stirring while it cooks. (Make sure it caramelises, not burns!) After 3 minutes, add the garlic and ginger, give it a stir to incorporate it and warm it through, then add in the chicken. Cook until the chicken goes from pink to white. Add in the curry powder, stir well to coat the chicken, then set a timer for 2 minutes. After 2 minutes, add in the stock and coconut milk. Bring the whole lot back to the boil then set a timer for 10 minutes. After the timer sounds, add in the frozen peas and salt. Give it a couple of minutes to cook through then taste for more salt/chilli. 

Serve on rice, delicious flat bread or on potato with a generous handful of coriander. 

Makes fantastic leftovers.

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[RECIPE IN SHOW NOTES] 

Our book is jam packed with ideas for quick and easy dinners, but it’s also got a great section on condiments. Why? Because these can really take your food from meh to wow in seconds. Simon recently made Yumi’s SWEET CHILLI SAUCE and is OBSESSED.  
The full recipe can be found in our brand-new cookbook, THE FOOD FIX! It’s out in all good bookstores this week. 

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

RECIPE

Sweet chilli sauce (makes 1 bottle) 

Shove ½ cup rice wine vinegar, 1 cup each of water and white sugar, 1 tbsp sake, 1 cup finely l chopped long red chillies (w. seeds) ½ clove finely grated garlic and 1 teaspoon soy sauce into a small saucepan over medium heat and stir to dissolve the sugar. Add the cornflour slurry (1 tbsp cornflour + 2 tbsp water) and stir until thickened and glossy then pour into a sterilised jar or bottle.   

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[RECIPE IN SHOW NOTES] Listen to this episode because it does have some game-changing info about how to get the most out of a piece of fish. Game changing! (Not exaggerating.) 

If you have some salmon, freezer, fridge, supermarket OR bougie fishmongers, we'll tell you what to do with it. 

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Recipe 

Ingredients  

Skin-on salmon 

Salt 

Flour 

Oil (I use grapeseed or coconut) 

Method 

Dry off the salmon pieces really well with a few pieces of kitchen towel or (more eco option) a super-clean cotton tea towel. 

Pre-heat the oil in a frypan. Lightly season all sides of the fish with salt, then dust it lightly with flour. 

Fry your fish at a time on a medium-high heat and never stop watching it for done-ness - but roughly 3 mins per side. 

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[RECIPE IN SHOW NOTES] 

When you need something GREEN and GREAT in your life, why not set aside the salads and make this soup? Chances are you’ll have all the ingredients you need in already and it’s one of the easiest things you’ll ever cook. Dress it up with a swirl of pesto and a big old handful of croutons like this (search back through our archive for Yumi’s killer recipes for these, if you like, or pick them up from the shops), dollop in a little yoghurt or cream and you’re away.  

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

RECIPE

Serves 4–6

2 tablespoons butter 

1 onion, finely chopped 

3 cups chicken or vegetable stock (water and a stock cube is fine) 

500 g frozen baby peas 

1 teaspoon sea salt 

½ teaspoon freshly ground black pepper 

3 tablespoons pesto (Yumi’s or a good jarred one)  

Greek yoghurt, sour cream or crème fraîche, to serve 

olive oil, for drizzling 

croutons, to serve 

Heat the butter in a large saucepan, add the onion and cook over medium–low heat for 5–10 minutes, until the onion is soft. Add the stock, increase the heat to high and bring to a boil. Add the peas and cook for 3 minutes, until tender. Remove from the heat and add the salt and pepper. 

To purée the soup in batches, place 1 cup (250 ml) soup in a blender, place the lid on top, and purée on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is puréed (or use a hand-held blender and blitz the soup in the pan in one go).  

Stir through the pesto, then taste and adjust the seasoning. Serve hot with dollops of yoghurt or cream, a drizzle of olive oil and a hefty scattering of croutons. 

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Apples and cheese. A FANTASTIC combination… but in a pie?  

Turns out, it’s a thing, and one that’s got Simon very excited. This easy pie makes use of ready-bought puff to keep things simple, while still delivering the goods on the flavour front. Eat it, marvel at it, go back for more. You’ll never look at another apple pie in the same way again. 

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

RECIPE

Serves 4–6 

vegetable oil or cooking oil spray, for greasing 

8 cooking apples  

2/3 cup caster sugar 

¼ cup self-raising flour 

½ teaspoon ground nutmeg 

½ teaspoon ground cinnamon 

pinch of sea salt flakes 

2 sheets frozen puff pastry 

4 handfuls grated mature cheddar cheese 

2 tablespoons butter 

custard or vanilla ice cream, to serve 

Preheat the oven to 220°C. Grease a 23 cm pie tin with oil. 

Peel and core the apples and cut into 5 mm (¼ inch) slices. 

Mix the sugar, flour, nutmeg, cinnamon and salt together in a large bowl. Add the apples and stir to coat. 

Lay a puff pastry sheet on the benchtop, scatter half the grated cheddar over, then fold in half. On a lightly floured surface, roll out to 5 mm thick with a rolling pin. Repeat with the remaining puff pastry sheet and cheese. Use one sheet of the pastry to line the prepared pie tin. 

Spoon the apple mixture into the lined pie tin and dot with the butter. Cover with the remaining puff pastry sheet and seal the edges. Cut slits in the top (to allow the steam to escape and prevent the pastry going soggy). 

Bake for 40–50 minutes, until the pastry is golden and the juices are bubbling through the slits. Remove from the oven and leave to cool slightly before serving with custard or vanilla ice cream. 

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Yumi and Simon are on a little break... so we are reheating some of our fave episodes from the past year!

English culture doesn't do 'Bring a Plate'. So it's a new (and somewhat confounding) tradition for Simon. So... If you're doing Bring a Plate, should you try to show off or be discreet? It's an ethical dilemma that your 5 Minute Food Fix hosts will solve, as well as give you two recipes to take along to your next BBQ.

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Okay so we talked about slow cookers already but this recipe is worth it! Cherry tomatoes are cheap and the stunning reminder that summer is just behind us, and with Simon’s Confit Tomatoes recipe, you can cling on a bit longer because these will last a couple of weeks in the fridge. (I know this because after recording this episode I immediately went home and made the recipe, see Instagram. for proof!)  

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Recipe

Ingredients:

• 500 g tomatoes
• 3 cloves garlic (peeled and smashed)
• ¼ cup olive oil
• 1 teaspoon salt
• A few sprigs of fresh thyme if you’re feeling fancy.

Method

Add everything to slow cooker and leave on low for 3–5 hours (or high for 1-2) until the tomatoes are wrinkled and soft but not falling apart. Leave to cool, season to taste... and you’re away.  

But what to do with it? Spread on ricotta, over burrata... add to a cheese board. Serve with grilled meats, fish. Top eggs, rice or spread in a sandwich. What can’t you do with it?! 

And look, if you don’t have a slow cooker (or want to use one) you can make this in the oven – add everything to a baking dish and cook for 1 hour at 150C instead. 

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[RECIPE IN SHOW NOTES] 

If your partner thinks tinned tuna is "cat food" and makes a 🤮face at the smell, then tuna may *also* be YOUR shame food.
But Simon and I are in agreement that tinned tuna is an EXCELLENT ingredient. Inspired by Antonio Carluccio, this recipe is completely nothing to be ashamed of!
CONTENT WARNING: Yumi uses the word "swol" in this episode.

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Recipe

While your pasta is cooking (and Simon suggests you use linguine – for no real reason other than the fact it’s traditional with seafood pastas like this, spaghetti would be fine) get on with preparing the sauce.

 Heat 4 tablespoons of olive oil in a pan. Add a few tablespoons of finely chopped parsley, 2 chopped garlic cloves, 1 small chopped red chilli, and a thumb of finely sliced ginger (or 1 tbsp of the jarred stuff – I won’t judge) and cook until fragrant and softened and amazing. Add a carton of passata (1/2 large jar) and simmer for a few minutes, then stir through the tuna and season with salt.

 Drain the pasta, add to the pan with another few tablespoons of finely chopped parsley and season with freshly ground black pepper. 

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[RECIPE IN SHOW NOTES] 

When the cold sets in, it’s not a bad idea to load up on garlic. First up, while it’s cooking it makes your house smell AMAZING, and second, it wards off colds and vampires! It's also very good cooled and used as a condiment. I took some on a winter picnic the other day and we stuffed the tomatoes into sourdough baguette with ham and cheese. Delicious, easy, made me look like a genius cook! Leftovers will last for DAYS in the fridge.

Want more food tips? Check out the 5 Minute Food Fix Instagram. 

Recipe 

Ingredients  

2 x punnets cherry tomatoes, washed 

4-8 whole cloves of garlic 

1-2 cups olive oil (depending on the size of your ramekins) 

optional: A snip of thyme, a bay leaf, oregano or rosemary 

To serve:  

Sourdough Toast 

Ricotta or feta 

Method 

METHOD: Fill a ramekin with cherry tomatoes and 1 -2 cloves of unpeeled garlic. A hearty snip of thyme from the garden, or a bay leaf, or some oregano, rosemary.  

Pour over enough olive oil to cover the tomatoes. Set the ramekins on a tray and then in a pre-heated oven 110-130C for 1 hour+. 

Serve slightly cooled by smooshing the garlic and tomatoes onto sourdough toast.  

Simon suggests ricotta cheese but in the pic, I used fetta. 

Use the leftover cooking oil in salad dressing or pour it over cauliflower florets prior to roasting. Your garlic tomato smoosh will last ages in the fridge if covered in the oil and can be used on pasta, is salads or on crackers. 

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Shopping is like laundry and taxes. Unavoidable! But your two fave food fix nerds, Yumi Stynes & Simon Davis, share their own ways of streamlining the weekly shop on a budget so you're not doubling-up, wasting time, or spending too much. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Recovering from the feeling that avocados are too precious to eat, we celebrate GUACAMOLE. YES, you can cram 3 or 4 good, ripe avos into a guac and eat like a millionaire! You're allowed! But Simon wants to sell the idea of a wholemeal avocado pasta that's vegan, chewy, creamy and delicious. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Gee we laugh making this podcast. Because it's a constant discovery! Of hilarious stuff! Like what happened when Simon entered a country fair cooking competition? You'll have to listen to find out - but ALSO, strap yourself in for a marmalade recipe you don't have to be English, anally retentive, nor extremely bored - to make! Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Simon has edited a bunch of books about making really GOOD sandwiches. Bad sandwiches are like happy families - boring and common. Good sandwiches? Well let's write a goddamn novel about these, baby! There are some key elements to that delicious and perfect sandwich. Bread obviously. But I don't want to write about it here. I want you to hear our hosts wax lyrical about "HERO ingredients" - temperature (!!), a sandwich being like a bed, and the importance of being as generous with the condiments as our hosts are with the LOLs. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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I already know this episode is going to GO OFF. It's a cult recipe from legendary English food writer Nigel Slater and it's an EXTREMELY EASY but also wildly, seductively YUM.

You just need: Italian sausage, White wine, Cream, and Seeded Mustard.

Plus, your usual's, salt, pepper, olive oil and then some pasta - we used Penne but go off! And tag us when you make this! You're gonna be making this when you old! Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Among her many accomplishments Yumi is YET to become Chief Sconemaker at the Country Women's Association. However. She is confident that WERE SHE INVITED to fill such a position, she would nail it with her cult recipe, which only requires:

750g self-raising flour,

300g sour cream,

400ml cheap lemonade.

Listen here, comes with Salivation Warning. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Today, renowned cookbook editor, Simon Davis picks his favourite child cookbook! 😍 And this is exciting because if ANYONE knows cookbooks, it's our Simon! Hear why on today's episode, and here's a sneak peek at his Top 3:

1. Ruby Tandoh - Cook As You Are

2. Samin Nosrad - Salt, Fat, Acid, Heat

3. Antonio Carluccio - The Collection

You also hear Simon's origin story! 

We'll also get you brining a whole chicken in buttermilk because WHY THE HELL NOT? Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Let's get you set up with how to cook pasta properly first. Then we'll hop knees-first into a legendary pasta recipe that's been around forever but suddenly got fashionable again. It's not complicated but it DOES require a scoop of pasta water and a ton of freshly smashed up peppercorns. Yum, my mouth is watering. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Is it normal to be this obsessed with food? We contemplate our obsessive contemplation while gazing at the crouton the way Melbournians gaze up at that stained glass ceiling at the NGV. Heavenly choirs did sing by the way, and we shared croutons while sharing the best way to cook them.

1. Make a mixture of 1/2 cup olive oil and dried herbs, bit of salt, garlic.

2. Use a pastry brush to brush the mixture over pieces of good-quality (stale is ok) bread.

3. Cut the bread up into cubes.

4. Roast in a preheated 180C oven for 20 minutes, tossing them around.

5. Allow to cool before packaging them up to send to friends.

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What the hell makes coffee so alluring? Well, you'll have to get this episode into your ears to find out! But today's episode is a celebration of the delight that is the classic Italian dessert - affogato. CONTENT WARNING: This episode will make you crave coffee + ice-cream. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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We have other things to say besides that today, but DON'T PUT YOUR TOMATOES IN THE FRIDGE! Also, TREND PREDICTION: The bougie Tomato Sandwich. Yep. It's coming. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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When Simon really gets carried away with enthusiasm about food, his speech gets a misty quality. That happens when he talks about puy lentils today. ("Puy" - rhymes with "Boy".) Puy lentils cost a little more per kg than the regular kind, require ZERO soaking, and cook in 15 minutes. Once you've done that? We'll explain the myriad sexy ways to eat puy. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Have you noticed that Yumi sometimes speaks from the point of view of the food? I'm not saying she does that in this episode (where you can learn how to make focaccia bread) but you may get an insight into what focaccia is thinking... 😂 To make this recipe you're gonna need no knead, but these ingredients:

7g Yeast

2 tsp honey

2 1/2 cups lukewarm water

625g plain flour (you can use a mix of flours)

Mix until combined then leave it in an oiled bowl overnight. Warm climate? Leave it in the fridge. Cool climate? On the bench. Bake hot the next day for 20 - 25 minutes or when you can hear the focaccia crying out to be eaten.

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Is Potato Salad the UNCOOLEST salad at the salad bar?

Yeah we're looking at you, Potato Salad, you rank, white, cacky mess!

Simon really loses it over this version of spuddy mcGoodness, which he describes as "transcendental" which is enough reason to tune in, don't you think?

Yoggurt count: 3

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Have you ever had that yummy, dark-purple, sweet bean in an Asian dessert? Those are Adzuki beans! Cooking them can seem intimidating because sweet beans aren't really something that most of us have grown up with. HOWEVER, with wonderful, locally grown adzuki beans now commonly available, it's actually kinda easy! And these fill your house with an amazing perfume while they cook. Particularly good for people with allergies to wheat and dairy, this is an authentic Japanese sweet that when cooked is called 'anko' - that you can enjoy using pretty much 2 ingredients. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Brussels are the ultimate winter veg! But did you know most of us have PTSBSS (Post-Traumatic-Stinky-Brussels-Sprouts-Syndrome)? Simon Davis & Yumi Stynes have overcome their terrible childhood memories of BAD BRUSSELS by getting a good char on your sprouts and making them crunchy and delicious. You'll love these delicious and easy brussels sprout recipes. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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The big question is - can a person who HAS A LIFE - make risotto? Simon says - well... You have to listen to the podcast. (You're in the right place to do that. Sweet!) Want more food tips? Check out the 5 Minute Food Fix Instagram.

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When you think barbecue a certain food probably comes to mind, but what else can you chuck on the barbie? That's what this episode will answer. From vegetables, to different types of meat, Yumi Stynes & Simon Davis will get you excited to heat up the barbie and invite your friends and family over. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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When I travel, I really have to consider foods which won't set off the two VOMITTY little ones. So no pink milk! I've learnt the hard way! Usually, wherever you go, you can easily buy junk food. So don't worry about packing junk: pack snacks that are harder to find. We arm you with a good list and some inspiration. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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I'm always interested in finding a delicious meal that includes vegetarians, vegans and those with allergies. KFC - Korean Fried Cauliflower - is super delicious! My version has chilli, which means it *can* exclude little kids, but it's easy to leave that bit out if you remember to!

Yoggurt count? = 3!! 🙌

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Eating well is a tenet of basic survival. This is a basic curry recipe that uses cheap staples, is low on allergens, doesn't exclude vegans and that you can teach your kid! It uses - curry powder, garam masala, ground cumin, salt and pepper, 2 tablespoons of coconut oil, 400g tomatoes, a tin of chickpeas and a tin of coconut milk, baby spinach, lime and coriander. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Cooking can be a lovely experience, but sometimes we just don't have the time or the willpower. That's why we love STAR INGREDIENTS, these are foods that can be served as is, without much preparation and cooking needed. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Hand down, no arguments, pesto RULES. It's such a joyous and sexy concentration of flavours that, really, they should be teaching kids in school how to make it. Basil farms should be compulsory. The next President should be a Pine Nut.

Today, Simon explains how to make a really dead-set delicious pesto and Yumi tallies up how many times Simon says the word "Yoggurt".

Yoggurt count: 1

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Silken Tofu is just one of the many kinds of tofu, and in this episode, Yumi and Simon discuss how they cook this cheap and vegetarian ingredient in a few different ways. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Simon Davis is such a fan of PORRIDGE that he once attended the Gold Spurtle Competition in Scotland! Seriously! But today he faces off with Yumi Stynes over who has the better porridge-making technique and porridge recipe! Is it the version that requires hours (minutes) of stirring...? Or the blissfully low-fuss microwave version? Want more food tips? Check out the 5 Minute Food Fix Instagram.

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If you're like us, you constantly overestimate how much food you need to cook and have leftovers constantly, and that's why in this episode Yumi Stynes and Simon Davis give you ways to reinvigorate your leftovers and make them even better than the night before. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Think you know broccoli? Think again! Yumi Stynes & Simon Davis talk about how to get your kids to eat broccoli and share a couple of their favourite recipes. Why not throw it right on the BBQ, or turn this delicious superfood into a ridiculously easy, yummy and healthy pasta sauce! Want more information? Check out the 5-minute food fix Instagram.

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Made a huge batch of bolognaise sauce and don't know what to do with it? How about an easy and mouth-watering lasagna, or a golden shepherd's pie? You'll never look at your leftover spaghetti sauce the same way again after hearing this episode. Want more dinner time inspiration? Check out the 5-minute food fix Instagram.

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It's really easy to slip into a cooking rut. You've got some tried and tested pasta recipes that NEVER FAIL but ...could you be in danger of getting bored? Or worse, boring? What simple changes can you make to your existing pasta sauce that'll equal a REFRESH? Your 5 Minute Food Fix hosts will talk you through a few basic add-ins that will surprise your tastebuds and Simon has a tray-bake gnocchi recipe that is perfect for this miserable goddamn weather. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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There are lots of ways to mess up a fried egg. You might burn the bottom, undercook the top, or end up with a scramble. But once you hear this episode you'll nail delicious fried eggs every time. Promise! Simon and Yumi also share some of their recipes to elevate the fried egg into something truly special. Want more information? Check out the 5-minute food fix Instagram.

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Some things are worth waiting for... and a delicious spaghetti bolognese sauce is definitely one of them! Yumi Stynes and Simon Davis share the secret to making a 5-star quality bolognese sauce. This is one to have in your back pocket if you want to wow your friends and family. Want more information? Check out the 5-minute food fix Instagram.

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We love chickpeas here at the 5 Minute Food Fix, they are cheap, nutritious and delicious. But more importantly, they are wonderfully versatile, whether you want a quick snack or an energising breakfast, lunch or dinner. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Yumi, Simon and Australians love a rotisserie chicken, it's as ingrained in our DNA as the meat pie. So what are some ways we can level it up and take it even further, listen and find out. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Having a group of people over for breakfast or brunch? Maybe you can serve up a piping hot pan full of unctuous, spicy sauce crowned with eggs that have been cooked to perfection? Who doesn't want THAT much Domestic Competence? Baked eggs, or 'Shakshuka' don't have to be something you only get when you go out for brekky. Done at home with a bit of smoked paprika and maybe even some crushed coriander seeds, they'll be both impressive AND easy. "YOGGURT" count = zero, sadly. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Salad is having its moment, and with that has come a lot of technically impressive, luxuriously complex salads recipes. This episode has none of those. Yumi Stynes and Simon Davis share their quick, easy and delicious salads that will make you the star of any BBQ or dinner party. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Greek yoghurt is a staple in the homes of Simon Davis and Yumi Stynes. Simon shares how he uses it every day to elevate other foods and recipes (some are a little unusual!), and Yumi lets us in on her yoghurt secret that saves her money AND the environment. Want more information? Check out the 5-minute food fix Instagram.

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In his schedule, Simon sets aside a day for food preparation. We can't all do that because we are not all massive food nerds BUT we can take some lessons from Simon's example - how to make a few hours of pottering about in the kitchen PAY OFF ALL WEEK. Like what? Do you have some wilting vegetables at the bottom of the fridge that you could roast so later in the week you've got all the necessary trimmings for a Roast Veg Salad? While the veg is roasting, what about using up that leftover chicken to make a lovely chicken broth? Yumi has a recipe for chicken soup that is basically the stock you made on Food Prep day, some orzo (or risoni) pasta, and if you really want? Add in a cup of tiny cubes of sweet potato. Delicious! Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Some foods are so precious and fine that overcooking is a real risk - for instance, snow peas, sugar snap peas and even cauliflower. To cook - but just the very MINIMUM - sometimes you can just use boiling water from the kettle. Sounds good? Wait til you hear what you can do with a bag of baby spinach and a bottle of 'Kewpie Sesame Dressing'. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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If it was the end of the world (and let's face it, since 2020 it has felt like that at times), what would you cook? Okay, but what about if it was the end of the world, you couldn't leave the house to get fresh food, and you had to cook using ONLY what existed in your pantry...? THEN, what would you make? We talk you through what a basic pantry set-up should include, and what Simon would cook for an occasion as special as Armageddon. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Simon Davis CHANGED Yumi's life when he taught her the recipe we're about to show off on today's episode. As a way to serve tomato it is a GAME CHANGER and will make you at least 17% sexier than you are right now, sitting here reading this deciding whether you will condescend to LISTEN to this fantastic, popular and life-enhancing podcast. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Dulche de Leche kicked off from Argentina and has spread around the world. It can easily be made using *nothing* but a tin of condensed milk. I made 6 cans of the stuff for emergency gifts and brought one of them into the 5 Minute Food Fix podcasting studio to put together a Cheat's Banoffee Pie - to blow Simon's mind. Did it work? You'll have to listen!

SALIVATION WARNING.

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Goddamn I love a Ploughman's Lunch! They're basically like a deconstructed ham, cheese and pickle bread roll - or not! Mine is more "Australian" what with my excessive love for avocado, the addition of tomato and that very Aussie ingredient (jokes), burrata. Find out the origins of the PL and how the Aussie one differs from the English one on today's 5 Minute Food Fix. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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The human labor that goes into a dumpling can put a person off! 

So - is there a way to make a dumpling that doesn't have you tearing your hair out? Yumi can be relied upon to avoid unnecessary fussing in ALL aspects of food prep... and with that in mind she has TWO really great dumpling recipes to share. A prawn one, and an extremely yummy sweet potato one.

SAUCE RECIPE: Vinegar, soy sauce, chilli, sesame oil = in 2:2:1:1 ratio, keep tasting the mix (but go easy on the sesame oil).

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I once paid $35 for a Mac n Cheese in a fancy restaurant and it was actually really good. But Simon's right - simplicity is essential for a good Mac n Cheese. Bloody hell, a mac recipe is controversial though! (even more than that time when I said Milo isn't that nice!) Lol. So let's go through the best way to get Mac n Cheese. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Tofu pockets from the sushi train, also known as 'Inari' or 'Inari-zushi' - aren't the result of amazingly high-end and tricky chef wizardry. Chances are the sushi shop has bought them already prepared, and you can too! Yumi explains how to get these tasty vegan morsels on your home plate. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Fennel is a GLORIOUS vegetable in that it lasts for ages in the bottom of your fridge so you can really leave it there to rot for ages, MONTHS, if you want.

But if you want to actually COOK and EAT it, we have some great suggestions.

Roasting - yes, but you can also make a delicious Fennel and Orange Salad that not only is delicious and pretty simple, it also has a good afterlife as leftovers for packed lunches.

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You bought bananas with the best intentions, but now they're looking a little brown and bleh. But don't fret! Yumi Stynes & Simon Davis have some fantastic ideas to rid yourself of the browning fruit (and your guilt!). Simon reveals his secret for perfect banana bread, Yumi has a delectable recipe for banana cookies and an easy-to-make ice-cream. Want more recipes? Check out the 5-minute food fix Instagram.

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It's a safe bet that you'll always find frozen peas inside Yumi & Simon's freezer - and for good reason. Nutritious, delicious and cheap. Plus frozen peas can be added to an endless amount of dishes to freshen them up, cooked or raw. And kids actually love them. Want more information? Check out the 5-minute food fix Instagram.

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Think the barbeque is just for snags and steaks? Think again! In this episode Yumi Stynes & Simon Davis go through how to perfectly cook a show-stopping chicken that will be the star of your next BBQ party. Want more information? Check out the 5-minute food fix Instagram.

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Have you had a long day and now have a family to feed? Here's why the humble baked potato could be the answer to your problems. Yumi Stynes and Simon Davis teach you how to take this humble kitchen staple and turn it into a restaurant-worthy meal! Want more easy recipes? Check out the 5-minute food fix Instagram.

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Yumi Stynes & Simon Davis bring you 5 Minute Food Fix, with a goal to make the 5pm panic of "what's for dinner" easier. Check out the 5-Minute Food Fix Instagram to see these delicious meals and the recipe to make them!

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If you've got to feed people and don't want to be fussing (because you've got better things to think about, like planning a hike or an egg-and-spoon-championship you're absolutely determined to win), you can do a lot worse than roasting up fat wedges of pumpkin coated in coconut oil and your favourite spices. Also makes great leftovers, vegan snack and uses up that sad old pumpkin you've been meaning to use. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Workhorse, common carrots don't have to be the rejected, dejected vegetable at the bottom of the fridge drawer. Simon reckons they're "magnificent". The French classic starter 'Carrot Rapé' is today's celebrated salad and it'll get you closer to Paris than belting a mime over the head with a baguette! Want more food tips? Check out the 5 Minute Food Fix Instagram.

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The humble zucchini has managed to avoid inflating prices, and for that, we thank you! Take a bow, Zucchini Bikini! But affordable as they are, it's easy to buy and then forget the zucchini. Yumi offers a way to use up 1.5kg of zucchini in a delicious and easy frittata. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Cooking fish can be a scary endeavor for any novice cook, but Yumi and Simon are here to de-mystify the fish dinner. Simon explains how you can perfectly poach a delicious piece of salmon or trout and you'll be shocked by how easy it is. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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The SECOND-most requested recipe from us here at 5MFF is for ONIGIRI, which is the Japanese version of RICE BALLS. You won't believe how simple they are to make - simple, impressive and delicious. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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Oh mashed potatoes, you are the perfect side. Have you ever wondered how restaurants get their mash so deliciously fluffy and moreish? Simon spills the beans on nailing the perfect mash potato. Spoiler: It involves a lot of BUTTER, but it's worth it. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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