Simon is sheepishly confessing to two cooking FAILURES - and one win.

What on earth are they?

And what delicious food can we possibly eat to get us through the grimmest months of winter?

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Both your hosts Yumi and Simon have so far resisted the allure/hype of the AIR FRYER.

Neither has one - til now!

But why have they resisted? And what could make them cave?

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The link to Simon's son's beloved Sausage Rolls on RecipeTinEats is here.

The book that Yumi's son took camping despite the lack of oven and general cooking equipment is Reece Hignell's CAKE BOI

The book that Yumi and Simon co-authored that has the cute illustrations of said hosts/authors is THE FOOD FIX

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Finely slice your onion, pre-heat your fry pan then add 3 tbs good olive oil.

Gently sautee your onions for ...wait.

TWENTY MINUTES??

Listen here for WHY -

...and some hacks if you simply can't spare the time.

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On this episode, Yumi floats her theory about why 40th birthdays are often a big, fat non-event.

Then we go all-in on Yumi's son's newest favourite cake. (Since recording this episode, she's made it twice more: both little ones LOVE IT in their school lunches.)

It's a Nagi recipe from Recipe Tin Eats and you can find it here.

And if it's your 40th birthday soon? GO EASY ON YOURSELF. There'll be more birthdays!

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2025 might be the year that we begin to RE-appreciate the offcuts that used to populate the supermarket meat section back in our parents' day...

Liver, anyone?

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Sometimes a terrific NAME can get you racing to the kitchen to attack a recipe.

Who doesn't love 'Crunchy Fish', for instance?

And what about Pesce all’Acqua Pazza, or better known as 'Fish in Crazy Water'??

Find the recipe here - - or just gently fry up 1/4 cup olive oil with 2tsp salt, 700g chopped tomatoes and YOUR FAVE aromatics - eg., dried chillies, 1/2 tsp fennel seeds, 2 cloves of thinly sliced garlic and a pinch of red pepper flakes, and after 3-5 mins, add in 2.5 cups of water, put the lid on the pot and leave it to infuse and flavour the "crazy" water for 20 mins.

Pat your fish pieces dry, season the fillets with salt and pepper, then lower it into the gently simmering Crazy Water.

Allow to cook for between 4-8 mins, depending on the size of the fish fillet. Commonsense may be required here!

Serve in bowls with water/broth, a drizzle of olive oil and the most delightful fluffy, crusty bread you can find.

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Your hosts go ALL IN for that great winter vegetable, FENNEL, which has the annoying habit of refusing to go off while taking up space in your fridge! Curse you, Everlasting Vegetable!

Yumi also recounts a breakthrough moment of understanding that oils and salads need to be co-ordinated, much like tops and bottoms do when putting together an outfit.

FENNEL AND SNOW PEA SALAD:

500g prepped snow peas, blanched in boiling water for 30 seconds then rinsed in cold water until cool, and well-dried on a clean tea-towel.

Finely slice your fennel, around 3-4mm.

Toss your sliced fennel with the juice of a lemon and set aside while you make the dressing, which is:

Juice of a lemon

1 tsp honey

2 tsp tahini

1/2 tsp salt

1/3 cup of walnut oil

*taste for more salt, pepper, and more sour (eg., a couple tablespoons of white balsamic vinegar)

OPTIONAL: Toss through a fat bunch of chopped fresh mint, and top with anchovy croutons, which you can learn more about from this episode.

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Inspired by the chef Michael Moore who wrote a great book full of delicious and healthy recipes called BLOOD SUGAR - and also inspired by the need to bunker down under MANY layers of doona and thermals and eat hot, filling food, Yumi revisits an old recipe for baked meatballs that really is beautiful and very achievable.

Try it here:

Preheat the oven to 180C

Decant 2/3 of a bottle of passata into a baking tray with high sides.

Roll up about 18 meatballs using

500g pork/beef mince (lean)

1 egg white

1/4 tsp salt

1tsp whipped garlic dip

2-3 tbs finely chopped spring onion greens

cracked pepper

Use scissors to cut up some fresh lasagna sheets into pieces smaller than your phone but bigger than a matchbox. Place a meatball into the canoe of pasta sheet then set it to sail on the ocean of passata. Repeat until all the meatballs are used and the tray is full. Pour over the remaining passata. Top each meatball with a cube of fetta or a chunk of ricotta. Top with about 80g of your fave cheese. Bake 30 mins. Serve with crusty bread and a side salad.

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