On Yumi and Simon's top-rating food podcast, we unpack the mysterious giant vegetable that is the Daikon.

What are some of the uses?

What can I do if I've foolishly bought one?

Help!

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Making bread takes a bit of effort so you really want it to pay off!

On today's episode, Simon and I discuss YEAST and a book that I am a huge fan of - - Karen Martini's COOK (- which I manage to mis-name as "Food" - my apologies!). There's so much in there, it's basically an encyclopaedia OF FOOD. I even bought a second copy to give to my kid who lives out of home.

And I'm still discovering cool new recipes inside. Like this one:

POTATO BREAD

Combine 300g still-warm mashed potato with 500g plain flour then add to the mixing bowl of your stand mixer.

Add 375ml of warm water which has already had 7g dried yeast added to it and dissolved. Mix using the dough hook for about 6 minutes.

Allow the dough to prove in a warm place (not hot!) until double in size. Could take an hour? Could take longer.

Tip the dough into a metal baking tray. Drizzle it with oil and stretch it to fit the pan. Cover and leave it for 45 mins.

Meanwhile, pre-heat the oven to 190C.

When your bread looks big and puffy, gooshje your fingers deeply into the dough to create many delightful indentations. Top with your choice of yummies. (I use fresh rosemary and flaky salt.) Karen Martini suggests 250g cherry tomatoes, 80g pitted and torn black olives, Greek oregano, 1 tbs red-wine vinegar, 1 tsp caster sugar and 5 anchovies.

Bake for 40 mins until well puffed and golden.

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It's funny to realise just how inevitable it is that when you first get a mandolin slicer (also known as a 'V-Slicer'), you are likely to cut your fingertips or knuckles a few times before giving the gadget the respect (and caution) it deserves!

Simon has a couple of golden rules for staying safe when using it... and a beautiful salad that makes the most of your amazing mandolin.

Fennel and Radish Salad

1 fennel bulb, trimmed and halved

1 bunch of washed and trimmed radish

parmesan cheese

Lemony dressing:

Juice of 1 lemon

6 - 8 tbs of your best olive oil

salt

1/2 tsp mustard

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