Show Notes
Both your hosts Yumi Stynes and Simon Davis have struggled to get their kids to be adventurous in their eating and cooking. This is a pretty normal stage in kid development (but gee, it can be a drainer!) and it looks like Simon's first-born is starting to grow out of it. Her exploration of cookbooks in the home reminded Simon of a much-loved but completely forgotten recipe from Jamie Oliver's "Happy Days with the Naked Chef" days.
MARINATED MOZZARELLA with LEMON and MARJORAM TAKE FOUR BUFFALO MOZZARELLA BALLS and slice them to 1cm slices. Arrange on a serving platter. Spread all over with a whole container of creme fraiche. Season generously with salt and pepper. Finely chop the rind of a lemon and toss that over. Squeeze the actual lemon lemon over the top. Add on the herb: Marjoram, ideally, but basil, oregano or parsley will also work! Serve as a side dish with generous crusty bread or take it along to your next board meeting. Hosted on Acast. See acast.com/privacy for more information.
More from 5 Minute Food Fix
Yumi finds many people she loves are in caring roles and need to be cared for themselves. So get ready, because this is all about a BIG DEAL chicken soup recipe that - yes - takes two whole days to complete. This recipe is available in our cookbook The 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. Hosted on Acast. See acast.com/privacy for more information.
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.
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.
On your favourite food podcast, Yumi and Simon talk about how to make a salad MORE intriguing.