5 Minute Food Fix

Throwing together a Poké Bowl or Donburi (or "Buddha Bowl" if we must) is a fantastic exercise in customising a dish to suit both individual taste and making use of what's sitting in your fridge!

Having some stand-by ingredients like seaweed salad, a sprinkling of furikake, crunchy fried onions, and the classic Kim-Chi - will set you up to succeed with a bowl that is really tasty but also healthy and colourful. FANTASTIC!

Yumi has a very simple Japanese Omelette recipe to share that'll cost you almost no time but will totally elevate your dish.

Try it by whisking together 2 eggs with a pinch of salt and a teaspoon of sugar.

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Simon's half-arsed sell on this dish is hilarious and worth the price of admission - but the meal itself is a keeper.

It's his riff on a Nigella recipe: SIMON'S REAL LIFE CHICKEN
Find a wide fry pan with a good-fitting lid, then get

8 chicken thighs, skin on
and you fry them in 2-3tbs garlic oil with zest of a lemon added in, skin-side down, until browned.
Set the chicken aside... and then to the still sizzling pan, add in 500g Basmati rice and stir well.
Add 1tsp ground cumin.
Pour over 1L of hot chicken or vegetable stock. Season with salt and pepper, bring everything up to a simmer, add the chicken, pop the lid on then simmer gently for 25 mins.
To serve, squeeze over lemon, toss over some herbs and add a dollop of Greek Yoghurt.
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FEEDING KIDS can be one of the most thankless elements of parenting.
They don't like your stuff!
The want the same thing over and over again!
So annoying!
Yumi faces this down on repeat but is excited to get to this extremely fancy - but extremely achievable recipe from this book by Neil Perry. YEP, IN THIS ECONOMY.

Neil Perry's TUNA CRUDO with FINGERLIME DRESSING
INGREDIENTS
400g Sashimi-grade albacore tuna fillet, bloodlines removed

DRESSING
Juice of 2 limes
2 fingerlimes, pearls extracted
1/4 cup your best virgin olive oil
salt and pepper

Dress with a tablespoon of finely shredded coriander leaves! Serve!

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YUMI has 3 questions for Simon:
Is Ranch Dressing trash?
Are we meant to "season" our lettuce when making salad?
Does it really matter if your lemon is waxed or unwaxed?

PLUS: we go deep into fandom for Anna Jones's WEDGE SALAD WITH RANCH DRESSING recipe from her amazing and highly recommended book Easy Wins.

ANNA JONES'S WEDGE SALAD WITH TAHINI RANCH DRESSING:
CRUMB
Smash 1 clove of garlic and put it in a frying pan with 2tbs olive oil.
Allow to sizzle for 3-4 mins then add in 100g breadcrumbs, stirring.
Add 50g roughly chopped pitted green olives and cook for 2 more mins until the breadcrumbs are toasted. Season with 1/2 tsp salt, allow to cool and then grate in the zest of 1 lemon.
TAHINI RANCH DRESSING
MIX 250g Greek yoghurt + 120g tahini, + 1 finely grated clove garlic, juice of 1 lemon, 1/2 bunch chopped chives and 1/2 bunch chopped dill. Season well with salt and pepper.
Check the consistency - you may want to add a little water, it is meant to be the consistency of double cream.
MAKING THE SALAD
Cut 2 iceberg lettuces or 8 Little Gems into quarters, trimming off the dud bits. Break up the pieces if you wish. Season the wedges well with salt and pepper, taking care to get the seasoning in between the leaves, then do the same squeezing the juice of another lemon over the top and throughout. Dress with the Tahini Ranch dressing, top with the crumbs and decorate with any leftover herbs.

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The change in weather has made Simon crave flavours of home... He is particularly inspired by a memoir by food writer Nigel Slater.

It's a nostalgic one as it gets cold, the palate craves comfort. Not unlike Yumi's foster dog, who craves ATTENTION and tries to get it during the recording of today's episode! LOL.

TREACLE TART
Blind bake some pre-bought shortcrust pastry that you've rolled out in a 23cm tart tin until golden.
Allow to cool.
Meanwhile loosen 400g golden syrup by warming it gently. Then add in 100g fresh breadcrumbs and 2tbs lemon juice and zest of a lemon.
Mix then pour it into the pastry shell.
Bake until set - around 25 - 35 mins on 180C.
Serve warm in modest slices with some beautiful stone fruit on the side.
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