5 Minute Food Fix

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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Yumi had a delightful dinner party experience over the weekend and urgently needs to talk about it!

And as a consequence, urgently needs to talk about this way to do potatoes with capers!

It's from a book called EASY WINS by Anna Jones which Simon has recommended many times over...

ANNA JONES'S BROWN BUTTER POTATOES WITH LIME TARTARE SAUCE
Add 1kg small potatoes to a large pot of boiling, salted water.
Bring it back to the boil then simmer for around 15 mins.
Drain well and allow to steam dry in the collander.
Pre-heat the oven to 200C.
Warm up 100g salted butter in a pan until it turns nutty brown.
Tumble the potatoes into a roasting pan, pour over the browned butter, season generously with salt and pepper then roast for 25 mins.
Use a potato masher to squash the potatoes slightly.
Add 4tbs of drained capers to the pan, toss, then bake for another 25 mins until golden and crisp.
SAUCE
Meanwhile whisk 1 egg yolk with 2tbs Dijon mustard and then very gradually mix in 150ml good olive oil. Loosen with 2tbs caper brine and 100g sour cream.
Add in finely chopped 2tbs capers and the juice and zest of 1 lemon.
Serve the hot potatoes with the sauce.
DELIGHTFUL!
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It's HOT CROSS BUNS SEASON and everyone has an opinion on What To Do (and what NOT to do) with this most raisiny of buns.

What are your thoughts on Simon's advice?

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