It feels sheepish to admit it - but sometimes even the host of a FOOD PODCAST can lose their cooking mojo!

Given we have a bit more spare time over the summer (hopefully), Yumi has decided it's time to pick up her weapons - the kitchen knives - and get back in the kitchen. The mojo isn't dead, it's just very, very tired, it's dormant, it's burnt out and it needs something achievable to bring back the belief!

ACHIEVABLE works! There's even a bit of live cooking action as she cooks WHILE RECORDING THIS EPISODE.

We also get into the origins of Harissa Paste and some good ways to use it. Enjoy!

HARISSA MAPLE MUSHROOMS interpolated from NY TIMES COOKING

• ⅓ cup olive oil • 2½ tbs maple syrup • 2 tbs harissa paste • 1 tsp sweet paprika • 1 tsp ground cumin • 1¾ tsp fine sea salt (!) • 500g any mushrooms that look good, sliced • Greek yoghurt and salt to serve

Combine the first 6 ingredients then pour over the sliced mushrooms. Spread the now-marinated mushrooms over a large oven tray and roast at 220C for 20 mins, turn them over and turn the oven down to 180C and roast for another 10 minutes.

Serve according to the recipe - immediately, on seasoned Greek yoghurt with crusty bread, or do what Yumi did with them - which was add them to sandwiches and salads over the next 5 days. AMAZING!

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