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Lyt når som helst, hvor som helst 

Yumi Stynes

Does the question “What’s for dinner?” make you groan with despair?

Are you lacking both time AND inspiration?

Author Yumi Stynes and cookbook publisher Simon Davis are both busy, love food, and here to help.

In a podcast you can whack on for the drive home from work, you get meal ideas realistic enough to be cooked that night, AND you get laughs while learning more about the food you've been cooking every day.

Easy recipes and cooking hacks that will save you time and get you loving food again. For recipes, videos and laughs, check out: instagram.com/5minutefoodfix/?hl=en https://www.tiktok.com/@5minutefoodfix

And to contact the show: foodfixemail@gmail.com

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5 Minute Food Fix

Simon has been booked to be a guest on a cooking show, shooting soon.

So... what to cook?

It can be agony to decide, but Simon's first impulse is to make his famous and delicious FISH FINGER SANDWICH.

The legendary sando is easy AND supremely yummy, so is there a problem?

POSSIBLY! Warning! This episode contains contagious LoLs! Stay til the end!

FISH FINGER SANDWICH - serves 2

Pre-heat the oven to 220C

Spread out 10 fish fingers on a baking tray and cook for 15-20 mins, turning halfway through.

Meanwhile, prepare your cheat's tartare by combining 8-10 chopped cornichons with 130g Greek yoghurt, juice of 1/2 lemon and a pinch of salt.

Lightly toast your humble sliced bread *nothing fancy.

Slather each slice with a generous amount of your tartare.

Top with 4 fish fingers and leave a bonus one to the side.

Add on top - lettuce leaves, cherry tomatoes and quick pickled onions, the recipe for which can be found in Simon and Yumi's cookbook.

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Simon's planning for a TV appearance

Yumi and Simon ask some age old questions about why some cooks are hectic and they come up with some theories... 

A chef who is completely NOT hectic but calm and delightful is Marion Grasby and Yumi has been fun cooking a few recipes from her website, including today's Chicken Lemon and Orzo, that you can whip up in a LEGIT 30 mins.

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Marion Grasby's Chicken, Lemon and Orzo

There's no convincing Yumi that garlic deserves to be eaten. 

HOWEVER, she does have memories of loving garlic bread and that is because it is, in fact, Very Yummy (if you are not a vampire or FODMAP).

Simon's ULTIMATE Garlic Bread:

Pre-heat the oven to 180C.

Get a good-looking baguette and slice it but not all the way to the bottom, leaving the base intact.

100g softened butter and 4-5 garlic cloves grated on the side of a box grater

Wrap the baguette in al foil.

Pop in the oven for 12-15 mins.

Semi-undress the garlic bread from its foil.

Return it to the oven for another 8-9 mins.

Serve IMMEDIATELY. NO LEFTOVERS.

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Simon's ULTIMATE GARLIC BREAD

COME TO YUMI'S 'WELCOME TO FRIENDSHIP' book launch!

Saturday 8 August, 2026. 2pm at Gleebooks in Sydney.

On today's episode, Simon is excited and psyched about a book called 'SMOKE, RICE, WATER' by Kishwar Chowdhury. 

From it, he's recommending as a starter dish, the Pumpkin with Nigella Seeds.

METHOD:

Prepare 500g butternut pumpkin by peeling and cutting into cubes

heat 3tbs oil over a medium heat

then add in 1tsp Nigella Seeds until they crackle

add in a diced onion and 2 finely chopped cloves of garlic and cook over that medium heat

Once it's softened and translucent, add in the pumpkin with a teaspoon of ground turmeric and a generous pinch of salt.

Toss and then cover the pan with a lid.

Once it's tender remove the lid, taste and ramp up the heat, adjust the seasoning. Serve with a sprinkling of chopped spring onion. Serve. Delicious as a side, fantastic on rice.

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Pumpkin with Nigella Seeds

Why do some recipes fall out of rotation?

And how good is it when they come back, like a beloved friend?

OTTOLENGHI'S PRAWN, ORZO and MARINATED FETTA recipe can be found here.

(Yumi leaves out the garlic and uses a whole 500g bag of frozen prawns, defrosted in a sieve over a bowl overnight in the fridge, and it's perfectly great.)

The whole cookbook SIMPLE by OTTOLENGHI can be found everywhere, including here.

Fill out our listener survey here, gracias.

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Prawn Pasta for your next PARTY

Yumi is deep in book promo at the moment - with WELCOME TO FRIENDSHIP - the long-awaited fifth book in the 'Welcome to' series, due for wide release July 28, 2026. (FYI you can pre-order and get yourself a set of free badges by uploading your receipt to this website. Not to hustle but you need to do it TODAY! because eligibility expires 27/07/2026)

Also, it wouldn't suck if you could please fill out this survey! Won't take long and helps us make better shows.

TURMERIC CAULIFLOWER

Pre-heat the oven to a nice and hot 200C.

Break up the head of a large cauliflower by using a sharp knife to cut out the core and then using a combo of hands and knife to break it up into nugget-sized pieces.

Tumble the cauli into a pre-heated, oven-safe frypan with 3-4tbs oil.

Coat in a mixture of:

1tbs paprika

1tbs sumac

1/2tsp turmeric

generous amounts of salt and pepper

zest and juice of 1 lemon

Fry for 10 mins, mixing and stirring.

Relocate the pan to the oven and leave it for 30 mins or until charred and sweet.

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CAULIFLOWER ROAST

Packet gnocchi, but make it useful

A message from Simon:

Today’s fix is packet gnocchi. And I want you to not boil it.

I know the packet tells you to boil it. Ignore the packet. The packet does not know your life.

The best thing to do with shelf-stable gnocchi is roast it.

Straight onto a tray. Olive oil. Tomatoes. Garlic. Lemon zest. Olives. Into a hot oven. Done.

What happens is the gnocchi goes golden and a little bit crisp on the outside, but stays soft and chewy inside. Which is frankly much more interesting than boiled gnocchi, which can sometimes have the texture of tiny damp pillows.

This version has cherry tomatoes, olives, bocconcini, lemon zest and basil. Very easy. Very pretty. Very “I have made dinner” for someone who has mostly just tipped things onto a tray.

The lemon zest matters because gnocchi can go a bit beige and heavy. Lemon wakes it up. The bocconcini goes in at the end so it softens, but doesn’t totally vanish. And basil goes on last because cooked basil is a crime.

You can add zucchini, capsicum, eggplant, chilli, rocket, parmesan, leftover roast veg, whatever. This is not a recipe that wants you to go to three shops.

The fix is: roast the gnocchi. Don’t boil it. It’s faster, better and involves one tray, which is spiritually important.

RECIPE: Lemony olive and bocconcini gnocchi traybake

Serves 3–4

Preheat the oven to 220°C.

Tip a 500 g packet of shelf-stable potato gnocchi onto a large baking tray.

Add 250 g halved cherry tomatoes, one sliced zucchini or one chopped red capsicum, half a cup of pitted or torn olives, and two finely sliced garlic cloves.

Add three tablespoons of olive oil, the finely grated zest of one lemon, salt and black pepper, then toss everything together really well.

Spread it out so the gnocchi has space to crisp.

Roast for 20–25 minutes, tossing once, until the gnocchi is golden and the tomatoes have collapsed.

Tear over 150 g bocconcini and return the tray to the oven for 3–5 minutes, just until the cheese softens.

Finish with a handful of basil leaves, more lemon zest if you like, and chilli flakes or parmesan if you want them.

Serve straight from the tray and feel smug about the lack of washing up.

PLEASE FILL IN OUR SURVEY HERE

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Family-Friendly, Tray-Baked Heaven

Impressing friends with one's cooking skills is truly one of life's joys. Yumi has found a new way that is super easy and you probably have 90% of the ingredients already.

BELINDA JEFFEREY's CHEESE BISCUITS

Combine all the dry ingredients: 300g plain flour, 50g Self-raising flour and a teaspoon of salt. Add in 2tsp mild chilli flakes.

Mix well in the food processor.

Add 40g freshly grated parmesan and a whole grated block of Mersey Valley (250g).

Add 250g cold, cubed butter, whizz the mixture. It will look crumbly and quite dry. While it's whizzing, add in the juice of 1 lemon. It will come together.

Halve the dough. Fashion each half into logs about the width (girth?) of a 50c piece. Wrap in baking paper and chill until needed.

When you're ready to cook them, pre-heat to oven to 180C. Slice 4-5mm pieces off the log and spread them out on a baking tray. Top with sesame seeds or nigella seeds and bake for about 14 minutes. Serve with beverages and olives!

PRE-ORDER WELCOME TO FRIENDSHIP HERE.

UPLOAD YOUR PROOF OF PURCHASE HERE for free friendship badges!

Bored? Please fill in our survey HERE.

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Friendship-building cheese biscuits

Yumi organised an adult playdate for HERSELF with a friend for some cooking fun.

It didn't work out exactly to plan but they *did* get to make this amazing gnocchi from Ottolenghi's 'SIMPLE'.

You can find a full version of it in this article - and Simon's recommendation is that you roast up a sweet tomato sauce alongside the gnocchi and then serve with a rocket salad lightly dressed with lemon juice and good quality olive oil.

And here is the SURVEY that we'd like you to please fill out!

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A beautiful, hand-made Gnocchi that's easy

It's time to fancy up your humble piece of fried salmon with a recipe from a cookbook that's a couple of years old but Yumi dusted it off and has been cooking from it quite a bit in the past weeks. It's - OTTOLENGHI's 'SIMPLE'.

Simon has good news if you're a fan of the cookbook and its author...

And you can find the salsa and salmon recipe here.

Do you feel like filling out a survey for us? Will help us make better shows. Click here xx

 Hosted on Acast. See acast.com/privacy for more information.

Pumpkin with Nigella Seeds

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