On this episode, Yumi floats her theory about why 40th birthdays are often a big, fat non-event.

Then we go all-in on Yumi's son's newest favourite cake. (Since recording this episode, she's made it twice more: both little ones LOVE IT in their school lunches.)

It's a Nagi recipe from Recipe Tin Eats and you can find it here.

And if it's your 40th birthday soon? GO EASY ON YOURSELF. There'll be more birthdays!

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2025 might be the year that we begin to RE-appreciate the offcuts that used to populate the supermarket meat section back in our parents' day...

Liver, anyone?

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Sometimes a terrific NAME can get you racing to the kitchen to attack a recipe.

Who doesn't love 'Crunchy Fish', for instance?

And what about Pesce all’Acqua Pazza, or better known as 'Fish in Crazy Water'??

Find the recipe here - - or just gently fry up 1/4 cup olive oil with 2tsp salt, 700g chopped tomatoes and YOUR FAVE aromatics - eg., dried chillies, 1/2 tsp fennel seeds, 2 cloves of thinly sliced garlic and a pinch of red pepper flakes, and after 3-5 mins, add in 2.5 cups of water, put the lid on the pot and leave it to infuse and flavour the "crazy" water for 20 mins.

Pat your fish pieces dry, season the fillets with salt and pepper, then lower it into the gently simmering Crazy Water.

Allow to cook for between 4-8 mins, depending on the size of the fish fillet. Commonsense may be required here!

Serve in bowls with water/broth, a drizzle of olive oil and the most delightful fluffy, crusty bread you can find.

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