Hetty McKinnon's cookbook 'Community' is an Aussie classic. I remember when women used to give this to each other as a cult gift - so good! Everything from this book is amazing and you can buy it via this link. The following recipe can also be found here. But listen to this episode

STEP 1: Barbeque the following, well.

2 heads (1kg) broccoli, cut into florets

STEP 2: Make a dressing and heat on stove in a small pot combining these ingredients:

125ml extra virgin olive oil

2 cloves garlic, finely chopped

80g capers, rinsed and drained

1 long red chilli, thinly sliced

STEP 3: Combine the following in a big bowl and then dress with the warm oil/dressing:

500g cooked chickpeas (about 2 cans) drained and rinsed

1 cup baby spinach leaves

1 cup parsley, finely chopped

1 cup mint, leaves picked

zest and juice of 1 lemon

80g Parmesan cheese, shaved

50g flaked almonds, toasted

sea salt and black pepper

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Having a food failure ISN'T unusual. It's part of being a cook.

But there's something particularly painful when it's a whole cake that's ruined.

I relive a recent Pear Cake fail and we talk through what can be done when things don't go to plan.

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Dinosaur Spaghetti! - AKA Hipster Kale Pasta

1 bunch of kale, leaves torn off the ribs, (ribs composted)

Pop the leaves into a large pot of boiling, salted water.

Cook 30 seconds then drain on a dry, clean tea towel. Allow to cool slightly. Lightly use hands to wring them out.

Put the leaves in the food processor, with a handful of walnuts, 30g grated parmesan cheese, 3 tbs olive oil, 1 chopped garlic clove, 1/3 cup water, juice of half a lemon. Season with salt and pepper. Serve on wholemeal (!!) spaghetti topped with extra grated cheese.

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Yumi has some reflections after she cooked a bit of food for a friend's son's birthday bash.

In short?

There might always be a vomit or 2 if it's an 18th...

Also -? Food that is good at 6pm needs to also be good at 2am.

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How do you line the stomachs of the guests celebrating an 18th?

Yumi and Simon both have ideas and experience with this! WHOSE WILL WIN OUT?

If you want to know more about the inari Yumi mentioned, they look like this.

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Our second special episode with RecipeTinEats's Nagi Maehashi!

Her new book can be found here.

On this episode, we talk cooking for your dog, where Nagi gets her cooking inspiration, excessive sweetness in Western food, and a beautiful whipped tahini that can be used on SO MANY THINGS - from eggs to eggplant, broccolini to white fish.

WHIPPED TAHINI

1 cup plain yogurt

21/2 tbsp tahini

11/2 tbsp lemon juice (substitute 1 tbsp apple cider vinegar or white wine vinegar)

1 garlic clove, finely grated (Yumi would leave this out cos #allergic)

1/4 tsp kosher salt

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The legendary brains behind Recipe Tin Eats (- one of the world's most widely used cooking and recipe websites -) NAGI MAEHASHI - joins Yumi on today's 5 Minute Food Fix!

They talk about recipe testing, her new cookbook, which you can order here, and how to make the simplest, yummiest thing:

WHIPPED RICOTTA

1 cup (8 oz) full-fat, good-quality ricotta, at room temperature

1/2 tightly packed cup finely grated parmesan*

2–3 tsp milk, if required

METHOD

Mix the ricotta and parmesan in a small food processor, or a bowl using a hand-held electric beater or even a hand-held whisk!

Beat until smooth. If the mix seems a bit too stiff and thick (which will depend on the ricotta you’re using), dilute with 1 teaspoon

of milk at a time until it’s spreadable like whipped cream.

Excerpted from Delicious Tonight © 2024 by Nagi Maehashi, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.

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Not everyone listens to each episode as they drop but if you're here in October, now is the time to start thinking about Christmas. Sorry!

One of my favourite pudding recipes comes from Dan Lepard. I love his use of grated carrot and dark ale beer in this! It's also dead-easy and reliable. I always chuck in a few extra things my Mum likes - dried figs and those repulsive red cherries. Serve with tons of custard, the best vanilla ice-cream you can afford and cream too.

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