5 Minute Food Fix

• Crispy Chickpea Crumbs

  Feedback can be ...alarming? Unwelcome? But in Simon's case, it was feedback from a parent at his kids' school that reminded him of just how good a crispy chickpea can be!So what else to do with the idea?A coeliac-friendly, vegan delight, this is CLASSIC Food Fix: Simple, quick to prepare and within reach for the average home cook, but with STUNNING results.METHODDrain and rinse 1 tin of chick peas, dry them well, then crush them with a rolling pin or another tin.In a large frying pan, heat 4tbs of olive oil.When hot, add the chick peas and spread them out.Give them time to crisp up, stirring occasionally.When you're pretty sure they're ready and crispy, add two finely sliced garlic cloves and fry for another 30 seconds.Take off the heat and add the zest of 1 lemon, a handful of finely chopped parsley, and season well with salt and pepper! Serve on top of pasta, salads, a tomato carpaccio, a tuna rice bowl or on top of a bowl of roasted vegetables.Store in an airtight container! Hosted on Acast. See acast.com/privacy for more information.

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• FLAPJACKS

  ENGLISH CULTURE?Simon loves sharing where he's from and frankly, these delightful insights always go down well, especially with a strong mug of English Breakfast tea. Today he waxes lyrical about something I've heard of but never really experienced: the FlapjackSIMON'S SUPER SIMPLE FLAPJACKS200g butter200g brown sugar200g golden syrupMelt together in a saucepan until smoothStir in 400g of rolled oatsPress into a 20 x 30cm square tinAdd whatever yummy nutty thing or fruity thing you want. Or leave plain!Bake 180C for 20mins.Allow to cool in the tin then slice into bars or squares. It should last a couple of weeks! Take it on hikes, to work, football, etc. Hosted on Acast. See acast.com/privacy for more information.

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• BOCCONCINI FOR THE WIN

  Yumi kicks off the episode with a confession that SOUNDS bad but if you're an over-worked, under-slept working parent, you probably get it.And HOW GOOD IS FRESH CHEESE?Get some inspo for how a little tub of bocconcini could level up tonight's meal XX Hosted on Acast. See acast.com/privacy for more information.

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• Curry Leaves - as gift, as hiking food, as delightful garnish

  If you've been referred to this podcast because one of your friends knows you like camping - this episode is for you!Yumi is a keen hiker and so a lot of the food she makes in *normal* life, she's assessing as to whether it could be repurposed as something lightweight and long-lasting that could come on a multi-day hike.This recipe, from Meera Sodha's wonderful book EAST - delivers. Of course, Yumi has to make adjustments, so her version is:In a HEAVY BASED PANFry up 2 stalks of curry leaves with 2 cinnamon quills, 1.5tsp of finely grated fresh turmeric, 1 lightly bashed lemongrass stalk, cut into 3, tbs black mustard seeds, 2 long red chillies, 1.25tsp salt.Add a pre-chopped fennel bulb OR onion.Fry until the onion or fennel is soft.After 10-15 mins, add in 150g - 200g of dried red lentils, 2 tins of coconut milk and a tin of water. Stir well.Cook for about 25 - 30 mins until the lentils are soft and creamy.Top with some crispy fried curry leaves! DELIGHTFUL! Hosted on Acast. See acast.com/privacy for more information.

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• Brown Butter Pasta with Smoked Paprika

  Both your hosts tend to obsess over foods, recipes or ingredients and deep-dive with said specialty before turning to grab a new obsession.For instance, Yumi (me) right now is in the thick of trying to make the perfect Char Kway Teow (fresh, wok-fried Malaysian noodles that are beyond excellent when done well).Simon revisits one of his past obsessions, sweet paprika, and is delighted to find a new way to cook with it that is both super-simple, and fast.The sweet paprika that Simon recommends looks like this. Hosted on Acast. See acast.com/privacy for more information.

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