[RECIPE IN SHOW NOTES] 

We’ve talked no-stir risottos before, but there’s a whole FAMILY of oven-baked rice dishes out there that do a great job of unchaining you from the stove and putting you back into where you need to be! This one is a sort of riff on all things summer salad, in rice form. Bit weird, but it kind of works. It makes use of short-grain rice here – the squat, stubby, starchier cousin of the rice family that’s great for stir-fries, rice balls and sushi or creamy dishes such as rice pudding and risotto. 

PS - Simon’s feeling SUPER SMUG here because he’s using olives from his own olive tree! You could add a bit of fried crispy chorizo to this if you wanted to but, well, I don’t. 



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Recipe

Serves 4

2 tbsp olive oil 

30g butter 

1 x 400g tin butter beans

2 medium red onions, peeled and finely diced

a few big handfuls of basil, leaves picked, stalks very finely chopped

sea salt and black pepper

a punnet of cherry tomatoes, halved

2 garlic cloves, peeled and finely sliced

280g short-grain rice

200g feta 

140g black olives



Heat the oven to 2OOC. Put the oil and butter in an ovenproof pan for which you have a lid and put it in the oven to heat up.

Drain the liquid from the butter bean can into a large measuring jug, then add boiling water to bring it up to 840ml. Pour this into a saucepan on a medium heat, and keep it hot.

Stir the onion, basil stalks and a good pinch of salt into the hot casserole, cover and return to the oven for 15 minutes, until the onions soften. Stir in the tomatoes, cover again and return to the oven for another 15 minutes, until they, too, soften and release some of their liquid; stir once halfway, to check how they’re getting on and to give them a little mash up to encourage those juices to flow. Stir in the garlic and return to the oven uncovered for three minutes.

Stir the rice into the pot, so it’s all well coated in the tomato mixture. Pour in the hot bean liquid, give everything a good stir and return to the oven uncovered for 20 minutes. By this point, the rice should have absorbed two-thirds of the liquid, so add a little more boiling water if there’s less than that left. Stir in the butter beans and return to the oven for 12 minutes, by which time the liquid should have all been absorbed and the rice should be cooked; it’s not meant to be entirely dry, so add some more boiling water if you prefer it wetter.

Take out of the oven, stir in the feta and olives, cover the pan with a clean cloth and leave to rest and settle for five minutes. Tear in most of the basil leaves, stir them through the rice, then spoon into warm bowls and serve with the remaining basil scattered on top.

[RECIPE IN SHOW NOTES] 
We’ve talked no-stir risottos before, but there’s a whole FAMILY of oven-baked rice dishes out there that do a great job of unchaining you from the stove and putting you back into where you need to be! This one is a sort of riff on all things summer salad, in rice form. Bit weird, but it kind of works. It makes use of short-grain rice here – the squat, stubby, starchier cousin of the rice family that’s great for stir-fries, rice balls and sushi or creamy dishes such as rice pudding and risotto. 
PS - Simon’s feeling SUPER SMUG here because he’s using olives from his own olive tree! You could add a bit of fried crispy chorizo to this if you wanted to but, well, I don’t. 
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
Recipe
Serves 4
2 tbsp olive oil 
30g butter 
1 x 400g tin butter beans
2 medium red onions, peeled and finely diced
a few big handfuls of basil, leaves picked, stalks very finely chopped
sea salt and black pepper
a punnet of cherry tomatoes, halved
2 garlic cloves, peeled and finely sliced
280g short-grain rice
200g feta 
140g black olives
 
Heat the oven to 2OOC. Put the oil and butter in an ovenproof pan for which you have a lid and put it in the oven to heat up.
Drain the liquid from the butter bean can into a large measuring jug, then add boiling water to bring it up to 840ml. Pour this into a saucepan on a medium heat, and keep it hot.
Stir the onion, basil stalks and a good pinch of salt into the hot casserole, cover and return to the oven for 15 minutes, until the onions soften. Stir in the tomatoes, cover again and return to the oven for another 15 minutes, until they, too, soften and release some of their liquid; stir once halfway, to check how they’re getting on and to give them a little mash up to encourage those juices to flow. Stir in the garlic and return to the oven uncovered for three minutes.
Stir the rice into the pot, so it’s all well coated in the tomato mixture. Pour in the hot bean liquid, give everything a good stir and return to the oven uncovered for 20 minutes. By this point, the rice should have absorbed two-thirds of the liquid, so add a little more boiling water if there’s less than that left. Stir in the butter beans and return to the oven for 12 minutes, by which time the liquid should have all been absorbed and the rice should be cooked; it’s not meant to be entirely dry, so add some more boiling water if you prefer it wetter.
Take out of the oven, stir in the feta and olives, cover the pan with a clean cloth and leave to rest and settle for five minutes. Tear in most of the basil leaves, stir them through the rice, then spoon into warm bowls and serve with the remaining basil scattered on top.

Tomato and olive rice

[RECIPE IN SHOW NOTES] 

Simon *loves* a yoggurty sauce. So much so that he's turned me onto it and the humble Greek Yoggurt As Sauce has PERMANENTLY found a place in the Stynes household. So let's talk about how to make the classic (and delicious) Tzatziki!

Want more food tips? Check out the 5 Minute Food Fix Instagram.

[RECIPE IN SHOW NOTES] 
Simon *loves* a yoggurty sauce. So much so that he's turned me onto it and the humble Greek Yoggurt As Sauce has PERMANENTLY found a place in the Stynes household. So let's talk about how to make the classic (and delicious) Tzatziki!
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a>

REHEATED - TZATZIKI 🥒

[RECIPE IN SHOW NOTES] 



"Incredibly easy" is Simon's promise here, but it also has the word "slow" in it, so this isn't the pasta sauce you make when in a rush. One thing I like about talking food with Simon is that he knows the origins of foods and food ideas. This particular recipe came from a game-changing Italian restaurant from England way back and let's be real, this sounds freakin delicious. Get it in your ears now, and maybe your mouth later.



Want more food tips? Check out the 5 Minute Food Fix Instagram.



Recipe

2 tbsp olive oil
5 or 6 Italian spiced fresh pork sausages, meat removed from skins and crumbled (if you can’t get them easily – just use good quality pork sausages)
1 small red onions, peeled and chopped.
2 garlic cloves, peeled and chopped.
2 small dried chillies, crumbled or a good tbsp or two of crushed dried chillies.
small handful of fresh rosemary
2 bay leaves
large glass of a good red wine
2x 400g tins peeled plum tomatoes, drained.
sea salt and freshly ground black pepper
120g parmesan, freshly grated
150ml cream


Heat 2 tbsp olive oil in a large pan, and fry the crumbled meat of 5 or 6 Italian spiced sausages, stirring and breaking up the pieces.

After the juice from the meat has evaporated and the fat begins to run, add 1 small chopped red onion, 2 chopped garlic cloves, 2 chopped small dried chillies, a small handful of fresh rosemary and 2 bay leaves.

Cook gently for almost 30 mins until the onions are brown. Pour in a large glass of red wine, increase the heat and cook until the wine evaporates. Now add 2 tins of plum tomatoes, lower the heat, and simmer gently until you have a thick sauce, about 45-60 minutes. 

Season with salt (and pepper, if the sausages were not spicy), and add 120g grated parmesan and 150ml of cream.

Cook your pasta (penne) and drain well. Add the pasta to the sauce, mix and serve. 

[RECIPE IN SHOW NOTES] 
 
"Incredibly easy" is Simon's promise here, but it also has the word "slow" in it, so this isn't the pasta sauce you make when in a rush. One thing I like about talking food with Simon is that he knows the origins of foods and food ideas. This particular recipe came from a game-changing Italian restaurant from England way back and let's be real, this sounds freakin delicious. Get it in your ears now, and maybe your mouth later.
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
Recipe
2 tbsp olive oil 5 or 6 Italian spiced fresh pork sausages, meat removed from skins and crumbled (if you can’t get them easily – just use good quality pork sausages) 1 small red onions, peeled and chopped. 2 garlic cloves, peeled and chopped. 2 small dried chillies, crumbled or a good tbsp or two of crushed dried chillies. small handful of fresh rosemary 2 bay leaves large glass of a good red wine 2x 400g tins peeled plum tomatoes, drained. sea salt and freshly ground black pepper 120g parmesan, freshly grated 150ml cream
 Heat 2 tbsp olive oil in a large pan, and fry the crumbled meat of 5 or 6 Italian spiced sausages, stirring and breaking up the pieces.
After the juice from the meat has evaporated and the fat begins to run, add 1 small chopped red onion, 2 chopped garlic cloves, 2 chopped small dried chillies, a small handful of fresh rosemary and 2 bay leaves.
Cook gently for almost 30 mins until the onions are brown. Pour in a large glass of red wine, increase the heat and cook until the wine evaporates. Now add 2 tins of plum tomatoes, lower the heat, and simmer gently until you have a thick sauce, about 45-60 minutes. 
Season with salt (and pepper, if the sausages were not spicy), and add 120g grated parmesan and 150ml of cream.
Cook your pasta (penne) and drain well. Add the pasta to the sauce, mix and serve.

Slow cooked sausage pasta sauce

[RECIPE IN SHOW NOTES] 



I hope you're a regular here because there are some in-jokes that might be baffling if this is your first time tuning in.

One in-joke is that Simon LOVES, ADORES and tends to USE ALL THE TIME, Greek "Yoggurt" as an ingredient, to the point where we started doing a count-o-meter of every time he said the word "yoggurt", (hard 'G' emphasis = deliberate). 

This ep does have actual food chat in it though. Like, do know how witlof is grown?! It's so weird! And how can you max out your umami allocation?



Want more food tips? Check out the 5 Minute Food Fix Instagram.



Recipe

ANCHOVY DRESSING

50g anchovies

1/4 garlic clove, finely grated

1 tbs red wine vinegar

1 tsp fish sauce

4tbs best olive oil

1 tsp sugar

salt and pepper

[RECIPE IN SHOW NOTES] 
 
I hope you're a regular here because there are some in-jokes that might be baffling if this is your first time tuning in.
One in-joke is that Simon LOVES, ADORES and tends to USE ALL THE TIME, Greek "Yoggurt" as an ingredient, to the point where we started doing a count-o-meter of every time he said the word "yoggurt", (hard 'G' emphasis = deliberate). 
This ep does have actual food chat in it though. Like, do know how witlof is grown?! It's so weird! And how can you max out your umami allocation?
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
Recipe
ANCHOVY DRESSING
50g anchovies
1/4 garlic clove, finely grated
1 tbs red wine vinegar
1 tsp fish sauce
4tbs best olive oil
1 tsp sugar
salt and pepper

Witlof and anchovy salad

[RECIPE IN SHOW NOTES] 



It's always a fun episode when Yumi gets indignant about something stupid she's seen in a restaurant. This is one of those episodes. Your food lovin hosts will also get enthused about what you can do with some BBQ roasted corn!





Want more food tips? Check out the 5 Minute Food Fix Instagram.



Recipe

1/2 cup toasted nuts

6 X corn cobs, BBQd in their husks for 10 mins until blackened all over, peeled, kernels removed then combined with fresh chopped green chilli, a couple of limes squeezed over, a cup of feta cubes, olive oil, salt and pepper!

Bulk it out with halved cherry tomatoes, thinly sliced red capsicum, or diced red onions. There’s no need to refrigerate this grilled corn salad; it’s best at room temperature or still warm.

PERFECT for packing up as part of a potluck or for serving at home with some fish or BBQ after a busy day by the ocean.

[RECIPE IN SHOW NOTES] 
 
It's always a fun episode when Yumi gets indignant about something stupid she's seen in a restaurant. This is one of those episodes. Your food lovin hosts will also get enthused about what you can do with some BBQ roasted corn!
 
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
Recipe
1/2 cup toasted nuts
6 X corn cobs, BBQd in their husks for 10 mins until blackened all over, peeled, kernels removed then combined with fresh chopped green chilli, a couple of limes squeezed over, a cup of feta cubes, olive oil, salt and pepper!
Bulk it out with halved cherry tomatoes, thinly sliced red capsicum, or diced red onions. There’s no need to refrigerate this grilled corn salad; it’s best at room temperature or still warm.
PERFECT for packing up as part of a potluck or for serving at home with some fish or BBQ after a busy day by the ocean.

Killer corn salad

CONFESSION: I had brought something into the studio today to show Simon and Alyssa (our glorious producer). It was a food I'd cooked that had FAILED. And I'd been in a rush to get to the recording session that I didn't think it through but the gross food fail really triggered poor Simon's gag reflex! The situation was worsened by the fact that he'd had a yeehah driver on his way into work and had spent the wild ride looking down at his phone! So the already slightly carsick guy was then confronted by the foul food and then me talking about food here which seemed to set him off. A KINDER co-host probably wouldn't have found this funny. Anyway. I laughed my ass off. I hope you do too.



Want more food tips? Check out the 5 Minute Food Fix Instagram.

CONFESSION: I had brought something into the studio today to show Simon and Alyssa (our glorious producer). It was a food I'd cooked that had FAILED. And I'd been in a rush to get to the recording session that I didn't think it through but the gross food fail really triggered poor Simon's gag reflex! The situation was worsened by the fact that he'd had a yeehah driver on his way into work and had spent the wild ride looking down at his phone! So the already slightly carsick guy was then confronted by the foul food and then me talking about food here which seemed to set him off. A KINDER co-host probably wouldn't have found this funny. Anyway. I laughed my ass off. I hope you do too.
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a>

An internet way to do fried eggs

[RECIPE IN SHOW NOTES] 



Today, Simon talks me through a recipe that is a Moroccan tagine dish big enough to serve a whole celebration of your friends, and it does NOT require a tagine. (If you don't know what a tagine is, don't worry, we explain in the show.) TRIGGER WARNING: You may drool!



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Recipe

Serves 8
juice of 2 lemons  
6 tbsp olive oil  
1½ tsp ground turmeric  
1½ tsp ground ginger  
1½ tbsp honey  
250ml  dry white wine 
1 whole head garlic, cloves chopped 
16, bone in, skin-on chicken thighs  
4 tbs drained capers in brine  
200g pitted green olives
1 large or 2 small preserved lemons, cut into pieces, discarding the pips
1 bunch coriander, leaves chopped
salt and black pepper

Preheat the oven to 180C.
In a large bowl, mix the lemon juice, olive oil, turmeric, ginger, honey, wine and some salt and pepper, beating well. Add the garlic and turn the chicken pieces in the mixture so that they are well coated.
Arrange the chicken thighs in a large roasting tin or baking dish in which they fit snugly, putting the capers, olives and boiled lemon pieces in between, and pour the liquid contents of the bowl all over. Bake for 1 hour or until the chicken is well browned and cooked through.
Serve sprinkled with chopped coriander.

[RECIPE IN SHOW NOTES] 
 
Today, Simon talks me through a recipe that is a Moroccan tagine dish big enough to serve a whole celebration of your friends, and it does NOT require a tagine. (If you don't know what a tagine is, don't worry, we explain in the show.) TRIGGER WARNING: You may drool!
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
Recipe
Serves 8 juice of 2 lemons   6 tbsp olive oil   1½ tsp ground turmeric   1½ tsp ground ginger   1½ tbsp honey   250ml  dry white wine 1 whole head garlic, cloves chopped 16, bone in, skin-on chicken thighs   4 tbs drained capers in brine   200g pitted green olives 1 large or 2 small preserved lemons, cut into pieces, discarding the pips 1 bunch coriander, leaves chopped salt and black pepper
Preheat the oven to 180C. In a large bowl, mix the lemon juice, olive oil, turmeric, ginger, honey, wine and some salt and pepper, beating well. Add the garlic and turn the chicken pieces in the mixture so that they are well coated. Arrange the chicken thighs in a large roasting tin or baking dish in which they fit snugly, putting the capers, olives and boiled lemon pieces in between, and pour the liquid contents of the bowl all over. Bake for 1 hour or until the chicken is well browned and cooked through. Serve sprinkled with chopped coriander.

FEAST-SIZED Chicken with olive and lemon Tagine (that doesn't need a Tagine)!

Miso soup is so common as a takeaway food, but for a lot of people cooking it at home can feel tricky. It's not! (Here's another 5 Min Food Fix motto: "If Japanese housewives can do it, so can I!")
To make miso soup, you need to buy "white" miso. Tricky detail: in the tub, it doesn't look white, it looks honey-coloured, like a Cliff Richard leather jacket.
To share my Mum's miso soup hack, I absolutely had to study her while in the kitchen, which could've been alarming for her but was actually fine as this is where we do most of our hangs. Listen to this ep for her slightly suss hack.



Want more food tips? Check out the 5 Minute Food Fix Instagram.

Miso soup is so common as a takeaway food, but for a lot of people cooking it at home can feel tricky. It's not! (Here's another 5 Min Food Fix motto: "If Japanese housewives can do it, so can I!") To make miso soup, you need to buy "white" miso. Tricky detail: in the tub, it doesn't look white, it looks honey-coloured, like a Cliff Richard leather jacket. To share my Mum's miso soup hack, I absolutely had to study her while in the kitchen, which could've been alarming for her but was actually fine as this is where we do most of our hangs. Listen to this ep for her slightly suss hack.
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a>

Yumi's Mum's miso soup HACK

[RECIPE IN SHOW NOTES] 



If your partner thinks tinned tuna is "cat food" and makes a 🤮face at the smell, then tuna may *also* be YOUR shame food.
But Simon and I are in agreement that tinned tuna is an EXCELLENT ingredient. Inspired by Antonio Carluccio, this recipe is completely nothing to be ashamed of!
CONTENT WARNING: Yumi uses the word "swol" in this episode.



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Recipe

While your pasta is cooking (and Simon suggests you use linguine – for no real reason other than the fact it’s traditional with seafood pastas like this, spaghetti would be fine) get on with preparing the sauce.

 Heat 4 tablespoons of olive oil in a pan. Add a few tablespoons of finely chopped parsley, 2 chopped garlic cloves, 1 small chopped red chilli, and a thumb of finely sliced ginger (or 1 tbsp of the jarred stuff – I won’t judge) and cook until fragrant and softened and amazing. Add a carton of passata (1/2 large jar) and simmer for a few minutes, then stir through the tuna and season with salt.

 Drain the pasta, add to the pan with another few tablespoons of finely chopped parsley and season with freshly ground black pepper. 

[RECIPE IN SHOW NOTES] 
 
If your partner thinks tinned tuna is "cat food" and makes a 🤮face at the smell, then tuna may *also* be YOUR shame food. But Simon and I are in agreement that tinned tuna is an EXCELLENT ingredient. Inspired by Antonio Carluccio, this recipe is completely nothing to be ashamed of! CONTENT WARNING: Yumi uses the word "swol" in this episode.
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
Recipe
While your pasta is cooking (and Simon suggests you use linguine – for no real reason other than the fact it’s traditional with seafood pastas like this, spaghetti would be fine) get on with preparing the sauce.  Heat 4 tablespoons of olive oil in a pan. Add a few tablespoons of finely chopped parsley, 2 chopped garlic cloves, 1 small chopped red chilli, and a thumb of finely sliced ginger (or 1 tbsp of the jarred stuff – I won’t judge) and cook until fragrant and softened and amazing. Add a carton of passata (1/2 large jar) and simmer for a few minutes, then stir through the tuna and season with salt.  Drain the pasta, add to the pan with another few tablespoons of finely chopped parsley and season with freshly ground black pepper.

SIMON'S SHAME FOOD: Tinned Tuna Pasta

[RECIPE IN SHOW NOTES] 



Inspired by an old Jamie Oliver cookbook, this recipe gives permission to cook the hell out of the beans!



Want more food tips? Check out the 5 Minute Food Fix Instagram.



Recipe

500g French beans, woody ends removed and composted
3tsp French mustard
2tbs white wine vinegar
7tbs olive oil
1 tbs chopped capers
lots of freshly ground pepper
salt, to taste
optional: 1/2 clove finely grated garlic
optional: the fresh herb you have available, eg., mint, chrvil, russian tarragon, etc
BOIL the beans for 4-5 minutes, until well-cooked. Combine all the dressing ingredients, tasting and being careful not to add too much salt. (MOTTO: You can always add more but you can't take it away!). Drain the cooked beans well, then dress them while hot and serve while warm. Leftovers are excellent (for single babe dinners) but DON'T eat fridge cold. That's for miseryguts. It'll taste grand room temp or warmed.

[RECIPE IN SHOW NOTES] 
 
Inspired by an old Jamie Oliver cookbook, this recipe gives permission to cook the hell out of the beans!
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
Recipe
500g French beans, woody ends removed and composted 3tsp French mustard 2tbs white wine vinegar 7tbs olive oil 1 tbs chopped capers lots of freshly ground pepper salt, to taste optional: 1/2 clove finely grated garlic optional: the fresh herb you have available, eg., mint, chrvil, russian tarragon, etc BOIL the beans for 4-5 minutes, until well-cooked. Combine all the dressing ingredients, tasting and being careful not to add too much salt. (MOTTO: You can always add more but you can't take it away!). Drain the cooked beans well, then dress them while hot and serve while warm. Leftovers are excellent (for single babe dinners) but DON'T eat fridge cold. That's for miseryguts. It'll taste grand room temp or warmed.

SIDE DISH LIFE: FRENCH GREEN BEANS

Does the question “what’s for dinner?” have you stressed out every night? Are you lacking time and inspiration? Cookbook author Yumi Stynes and food expert Simon Davis are here to help. In 5 Minute Food Fix you get meal inspiration, easy recipes and cooking hacks that will save you time and get you loving food again.
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