I won't name the restaurant because it's gorgeous and fantastic and deserves every success!

JATZ CRACKERS CHICKEN

Marinate chicken tenders or thigh fillets cut into strips in Greek yoghurt with a pinch of salt.

Blitz the Jatz Crackers to form a crumb.

Coat the chicken in the crumbs.

Air fry for 15 mins.

To cook in the oven? Lightly spray with oil and bake on a tray (spread out) for 10-15mins, 200C.

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On this episode, Simon reveals just how much he listens to Yumi's work on Double J, and reminisces about when his kids were so little he had to make lots of tray-bakes, because they're very "set-and-forget" - allowing one to get on with the very hands-on work of parenting!

ONE TRAY SALMON (or other fish) BAKE

Pre-heat the oven to 220C.

Rub a family sized salmon fillet with dijon mustard, oil, salt and pepper.

Chop a fennel bulb into narrow-ish wedges. Add to the tray with broccoli florets, squished kalamata olives, lemon zest, fennel seeds and a big drizzle of oil.

Cook for 15 mins and serve immediately.

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Simon is very caffeinated and VERY stoked with his new coffee machine.

What could he possibly use coffee in - for cooking?

The obvious answer is TIRAMISU. Both your hosts have extensive experience making this dessert - - and Simon has some key DOs and DON'T when it comes to nailing it.

Here's Nagi's recipe...

Here's Simon's:

Serves 10-12

6 eggs , yolks and whites separated

1cup (220g) caster sugar (superfine sugar)

1 tsp vanilla extract

500g mascarpone ,

1 1/4 cups black coffee

3 tbsp Masala

1 packet (c.350g) lady finger/savoiardi biscuits

100 g good-quality dark chocolate (min. 70% cocoa solids), finely chopped into small

rubble-sized pieces

Cocoa , for dusting

Method

Beat the yolks and sugar in a stand mixer on speed 6 to 7 for 10 minutes or until it

changes from yellow to pale yellow (almost white), and is thick. Add vanilla and

mascarpone, beat until just combined and smooth. Transfer the mixture to a bowl,

set aside.

Add egg whites to another bowl and beat until they’re stiff and foamy, about 3

minutes. Add 1/2 the cream mixture into the egg whites. Gently fold through. When

most incorporated, add the remaining cream mixture and fold through until just

combined.

Mix the coffee and Masala together. Quickly the dip biscuits in and line the bottom of

a rectangular dish (I like to use a small-medium enamel roasting tin). Spread over

half the cream, scatter over half the chopped chocolate, then top with another layer

of coffee dipped biscuits.

Spread with remaining cream and scater over the remaining chopped chocolate

pieces.

Cover, refrigerate for at least 4 – 5 hours, preferably overnight. Dust with cocoa

powder just before serving – either before you cut or after placing onto serving

plates.

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