At the time of recording, Simon had been working on some incredible-sounding cookbooks including the one from Masterchef Winner Natty Wolf, which is out now.

It inspired him to cook up the SATAY recipe you've always needed!

SIMON'S EASY HOME SATAY

1/2 bunch coriander

1 fresh red chilli

1/2 clove garlic

3tbs crunchy peanut butter

lug of soy sauce

2cm nub of fresh ginger

juice and zest of 1 lime

WHIZZ IN THE BLENDER AND TASTE! What does it need more of? Taste and create! Thread chicken thigh fillet chunks onto skewers, coat well in the satay marinade, and bake in the oven at 180C until cooked through. Serve on rice. Yum!

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NOT ONE TO BRAG, our humble food expert Simon Davis has spent a number of days hanging out at Australia's Best Restaurant in his day job as a cookbook publisher.

You'll hear more about the restaurant on today's episode of the food fix but the link is here if you urgently need to make a booking!

We've also got the sauce he's inspired by. It's not the restaurant version, it's one us mere humans can probably get going on our home stoves.

Agrodolce sauce

Small saucepan, into 2 warmed tablespoons of olive oil, add 2 chopped garlic cloves, one chopped shallot, sautee them down for about 5 minutes until golden brown

1/2 cup red wine balsamic vinegar

1 tsp capers

1/4 raisins

1/4 cup pine nuts

stir to combine along with 3tbs honey, simmer down for 4 mins

To finish the sauce, add 2tbs butter and season with salt and pepper.

Serve on radiccio or grilled steak!

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THERE IS NO CACTUS IN THIS RECIPE!

Nik Sharma is a pretty inspiring UK cook and his book that Yumi talks about can be found here.

This pasta is really worth trying though - almost everything in it probably already exists in your pantry, and it's absolutely packed with flavours.

Orecchiette Pantry Pasta

Get a big pot of salted water on the boil and add in 500g of orecchiette pasta.

While that's cooking, warm up 3tbs good olive oil and to it, add 1.5 tsp smashed up cumin seeds, 1/2 tsp fennel seeds, a clove of finely grated garlic and a teaspoon of Aleppo, Maras or Urfa red pepper flakes.

Scoop out a half cup of pasta water from the pot when your orecchiette still has a couple of minutes to go.

Dissolve 3tbs white miso into the pasta water. Pour that into the frying spice mix. Add 285g frozen peas to the pasta water and bring it back to the boil. Drain well once your pasta timer sounds. Combine the pasta+peas with the oil and spices.

Then add an absolute ton of grated parmesan cheese and some snipped chives.

Serve immediately.

(This also makes great leftovers!)

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