Yumi finds many people she loves are in caring roles and need to be cared for themselves. So get ready, because this is all about a BIG DEAL chicken soup recipe that - yes - takes two whole days to complete.

This recipe is available in our cookbook The Food Fix.

DAY 1: Make the Stock

Roast up 3kg of chicken wings in a hot oven, seasoned with salt and pepper, until deeply golden. If you have some old onions or old fennel, chuck those in the oven with the chicken. The cooking should take about 35 mins.

Make up the stock by setting the roasted wings in a huge pot with herb stems, bits of carrot, celery, etc., in water with pepper and salt and a fat teaspoon of powdered stock (I use the powdered one from ALDI).

Cook for about an hour.

Strain the stock well into a bowl that will fit in your fridge, allow it to cool, then refrigerate it overnight.

DAY 2: Make the Soup

In your large pot, fry up two well-diced onions in butter.

Add salt and fresh thyme leaves.

Add in 2tbs plain flour and fry that to make a roux.

Slowly add in small amounts of stock to loosen the roux.

Eventually add all the stock and bring up the heat.

Add to this 2-3 whole chicken breasts and poach them in the stock.

Peel and neatly dice 1 decent-sized sweet potato.

Removed and shred the chicken breasts, then return to the pot with the diced sweet potato.

Add in a whole 600ml container of cream.

Stir, check for seasoning. (Don't over-salt it though.)

Serve with crusty bread.

NOTE: On re-heat, be careful not to boil the soup. Just a gentle warming.

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Both your hosts Yumi Stynes and Simon Davis have struggled to get their kids to be adventurous in their eating and cooking. This is a pretty normal stage in kid development (but gee, it can be a drainer!) and it looks like Simon's first-born is starting to grow out of it.

Her exploration of cookbooks in the home reminded Simon of a much-loved but completely forgotten recipe from Jamie Oliver's "Happy Days with the Naked Chef" days.

MARINATED MOZZARELLA with LEMON and MARJORAM

TAKE FOUR BUFFALO MOZZARELLA BALLS and slice them to 1cm slices. Arrange on a serving platter.

Spread all over with a whole container of creme fraiche. Season generously with salt and pepper. Finely chop the rind of a lemon and toss that over. Squeeze the actual lemon lemon over the top.

Add on the herb: Marjoram, ideally, but basil, oregano or parsley will also work!

Serve as a side dish with generous crusty bread or take it along to your next board meeting.

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What to do when you're having people over - want to feed them delicious food but don't want to be tethered to the stove all night?

This applies to Yumi's conundrum (what kind of menu suits a board meeting at her place?) but is a great template for Christmas too!

Simon suggests this recipe from Ottolenghi, as well as prawns, maybe some crackers, and Yumi's famous carrot cake to wrap things up.

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