The days of going out for $16 plates of gyoza don't have to be behind us - - but have you noticed the supermarket freezer section these days has a pretty impressive selection of cook-at-home gyoza? They make an EXTREMELY handy last-minute dinner. Make up a dipping sauce of soy sauce, rice vinegar, a tiny amount of sesame oil and fresh chilli. Then listen to this episode for how to get the most out of your gyoza without f*cking them up, and EVEN adding the fancy lacy lattice that you get when you order pot sticker dumplings. DELICIOUS.

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The Thai combination of steamed glutinous rice, coconut milk and fresh, firm mango is truly one of life's delights. Getting it for dessert while out at a Thai restaurant is one thing: but trying to cook it at home presents a whole raft of challenges. Having run through them all, Yumi has a foolproof way that you can do this at home. Warning: You may overeat this stuff, it's *that* good.

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If Blue Cheese Pasta sauce always seemed too tricky for you to attempt at home, TRY THIS! It's freakin great. In this episode you WILL hear Yumi wax lyrical about ALDI, and in particular, their Blue Cheese. If you don't have access to an ALDI, try Castello Blue. This is so easy it could be part of your permanent repertoire.

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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!

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Todays episode is a trust exercise between Simon ands Yumi - like one of those team-building things you do when one of you has to fall backwards, and the other person who's standing behind you has to catch you... Except you fall backwards into a bowl of frozen fruit. Brrrrr....! 

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'Ceviche' doesn't need to be intimidating. First up, it's pronounced "chur vee chay" and it can take literally 5 minutes to throw together. Imagine it sort of like a guacamole, in that you scoop it up and eat it off a cracker or fried tortilla, except it's made out of cubed white fish with a little bit of chopped onion, coriander, chilli and lime juice. SO GOOD. And look, its origins are not Aussie, but shall we make it Aussie?

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WARNING: In this episode, the phrase "butt stink" is uttered twice.

My mum has her own rather impressive Japanese pickling systems that I will, one day, create a whole hilarious TikTok video around. Meantime, let's imagine a burger, charcuterie, fancy sandwich-type situation where some quick-as-shit pickled onions might be completely appropriate? Yep? Then this episode is your friend.

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Panzanella Salad - also known as 'Bruschetta Salad' or Bread Salad. This is a great way of using up leftover bread that is great for the environment but also FREAKING YUMMY because a). Bread is freakin yummy anyway - duh - and b). Bread takes on all these interesting textures and flavour characteristics based on what it's been pressing up against in that salad bowl. Usually tomatoes, onion and basil and then a wild drizzle of balsamic vinegar, but hey, listen for more.

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If there's a party or birthday, how do you supply that feeling of Celebration - without a cake?

I know that when someone *I* love is celebrating their birthday, I really want them to understand that they're loved and the cake is SO much a part of that. So what do you do when you also have to consider everyone's serious allergies - and can't even make a cake?

I buy a whole watermelon and then sculpt it into an impressive shape, then top it with - - a sort of porcupine of fruit kebabs. Have a listen for more.

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Pre-cleaned mussels are readily available everywhere, and as far as fresh shellfish goes? Pretty affordable. 

Simon explains how the Belgians eat them with chips (!!) and as a former kitchen-hand, Yumi explains why mussels are a great entry-level seafood in that they give you lots of indicators that they're 1. Cooked. 2. Not rotten! 

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