521 episodes into this podcast and Simon Davis finally unveils his deep and passionate obsession with Puy Lentils.

In the following episode, you'll start by making a sofritto with onion, carrot and celery, fried down carefully for about 20 minutes. A small bag of unsoaked puy lentils will then go in and be plumped out with water and cook time. Add in a stock cube and some lemon.

THIS IS YOUR BASE.

Then to it you can add all kinds of inspiration:

More lemon juice

Crumbled fetta

Salad leaves and a fresh dice of red capsicum

Smoked paprika

Serve with your main and love yourself smug!

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Yumi is excited to be talking about crepes even though there are some ethical issues...which you shall hear about if you listen to today's episode!

IDIOT-PROOF CREPES

1 cup of plain flour

1 cup of milk

1/2 cup water

4 eggs

4tbs melted butter

1-2tbs caster sugar

pinch salt

3tbs milk powder

1tsp vanilla (optional)

Blend everything together then rest the mixture overnight in the fridge.

When you're ready...

Pour a quarter cup of the batter onto your crepe pan.

Quickly spread it to the edges of your pan and aim for a thin but structurally sound frisbee.

Allow to cook 2-3 mins, flip and then cook for another 3 seconds.

Serve with a variety of toppings.

(My fave is blueberries and cream or banana and maple syrup. The kids will wrap it up like Mango Pancake at yum cha, except filled with ice-cream.)

*Warning: you may eat stacks of these

PS. The batter will keep for 3 days.

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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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