On one of Yumi's hikes, the hikers went bananas for Gemma's Cheesy Vegan Kale Chips, based on this recipe.

The question was: Would the yumminess translate to home?

Good news is:

YES!

So with a fair bit of pride, Yumi wants to share her version of the recipe, which leans into her love of spice (and allergy to garlic and onion):

YUMI'S BEST-EVER CRUNCHY VEGAN "CHEESY" KALE CHIPS

Prepare 1 big bunch of good kale, washed, dried and torn off the inedible spine in big pieces

In a food processor or blender, mix:

400g cashews, soaked for a couple of hours or overnight

100g nutritional yeast

2tsp flaked salt

100ml macadamia oil

1 tsp ground white pepper

1 tsp chilli flakes

1/2 tsp ground ginger

60 ml water

zest and juice of one good, juicy lemon

Massage or wipe the cheese mixture onto every kale leaf. This is a long and somewhat tedious process so before you get your hands dirty, have a podcast ready. (Can I recommend 'Ladies, We Need to Talk'?)

Spread each leaf out onto your drying racks or oven tray. They dry better if not clumped together and not folded or scrunched.

In a dehydrator: on the highest setting for about 10 hours.

In the oven: at 120C for around 2 hours, but check. Some spots on the trays will be hotter than others.

Store the crispy chips in an airtight container.

Any leftover cheesy mix can be stored for 4 days, or frozen until needed.

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Yumi has a dilemma.

A beloved friend has given her a sourdough starter!

Now what?

Do you really want to take care of another living being?

Your hosts also lament the demise of printed food magazines that they have loved and appreciated over the years!

DATE SWIRL

240g sour cream

1-2 tbs date syrup

Gently swirl the two together (but don't fully mix) and serve on pancakes, on sticky date pudding, etc.

THE FULL RECIPE HERE

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Feedback can be ...alarming? Unwelcome? But in Simon's case, it was feedback from a parent at his kids' school that reminded him of just how good a crispy chickpea can be!

So what else to do with the idea?

A coeliac-friendly, vegan delight, this is CLASSIC Food Fix: Simple, quick to prepare and within reach for the average home cook, but with STUNNING results.

METHOD

Drain and rinse 1 tin of chick peas, dry them well, then crush them with a rolling pin or another tin.

In a large frying pan, heat 4tbs of olive oil.

When hot, add the chick peas and spread them out.

Give them time to crisp up, stirring occasionally.

When you're pretty sure they're ready and crispy, add two finely sliced garlic cloves and fry for another 30 seconds.

Take off the heat and add the zest of 1 lemon, a handful of finely chopped parsley, and season well with salt and pepper!

Serve on top of pasta, salads, a tomato carpaccio, a tuna rice bowl or on top of a bowl of roasted vegetables.

Store in an airtight container!

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