WHAT can be done with a BBQ chicken from the supermarket or hot chicken shop?

Today, Simon wants to use a pre-bought red curry paste to turn chicken into something magical, then adding it to the inside of a crunchy lettuce boat. You will need 1 good jar of Thai Red Curry Paste

Method:

Heat a tablespoon of vegetable oil in a small saucepan on medium heat.

Toast off the 3 spoonfuls of Thai red Curry paste in the pan to awaken the flavours.

Scrape that off the pan and set it aside - you'll use it in a sec.

Then to the same pan add in a couple of spoons of Greek Yoghurt and a big squeeze of lime juice (3 tbs) plus 2tsp honey and a big pinch (1/2 tsp) of salt.

Add half a chopped red onion, a chopped celery stalk, 12 chopped cornichons and some coriander.

Add in 400g shredded leftover chicken. Add in the yoghurt-curry mixture and mix with a light touch.

Top everything with a handful of roasted peanuts and some coriander.

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When figs are plentiful, one must pounce! Like a hungry bear!

The beauty of figs is that they are seasonal. Nothing signals the *sigh* End of Summer like figs being plentiful and affordable.

On this episode, Yumi and Simon run through their favourite things to do with figs, including a fantastic recipe from THEIR COOKBOOK WHICH YOU CAN BUY HERE.

SIMON'S FREEFORM FIG TART

Pastry

Combine 200g diced cold butter with 250g plain flour in a food processor for a few short bursts until it resembles breadcrumbs. Add in 125g (half a cup) of sour cream. It shouldn't take long and when the dough forms a ball, wrap it up and pop it in the fridge to rest for at least 20 mins.

Preheat the oven to 190C.

Trim and quarter the figs.

Roll out the pastry to a 35cm circle about 3mm thick.

Get it on the oven tray then spread the circle of dough with 1/4 cup of marmalade, leaving a border clear.

Top with the figs in whatever pattern you want. Sprinkle with 1tbs caster sugar, then fold the edges of the dough in to shape a freeform crusty tart.

Brush the edges and top of the crust with beaten egg.

Bake for 45 - 50 mins until the tart crust is lightly browned and the fruit is bubbling. Serve with creme fraiche and strong tea.

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In this reheated episode, Yumi gets excited about a couple of upcoming races she's got planned (please don't look up my times!) and how she's basically trying to gain as much muscle as she can.

Nagi Maehashi's recipe is a huge inspiration, and is the one that Yumi mainly talks through in the episode.

But as you'll hear in the intro, since recording this episode, Yumi has made it 30+ times and has brought in her own variations. It's basically swapping the 310ml of fresh cream for 450g Greek yoghurt, and compensating for the greater volume with a little more sugar.

YUMI'S TRIBUTE: BURNT BASQUE CHEESECAKE

Pre-heat the oven to 200C and line a 20cm springform cake tin with baking paper, going quite high up the sides.

Get 750g cream cheese at room temperature (Lactose-free cream cheese is now available!) into a mixer, add in 240g caster sugar and whizz to combine, scraping down the sides of the bowl.

Add in 220g lightly whisked egg, 2tsp vanilla paste, mix, then use a tea strainer to sift in 30g plain flour. Mix. For the final step, add in 450g Greek yoghurt and mix until combined. (There is no need to overdo this step. Stop when it is done.)

Scrape the whole lot into your prepared tin then bake for 45 minutes.

Licking the bowl/spatula is encouraged.

Allow it to cool before serving. Best eaten within 4-5 days.

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