Simon has just worked on and published an amazing book called 'Around the World in 80 Meatballs' by Bunny Banyai that gives an extraordinary insight into how the meatball exists in cultures all around the world.

Yumi is skeptical about Japanese meatballs but Simon has an incredible German recipe that delivers with a Spinach Sauce that he is going to talk about today.

CREAMY SPINACH SAUCE

Boil a whole bunch of washed English spinach in salted water for 4-5mins. Drain well, reserving a half-cup of the liquid.

Turn 2tbs of plain flour into a roux by frying it up in 2tbs of butter. Cook it in for 2-3 mins.

Add milk then the spinach water, whisking the whole time. Add 1/2 garlic clove, chopped, simmer down for 5-6 minutes, then add back in the spinach. Season with a gentle grating of nutmeg and season well with salt and pepper.

Dunk your fave (paprika seasoned) meatballs in this delicious sauce and enjoy!

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On your favourite food podcast, Yumi and Simon talk about how to make a salad MORE intriguing.

Plus, Yumi needs to confess about the stressful experience of acting!

Find the amazing Recipe Tin Eats salad here.

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Simon is getting ready to shoot his episodes of Adam Liaw's show The Cook-Up (broadcast date TBC) and Yumi is psyched about this recipe that you can get on the table in just 13 Minutes - that was shared in one of her group chats:

It's Marion Grasby's microwaved EGGPLANT RECIPE and is frankly ...amazing! You need to try it to believe it but since recording this ep Yumi has made it 3 more times and it's a keeper, a winner, and a crowd-pleaser.

(Sometimes I top it with finely sliced matchsticks of cucumber, fresh coriander and more chilli. You can get pretty creative.)

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