Is there anything more inspiring for a keen cook than being asked to make something for a party at short notice?

Yumi is BACK and feeling good in her kitchen and was delighted to have a couple of cracks at making this cake by Nigella Lawson.

*After recording, she made it again for the party - here's what she said about the changes:

"Instead of Olive Oil, I used coconut oil!

(I know the whole name is Nigella's Olive Oil Chocolate Cake but I just felt the olive oil flavour was a bit intense and overpowering, whereas coconut oil is more mellow and went well.)

I also increased the cooking time by 5 minutes, to 50 mins, and in my oven, it cooked better at 160C fan -- instead of the recommended 150C.

Finally, I couldn't find good strawberries so I used raspberries instead. Looked amazing and tasted amazing!"

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We NEVER get tired of finding new ways to make potatoes exciting and delicious.

REAL QUICK:

To make Yumi's ALL KILLER, NO FILLER POTATO CRISP

Pre-heat the oven to 200C.

Have some finely chopped rosemary needles ready to go and have 1/4 cup of olive oil in a small pot, not heated yet.

Slice 4-5 decent-sized spuds into 2mm discs. Dump the lot into a big pot of salted, boiling water. Once the water returns to the boil (this will take a couple of minutes) allow the spuds to boil for 2-3 minutes then drain really well.

(I USE RUBBER GLOVES to handle the still-hot potatoes here -)

Arrange the potatoes in layered rows to achieve maximum surface area for every piece. This will take a few minutes. Put the oil on to heat. You want it to get Very Hot but not smoking.

Scatter the finely chopped rosemary over the potatoes.

Pour the hot oil evenly over the potatoes.

Place in the oven and set a timer for 45 minutes but keep an eye on them!

Serve hot. SO GOOD.

Jamie Oliver's BALSAMIC POTATOES RECIPE can be found here.

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Corn ribs had a bit of a "moment" in restaurants around the country and around the world - - but what do you think?

(email us any time foodfixemail@gmail.com)

Your food-mad hosts discuss.

Yumi also has to share about these olives she'd never tried before...

...And gives you one more thing to add to your camp cooking repertoire, particularly if you love to cook on a fire!

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