On this consistently top-rating food podcast, your hosts try not to cack themselves laughing while they explain a way to Trojan Horse good foods into your kids via a food they feel safe with: TOAST.

ELVIS TOAST

Butter a well toasted slice of sourdough.

Add a generous slathering of crunchy peanut butter...

then top generously with sliced banana.

Finish with a tiny amount of very dark chocolate, finely grated over the top!

MAGIC TOAST

Spread a well-toasted slice of sourdough bread with hummus.

Crumble over some fetta.

Season with salt and cracked pepper.

Serve.

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All the kids are finally back to school and those of us lucky enough to be gainfully employed are mostly back to work! Including Yumi, who has a new job!

To sweeten your work day, Yumi has a shortbread recipe from one of her favourite cookbooks, and another hack if you're a HOME-MADE GRANOLA OBSESSIVE.

The cookbook is PASS IT ON by Shobha Kalyan and Keryn Kalyan and it's out of print but you may be able to get a copy if you contact them via their website.

Cardamom Shortbread

110g ghee, at room temp

90g caster sugar

2tsp ground cardamom

50g pea flour

50g fine semolina

80g plain flour

1/2 tsp baking powder

shelled pistachios or peeled almonds to decorate

Cream the ghee and sugar with the cardamom powder until light and fluffy. Sift everything else on top of the mixture and gently combine, taking care not to overmix.

Roll 22 heaped teaspoons into balls and space out on an oven tray. Lightly dot a pistachio or almond in the middle of each biscuit.

Bake in a pre-heated 160C oven for 20 minutes. Eat while driving!

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NOT ONE TO BRAG, our humble food expert Simon Davis has spent a number of days hanging out at Australia's Best Restaurant in his day job as a cookbook publisher.

You'll hear more about the restaurant on today's episode of the food fix but the link is here if you urgently need to make a booking!

We've also got the sauce he's inspired by. It's not the restaurant version, it's one us mere humans can probably get going on our home stoves.

Agrodolce sauce

Small saucepan, into 2 warmed tablespoons of olive oil, add 2 chopped garlic cloves, one chopped shallot, sautee them down for about 5 minutes until golden brown

1/2 cup red wine balsamic vinegar

1 tsp capers

1/4 raisins

1/4 cup pine nuts

stir to combine along with 3tbs honey, simmer down for 4 mins

To finish the sauce, add 2tbs butter and season with salt and pepper.

Serve on radiccio or grilled steak!

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