Yumi had a delightful dinner party experience over the weekend and urgently needs to talk about it!

And as a consequence, urgently needs to talk about this way to do potatoes with capers!

It's from a book called EASY WINS by Anna Jones which Simon has recommended many times over...

ANNA JONES'S BROWN BUTTER POTATOES WITH LIME TARTARE SAUCE

Add 1kg small potatoes to a large pot of boiling, salted water.

Bring it back to the boil then simmer for around 15 mins.

Drain well and allow to steam dry in the collander.

Pre-heat the oven to 200C.

Warm up 100g salted butter in a pan until it turns nutty brown.

Tumble the potatoes into a roasting pan, pour over the browned butter, season generously with salt and pepper then roast for 25 mins.

Use a potato masher to squash the potatoes slightly.

Add 4tbs of drained capers to the pan, toss, then bake for another 25 mins until golden and crisp.

SAUCE

Meanwhile whisk 1 egg yolk with 2tbs Dijon mustard and then very gradually mix in 150ml good olive oil. Loosen with 2tbs caper brine and 100g sour cream.

Add in finely chopped 2tbs capers and the juice and zest of 1 lemon.

Serve the hot potatoes with the sauce.

DELIGHTFUL!

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It's HOT CROSS BUNS SEASON and everyone has an opinion on What To Do (and what NOT to do) with this most raisiny of buns.

What are your thoughts on Simon's advice?

Send us an email FoodFixEmail@gmail.com

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Simon is BACK! And what a welcome return.

Yumi and Simon discuss what it was like to have comedian Jennifer Wong onboard as guest host, and Yumi has some tips about what to order - and what NOT to order - when going out for Yum Cha.

And if you want to make Gai Lan (Chinese Broccoli) at home? Here's Nagi's recipe. And to do it at home?

1 Bunch of Gai Lan. If you can't get this vegetable, try it with broccolini, it's very good!

Trim the woody ends off the green vegetable. Wash well. If any of the stems are especially thick, slice down their length.

Place the gai lan in a steamer basket or plunge into a big pot of boiling water. Cook for about 5 minutes but test to make sure it's to your liking. You want it not too chewy and raw, but you definitely don't want to overcook it either. In this case I would get sexy with a timer to really make sure.

Meanwhile, gently heat 4tbs oyster sauce with 2-3tbs water. Add a teaspoon of vegetable oil and 1/2 teaspoon of sesame oil IF YOU CAN BE BOTHERED.

Toss the cooked vegetable through the sauce but try not to make it a messy jumble: at yum cha it's all neatly laid out facing the same way and halved. Enjoy!

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