We've talked about Simon's 'Fully Loaded Banana Bread' on this podcast before... but today Yumi arrives in studio with a massive fail of this tried-and-tested recipe.

Here, we try to unpack what went wrong...

And then we head into the real reason we wanted to talk - which was the concern that we are not making the most out of the wonderfully non-perishable fruit that is the GRAPEFRUIT.

How can we expand our uses of this marvel?

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Amazingly, Simon and I are up to 299 episodes of the 5 Minute Food Fix!

Here's what to do with an excess of blueberries.

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School holidays can be a rough time for parents! Yumi and Simon have a food-related activity you could do with your kids?

Make preserved lemons! (it's easier than you'd think. The hard part is figuring out what to do with the preserved lemons once you've made them tbh.)

Well lucky you're here because Simon has a weeknight recipe he likes that uses preserved lemons.

CHICKEN WITH PRESERVED LEMON AND TOMATO

Start with 4 skinless, boneless chicken breasts, patted dry and seasoned.

Heat 2tbs olive oil in a pan and fry the chicken until lovely and golden brown, about 5 mins per side.

Remove from the pan and set aside.

In the same pan, add 500g cherry tomatoes. Cook until they start blistering, squash them with the back of a spoon. Add in 1tbs of finely chopped preserved lemon and 4 finely sliced garlic cloves. When it's all combined and looking good, add in 2tbs tomato paste and a good pinch of Turkish chilli flakes. Cook and stir for a couple of minutes before adding 1.5cups of water, bring to a simmer then allow to reduce. Add in fresh oregano, then add in the chicken breasts and mix through, allow to cook for 10 mins. Finally, add in a good squeeze of fresh lemon. Serve with cous cous!

PS. The Basque Cheesecake episode can be found here.

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