<p><strong>SIMON'S BACK!</strong></p><br><p>Yumi is veering wildly off her personal brand and getting deeply engaged with the Men's World Cup football (!) - and wants to talk with Simon about World Cup foods, catering when watching from home and just how food can get us into the spirit of a truly global sport. The restaurant they're raving about in Sydney? It has a strong <a href="https://www.instagram.com/flyover_fritterie/" rel="noopener noreferrer" target="_blank">instagram</a> game.</p><br><p>Simon is pretty excited because even though coastal Vic is in its most DEPRESSING era (winter), there are foods that can give us comfort. </p><br><p><strong>WINTER DAAL WITH LEMONGRASS </strong></p><p>Toast off a couple of teaspoons of bashed coriander seeds and bashed cumin seeds in a large pot.</p><p>Tip them out then add in 300g split red lentils and cover them with a litre of water. Add a good pinch of salt.</p><p>Bring to a boil then add in 2 bashed lemongrass stalks. 3 chopped garlic cloves and a teaspoon of ground turmeric. Add in the toasted seeds and a half teaspoon of chilli powder.</p><p>Cook for 15 minutes until the lentils feel cooked.</p><p>Turn the heat down to medium and add a tin of coconut milk and 200g baby spinach leaves. Cook down for another 10 mins.</p><p>When ready to serve, in 2 tbs of neutral oil, fry up 1tsp black mustard seeds, a few handfuls of curry leaves and a bit of sliced onion. Spoon that over your creamy, coconutty daal. Serve immediately. Leftovers freeze brilliantly,</p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>