I sometimes forget that Simon's day job is commissioning and editing cookbooks. The man lives and breathes it.

So we find out what he's been working on (Spoiler: Adam Liaw's latest) - - and then deviate into a favourite that is both simple and quick, but necessitates good ingredients and a deft, confident hand. Or a drunk hand! Either will do!

Spaghetti Aglio, Olio & Pepperoncino

100g spaghetti per person (best quality)

6 tbs best olive oil

handful of red chillies or dried chilli flakes with good flavour

4-6 cloves of fresh garlic, finely sliced

optional: grated parmesan (Simon doesn't)

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Fulfilling our remit to make delicious food achievable - THIS EPISODE DELIVERS!

Yes, it is a tiring time to be alive in the world. Politics and world events are GRIM. And yet, one must eat. One must feed one's family.

LOADED SWEET POTATO WITH BLACK BEANS AND CHEDDAR (thanks to NY TIMES COOKING)

Preheat the oven to 200C.

Wash and dry 2 medium sweet potatoes then halve them lengthways.

Rub all over with 1tbs olive oil and sprinkle salt all over.

Roast for 30-40 minutes, until smelling good.

(*I found I didn't need this much time - Yumi)

Turn them over so they now look like boats and use a fork to rough up the flat side.

Top with 1/2 cup grated cheddar cheese and 1 can rinsed and drained black beans, then another 1/2 cup of cheddar cheese.

Bake for 7 minutes until cheese has melted and the beans are hot.

Serve with a wedge of lime, chili sauce, fresh coriander, and WHATEVER ELSE YOU WANT.

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Hetty McKinnon's cookbook 'Community' is an Aussie classic. I remember when women used to give this to each other as a cult gift - so good! Everything from this book is amazing and you can buy it via this link. The following recipe can also be found here. But listen to this episode

STEP 1: Barbeque the following, well.

2 heads (1kg) broccoli, cut into florets

STEP 2: Make a dressing and heat on stove in a small pot combining these ingredients:

125ml extra virgin olive oil

2 cloves garlic, finely chopped

80g capers, rinsed and drained

1 long red chilli, thinly sliced

STEP 3: Combine the following in a big bowl and then dress with the warm oil/dressing:

500g cooked chickpeas (about 2 cans) drained and rinsed

1 cup baby spinach leaves

1 cup parsley, finely chopped

1 cup mint, leaves picked

zest and juice of 1 lemon

80g Parmesan cheese, shaved

50g flaked almonds, toasted

sea salt and black pepper

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