It's time to fancy up your humble piece of fried salmon with a recipe from a cookbook that's a couple of years old but Yumi dusted it off and has been cooking from it quite a bit in the past weeks. It's - OTTOLENGHI's 'SIMPLE'.

Simon has good news if you're a fan of the cookbook and its author...

And you can find the salsa and salmon recipe here.

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Yumi is threatening to host a dog re-naming ceremony to honor Norweigan striker, community boyfriend and everyone's emotional support Viking, Erling Haaland (it's not her hound so technically NO, and also, just no.)

Simon, meanwhile, has been impressing adults with this really easy-to-nail and incredibly yummy Marmalade Self-Saucing Pudding,

RECIPE: Marmalade self-saucing pudding

Serves 4–6

Preheat the oven to 180°C and grease a medium baking dish.

In a bowl, mix one cup of self-raising flour, half a cup of caster sugar and a pinch of salt.

In another bowl, whisk 60 g melted butter with half a cup of milk, one egg, one teaspoon of vanilla and a third of a cup of orange marmalade.

Combine the wet and dry ingredients, then scrape the batter into the baking dish.

For the sauce, stir a third of a cup of brown sugar and two tablespoons of marmalade into one and a half cups of boiling water. Add 30 g butter and stir until mostly melted.

Carefully pour the hot liquid over the back of a spoon onto the pudding batter. It will look wrong. That is fine.

Bake for 30–35 minutes, until the top is golden and spongey and the sauce is bubbling underneath.

Rest for 5 minutes, then serve with cream, custard or vanilla ice cream.

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Yumi and Simon have been watching the World Cup football and it's been both fun and heartbreaking. If you're feeling bitter about Australia (or Japan, or Korea, Ghana, Canada etc etc), maybe you can enjoy the bitter feeling with the perfect winter salad.

Crunchy Bitter Winter Radicchio Salad

Toast a half cup walnuts in a dry frypan.

Set aside.

Tear apart a head of radicchio lettuce. Finely slice a small fennel bulb.

Peel two whole oranges and slice into neat discs. Retain any lost juice then add to it: 2tbs olive oil, 1tbs red wine vinegar, 1tsp mustard and 1/2tsp honey. Adjust to taste.

Toss the dressing through the radicchio leaves and fennel. Gently pass through the orange slices, a handful of chopped green olives.

Top with toasted walnuts and finish with some shaved parmesan or a crumble of fennel.

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