Kate Gibbs is a cooking podcaster. Here are the time-saving recipes she makes on repeat.

There are some people in life who love cooking... and then there are people like me. 

You know the type. 

We're the kind of people who deeply appreciate good food — so much so that we're self-proclaimed 'foodies' — but aren't the ones who are going to volunteer to make said food.

If you're with me on that front, then you probably spend quite a bit of your free time hunting down time-saving recipes. If you're nodding along right about now, boy, do I have a treat for you.

Kate Gibbs — yep, I'm talking the Kate Gibbs of food podcasting, writing, influencing and cooking fame — has shared the two recipes she makes on repeat. And because she knows us, they're of the time-saving variety, too.

Her podcast, Dish with Kate Gibbs, is filled with how-to tips and hacks, practical advice, and candid stories all about everyday cooking. 

Kate's secret weapon in the kitchen? The Thermomix TM6.

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It's the kitchen appliance to have considering it does... well, everything. Not only is it a blender, food processor, mixer, chopper and multi-cooker, but it has 14 modes and over 20 functions all aimed to help you save time and money.

To get your hands on the holy grail of kitchen appliances, Zip Money is offering 36 months interest free* on the Thermomix TM6 until mid-December.

Now, let's get to the extra yummy part.

Here are the two recipes Kate Gibbs swears by (and that you'll be making on repeat soon enough).

Fish Stew With Olives

If there's one thing that screams comfort and time saved, it's a stew. Make a super simple base, steam some beautiful fish and dinner is done.

Kate's fish stew is made with pantry staples and a little fresh fish, and gives off all the gumbo vibes of the Mediterranean (which basically means it's delicious). 

"Kids often love the salty hit of olives in their meals, and you can mix up the fish with prawns, peeled and tails left intact," she says.

Ingredients

• 1 brown onion, peeled and cut in quarters
• 4 garlic cloves, peeled
• ½ teaspoon crushed chilli flakes (or to taste)
• 3 tablespoons olive oil
• 400g tin chickpeas, drained and rinsed
• 400g tin chopped tomatoes
• Juice of half a freshly squeeze lemon
• 40g oil-cured olives, pips discarded
• 500g firm white fish fillets, bones removed
• 30g (1 cup) parsley leaves

Preparation

1. Place onion into mixing bowl and use the Thermomix to chop for 7 seconds on speed 5. Scrape down sides of mixing bowl with spatula.

2. Add olive oil and using the Thermomix, sauté at 120°C for 10-12 minutes on soft spoon, or until onions are translucent and soft. Add garlic, chilli flakes and chickpeas and sauté at 100°C for 7 minutes on reverse and soft spoon. Season with sea salt and freshly ground black pepper.

3. Add tomatoes, lemon juice and olives, and cook at 100°C for 8 minutes on reverse and speed 0.5.

4. Place Varoma Dish into position.Season fish fillets with salt and freshly ground black pepper, then place fish into Varoma Dish. 

5. Secure Varoma lid and cook and steam for 6 minutes on Varoma setting, speed 3 or until fish is cooked through.

6. To serve, place the stew in a serving dish and gently break the fish into large pieces with a large spoon and place on top. Drizzle with extra olive oil and scatter with parsley leaves.

Chicken Rice

If there's one thing time-poor parents know to be true, it's that rice is often the saviour of dinnertime. As a parent herself, Kate gets it, so it's no surprise that this is a recipe she recommends for its ease and staple status.

"The dish is a nod to justifiably famous and comforting Hainanese Chicken Rice, which is a beautiful but usually involved recipe. Here we simplify everything, and the result is truly pleasing," Kate says.

Kate also recommends using any leftover rendered chicken fat from a roast chicken or another meal to use as an oil in this dish. 

"I love keeping any leftover stock from this dish to have a little cup of intensely chicken-flavoured soup served in little cups with the meal," she adds. 

Ingredients

Preparation

• 1.5-1.7kg chicken, organic or free-range
• 2-3 teaspoons fine sea salt
• 300g jasmine rice

Chilli sauce

• 6-8 long chillies, cut in half across ways
• 20g ginger (about 4 thick slices), thickly sliced or grated
• 4 garlic cloves, peeled
• Juice of 2 limes or 1 large lemon
• 2 tablespoons olive oil, vegetable oil or rendered chicken fat

Chicken

• 1 teaspoon sesame oil, for rubbing chicken
• 15gm ginger, roughly sliced
• 2 spring onions, cut into 6cm
• 100g chicken stock or water

Rice

• 2 golden eschalots, halved
• 4 garlic cloves, peeled
• 20gm fresh ginger, thickly sliced
• ¼ cup quality vegetable oil

To serve

• Sliced Lebanese cucumber
• Coriander sprigs
• Spring onions, thinly sliced diagonally

Method

Rub the whole chicken with salt and let it sit at room temperature in the Varoma dish with a plate underneath for 20-30 minutes to brine slightly.

Chilli sauce

1. Place the chillies, ginger, garlic and lime juice into the Thermomix bowl and chop for 7 seconds on speed 7. 

2. Season to taste with salt and extra lime juice. 

3. Transfer to a small serving bowl. Rinse mixing bowl.

Rice

1. Place golden shallots, garlic and ginger into the bowl. Chop for 7 secs / speed 6. Add oil and sauté. Using the Thermomix, set on reverse and soft spoon at 100°C for 10 minutes. 

2. Place 2 chopsticks (or 3 long wooden skewers) lengthways into Varoma dish and place over a plate. Rub the whole chicken with salt and place onto the chop sticks and set aside to brine slightly (approx. 30 minutes).

3. Place simmering basket onto mixing bowl lid and weigh 300g jasmine rice into it. Rinse rice until water runs clear and set aside.

3. After the 30 minutes, rub the brined chicken (without rinsing) with sesame oil. Stuff the chicken cavity with ginger and spring onions. Set aside. 

4. Add 100g of chicken stock or water into the bowl with the ginger mixture, season with a pinch of salt if chicken stock is unseasoned. 

5. Place the Thermomix Simmering Basket onto mixing bowl lid and place 300g of jasmine rice into it. Rinse rice until water runs clear and insert Simmering Basket with rinsed rice into mixing bowl. 

6. Place the Thermomix Varoma Dish into position, place the chicken into the Varoma Dish, secure Varoma lid and steam for 18 minutes on Varoma temperature, speed 4. 

7. Remove Varoma and set aside. Remove Simmering Basket with the aid of a spatula and place rice in a thermal serving bowl or large bowl and cover to keep warm. 

8. Place Varoma Dish with chicken back into position, secure Varoma lid and steam for a further 12-15 minutes on Varoma temperature, speed 4. 

9. Check to see if chicken is cooked by piercing the thigh meat with a sharp knife, the juice should run clear. If not, prolong cooking time as necessary. Once cooked, set aside to rest 5-8 minutes in the Varoma Dish. Reserve cooking liquid.

Dressing

1. In a small bowl combine 1 cup of the hot chicken stock with 1 teaspoon sesame oil and 2 tablespoons light soy sauce. 

2. Use a cleaver to slice and debone the chicken Chinese-style, place on a serving platter and pour the dressing over it. 

3. Scatter with coriander sprigs, and serve with sliced cucumber, the rice and chilli sauce.

Get your hands on the Thermomix TM6 with Zip Money to get 36 months interest free*.

Offer begins at 12:00pm AEDT November 15 and ends at 12.00pm AEST December 12.

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Feature Image: Instagram/@kategibbs