Caro and Corrie kick off 2020 by setting a few goals and discuss the 2020 bush fire tragedies – has it been a game changer for climate debate in Australia?

Caro and Corrie don’t agree at all about the Sussex’s departure from formal Royal life and Corrie has a ‘Crush of the Week’ on Celeste Barber who has helped raise $50 million for Bushfire Relief projects, plus Caro has a swag of GLT’s.

For more details about the Bushfire Fundraiser event at My Bookshop in March email [email protected]

Email your comments and questions to [email protected]

Don't Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.

BSF (Books, Screen and Food)

Corrie’s Top 3 Books

Catch & Kill by Ronan Farrow

Lady in Waiting by Anne Glenconner

House of Trelawney by Hannah Rothschild

Caro’s Top 3 Books

Julia in Ireland by Ann Bridge

Bruny by Heather Rose

Outline by Rachel Cusk

Corrie’s Top 3 Screen Picks

The Gentleman

The Irishman (Netflix)

London Has Fallen (Netflix)

Caro’s Top 3 Screen Picks

The Gentleman

Little Woman

Marriage Story (Netflix)

Berry Crumble Ice Cream

by Jane Hornby Simple & Classic

Ingredients

21/2 cups (600 ml) heavy (double) cream

1 tsp vanilla extract

Scant 1 cup (200 ml) sweetened condensed milk

3/4 cup (100 g) all-purpose (plain) flour

1 pinch fine salt

31/2 tbsp (50 g) unsalted butter, cold

4 tbsp superfine (caster) sugar

About 3 cups (350 g) mixed berries (fresh or frozen)

1 Pour the cream into a large mixing bowl, then add the vanilla. Using an electric mixer, whip the cream until thickened but not stiff.

2 Add the condensed milk to the cream, then use a spatula or large metal spoon to fold it in until evenly mixed. Try to conserve as much of the air in the cream as you can.

3 Put the mixture into a large freezerproof container (I used a small 7 x 10-inch/18 x 25-cm roasting pan, or a baking dish would be fine, too), cover with plastic wrap (clingfilm), then freeze for 3 hours, or until set but still spoonable.

4 Prepare the crumb topping and fruit while you wait. Preheat the oven to 350°F/180°C/Gas Mark 4. Mix the flour and salt in a large bowl, then add the butter, cut into cubes.

5 Rub the butter into the flour, passing it through fingers and thumbs until the cubes of butter start to incorporate into the flour. If the mixture starts to feel warm or the butter sticky, chill it for 5 minutes, then continue. Keep rubbing together until the mixture looks like clumpy bread crumbs, then stir in 2 tablespoons of the sugar.

6 Spread out the crumb mixture over a large baking sheet. Bake for about 25 minutes, until golden and crisp, taking a look halfway through. If the crumbs are browning unevenly, break up with a spoon and

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