Join Caroline Wilson and Corrie Perkin for Episode 122 - 'We Will Meet Again'.

It's a huge welcome to all of our new listeners AND to our new show sponsor Red Energy. We're thrilled Red Energy are powering our podcast so we can keep making shows right throughout these challenging time. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.

We recorded this show just a couple of hours after George Pell's conviction was quashed by the high court. We try and make sense of that ruling and reflect on another week of the 'new normal' during this Coronavirus crisis.

Caro makes a few predicitions about the fate of the 2020 season and Caro and Corrie share a 'Crush of the Week' on The Queen, whose recent public address was on point. Watch it HERE.

In BSF Caro and Corrie have some great series recommendations include Kate Atkinson's Jackson Brodie's private eye series and Gerard Durrell's The Corfu Trilogy.

Caro's been watching Unorthodox on Netflix and Van der Valk on ABC TV and Corrie shares a recipe for Granny's Shortbread from the Monday Morning Cooking Club and Caro her friend Tania's Greek Lentil Soup (see recipe below).

Caro's grumpy this week - about an Easter without he usual festivites and in 6 Quick Questions we talk best Hot Cross Buns, online 'iso' purchases, Bill Withers, camping and more.

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

INGREDIENTS

500g red or brown lentils

2 brown onions, roughly chopped

3 cloves of garlic, roughly chopped

3 bay leaves

2 tablespoons tomato paste

Pepper and salt

Water

Red wine vinegar and olive oil to serve

METHOD

Rinse the lentils and put them in a pot with almost 2 litres of cold water. Bring to the boil, turn off the heat and throw this water away. Rinse the lentils.

Fill the pot with 6 fresh cups of water. Add the lentils, onions, garlic and bay leaves and bring to the boil. Skim the surface if any white foam appears.

Once it has reached the boil, turn down the heat to simmer and add the tomato paste and pepper and salt. Simmer for around 45 minutes until the lentils are soft and the soup has thickened. (you may need to add more water).

Ladle into bowls and serve with a splash of red wine vinegar and a good swirl of olive oil. (I also like a good blob of Greek yoghurt, and a few chopped herbs on top, but this is not traditional!)

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