Join Caroline Wilson and Corrie Perkin for Ep 174 which we're recording remotely once again as Victoria goes through another snap lockdown.

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week on the show we discuss;

In The Cocktail Cabinet for Prince Wine Store - Myles joins us to talk Cognac ahead of World Cognac Day on June 4th. Myles introduces us to the Frederic Mestreau Cognac VS.

Corrie also recommends the Pressing Matters 2017 Riesling

Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

Corrie’s Crushes of the Week are the three Australian writers who made the 2021 Shortlist for the Walter Scott Prize for Historical Fiction.

In BSF we discuss;

In 6 Quick Questions we touch on;

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.

CORNISH CRAB LINGUINE WITH CHILLI, LEMON and PARSLEY (from Sea and Shore – Recipes and Stories From A Kitchen in Cornwall by Emily Scott)

Serves 4

300g dried linguine pasta

250g white Cornish crab meat, picked over for pieces of shell (or crab meat from your local fishmonger – Corrie used a jar)

2 fresh red chillies, deseeded and finely chopped

1 bunch of flat-leaf parsley, roughly chopped

Zest and juice of 2 lemon (zest is optional_

100g parmesan, grated

150ml (or scant 2/3 cup) olive oil for drizzling

Cornish sea salt and freshly ground black pepper

Bring a pan of salted water to the boil, add the pasta and cook according to the packet instructions.

Meanwhile combine the crab meat in a large bowl with the chilli, parsley, lemon juice and zest if using. Stir together.

Drain the pasta (reserve some of the cooking water) and add