Join Caroline Wilson and Corrie Perkin for Ep 175 which we're recording remotely once again as Victoria limps to the end of 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 with a wonderful Winter Warming Mixed Dozen and a great special for our listeners.

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.

Caro's Crush of the Week is her new puppy Queenie.

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.

SPICY PORK & SHIITAKE UDON NOODLES

3 tablespoons extra virgin olive oil

500g pork mince4 garlic cloves, roughly chopped

2cm piece of ginger, finely chopped2 spring onions, finely chopped, plus extra, sliced, to serve

100g fresh shiitake mushrooms, sliced

½ wombok/Chinese cabbage (about 500g), finely sliced

80ml (⅓ cup) light soy sauce

80ml (⅓ cup) mirin

80ml (⅓ cup) saké

1 teaspoon caster sugar

400g dried udon noodles

toasted white and black sesame seeds, to serve

sesame oil, to serve

CHILLI OIL

200ml vegetable oil

4 garlic cloves, finely chopped

2cm piece of ginger, finely chopped

2 spring onions, finely sliced

2 tablespoons dried chilli flakes

1 teaspoon hot chilli powder

1 tablespoon sesame seeds

1 teaspoon sea salt

INSTRUCTIONS

1.For the chilli oil, heat the oil in a small saucepan over a medium heat.

2.Add the remaining ingredients and fry for 1–2 minutes or until fragrant and golden.

3.Transfer to a jar and allow to cool before using.

4.Heat half of the olive oil in a