Join Caroline Wilson and Corrie Perkin for Ep 176.

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

It’s been a big week for both Corrie and Caro and we discuss;

Following World Gin Day on the weekend - in the Cocktail Cabinet for Prince Wine Store Myles introduces us to some boutique gins with some rather unusual botanicals.

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.

In Books, Screen and Food we talk;

In 6 Quick Questions we discuss;

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.

Fragrant and Sour Fish Curry from Always Add Lemon by Danielle Alverez

(available at My Bookshop HERE)

60g coconut oil

200g cherry tomatoes

3 long purple eggplants cut into 2-3cm lengths

1 litre chicken stock

1 x 400ml tin coconut cream or milk

2 teaspoons raw(demerara) sugar

½ - 1 tablespoon fish sauce

800g fish fillet, such as wild barramundi or salmon, cut into 4 portions

Juice of 1-2 limes

1 bunch Thai basil

1 bunch fresh coriander leaves (stems reserved for curry paste)

Steamed jasmine rice to serve

Curry paste

2 kaffir lime leaves, stripped from their stems

40g galangal, peeled and thinly sliced (use ginger if you can’t find galangal)

3cm piece lemongrass stalk, white part only

20g peeled turmeric (or 1 teaspoon good-quality ground turmeric)

1 teaspoon cumin seeds, toasted

2-3 long green chillies, seeds removed

50g shallot, peeled and diced

3 garlic cloves

15-20g coriander root or stems

1 teaspoon