Join Caroline Wilson and Corrie Perkin for Ep 198.

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This week on the podcast, Caro drops a little bombshell with the news that she and the family in Amsterdam have contracted COVID – she shares the details of what’s been a rough week for all.

We also discuss;

In The Cocktail Cabinet for Prince Wine Store it’s wonderful to have Myles join us in the studio again for a tasting of cider and ginger beer.

We try Jamaican Ginger Beer, Hills Cloudy Cider and Ciderman Apple Cider

Head to the Prince Wine Store website 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.

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

Belinda Jeffery’s Flourless Almond, Coconut And Vanilla Cake

This is from the secret cache of recipes I turn to when I have to whip up something special at very short notice – and it’s just fabulous. Although it’s an unassuming slim little cake and somewhat wet inside, don’t let looks fool you; it has the best flavour, and there’s a lovely contrast between the slightly chewy crust and buttery crumb. What’s also appealing is that it only takes about 15 minutes to make and is wonderfully versatile – perfect for afternoon tea, but serve it with poached plums, quince or tamarillos and a dollop of rich cream and it’s like waving a magic wand that transforms it into a very elegant dessert.

· SERVES 8-10.

Preheat your oven to 180C. Butter a 23 or 24cm shallow spring form cake tin and line the base and sides with buttered baking paper. Dust the tin lightly with flour (or rice flour if you’re avoiding wheat) and set it aside.

Put the almond meal, desiccated coconut, salt and sugar into a medium-sized bowl and whisk them briskly together with a balloon