Join Caroline Wilson and Corrie Perkin for Ep 224.

This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.

This week we discuss Caro and Corrie’s observations of recent life in Melbourne and Ballarat – it really is getting busy!

The US Supreme Court overturned Roe v Wade eliminating the constitutional right to an abortion in some states in the US. Caro and Corrie discuss the ruling and what it means for women, for families, for the economy and many more facets of American life.

In the Cocktail Cabinet for Prince Wine Store Myles brings in some Vermouth and Amaro for tasting.

· Tenuta Aglaea Vermouth Rosso

· Citrange Mandarino Amaro

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In 6 Quick Questions we talk must watch docos, why the Jordan DeGoey story dragged on so long, things more annoying than the price of iceberg lettuce, and impressive former Aussie sports start, another Bluey fact and an Amazing Fact.

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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.

Alice's 'Seventies dinner party sprouts', from In Praise of Veg

Ingredients:

500 g (1 lb 2 oz) brussels sprouts, trimmed and halved

1 tablespoon peanut oil roasted peanuts, roughly chopped, to garnish (optional)

chopped red chilli, to garnish (optional)

Rob’s rump marinade

2 tablespoons honey (preferably runny)

2 tablespoons light soy sauce

2 tablespoons peanut oil

1 teaspoon ground coriander

1 teaspoon caraway seeds

¼ teaspoon cayenne pepper

2–3 garlic cloves, crushed

Method:

Preheat the oven to 220 C (425 F), with a heavy baking tray or roasting tin inside.

Meanwhile, in a shallow dish, stir all the marinade ingredients together until combined. Arrange the brussels sprouts, cut side down, in the marinade to help it soak in.

When the oven has heated up, give the brussels sprouts one last stir through the marinade. Wearing an oven mitt, take the hot tray from the oven, line it with baking paper, then pop the brussels sprouts onto the hot tray, from outside in, using a pair of tongs in your other hand to turn them cut side down again; reserve the remaining marinade in the bowl.

Roast the sprouts for 10 minutes, or until the top leaves are basically burnt.

Pour the peanut oil into your left-over marinade to loosen it off, then drizzle over the roasted sprouts.

Toss them into a bowl and smugly serve, scattered with peanuts and chopped red chilli if you like. These sprouts are sure to turn even the most bullish Brassica denier in