Join Corrie Perkin and her special guests for this week Hannie Rayson and Robert Gott.

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SHOW NOTES

This week on the show we discuss some of the themes explored in Hannie's new work-in-progress play and Robert's new novel Naked Ambition.

In The Cocktail Cabinet for Prince Wine Store Gabrielle Poy joins us with 3 great box specials;

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.

In BSF for Red Energy;

This week Bob is grumpy about hot food consumption on trams! Plus 6 Quick Questions and an intriguing Amazing Fact.

Dear Caro and Corrie is back - send us your question or dilemma to [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

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This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. 

Hannie's Coleslaw

1.Green cabbage 1/4

Not Savoy. (This is too tough)

Sliced so finely, you have to summon your inner Japanese chef. It must be fine, delicate, filigree.

2. Fennel 1/3 bulb

Sliced very finely. I learnt this from Bill's (the Aussie /Sydney chef) in London. I think the addition of fennel is where the magic happens.

3. A lot of coriander. Chopped up. 1/2 bunch. More. Go crazy. Mint is a lovely addition or substitute if cori not in season.

4. Chopped celery. 1-2 sticks

5.A handful of currants.

6. Teaspoon of orange rind.

7. Vinaigrette. You can use Praise French dressing. (Perfect for this dish)

Fiddle with the quantities. You can't go wrong.

We eat it all the time! The trick is to go very fine with all shredding.

Pharmacy in a Bowl.

Charlotte Wood's recipe for lentil soupIngredients

Olive oil

5 cloves garlic, finely chopped

2 small red chillies, finely chopped

1 brown onion, finely chopped

1 stick celery, finely chopped

1 leek, finely chopped

¼ white cabbage, finely chopped

1 red capsicum, roughly chopped

3 carrots, roughly chopped

3 litres chicken stock

1 head broccoli, roughly chopped

1 can tomatoes in juice

1 cup French-style (‘blue’) lentils

Salt & pepper

Parmesan cheese, grated

Method

1. Fry the garlic, onion, chilli, celery, leek, cabbage, capsicum and carrots in batches until well browned.

2. Put the chicken stock in a big pot on the stove and bring to the boil, tossing in all the sautéed ingredients.

3. Add broccoli and tomatoes, and simmer till all vegetables are tender.

4. Retaining stock, remove vegetables with a slotted spoon and puree in a food processor or blender until smooth (or roughly blended, depending on how rustic you like your texture).

5. Return pureed vegetables to stock and add lentils. Simmer for about 15 – 20 minutes or until lentils are tender (more if you want them falling apart). Season well with salt and pepper.

6. Serve with a sprinkle of Parmesan cheese.