Ep 240 - It's Not Quite Kiss-and-Tell If You're Married

Join Caroline Wilson and Corrie Perkin for Ep 240.

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This week on the show our thoughts are with communities dealing with record flooding – many still waiting for the flood waters to peak.

We discuss the situation in Britain, the latest developments, the future for PM Liz Truss and consider who might be the next British PM.

We also discuss the trial of Bruce Lehrmann – the coverage and the public’s response.

In the Cocktail Cabinet for Prince Wine Store we invite you to join us on Wednesday October the 26th from 5pm – 7pm for a ‘meet and greet’ at the store. Head to the Prince Wine Store Events page HERE – and book a free spot or just pop in on the night.

In BSF:

Exiles by Jane Harper

Amsterdam at the movies

Bill Granger’s Marinated Lamb with Spicy Eggplant Salad (see recipe below)

This week Corrie is grumpy about Ghislaine Maxwell’s recent jail house interview defending Prince Andrew and complaining about her treatment in jail. You can read the full article HERE.

In 6 Quick Questions

Who should replace the Queen on the $5 note

Who made the biggest mess of their AFL Coach sacking this year

A summing up of the differences between Melbourne and Sydney

Kiss-and-Tell books

The new craze of taking your cat for a walk

Plus Caro’s got an Amazing Fact about our passport system.

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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.

MARINATED LAMB WITH SPICY EGGPLANT SALAD

From Bill’s Open Kitchen by Bill Granger

Serves 4

INGREDIENTS

· 1 teaspoon paprika

· 1/2 teaspoon cumin

· 2 garlic cloves, crushed

· 2 tablespoons olive oil

· 4 x 200 g (7 oz) lamb backstraps

· sea salt

· freshly ground black pepper

TO SERVE

· spicy eggplant salad (below)

· coriander (cilantro) sprigs

· plain yoghurt

DIRECTIONS

Place the paprika, cumin, garlic and olive oil in a bowl and stir to combine. Trim the lamb of any excess fat and sinew then coat with the marinade. Cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.

Heat a frying pan over a high heat. Season the lamb with salt and pepper and cook for 3 to 4 minutes each side.

Transfer the lamb to a plate, cover with foil and keep in a war

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