BOOK: Caro has a Book: Look At Me by Anita Brookner

SCREEN: Corrie has a Screen: The Four Seasons on Netflix

FOOD: Caro has a Recipe:

Mushroom and Pontina maccheroni

SERVES 4

PREP TIME 15 MINS

COOK 4O MINS (PLUS SOAKING)

Fresh mushrooms for silkiness, dried mushrooms for intensity and Fontina for bite. If you can't find Fontina, Taleggio or another washed-rind cheese would work well in its place.

500gm mixed mushrooms, such as Swiss brown, portobello and chestnut

2 tsp olive oil

Finely grated zest of ½ lemon, plus

1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves

60 gm chilled butter, coarsely chopped

extra to serve

1 garlic clove, finely chopped

400 gm dried maccheroni Calabresi

250 gm mascarpone

20 gm mixed dried mushrooms, softened in 60ml boiling water for 20 minutes

50 gm parmesan, finely grated

150gm Fontina, torn into 3cm chunks

1 Preheat oven to 200°C. Thickly slice larger mushrooms and keep smaller ones whole. Toss in a roasting pan with oil, lemon zest and half the garlic and roast until browned on the edges (6-8 minutes).

Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes).

Drain and return to pan.

3 Bring mascarpone, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with parmesan and two-thirds of the Fontina, season and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with remaining Fontina and bake until bubbling and golden brown (20-25 minutes)

4 Cook butter in a saucepan over medium-high heat until light brown (2-3 minutes) Remove from heat add extra sage leaves and season. Serve pasta drizzled with sage butter and extra lemon zest