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BOOK: Caro has a Book: From the Moment They Met It Was Murder, by Alain Silver and James Ursini

SCREEN: Corrie has a Screen: Four Letters of Love movie general release

FOOD: Caro has a Recipe: Slow-cooked lamb curry

PRE-HEAD OVEN TO 150degrees

1 kg chuck steak

2 tbsp Greek yoghurt

Sea Salt and Pepper

3 tbsp Garam Masala

1 tbsp Olive Oil

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½ tsp fenugreek powder

1 tsp fennel seeds

2 tsp cummin powder

2 tsp coriander powder

1 tsp turmeric

1 tbsp curry powder

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1 tbsp olive oil

2 red onions

3 garlic cloves

1 tbsp ginger

1 tin rinsed chickpeas

3 red chillis

1 tbsp caster sugar

½ cup coriander stalks

2 heaps tsp Tomato paste

400g can chopped tomato

400 mls beef stock

1 – trim beef into cubes. Season with S&P & garam masala

Add yoghurt, olive oil

2 – Cover and put in fridge

3 – Fry fennell seeds on fry pan. Add fenugreek, cumin, coriander powder – cook 5 mins. Stir in turmeric and curry powder. Mix in pan. Set aside in small bowl

4 – Prep onions, garlic, ginger, chilli & Sugar

5 – Heat oil in deep oven proof dish, heat oil, add beef to brown. Remove beef / wipe pan. Add (4) & cook for 5 mins then add (3) – spice mix and tomato paste. Cook 1 min

6 Addm beef back to dish, add tomatoes, stock, chopped coriander, stalks. Stir together. Cover with foil then lid. Into over 150 degrees for 3 hours

After 2 hours, add chickpeas and place back in oven after stir.

7 – Set on stove to thicken before serving with coriander, yoghurt, chutney and rice