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The theme is ‘Spring’

BOOK:

Caro’s book: Enchanted April by Elizabeth von Arnim

Anna’s book: The End of the Morning by Charmaine Clift

Corrie’s book: The Secret Garden by Frances Hodgson Burnett

SCREEN:

Caro’s Screen: In and Out

Anna’s Screen: The Thursday Murder Club (Netflix)

Corrie’s Screen: 2 of the 5 screen versions of The Secret Garden (1993 and 2020 adaptations)

FOOD:

Caro’s Recipe: Baby Lamp Cutlets with Kipfler Potatoes

Anna’s recipe: Roasted Asparagus with Almonds, Capers and Dill

Serves four as a side

600g asparagus, woody ends trimmed (400g)

3 tbsp olive oil

30g unsalted butter

20g flaked almonds

30g baby capers (or regular), pat-dried on kitchen paper

10g dill, roughly chopped salt and black pepper

I. Preheat the oven to 200°C fan.

2. Mix the asparagus with I tablespoon of oil, a generous pinch of salt and a good grind of pepper.

Arrange on a large parchment-lined baking tray, spaced well apart, and roast for 8-12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate

1. Put the butter into a small saucepan and place on a medium high heat. Once melted, add the almonds and fry for I-2 minutes, stirring frequently, until the almonds are golden-brown. Pour the almonds and butter evenly over the asparagus.

2. Add the remaining 2 tablespoons of oil to the saucepan and place on a high heat. Once hot, add the capers and fry for I-2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle over the asparagus, along with the dill. Discard the oil and serve warm.

Corrie’s Recipe: Jill Dupleix’s Lime Delicious