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BOOK: C&C - OUR BEST BOOKS ACROSS THE 400 EPS

Caro:

Ian McEwan - Lessons

"A book about history, the Berlin War... History through a man's life. I absolutely LOVED Lessons."

Kate Atkinson - Life After Live

"One of the best books I've ever read."

Ann Patchett - Bel Canto

"It's an absolutely beautiful book."

Maggie O'Farrelll - The Hand That First Held Mine

"A beautiful, poignant story"

Corrie:

Sarah Winman - Still Life

"I knew within a couple of chapters this was a profoundly important book. So many poddies discovered Sarah... We love Sarah Winman."

Maggie O'Farrell - Hamnet

"It was a privilege to bring Hamnet to everyone."

John Boyne - The Elements (series)

"All four books, that series was outstanding."

Ann Patchett - The Dutch House

"I just thought it was such a fine novel."

Robbie Arnot - Dusk

"That was a great book."

And we both fell in love with William Boyd. And another mention for Jonathan Coe and Middle England.

SCREEN: C & C - OUR 3 BEST SCREENS

Caro:

Slow Horses

“It has broken the barriers for me. It’s resurrected a lot of careers… Kristin Scott Thomas, Gary Oldman.”

Judy:

“A very small snapshot of the life of Jude Garland, played by Renée Zellweger, who is absolutely brilliant... It’s very sad, brilliantly performed and ultimately triumphant.”

Operation Mincemeat

Barbie:

“A real showstopper. I loved Barbie. The script and the story... Something for everyone”

Corrie:

The Crown:

“We have discussed and discussed The Crown.”

Zero Zero Zero:

“A fantastic crime show, about drug cartels. It’s brilliant.”

Billions:

“Wonderful!”

FOOD: C& C - OUR 3 BEST RECIPES

A Recipe from Corrie:

APPLE and RASPBERRY CAKE

"It's stunning!"

This has always been a really popular cake and once cooked someone always asks for the recipe.

Preparation time: 15 minutes

Cooking time: 40-45 minutes

Serves: 8

3 granny smith apples

125g butter

1½ cups self raising flour

¾ cup caster sugar

1 egg

1 teaspoon vanilla

1 punnet raspberries icing sugar to top

thick cream or ice cream to serve

Preheat the oven to 180°C.

Grease and line a round cake tin with baking paper. Slice and cook the apples. Drain and wrap cooked apples in kitchen paper to absorb as much moisture as possible.

Melt the butter. Add the sifted flour, sugar, egg and vanilla and beat with a wooden spoon until smooth. Press ¾ of the mix into the cake tin, pushing it up the sides. Spread the apple on top and scatter the raspberries on the top of that. Drop dobs of the remaining mixture over the top.

Bake for 40-45 minutes. Allow the cake to firm before turning out. Sift icing sugar on top and serve with cream or ice cream and extra raspberries if serving as a dessert.

Cook's tip

A key to the success of this cake is to ensure that as much of the cooking liquid as possible is drained from the fruit before placing it on the cake batter.

⁠Caro: Spicy Tuna Pasta ⁠

"A Sunday night special. We all just made it and made it and made it..."