SIX QUICK QUESTIONS

Corrie to Caro: What was the most ridiculous media ban of the summer

Caro to Corrie: What was one of your unexpected late-night happy moments this summer

Corrie to Caro: What humiliating experience had you in fits of laughter over the summer

Caro to Corrie: What was this summer’s car drama

Corrie to Caro: What annual age-old problem did you finally solve this summer - what to do with leftover ham!

RECIPE:

2 tablespoons extra-virgin olive oil

1 garlic clove, thinly sliced or grated

100g or so leftover ham, shredded

200g cherry tomatoes, left whole Salt

Large handful rocket leaves

1 tablespoon butter

Zest of 1 lemon, plus juice of ½ (about 50ml)

3 tablespoons grated Parmigiano

Reggiano, plus extra to serve 200g favourite long pasta

Place a large frying pan over a medium heat. Add the olive oil and ham and cook for a few minutes, or until the ham starts to caramelise. Add the garlic and toss for 30 seconds. Add the cherry tomatoes and ¼ cup (60ml) water.

Season lightly with salt, being mindful that the ham can be quite salty. Cook, covered, for about 10 minutes, until the tomatoes are just soft and starting to release their juice. Meanwhile, bring a large saucepan of water to a lively boil and season until it's as salty as the sea. Add the pasta and cook until al dente.

Add the rocket, butter, lemon zest and lemon juice to your sauce.

Once the pasta is cooked, use tongs to fling it into the pan and give everything a good toss.

Add a splash of pasta cooking water if needed to loosen things up, along with the Parmigiano Reggiano. Toss again, then serve immediately with extra cheese.

Caro to Corrie: Which band did you rediscover this summer