QUICK LISTEN - BSF (From Ep 369)

BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. 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