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Join Caroline Wilson and Corrie Perkin for Ep 206. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row. This week on the show, Caro’s joining us from Yamba and we reflect on what makes a great beach holiday. The Queen is on ‘light duties’ this week having contracted COVID, we discuss the future of the monarchy and Corrie reveals the details of Operation London Bridge and the protocols that will kick into gear when the monarch passes. In ‘Ask Caro and Corrie’ we have a name based dilemma from Mandy – send us your question to feedback@dontshootpod.com.au. In The Cocktail Cabinet for Prince Wine Store, Alex Wilcox joins us with some great recommendations for a Champagne alternative - Cremant. Alex recommends; · Louis Picamelot Cremant de Bourgogne Brut Les Terroirs · Louis Picamelot Cremant de Bourgogne Brut Les Terroirs Rose Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. In BSF for Red Energy we chat about; Any Human Heart by William Boyd (Love is Blind also recommended) Belfast at the movies Donna Hay’s Chicken, Chorizo and Potato Tray Bake (see recipe HERE or below). This week Caro is Grumpy about the annual post-Superbowl calls to improve the AFL Grand Final. And in 6 Quick Questions we discuss which AFL team has had the worst off-season, the hype building for Gaslit(starring Julia Roberts), February inertia and the latest Wordle saga. To receive our weekly email which includes recipes SIGN UP HERE. For videos and pics make sure you follow us on Instagram, Facebook or Twitter Email the show via feedback@dontshootpod.com.au. Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network. DONNA HAY’S CHICKEN, CHORIZO AND POTATO TRAY BAKE INGREDIENTS 1KG ROASTING POTATOES, PEELED AND SLICED INTO THIN WEDGES 2 RED ONIONS, PEELED AND SLICED INTO WEDGES ¼ CUP (60ML) EXTRA VIRGIN OLIVE OIL SEA SALT AND CRACKED BLACK PEPPER 4 X 125G CHICKEN THIGH FILLETS, TRIMMED AND HALVED 3 CHORIZO SAUSAGES, CUT INTO THIRDS 1 TABLESPOON SWEET SMOKED PAPRIKA 8 SPRIGS OREGANO 2 TABLESPOONS PURE MAPLE SYRUP 4 STALKS KALE (110G), STEMS REMOVED, LEAVES TORN METHOD Preheat oven to 220°C (425°F). Place the potatoes, onion, 2 tablespoons oil, salt and pepper in a bowl and toss to coat. Place on a large baking tray lined with non-stick baking paper and bake for 20–25 minutes or until lightly golden. While the potatoes are cooking, combine the chicken, chorizo, paprika, oregano, maple syrup and remaining oil and toss to coat. Place the kale on top of the potatoes, top with the chicken and chorizo mixture and cook for a further 20–25 minutes or until the chicken is golden and cooked through. Serves 4 Learn more about your ad choices. Visit megaphone.fm/adchoices