QUICK LISTEN - BSF (From Ep 417)

Kate Atkinson's latest novel, "Our Noble Selves," set in London during 1951, features Harry Flynn, a war correspondent turned prisoner of war who grapples with the trauma of his past. The narrative combines elements of humor, romance, and mystery, as Harry navigates his new role in the public relations department of the Festival of Britain, a post-war initiative aimed at uplifting national spirits. The story unfolds with quirky office dynamics and a murder mystery involving a mysterious French woman.

The Festival of Britain serves as a backdrop for the exploration of Harry's character, showcasing his struggles with relationships and his past experiences. The novel is noted for its engaging characters, including Harry's ex-wife and a comical office colleague known only as "Boy." Atkinson's writing is praised for its warmth and humor, making the book a compelling read despite its serious themes.

In addition to discussing the novel, the conversation shifts to television recommendations, including "Signora Volpa," a crime drama featuring a former MI5 agent in Italy, and "Amanda and Alan's Italian Job," a light-hearted show where the hosts renovate dilapidated Italian properties for charity. The hosts express their enjoyment of these series, highlighting the blend of mystery and humor in the narratives. The episode concludes with a culinary segment where one host shares a recipe for fish in banana leaves, showcasing a Vietnamese cooking experience.

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BOOK: Caro: Our Noble Selves by Kate Atkinson

SCREEN: Corrie: Amanda and Alan Italian Job (ABC IView) and Signore Volpe (Prime)

FOOD: Caro: Vietnamese Fish In Banana Leaf

Ingredients:

200g fish (whole fillet or steak)

4 banana leaves (or cabbage leaves as a substitute)

2 stems lemongrass, finely sliced

4 cloves garlic, crushed

1 tablespoon grated fresh turmeric (or 1 teaspoon turmeric powder)

I tablespoon oyster sauce

I teaspoon fish sauce

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon sugar

1 teaspoon chili paste

2 tablespoons vegetable oil

1 tablespoon fried onion flakes

50g spring onion, finely chopped

Method:

Prepare the Marinated Paste: In a blender, combine the sliced lemongrass and crushed garlic. Blend until finely minced, then transfer to a bowl. Add the grated turmeric (or turmeric powder), spring onions, oyster sauce, fish sauce, soy sauce, sesame oil, sugar, chili paste, and vegetable oil. Mix well to form a smooth marinade.

Marinate the Fish: Place the fish into the marinade and coat it thoroughly.

Let the fish marinate for at least 30 minutes to allow the flavors to develop.

Prepare the Banana Leaves: To soften the banana leaves, gently heat them over an open flame until pliable, or alternatively, blanch the cabbage leaves by boiling them in water for 1 minute.

Wrap the Fish: Lay the banana leaves flat on a surface. Place the marinated fish in the center of each leaf. Sprinkle the fried onion flakes on top.

Carefully fold the sides of the leaves over the fish to enclose it like a parcel.