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Join Caro and Corrie for Ep 193Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss;Life in Amsterdam Part 2The ending of Lockdown in Melbourne - what's everyone booking?The anxiety about getting out and aboutThe Man Who Died Twice by Richard OsmanThe Chestnut Man and Bordertown on NetflixWorth with Michael KeatonGreen Cannelini and Tahini from Ottolenghi's new Test Kitchen book (see recipe below)The Queen being told to lay off the daily drinksIn the Cocktail Cabinet for Prince Wine Store, Myles has a great Mixed Spring Dozen for us which includes Andie Bondar from McLaren Vale and Gentle Folk.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.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail 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.Green Cannellini and Tahini from the Test Kitchen by Yottam Ottolenghi1 round white or brown pita roughly torn into 2-3cm pieces1 tbsp za’tar 75ml of olive oil3 tins of cannellini beans – drained30 g of parsley roughly chopped30g of fresh coriander, roughly chopped30g chives, roughly chopped1 and a ¼ tsp cumin seeds, toasted and roughly crushed with a pestle and mortar1 garlic clove, crushed2 and ½ tbsp lemon juiceSalt and black pepperTahini Sauce80g tahini1 and ½ tbsp lemon juice1 garlic clove, crushedChilli Oil2 and a ½ tbsp olive oil½ tsp chilli flakes½ tsp paprika1. Preheat the oven to 180 C fan forced. Toss the pita with the za’tar, 2 tablespoons of oil, ¼ teaspoon of salt and a good grind of pepper and spread on a medium, parchment lined baking tray. Bake for 12 minutes tossing halfway, or until golden and crispy. Set aside to cool.2. Set aside 100g of the beans in a medium bowl. Put the remaining beans, 600ml of water and 1 teaspoon of salt into a medium saucepan on a medium high heat. Bring to the boil, then simmer for 15 minutes, or until beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve.3. Make the tahini sauce by whisking together all of the ingredients with 70ml of water and ¼ teaspoon of salt in a medium bowl, until smooth and pourable. It will thicken as it sits.4. Make the chilli oil by putting the oil and chilli flakes into a small frying pan and placing on a medium heat. Cook for 4 minutes then add the paprika and remove the pan from the heat. Set aside.5. Put he reserved 100g of beans into a food processor along with the herbs, cumin, garlic, lemon juice, the remaining tablespoons of oil, ½ teaspoon of salt and a good grind of pepper. Blitz until smooth, then transfer to a large mixing bowl.6. Drain the warm beans in a sieve, set over a bowl, then add them and 100ml of their cooking liquid to the herb mixture, mixing well to combine. You want the beans to be well coated and for the mixture to be saucy (but not overly wet), so adda couple tablespoons more oil to the cooking liquid if you wish (discarding the remainder).7. Transfer to a large, lipped platter and drizzle over half the tahini sauce and all the chilli oil. Sprinkle it with half the pita and serve warm, with the extra tahini and pita alongside.