BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: CORRIE HAS A BOOK: Heather Rose’s A Great Act of Love SCREEN: CARO HAS A STAGE & SCREEN: Rebecca by Daphne du Maurier FOOD:  CORRIE HAS A RECIPE: Creamy Lemon Linguine by Letita Clark’s ‘For The Love of Lemons’Ingredients 200g linguine 2 medium egg yolks 100g mascarpone 2 tbsp finely grated pecorino or veggie equivalent Finely grated zest 1 lemon, plus half its juice 30g unsalted butter 2-3 basil leaves, torn Extra-virgin olive oil to serve Cook the pasta in a large saucepan of well-salted boiling water until al dente (7-8 minutes). Drain the pasta, reserving a little of the cooking water just in case the sauce needs it (although I rarely need it here). Return the pasta to the pan. Meanwhile, mix together the egg yolks, mascarpone, pecorino and lemon zest and juice in a bowl. Add a pinch of salt and the butter and set aside. Throw the sauce into the pan of drained pasta and stir vigorously over the lowest heat, tossing the linguine well until every strand is coated and saucy. Taste for seasoning, adding more salt or lemon juice if you see fit. Add the torn basil leaves, stir quickly, then serve with a drizzle of extra-virgin olive oil.