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The novelist has called for 2018 to be made a ‘Year of Publishing Women,’ when all new literary fiction titles published in that year should be written by women. She maintains that women writers are under-represented when it comes to winning literary prizes and that books by and about women don’t get as much publicity as those by male writers. But is this idea really necessary?  On tomorrow’s programme we’ll hear from Kamila and Emma will debate her idea with two publishers – Stefan Tobler of , who’s taken up Kamila’s challenge and Hannah Westland of, who thinks it’s a mistake.

The biggest women’s road race in the UK is currently taking place. Women’s Tour is a five stage race that began in Bury St Edmunds on Wednesday and ends in Hemel Hempstead on Sunday. There are some top international and British names taking part from  Dani King to Laura Trott. How important is this event in the women’s professional cycling calendar? And what more needs to be done to enhance the status of the women’s profession? Emma is joined by Heather Irvine, the editor ofand Natalie Justice-Dearn, women’s cycling manager at British Cycling, the governing body of cycle sport in the UK.

We hear the story of Mahya, a 21 year old lesbian who seeking asylum.  She is scared to return to her native Iran where homosexuality is illegal.

After Tim Hunt’s now infamous remarks and the resulting #distractinglysexy campaign on Twitter, we’ll be asking what it’s really like working in science as a women. We look at how the industry operates and how this impacts women; from what maternity leave means to your fixed term contract, to what a male dominated environment means for getting heard in meetings.

Shivi Ramoutar cooks the perfect Caribbean Buljol Butties.

Shivi Ramoutar is a pop up chef and a former Masterchef semi-finalist who is on a mission to bring contemporary Caribbean cooking to a wider audience. Although the food from her native Trinidad has always been part of her life, she had never planned a career in food.  She tells Emma how she went from being financial lawyer to running a supper club and appearing on Masterchef, and why there is much more to Caribbean food than jerk chicken. And she will be cooking the perfect Buljol Butties from her new book Caribbean Modern.

Recipe

INGREDIENTS

1kg salt cod, or other saltfish

2 spring onions, green parts only, finely chopped

2 large vine tomatoes, stems removed, seeded and finely chopped

1 yellow (or orange) pepper, stem removed and finely diced

2 tsp finely chopped chives

3 tsp fresh lime juice

½ tbsp extra virgin olive oil

sea salt and freshly ground pepper

4–6 Fried Bakes (see page 126), to serve

1 ripe avocado, peeled and stone removed, thinly sliced, to serve

METHOD

1. Submerge the salt cod in water and soak for 12 hours, or overnight, changing the water 5 or 6 times.

2. Rinse the salt cod, place in a pan, cover with fresh water and bring to the boil. Once the water begins to boil, remove the pan from the heat, drain the boiled water, add fresh cold water and bring to the boil again. As soon as the water starts to boil, reduce the heat and simmer for about 5 minutes, until the salt cod is cooked through. Drain the water and set the salt cod aside to cool.

3. When the salt cod is cool enough to handle, flake the meat of the fish into a bowl, discarding pin bones and skin. Use two forks to go over the fish, flaking it finely.

4. Gently but thoroughly incorporate the spring onion, tomato and pepper, then add the chives, lime juice and olive oil and season to taste.

5. To make the aioli combine all the ingredients well in a bowl. Taste and adjust the seasoning as necessary.

6. To serve, slice open the Fried Bakes, spread liberally with the aioli, stuff with the salt-cod mixture, and top with slices of avocado.