The comedian joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about growing up on a farm in Waterford with his grandparents, what he really thinks of Roy Keane and his favourite cocktail.

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Paying tribute to his grandmother, Dorothy, Rosenstock says:

“She gave me the confidence to go out outside my comfort zone.

“She told me all the time that I was special, and I could do anything.

“When I am nervous before a show, I often her voice in my head. We all need a champion.”

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Kevin treated Mario and Caoimhe to roast beef with all the trimmings with a chocolate fudge cake for dessert, sparking memories of growing up, Mario also spoke about the first time he set eyes on his wife.

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In Under the Grill, some of Ireland’s best loved personalities choose a dish from their childhood and Kevin cooks it up in his kitchen, alongside journalist Caoimhe Young.

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Mario’s Classic Sunday Roast Beef

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Serves 4

• 1kg striploin beef
• 1 tbsp oil
• 2 tbsp goose/duck fat
• 8 potatoes
• 4 carrots, sliced
• 150g peas
• 300ml vegetable stock
• 25g butter
• 1 tbsp honey
• Salt and pepper

For the gravy:

• 1 tbsp plain flour
• 100ml red wine
• 300ml beef stock
• 1 tbsp butter (optional)

1. Preheat the oven to 180-200C.
2. Rub the beef with some oil and season well with salt and pepper. For best results, allow the meat to rest for an hour first at room temperature.
3. Place the beef on a small rack in a roasting tray. Place on the middle shelf in the oven and roast for 40-45 minutes for medium/medium-rare. For well done, roast for an extra 10-15 minutes.
4. Meanwhile, in a saucepan of water, bring the potatoes to a boil, then reduce the heat and simmer for 5-7 minutes.
5. Place the fat on a roasting tray (or you can use some from around the joint of beef) and melt in the oven for a few minutes.
6. Strain the potatoes and give them a little shake to fluff them up. Carefully add to the tray of hot fat and return to the oven for 35-40 minutes.
7. Next, prepare the vegetables. Place the carrots in a saucepan and just cover with vegetable stock. Add in the butter, honey and seasoning.
8. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the carrots are cooked to your liking. Add the peas, and simmer for a further 3-5 minutes. Keep warm aside.
9. At this stage, remove the beef from the oven, transfer onto a carving board and allow to rest for at least 10 minutes, loosely covered with tin foil.
10. To make the gravy, drain the excess fat from the tray, then place the tray on the cooker over low-medium heat.
11. Sprinkle in the flour until the mixture becomes dry and lumpy in consistency. Slowly add the red wine and beef stock and boil for a minute.
12. Remove the tray from the heat and carefully strain the gravy through a fine sieve into a clean saucepan. Simmer again until it reaches the desired consistency.
13. Remove the saucepan from the heat and stir in some butter for extra flavour if desired. Pour the gravy into a sauceboat.
14. Carve the beef and serve drizzled with gravy with roast potatoes and vegetables.

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The comedian joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about her grandma’s cheesecake – made old-school with digestive biscuits, cream cheese and a packet of jelly.

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Dubliner Emma also spoke about how writing her biography, ‘Mad, Isn’t It?’, was a kind of therapy and how she gets lovely emails and texts from readers. Emma says: “I think one of the main messages from my book is that life isn’t always straight-forward for whatever reason. I had my first child as a teenager, so I was 29 when I started comedy.”

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The mum-of-three adds: “People can find themselves in all sorts of situations where they end up getting sick or they're looking after a family member or something, and have to focus on something else for a little while.

“But you can go back to the thing that was your passion or your dream.”

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In Under the Grill, Ireland’s best loved personalities choose a dish from their childhood and Kevin cooks it up in his kitchen, alongside co-host Caoimhe Young.

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Classic Lemon Cheesecake

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Serves 4

· 200g shortbread biscuits, crushed

· 110g butter, melted

· 320g cream cheese

· 200ml cream, lightly whipped

· 60g honey

· 75ml lemon juice

· 1 lemon, zest

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For the lemon confit:

· 100ml water

· 125g caster sugar

· 1 lemon, sliced

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For the white chocolate ganache:

· 80g white chocolate, chopped into small pieces

· 175ml (50ml + 125ml) cream

1. Line an 8in cake tin with baking paper.

2. In a glass bowl, add the crushed biscuit and melted butter, and stir to combine.

3. Press the biscuit mixture into the cake tin, ensuring the base is covered. Place in the fridge for 15 minutes to set.

4. In the meantime, beat the cream cheese, honey, lemon zest and juice together. Whisk in the whipped cream.

5. Spread the cream cheese mixture evenly over the biscuit base. Place in the fridge to set for at least two hours, or overnight.

6. Next, prepare the confit lemon slices. Place the water and caster sugar in a wide saucepan and bring to simmer until the sugar is fully dissolved. Carefully add the lemon slices and simmer for a further 2-4 minutes. Turn off the heat and allow the lemon to continue to soften until fully cooled, then transfer into a container.

7. To prepare the white chocolate ganache, in a small saucepan, bring 50ml cream to the boil. Remove from the heat and slowly stir in the white chocolate until smooth.

8. Transfer the mixture into a bowl and stir in the remaining 125ml cream. Cover with cling film and place in the fridge to set for at least one hour, or overnight. Once cooled, whip the ganache until it forms soft peaks. Set aside until needed.

9. Before serving, remove the cheesecake from the cake tin and discard the baking paper. Place on a cake stand and decorate with white chocolate ganache and lemon confit. Enjoy within 2-3 days.

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Current affairs broadcaster Claire Byrne joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about her mom’s roast chicken dinner, growing up on a farm and why cooking for her own kids means so much to her.

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The Laois-native says: “We used to complain that we didn’t have anything nice, but we were so lucky, my mom kept a cow for us so we could have fresh milk.

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"There was six of us and we loved roast chicken mid-week. My mom would do two chickens, and we'd demolish all of it.

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“Our dinner was in the middle of the day, oh god yeah. One o'clock. You cannot have your dinner in the evening when you're from Laois, growing up in the eighties, just a no-no.”

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In Under the Grill, some of Ireland’s best loved personalities choose a dish from their childhood and Kevin cooks it up in his kitchen, alongside journalist Caoimhe Young.

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Roasted Chicken and Broccoli Traybake

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If you like fully cooked broccoli, blanch the florets in salted boiling water for 4 minutes before adding them to the chicken tray bake.

Serve 4 -6

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4 Onions

2 bulbs Garlic, broken into crushed cloves

500g baby potatoes, halved

1 lemon, sliced

2 rosemary sprigs

1 tsp Thyme, chopped

2 tbsp natural yogurt

1 tsp mustard

1 tsp honey

1 chicken, spatchcock

200ml vegetable or chicken stock

1 head broccoli, cuts into florets

Salt and pepper

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Preheat the oven to 200C.

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In a bowl, combine the yogurt, mustard and honey and toss the chicken to coat. Set aside, if possible, for 30 minutes or keep covered overnight in the fridge.

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Into the traybake, Place the sliced onions, baby potatoes wedges, crushed garlic, lemon slices, stock, rosemary and thyme. Top with the marinated spatchcock chicken.

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Cover loosely with foil and transfer to the oven.

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Roast in the oven for 45-50 minutes. Remove from the oven and add in the broccoli florets. Toss to coat them with the cooked onions and garlic.

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Place back in the oven without covering to allow the chicken and broccoli to colour.

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and continue roasting for a further 10-15 minutes until the juices run clear out of the chicken thighs when pierced and the chicken is well coloured.

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Remove the chicken from the oven and set 5 minutes aside on a board to settle the juices. Divide the chicken into 4 portions or more if you are using a larger chicken.

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Serve immediately with the vegetables from the traybake.

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