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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The actor and viral comedian joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about his favourite dish of all time, pre-show nerves and his part in Sky Atlantic’s Small Town, Big Story, which was written and directed by Chris O’Dowd.

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Wicklow-born Peter says: “Those jokes like ‘I came home, I was so drunk, I put the rashers in the toaster’, that slap stuff is mostly gone from the comedy stage.” The dad-of-one adds: “My dish of choice is a seafood chowder in a sourdough bowl because it brings me back it to the best summer of my life. It’s just delicious. I love seafood of any kind.

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“I was in college in Galway one summer and I was chasing a girl, who is now my wife, and there used to be a stall in Galway selling seafood chowder in a bread bowl. It brings back such good memories.”

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In Under the Grill, Ireland’s best loved personalities choose a dish from their childhood (Peter went off script) and Kevin cooks it up in his kitchen, alongside Caoimhe Young.

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Seafood Chowder

Serves 4

400g mixed fresh fish (e.g. cod, haddock, hake, salmon), diced

100g smoked salmon, chopped

100g mussels

4 prawns (optional)

50g butter

1 onion, diced

1 leek, trimmed and diced

1 carrot, diced

1 potato, cubed

100ml dry white wine

250ml pouring cream

350ml fish or vegetable stock

4 bread bowls, to serve

Salt and black pepper

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1. Heat a large saucepan over medium heat.

2. Add the butter, then add in the onion, leek, carrot, and potato. Sauté for 2–3 minutes until softened.

3. Add the smoked salmon and continue to sauté for a further 2 minutes until lightly coloured.

4. Pour the wine, stock and cream over the smoked salmon and bring to the boil. Reduce the heat and simmer for a few minutes, until the potato and carrots are softened.

5. Next, add the diced fish and continue to simmer for around 5 minutes, until the fish is gently poached.

6. Finally, add the mussels and prawns (if using) and cover with a lid. Simmer the chowder for a further 3 minutes or so (depending on the size of the fish pieces), until all the fish and shellfish is cooked through. Remove from the heat and check the seasoning.

7. Warm the bread bowls in the oven for 5 minutes. For added flavour, butter the inside once toasted.

8. Ladle the chowder into the warm bread bowls, piling plenty of fish into the centre of each. Enjoy immediately.

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Podcaster Nicola Tallant joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about her dad’s roast chicken dinner, breaking bread with criminals and why we are fascinated by crime.

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“I mean there was no coddle or any of this sort of stuff even though you think he's such a traditional dub, don't you?

“I'd say he's better taste than you and I. He's floating around the Mediterranean and he's probably eaten very nicely. So, he ordered a haloumi burger, and I had embarrassingly had chicken wings. What an amateur I am."

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The Crime World host reveals that eating habits can tell a lot about how dangerous a murderer is, remembering killer Joe O’Reilly who, she says, didn’t lose his appetite before appealing for information on the death of his wife on The Late Late Show.

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

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Roast Chicken with Traditional Stuffing

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Serves 4 -6

• 1 large chicken
• 100g butter
• 3 onions (1 chopped + 2 quartered)
• 6 garlic cloves (2 chopped + 4 crushed)
• 1 lemon, zest
• 2 tbsp parsley, chopped
• 2 tbsp sage, chopped
• 1 tsp thyme, chopped
• 200g breadcrumbs
• 50g porridge oats
• 3 carrots, halved
• Salt and black pepper
• Mashed potato, to serve
• Vegetables of your choice, to serve

For the gravy:

• 1 tbsp flour
• 100ml red wine
• 250ml chicken stock
• 50g butter, diced
• Salt and pepper

1. Melt the butter in a saucepan, and add the chopped onion and chopped garlic. Cook over a low heat for about 2 minutes until softened. Transfer into a bowl.
2. Add in the lemon zest, chopped herbs, porridge oats, and breadcrumbs, and mix well to create the stuffing. Season lightly and set aside until needed.
3. Preheat the oven to 200C.
4. Stuff the cavity of the chicken with the stuffing using a parchment packet (you can buy these or make your own by placing the stuffing in the centre of a sheet of baking paper and folding it up securely). Truss the chicken with kitchen twine.
5. Next, scatter the carrots, and remaining onion and garlic, on a roasting tray. Place the chicken onto the vegetables, and season generously with salt and cracked black pepper.
6. Place the chicken in the oven and roast for about an hour and a half, or until the juice runs clear from the thigh when pierced. Remove from the oven, transfer the chicken onto a chopping board and set aside for 5 minutes to allow the juices to settle.
7. Meanwhile, prepare the gravy. Place the tray with the vegetables on a cooker over low heat, and sprinkle in the flour. Cook for 30 seconds, then pour in the wine and stock.
8. Simmer while stirring until the gravy almost coats the back of a spoon. Remove from the heat and sieve into a small saucepan, to remove any large pieces of vegetable. Check the seasoning and keep warm.
9. Remove the stuffing from the cavity and transfer into a serving dish, and carve the chicken. Serve immediately drizzled with gravy, with mashed potato and your favourite sides.

See omnystudio.com/listener for privacy information.

The author and sex educator joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about Traffic Light Brownies, her favourite childhood dessert, completed with drizzled chocolate and M&Ms.

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Grace Alice talks about the relationship between sex and food and how the conversation around sex in Ireland has lost the ‘shame factor’.

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But she says children today literally grow up seeing pornography from a young age because of the widespread availability of phones and tablets.

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Grace says: ‘There is ways of bypassing safeguards on phones and even if kids don't have phones, their friends have phones.’

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“There's a lot of explicit stuff, even on the most widely used social media platforms we all use every day.”

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

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Fudgy Traffic Light Brownies

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Serves 6

• 100g plain flour

• 60g unsweetened cocoa powder

• ¼ tsp baking powder

• ¼ tsp salt

• 180ml vegetable oil or melted butter

• 150g caster sugar

• 160g brown sugar

• 1 tsp vanilla extract

• 3 eggs

To decorate:

• M&Ms or other

• 2 tbsp icing sugar

Method:

1. Preheat the oven to 180C. Grease and line a '9x9x2in' baking tray with baking paper, leaving enough over the edges for easy removal later on.

2. In a bowl, add the flour, cocoa powder, baking powder and salt. Stir and set aside.

3. In a separate bowl, add the brown sugar and caster sugar. Add the oil (or melted butter if preferred) and eggs and mix until smooth and fully combined.

4. Next, sieve over the flour and cocoa powder mix and stir until fully combined, but don’t overmix.

5. Pour the batter into the prepared baking tray and spread evenly.

6. Place in the oven for 25-30 minutes, or until a toothpick comes out a little wet for a softer brownie, or with a few crumbs for a more cakey brownie.

7. Remove from the oven and allow to cool completely for 30-40 minutes. Then, carefully transfer onto a serving platter.

8. Cut the brownie into portions. To decorate, combine the icing sugar with enough water to create a thick paste. Using a dot of paste, stick some M&Ms, or other chocolate of your choice, to the top of the brownies.

9. Store in an airtight container at room temperature and enjoy within five days.

See omnystudio.com/listener for privacy information.

The healthy eating expert joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about Karelian Pies, a savoury Finnish dish she adores, made from rye dough, rice, and butter.

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Dr Eva chats about why she has no regrets about dieting at the age of 11 and being fiercely ambitious, even as a little girl.

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Chef Kevin Dundon admits cooking for the no-nonsense dietician, famous for her straight-talking on the TV show Operation Transformation, had him quaking in his boots. Will Eva approve of his efforts?

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Eva likes to think she has picked up some good Irish mannerisms and says the Irish public treat her with genuine warmth.

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In Under the Grill, Irelands best loved personalities choose a dish from their childhood and Kevin Dundon cooks it up in his kitchen, alongside Maître d, Caoimhe Young.

Dr Eva’s Karelian Pies

Makes: 10-12 pies

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For the rice porridge:

• 100g short grain rice (Puuroriisi or Arborio)

• 100ml water

• 500ml whole milk

• 1 tsp salt

• 50g butter + extra melted butter to glaze

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For the rye dough:

• 200g rye flour

• 50g plain flour

• 25g soft butter, diced

• 1 tsp salt

• 100ml water

For the Finnish egg butter:

• 2 hard-boiled eggs, peeled

• 50g soft butter

• ½ tsp sea salt

1. First, prepare the rice porridge (in Ireland, we would call this ‘salted rice pudding’). In a wide saucepan, over medium-high heat, bring to the boil the water, milk, butter and salt.

2. Stir in the rice and simmer for 40-50 minutes over low heat, until the rice is plump and cooked through. The rice should be loose in texture, so add a little extra milk if needed.

3. Check the seasoning and add salt if needed. Remove from the heat and set aside to cool.

4. Next, prepare the rye dough. Preheat the oven to 275C.

5. In a large bowl, combine the rye and plain flour with the salt and butter. Add the water and stir to combine to form a smooth and pliable dough ball.

6. Roll the dough out thinly (about 2-3mm) and use a 6cm pastry cutter to cut out circles. Then, pinching the dough upwards with your fingers, ‘rypyttää’ (or ‘crinkle’) the edge of each circle to form a pie base.

7. Place the pies on a tray lined with baking paper. Carefully fill each with the cooled rice porridge. Bake for 10-15, until the porridge is golden brown.

8. Meanwhile, in a bowl, lightly mash the hard-boiled egg using a potato masher. Add the soft butter and combine to create a spreadable dip. Check the seasoning. Keep at room temperature until ready to serve.

9. Remove the pies from the oven and glaze with the melted butter. Cover with baking paper and a clean tea towel. This will help the pies retain their moisture.

10. Serve warm or at room temperature with the boiled egg butter. Enjoy within two days, reheating in the oven as needed.

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See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.