Marty in the Morning.

    Monday to Friday, 7 - 10am

    Marty Whelan live from Bloom 2015

    This Thursday Marty Whelan begins lyric's coverage at Bloom, 2015, Ireland's largest gardening and food event in the Phoenix Park, Dublin.

    During the show, Marty meets the designers behind some of this year's show gardens, talks to Gary Graham from Bord Bia who organises Bloom each year and Neven Maguire will pop by with some garden entertaining recipes.

    Enter our competition on Thursday 28th May..

    To celebrate their attendance at Bloom in the Park Ireland's
    Blue Book is delighted to give a one night stay with dinner for two people sharing in Hunter's Hotel in the Garden of Ireland, Co. Wicklow.

    Hunters Hotel is Ireland's oldest coaching inn, with a long-standing tradition of friendliness, hospitality and good food. Its picturesque gardens along the banks of the river Vartry provide a delightful setting for a delicious afternoon tea or pre-lunch drink.

    The hotel is an ideal base from which to visit Mount Usher Gardens, Powerscourt, Russborough, Killruddery and Kilmacurragh  Botanic Gardens in County Wicklow,
    "The Garden of Ireland".

    For information on gorgeous getaways in Country Houses with beautiful gardens visit or pop by the Blue Book Stand in the Grand Pavilion and collect your free Blue Book.

    Marty in the Morning Friday 7 June 2013


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    Neven's Recepies - Dressings



    Makes about 100ml (3 1/2fl oz)

    1 tsp finely grated root ginger

    2 tbsp white wine vinegar

    1 tbsp dark soy sauce

    2 tbsp vegetable oil

    2 tbsp toasted sesame oil

    sea salt and freshly ground black pepper

    Place the ginger in a small bowl with the white wine vinegar and soy sauce. Stir until well combined, then slowly whisk in the vegetable and sesame oils to emulsify and thicken. Season to taste and store covered with clingfilm in the fridge until needed. Use as required.


    This will keep happily for up to 1 week in the fridge.


    Makes about 250ml (9fl oz)

    1 large bunch of fresh basil leaves (at least 50g (2oz))

    2 garlic cloves, peeled

    25g (1oz) toasted pine nuts

    175ml (6fl oz) olive or rapeseed oil

    50g (2oz) freshly grated Parmesan

    sea salt and freshly ground black pepper

    Place the basil in a food processor with the garlic, pine nuts and a quarter of the oil. Blend to a paste, then slowly add the remaining oil through the feeder tube. Transfer to a bowl and fold in the Parmesan, then season to taste. Cover with clingfilm and chill until needed.


    This will keep happily in the fridge for up to 1 week – just top it up with a little extra olive oil to keep it tasting lovely and fresh. It can also be frozen.

    Alternative potato accompaniments


    This has to be one of my favourite accompaniments at the restaurant, where I often serve it with duck or lamb. I normally use a 5cm (2in) straight-sided cooking ring as a cutter, which creates perfect little sweet potato towers every time!

    Makes 4

    2 sweet potatoes, each at least 8cm (3in) long and 4cm (1 1/2in) across

    25g (1oz) butter

    1 tsp sunflower oil

    sea salt and freshly ground black pepper

    300ml (1/2 pint) chicken stock

    2 fresh thyme sprigs

    Peel the sweet potatoes and trim down until they are 8cm (3in) long so you are left with cylindrical sections. Place these on your chopping board and cut each one into 2cm (3/4in) slices, then use a straight-sided cutter to stamp out 8 x 4cm (1 1/2in) rounds.

    Heat a frying pan over a medium heat and add the butter and oil. Add the sweet potato discs and cook for 2–3 minutes on each side, until golden. Season to taste and pour in enough stock to come three-quarters of the way up the sweet potatoes.

    Add the thyme sprigs to the fondants, then increase the heat and bring to the boil. Reduce the heat and simmer gently for 10–12 minutes without moving the potatoes, until all of the stock mixture has gone and the potatoes are tender when pierced with the tip of a sharp knife. Turn the discs over carefully with a spatula. You will notice that the bottoms have started to brown and caramelise. Cook for 3–4 minutes, until browned and completely tender.


    Make the sweet potato fondants up to 2 days in advance and keep covered in the fridge until needed. Reheat on a baking sheet at 180°C (350°F/gas mark 4) for 10 minutes. They also keep well in a cool oven.

    Music Played on the Show

    • 06:55
      Title: War Horse - Dartmoor - Opening Music
      Performer(s): Williams, John
      Performer(s): Williams, John
      Duration: 3:51
    • 07:00
      Title: Deer Hunter Cavatina
      Performer(s): John Williams
      Performer(s): John Williams
      Duration: 3:45
    • 07:11
      Title: Danny Boy
      Performer(s): Trad/ Weatherly, Fred
      Performer(s): Trad/ Weatherly, Fred
      Duration: 3:38
    • 07:17
      Title: This Guy's In Love With You
      Performer(s): Bacharach, Burt/David, Hal
      Performer(s): Bacharach, Burt/David, Hal
      Duration: 4:16
    • 07:22
      Title: Tango No.2 Opus 165
      Performer(s): Albeniz, Isaac
      Performer(s): Albeniz, Isaac
      Duration: 2:31
    • 07:33
      Title: Tabhair Dom Do Laimh
      Performer(s): Traditional
      Performer(s): Traditional
      Duration: 4:05
    • 07:52
      Title: In The Garden
      Performer(s): Morrison, Van
      Performer(s): Morrison, Van
      Duration: 6:00
    • 07:58
      Title: Concerto For Mandoline, Strings And Harpischord (3rd Movement)
      Performer(s): Vivaldi, Antonio
      Performer(s): Vivaldi, Antonio
      Duration: 2:11
    • 08:02
      Title: Born Free
      Performer(s): Barry, John/Black, Don
      Performer(s): Barry, John/Black, Don
      Duration: 3:02
    • 08:05
      Title: Born Free
      Performer(s): Barry, John
      Performer(s): Barry, John
      Duration: 3:04
    • 08:12
      Title: Thunder And Lightning Polka
      Performer(s): Strauss, Johann Ii
      Performer(s): Strauss, Johann Ii
      Duration: 3:21
    • 08:18
      Title: Fly Me To The Moon
      Performer(s): Howard, Bart
      Performer(s): Howard, Bart
      Duration: 2:46
    • 08:21
      Title: Cavalleria Rusticana: Intermezzo
      Composer: Mascagni, Pietro
      Performer(s): Mascagni, Pietro
      Performer(s): Royal Liverpool Philharmonic
      Album: Not Available (recordno: Cmfmcd30), Classic Fm, Cmfmcd30
      Duration: 3:40
    • 08:28
      Title: On An Evening In Roma
      Performer(s): Taccani/Bertini/Fredrics
      Performer(s): Taccani/Bertini/Fredrics
      Duration: 2:41
    • 08:32
      Title: Rosemary And Thyme - Caprice For Gtr And Orch
      Performer(s): Gunning, Christopher
      Performer(s): Gunning, Christopher
      Duration: 4:19
    • 08:51
      Title: Thunderball - Thunderball
      Performer(s): Barry, John/Black, Don
      Performer(s): Barry, John/Black, Don
      Duration: 3:18

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