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Professor Eoin O’Brien has combined a lifelong career in medicine and his passion for literature together in a unique series of essays which he wrote over many years. A successful cardiologist, he also developed a passion for writing on art and history and shares his friendships and experiences with some of Ireland’s best known figures in both the arts and medicine.

He has gathered many of these articles together and assembled them into his latest book which is titled The Weight of Compassion & other essays.

Right now hospices throughout the country are getting ready for Christmas. Some patients will manage to go home for a day or two, others will stay and for some it will be their last Christmas. It can be a sad but a very loving time for family and friends.

Valerie Cox has been to Our Lady's Hospice in Harold's Cross in Dublin to meet some of the patients and staff.

Paddy O'Gorman meets some people on the ferry coming home for Christmas,

Christmas is about food, family and plenty of both. And if you’re lucky enough to be looking for a way to capitalise on a surplus of the two, you may be well advised to look to the Italians and see how it’s done over there...

Catherine Fulvio was here to give us her Italian twist on Christmas and New Years.

Stuffed Pork Tenderloin with Mushrooms and Marsala Sauce and Pancetta Lentils

Serves 4 to 6

Celebrate with symbolisms of good fortune. Here’s to a very good 2013!

For the stuffing
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
2 sprigs rosemary, finely chopped
1 lemon, zest and juice
60g breadcrumbs
20g porcini mushrooms, soaked in water and chopped
Salt and freshly ground black pepper

1 x400g pork fillet
3 tbsp marsala
100ml chicken stock

For the sauce
2 garlic cloves, chopped
1 small sprig of rosemary, chopped
100g mushrooms, sliced
2 tbsp marsala
50ml porcini soaking liquid
100ml vegetable stock
60ml double cream
Salt and freshly ground black pepper
Olive oil

For the pancetta lentils
100g pancetta lardons
1 small red onion, sliced in wedges
½ red chilli, sliced 200g cooked green lentils
60ml vegetable stock

String or rosemary sprigs or cocktail sticks

1. For the stuffing, heat olive oil in a large frying pan, add the onion and sauté for about 6 to 7 minutes, add the garlic and cook for 1 minute. Stir in the red chilli and cook for a further 1 minute. Drain the porcini and retain the liquid that they were soaking in. Remove from the heat and add the rosemary, lemon zest and juice, as well as the breadcrumbs. Season with salt and pepper. Add a little more olive oil to ensure that the stuffing it not too dry. Set aside to cool.
2. Preheat the oven to 180°C/ Fan 160C/Gas 4.
3. Place the pork on a meat board and slice ¾ of the way into the pork fillet. Carefully flatten a little so that you can fill the fillet. Spoon the cold filling into the pocket and seal with rosemary sprigs or cocktail sticks or string.
4. Heat a casserole on the hob over a medium heat, add a little olive oil and brown the fillet on all sides.
5. Pour the Marsala into the casserole and add the stock.
6. Over and place in the oven and roast for about 25 to 30 minutes until the pork is tender and cooked, checking from time to time.
7. Remove the pork from the casserole and cover and place in the warmer to “rest”.
8. In the meantime, heat a fryingpan with a little olive oil, add the pancetta and sauté until crispy, add the red onion wedges and chilli and sauté for about 3 minutes, add the cooked lentils and the stock and simmer for about 3 to 4 minutes, stirring from time to time until all the flavours infuse.
9. Add the garlic to the casserole and cook for 1 minute. Stir in the rosemary sprigs and mushrooms, Marsala, porcini liquid and stock and sauté until for about 3 to 4 minutes until the mushrooms are cooked. Pour in the cream, cook for 1 minute and check the seasoning.
10. Check the lentils for seasoning and spoon onto a large serving platter. Cut the pork into slices and place on top. Spoon over the sauce and serve immediately.
Tip: Stir baby spinach through the lentils for great colour just before serving.

Raspberry and Pandora Festive Terrine

Serves 6 to 8

Prepare this dessert 2 days ahead of time as you want all the lovely layers to infuse and all the flavours to develop.

For the raspberries compote
300g raspberries
4 tbsp caster sugar
60ml water

For the filling
100g white chocolate
150g mascarpone
200ml cream
2 lemons, zest only
3 tbsp icing sugar

1 x 400g pandora cake, thinly sliced
12 walnuts, roughly chopped
4 to 5 tbsp nocino liqueur or grappa or sweet wine

Caramelised walnuts for garnishing
Raspberries for decorating

1. Oil and line a 1kg loaf tin with plastic wrap.
2. Place the raspberries in a small saucepan, sprinkle over the icing sugar and add the water, place on a medium heat and simmer for about 4 minutes until just combined. Allow to cool.
3. Melt the chocolate over a bain marie and carefully mix with the mascarpone
4. Lightly whip the chocolate mascarpone, cream, lemon zest and icing sugar together in a bowl.
5. Layer some raspberries in the base of the tin, spoon over the lemon cream and swirl and then the Pandora cake slices. Drizzle over some of the walnuts and nocino. Continue layering, ending with the mascarpone cream.
6. Cover with plastic wrap and leaving in the fridge for at least 24 hours.
7. To serve, unmould onto a serving platter, decorate the top with raspberries and caramelised walnuts.

Tip: If you can’t manage to get the pandora cake, use thinly sliced madeira sponge cake with extra lemon zest.

Joining Pat for this morning’s Gathering were Paul Drury of the Daily Mail; Ailbhe Smith of Open Forum; Michael O’Regan, Parliamentary Correspondent of the Irish Times and Cora Sherlock, Deputy Chair of the Pro Life Campaign.