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The Garda Representative Association has begun its campaign of action over proposed cuts to Garda pay and allowances. From today members of the GRA won’t use their own cars to drive to work or use personal computers and phones for official use.

The organisation has remained outside the pay talks, known as the Croke Park extension , and picketed the venue where talks between the Government and union leaders are taking place.

Joining Pat was GRA General Secretary PJ Stone.

In November 2011, the life of 14 year old, Harry Langan changed from a happy go lucky live in Co Mayo with his parents and siblings into a total nightmare , when Brian Flynn decided to subject Harry, to 10 months of bullying and harassment via his mobile phone.

Yesterday Brian Flynn received a suspended jail sentence for carrying out the harassment against Harry Langan who is now 15, Pat was joined on the line by Harry’s mother Gemma.

Have you ever seen one? Do you know what it looks like? And if you happen to have a wad of them in your pocket it will mark you out as a criminal! What are we talking about, well it’s the 500 euro note. It’s purple in colour, it measures around 6 inches by 3 and the image on the front is of a piece of modern architecture. It has the denomination, the EU flag, and the map of the EU. But according to MEP Gay Mitchell it is the currency of the criminal classes and he wants to get rid of them.

As we heard from the Garda Representative Association general secretary P.J. Stone at the beginning of the programme the Gardai are resisting calls from the Taoiseach Enda Kenny and Justice Minister Alan Shatter to return to the Croke Park extension talks.

The talks themselves are due to enter what has been described as an intense phase over this weekend with pressure on the government and the unions to reach a deal.

On the line was Martin Wall, Industry Correspondent of the Irish Times.

Well after our defeat to England two weeks ago, Declan Kidney’s men will be keen to get back to winning ways against Scotland on Sunday. With one or two notable inclusions, Paddy Jackson and Luke Marshall will be making their six natiopns debuts, Kidney is taking a gamble leaving out stalwart Ronan O’Gara.

So, how will the Scots react...?

Pat was joined by two men who have played against each other in the past in this fixture – Victor Costello and Andy Nichol.

What a difference a week makes. Just over a week ago, Oscar Pistorius was the darling of the athletics world, dating one of the most beautiful women in South Africa and brandishing a lucrative sponsorship deal with Nike. Today his world is so much different.

And who would have predicted a week ago Fianna Fail would head a popularity poll.

The women of the Magdalene Laundries finally got an apology from the state, with a heartfelt, tearful statement given by the Taoiseach in the Dail.

Some things remain constant though – the heat is on for a deal in the pay talks and frontline workers are feeling the pinch. And in the UK Kate Middleton’s appearance seems to be the topic of debate once more.

I’m joined in studio to talk about these and other events of the week by Victoria White, columnist with the Irish Examiner; Michael O’Regan, parliamentary correspondent with the Irish Times; Michael O’Kane, former editor of the Irish Daily Star and Media and Entertainment Lawyer, Andrea Martin.

There’s nothing like Sunday lunch, when the family are gathered around and good food and drink is had by all. However, it all still has to be cooked and who better to give us chapter and verse on how it’s done than Catherine Fulvio.

Apple Gravy

Try this with pork.

2 shallots, softened in butter

600ml chicken stock

100ml apple juice (or Cider if preferred)

Roux to thicken (50% butter / 50% plain flour)

Salt & Pepper to taste

The caramelised juices from the roasting pan.

Pour off the fat, add a little water and place in a roasting tray on the hob bringing it to the boil and using a whisk, loosen the caramelised pieces left from roasting. These are great for flavour. Strain all into the gravy saucepan. Add shallots, chicken stock and apple juice and bring to the boil and thicken with a good old-fashioned roux (50% butter / 50% plain flour mix).

To enrich this sauce, add whiskey or even cream.

Chicken Gravy

2 tbsp fat from the roast chicken

2 tbsp plain flour

150ml white wine

1 tsp chopped thyme

600ml chicken stock

1. While the chicken rests, spoon off the fat except 2 tbsp.

2. Place the roasting pan over a low heat on the hob, stir in the flour and cook out for a few minutes, stirring all the time.

3. Add the thyme, wine and stir well.

4. Gradually add the stock, stirring until you have a smooth gravy.

5. Check the seasoning and whisk in any juice from the rested chicken .

A few problems that may occur when making gravy

If the gravy is too thin – add a little mashed potatoIf too salty, add a whole raw potatoIf lumpy – just sieveAdd a little lemon juice if too fatty

Stuffed Apple and Rosemary Loin of Pork Loin with Roasted Garlic and Rosemary Potatoes and Fennel Wedges

Serves 6 – 8

I like to have the loin of pork generously filled with the delicious apple stuffing!

1.5kg – 1.8kg pork loin, bone removed, skin scored, ask the butcher to done this

2 tbsp butter

2apples, peeled and diced

1 red onion, finely diced

2 garlic cloves, finely sliced

½ tsp chopped rosemary

½ to 1 tsp ground cumin

5 – 6 tbsp breadcrumbs

Salt and Pepper to taste

For roasting

5 medium potatoes, diced in large pieces

2 fennel bulbs, sliced into wedges

½ butternut squash, sliced into thin wedges

2 whole garlic bulbs, halved

4 to 5 rosemary sprigs

For the gravy

½ tsp ground cumin

2 tbsp flour

2 tsp balsamic vinegar

600ml vegetable stock

100ml apple juice

1 tsp chopped rosemary

Olive oil

String for tying

Rosemary for garnishing

Preheat the oven to 190C/Fan170/ Gas 5.Season the pork on both sides and set aside.Heat the butter in a large frying pan, add the apples and lightly caramelise.Remove the apples from the pan and set aside. Add the onion to the pan and sauté for 5 minutes until softened but not brown. Add the garlic, rosemary and cumin, cook for a further 2 minutes.Return the apples to the onion mix and add the breadcrumbs. Stir to combine and set aside to cool.Spread the stuffing on the pork (not the skin side) and neatly roll up, tying at intervals with string. Thread rosemary sprigs through the string . Rub the skin with salt.Heat a large roasting pan with Transfer the pork into a roasting pan and place into the preheated oven. Roasted for about 1 ½ hours – depending on the size, basting from time to time. Drizzle a little more olive oil into the roasting pan, add the potatoes, fennel and butternut squash wedges, garlic and rosemary, toss and roast for 35 to 40 minutes until golden and crispy.20 minutes before the end of the cooking time, increase the oven temperature to 210C/Fan 190C/Gas 6, to crisp the crackling. Keep an eye on this. Place the pork onto a warm serving platter, keep warm and allow to “rest”.Separate the oil, retain the juices, stir in the cumin and flour and pour in the balsamic vinegar. Add the apple juice, stock and stir until thickened. Check the seasoning, you may need to add a little freshly ground black pepper.Transfer to a serving platter and arrange the roast potatoes, fennel and butternut squash wedges and garlic around the pork. Serve with the warm gravy.

Tip: Use diced nectarines, apricots and smoked paprika in the stuffing for a delicious alternative.

Plum and Almond Tart

Makes 1x23cm round tart.

The plums makes a lovely end to a Sunday lunch and easy as you can prepare ahead of time.

For the pastry

185g plain white flour

A pinch of salt

100g butter

1 tsp caster sugar

2 -3 tbsp cold water

1 egg yolk

For the filling

180g butter

200g caster sugar

3 eggs

180g ground almonds

1 orange, zest only

6 plums, halved and stones removed

Icing sugar, for dusting

Greek yoghurt, to serve

To make the pastry, sieve the flour into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs. Mix in the sugar.Add the water to the egg yolk and mix well. Add to the flour mixture. Bind together, adding a little more flour if the pastry seems sticky.Shape the dough into a ball, flatten slightly and wrap in cling film. Leave in the fridge to rest for about 30 minutes.Flour surface and roll out pastry until 3-5mm thick. Drape the pastry over the rolling pin to lift it over the tart ring. Dust off the surplus flour again and unroll the pastry into the tart ring. Press the pastry into the bottom and up the sides. Roll the rolling pin over the top of the ring to cut off the excess pastry.To prepare the filling, whisk the butter and sugar together with the electric whisk until pale and fluffy. Add one egg at a time, beating after each addition. Fold in the ground almond and orange zest. Spoon the almond filling into the pastry – this should reach a little over halfway up the sides. Carefully arrange the plum halves on the top.Bake for about 35 minutes until the pastry is cooked and golden and the fruit just soft.Remove the oven. Allow to cool, ease out the tin onto a serving plate and dust with icing sugar.Serve with Greek yoghurt.

Tip: Add 100g raspberries and 100g blueberries to the filling for a tasty treat.