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It seems that some home owners could be pushed to the brink this coming year between repossessions and property tax. In a stark message the head of the Dept. of Finance John Moran told an Oireachtas committee that the taxpayer was not going to subsidise mortgage holders to stay in properties beyond their means.

There was a similar tough, uncompromising message from another top civil servant on this programme yesterday on the collection of property tax.

Chairman of the Revenue Commissioners Josephine Feehily warned that her staff had extensive powers to collect the levy.

On Morning Ireland Minister Leo Varadkar echoed the Government’s tough line – engage with the tax authorities.

Pat was by David Hall, Director of the Irish Mortgage Holders Association and Gregory Connor , Professor of Finance at NUI Maynooth who suggests that up to a third of those in mortgage arrears can afford to pay but are simply choosing not to (ie strategic defaulters)

The term Trial by Media went viral during the bail hearing in the criminal proceedings against South African para Olympian Oscar Pistorius for the killing of his girlfriend Reeva Steenkamp.

How and why does the law differ from Ireland in South Africa, Pat was joined on the line by Dario Milo a top media lawyer in South Africa and a member of the country's biggest law firm Webber Wentzel and by Tom O’Malley senior lecturer in law at NUI Galway.

Ireland are looking to take consolation form a dismal Six Nations campaign by having a go at France tomorrow. Pat was joined by Trevor Brennan and Bernard Jackman.

In Steven Spielberg's new film Lincoln we follow the political manoeuvrings the President engaged in to ensure that the 13th Amendment to the Constitution was passed before the end of the Civil War thus enshrining freedom from slavery for all time. Or so we thought. Douglas A Blackmon in his explosive book on slavery after the Civil War - Slavery by Another Name, unearths shocking evidence that slavery persisted will into the 20th century and he joined Pat on the line from America.

Joining Pat for this morning’s Gathering were Mary Minihan of the Irish Times; Dearbhail MacDonald of the Irish Independent and by theologian, Gina Menzies.

With St. Patrick’s Day just around the corner, with Spring in the air and the garden beginning to liven up a bit again, it’s a good time to think about some Irish seasonal food.

Catherine Fulvio was here to tell us more.

Roasted Rhubarb and Ginger Almond Crumble

Serves 4-6

Using the ground ginger adds great warmth to this comforting dessert which is always a family favourite. You could also half the recipe and serve it in espresso cups for a dinner party with other mini desserts.

For the filling
800g rhubarb, washed and roughly sliced

40g butter, roughly diced

100g caster sugar

1 medium orange, zest only

For the crumble
100g plain flour

50g wholemeal flour

100g butter

60g brown sugar

½ to ¾ tsp ground ginger

4 tbsp flaked almonds

3tbsp oatmeal

Natural yoghurt or ice cream, to serve

Preheat the oven to 180°C/Fan 160°C/Gas 5. Brush an ovenproof pie dish or individual ramekins or espresso cups with melted butter.To roast the rhubarb, place the rhubarb, butter, sugar, orange zest into a roasting pan, mix together, and roast for about 8 to 10 minutes until the fruit is just softened. Shake the pan gently from time to time during cooking time. Set aside to cool slightly.In the meantime, make the crumble topping, place the plain and wholemeal flour in a mixing bowl. Rub in the butter into the flour until it resembles large breadcrumbs. Stir in the sugar, ginger, almonds and oatmeal.Spoon the fruit into the ovenproof dish, ramekins or cups depending on your choice. Sprinkle the crumble topping over the fruit and bake for about 20 minutes until golden brown, keep an eye on it as the almond may brown too much.Serve warm with natural yoghurt or your favourite ice cream.

Tip: If you have some crumble topping left over, seal it in a bag and freezer it. Use over roasted plums, splashed in 1 tbsp cassis for a deliciously easy crumble.

Purple Sprouting Broccoli, Prawn and Pancetta Pasta

Serves 4

This is so very quick for a mid week family meal. As the purple sprouting broccoli is such a pretty vegetable I like to place it on top of the pasta so everyone can appreciate it.

350g farfalle pasta

2 tbsp olive oil

100g pancetta

2 cloves garlic, crushed

1 tsp chopped thyme

200g prawns, head and tails removed, deveined

200ml double cream

50ml chicken stock

1 lemon, zest only

1 tbsp chopped parsley

Salt and freshly ground black pepper

200g purple sprouting broccoli, cut into florets and steamed

Parmesan shavings, for garnishing

Cook the pasta, according to the instruction on the manufacturer’s package. Drain and set aside.In the meantime, heat the olive oil in a large saucepan, add the pancetta and cook until crispy. Add the garlic and cook for a further 1 minute.Transfer the prawns in the sauce pan and cook for about 2 to 3 minutes. Stir in the cream, chicken stock, add the lemon zest and heat through. Add in the cooked pasta, heat through and sprinkle over the chopped parsley.Transfer to a serving bowl and arrange the purple sprouting on top. Sprinkle over the parmesan shavings and serve immediately.

Tip: Instead of the broccoli use asparagus with roasted pinenuts and arrange these on top of the pasta.