Marian Finucane

Marian Finucane

Saturday, Sunday, 11 - 1pm

Marian Finucane Saturday 24 November 2012

Marian Finucane

Marian Finucane

Live stimulating mix of news, interviews, reports and discussion

Neil Morrissey talks to Marian

Neil Morrissey talks to Marian

Marian talks to English actor Neil Morrissey about his childhood and how he became an actor and his part in "Oliver!" this Christmas in Dublin.


Dara O'Briain

Dara O'Briain

Dara O'Briain tells Marian about his latest adventures in comedy and television and as he is coming towards the end of his longest-ever tour, Irish comic Dara O'Briain shares some of his stand-up stories with us


Maureen Gaffney

Maureen Gaffney

Clinical psychologist Maureen Gaffney joins us live in studio to explain why people find meaning in events, and how we can embrace the future.

Chef Donal Skehan - How not to waste bread...

Chef Donal Skehan - How not to waste bread...

Bread – be it stale or nearly stale – often ends up in people’s bins...

My favourite ways of using up stale bread is for Bread and butter pudding, Ribollita (an Italian peasant soup which uses the stale bread to thicken it), also ideal for whizzing up in a blender to breadcrumbs, which can be frozen in resealable bags, for use in stuffing, crusts for meat and fish. Or best of all fried in a little olive oil with herbs and garlic to be sprinkled over freshly cooked pasta. (pangratatto).

I also freeze bread I know I'm going to toast. You pop frozen slices in the toaster.


Pangratto Recipe – for sprinkling over freshly cooked pasta

2–3 chunky pieces of stale wholemeal bread
1 garlic clove
1 red chilli deseeded and finely chopped
1 sprig of fresh rosemary
a good glug of olive oil.

For the pangrattato, give the bread and garlic a quick whizz in a food processor so you have breadcrumbs with a bit of texture.

In a large frying pan heat a generous glug of olive oil until hot. Add the whole rosemary sprig and the chilli, and fry for about 1–2 minutes.

Add the breadcrumbs and continue to cook for a couple of minutes until they become crisp and golden. Set aside on a plate on a sheet of kitchen paper, which will soak up any excess oil and leave the savoury crumbs nice and crispy. Discard the rosemary sprig.

Chef Donal Skehan - How not to waste fruit...

Chef Donal Skehan - How not to waste fruit...

Sometimes we buy too much fruit and by the time we get around to eating it we turn our noses up at it..because the bananas are over ripe, the apples too soft and the oranges have faded....what can we recreate with these fruits?

Old, soft, chalky bought too many and the ones in the fruit bowl have been there for so long they no longer look too appetizing.
Again baking is an ideal use for them, lots of recipes, apple and maple cake. Otherwise make a wonderful juice alongside ginger and carrots.

Tip for lemons, oranges or limes that are not good enough to eat.

You can freeze both the zest and juice and use them at a later date.

Over Ripe Bananas
Over ripe bananas are great for baking eg banana bread but if you are not ready to bake with straight away, can be mashed with a fork and placed in a freezer bag and stored in freezer.

Old bananas are also perfect for smoothies - blitzed with apple juice and frozen berries.

Sticky Toffee Banana Pudding with a salted caramel sauce


175g stoned dates (chopped)
160 g butter (plus extra for greasing)
190 g soft light brown sugar
2 large free-range eggs
1 tsp bicarbonate of soda
200 g (7oz) self-raising flour
2 bananas, mashed
1 tsp vanilla extract

For the caramel sauce:
100 g (31⁄2 oz) butter
150 g (5oz) soft dark brown sugar
3 tblsp golden syrup
150 ml (5fl oz) double cream
1 tsp vanilla extract
generous pinch of sea salt


Preheat the oven to 180°C (350°F/Gas 4). Grease 10 small pudding moulds and divide them between two baking sheets.

Put the dates and 300ml (101?2 fl oz) water in a saucepan and place over a medium–high heat. Bring the mixture to the boil and then simmer for approximately 20 minutes or until the liquid has reduced by half and the dates have completely softened.

Cream the butter and sugar in a large bowl with an electric hand mixer until light and pale. Add one egg at a time, mixing after each addition, until they are incorporated. (If you add the eggs all at once, the mixture can split.)

Blitz the dates with a hand blender while still hot, until smooth, then stir through the bicarbonate of soda. Fold the date mixture, flour, bananas and vanilla extract into the pudding mixture until you have a smooth batter. Divide the mixture between the six moulds and bake in the oven for 20–25 minutes.

Meanwhile, make the salted caramel sauce. Place the butter, sugar and golden syrup in a saucepan and bring to a gentle boil until the sugar is dissolved. Add the cream, vanilla extract and salt and whisk together. Bring to a steady simmer for 3 minutes until the sauce is sticky and thick.

Insert a metal skewer into the centre of one of the puddings; if it comes out clean, the puddings are ready. Remove from the oven and allow to cool slightly before inverting them onto serving plates.

Serve covered in the hot salted caramel sauce.

Baking Tip - Butter wrappers - Pop these straight in the freezer, you can use them straight out of the freezer to grease tins for baking.

Chef Donal Skehan - How not to waste vegetables...

Chef Donal Skehan - How not to waste vegetables...

Another vegetable that often is thrown out after a few stalks are used in a soup or chilli is celery

Rather than just taking one or two stalks, chop the whole lot and freeze what you don't need or keep in the fridge until ready to use. To be added to sauces, soups, stews.

How to Slow Roast Tomatoes
My ultimate way to use up tomatoes is to slow roast them on a baking sheet with olive oil and sea salt. They can then be stored in jars with olive oil. Perfect addition to soups and pasta.

Toss in olive oil, balsamic vinegar and season. Roast them for 50 minutes at 200°C. They can be stored in olive oil for up to a month. Add them into any tomato soup close to the end of cooking time and then blitz until smooth.

If you have any leftover avocado or avocado that’s about to go off but that you are not ready to eat, chop it and it will keep in acidulated water, which is water with a little lemon juice. It will keep for one to two days in the fridge.


Chef Donal Skehan - How not to waste leaves and herbs...

Chef Donal Skehan - How not to waste leaves and herbs...

If you end up with leftover herbs, finely chop them and divide them in ice cube trays with a little olive oil. Add to soups or risottos to finish.

My big tip on this front is to grow your own. It is incredibly easy to do even in small spaces. Salad leaves and herbs are at their freshest picked from the garden.

Chef Donal Skehan - How not to waste eggs...

Chef Donal Skehan - How not to waste eggs...

Sometimes we don’t get to finish all the eggs in the box....any tips on what to do with those nearing their use by date?

Older eggs are good for turning into hard boiled eggs because older eggs are easier to peel than fresher ones. They are perfect for salads or sandwiches.

Fresher eggs are perfect for poaching.

Egg whites freeze brilliantly and are perfect for use in meringues. Again you can use ice cube trick. Just leave to come to room temperature and they are ready for use.

Egg yolks can be used for sauces, dressings, carbonara, mayonaise.

Mayonaise will keep for 2-3 days in the fridge but as with everything best eaten there and then.

This mayo recipe makes enough for four people.

1 egg yolk
1/2 tsp dijon mustard
2 tsp white wine vinegar
a pinch of sea salt
100ml (4fl oz) sunflower oil/ 2 tbsp extra virgin olive oil

Place the egg yolk, mustard, vinegar and salt in a clean bowl. Pour the oils into a measuring jug that is easy to pour from. Steady the bowl by placing on a damp tea towel as both hands will be occupied. With a large whisk in one hand and the jug of oil in the other, start to whisk the contents of the bowl, adding the oil drop by drop to start with. Be careful not to add too much oil too quickly as this may result in the mixture splitting. You can increase the oil to a thin stream once the mayonnaise starts to thicken. Be patient!

Keep whisking until you have added all the oil and the mayonnaise is thick.

About The Show

In-depth interviews, human interest stories, consumer and lifestyle news as well as a lively panel discussion on issues of the week and newspaper reviews.

Saturday and Sunday from 11am-1pm



Contact the Show

Call: 1850-715150 / 08457-853333 Northern Ireland & U.K

Text: 51551

Presenter: Marian Finucane


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