Marian Finucane

Marian Finucane

Saturday, Sunday, 11 - 1pm

Marian Finucane Saturday 11 February 2017

Marian Finucane

Marian Finucane

Live stimulating mix of news, interviews, reports and discussion.

The Latest on the Garda Whistleblower

The Latest on the Garda Whistleblower

John Downing, Political correspondent for the Irish Independent,  joined Marian on the phone this morning.

Dancing with the Stars

Dancing with the Stars

Marian was joined in studio by Dancing With The Stars, Des Bishop, Katherine Lynch and Stuart O'Connor.


The Joy Bells - Mary McAleese

The Joy Bells - Mary McAleese

Former President of Ireland, joined Marian in studio this morning to discuss an event that will be happening om Waterford's Christchurch Cathedral next month ... The Joy Bells. 

Life after redundancy

Life after redundancy

Marian was joined in studio by Tom O'Keefe who was made redundant twice from, Digital in Galway and Dell in Limerick and Sean Egan who was made redundant from Waterford Crystal. Both spoke to Marian on life after redundancy.  

Ireland V's Italy - Six Nations

Ireland V's Italy - Six Nations

Former head coach of Ireland, Eddie O'Sullivan joined Marian on the phone ahead of today's rugby match ... Ireland V's Italy. 

Breakfast & Brunches with Catherine Fulvio

Breakfast & Brunches with Catherine Fulvio

Catherine Fulvio joined Marian in studio this morning to give us some delicious recipes for Breakfast and Brunches.


Ballyknocken Granola (from A Taste of Ballyknocken)

2 tbsp sunflower oil

4 tbsp honey

350g porridge oats

100g quinoa flakes

3 tbsp sunflower seeds

4 tbsp sesame seeds

3 tbsp pumpkin seeds

2 tbsp pistachios, roughly chopped

4 tbsp desiccated coconut

2 tbsp raisins

2 tbsp dried cranberries

  1. Heat the oven to 180°C/fan 160°C/gas 4. Line a large baking tray with parchment paper.
  2. To prepare the granola, mix the oil and honey in a large bowl. Add the remaining ingredients, except the coconut, raisins and cranberries, and mix well.
  3. Pour this mixture onto the lined baking tray and spread evenly. Bake for 18 to 20 minutes, stirring from time to time to help brown evenly.
  4. Mix in the coconut, raisins and cranberries and bake for a further 5 minutes. Keep an eye on it, as it can quickly burn around the edges. 
  5. Remove from the oven and leave to cool completely before spooning into a storage jar. 


Melon Mango and Lemongrass Smoothie (The Weekend Chef)

Serves 4 tall glass or 8 small

2 ripe mangoes, peeled and roughly diced

1 cantaloupe melon, peeled and diced

½ fresh lemongrass stalk, roughly diced

1 tbsp honey (optional)

Ice, to serve

Place the mangoes, melon and lemongrass in a blender and process until smooth.  Check for sweetness and add the honey to taste if required. Spoon the ice into the glasses and pour over the smoothie.

NB: Add a little cold water if the smoothie is too thick


All In One Irish Breakfast Bake :

Serves 4

Rapeseed oil

2 medium potatoes, sliced into wedges

8 good quality breakfast sausages

10-12 cherry tomatoes

8 large mushrooms, wiped clean

Salt and freshly ground black pepper

4 eggs

Chopped parsley to garnish

Toast to serve

  1. Preheat the oven to 180°C/fan 160°C/gas 4. Brush a shallow roasting tray, roasting skillet or shallow casserole with oil.
  2. Place the potatoes wedges into the tray/dish and roast in the oven for about 12 minutes.
  3. Add the sausages and cook for a further 10 minutes, turning them over once or twice during the cooking time.
  4. Add the cherry tomatoes and mushrooms to the dish and drizzle a little more olive oil over the vegetables and season.  Cook until the potato wedges are crispy and the tomatoes are roasted.
  5. Make gaps in between the vegetables and carefully break an egg into each.  Season lightly with salt and freshly ground black pepper.  Return to the over and cook for a further 5-6 minutes, until the eggs are set. Sprinkle with chopped fresh parsley and serve immediately with toast.


Salmon with Spinach and Chive Crêpes (The Weekend Chef)

The dry ingredients can be mixed together the night before so that all you have to do is add the liquid and spinach in the morning. Keep layering the crêpes in between sheets of parchment paper so they don’t stick together. Makes 6 medium crêpes

1 egg              

100g plain flour    

20g spinach, washed and very finely shredded

160ml milk  

2 tbsp melted butter, plus extra for cooking

2 tsp chopped fresh chives 

½ tsp baking powder        

salt and freshly ground black pepper watercress, to garnish 

for the filling.

30g butter 

zest and juice of 1 lemon, 

2 tsp chopped fresh chives 

thin slices smoked salmon, cut into strips a good handful of baby spinach, washed and trimmed.


  1. 1 To make the crêpes, whisk together the egg, flour, spinach, milk, melted butter, chives and salt and pepper in a jug until smooth. Allow to stand for about 1 hour.
  2. 2 To make the filling, melt the butter in a saucepan over a medium heat. Add the lemon zest and juice and the chives and mix well. Add the smoked salmon and spinach and cook for 1–2 minutes, until the spinach is wilted. Set aside and keep warm.
  3. 3 To cook the crêpes, heat a large non-stick pan with a little butter over a medium heat. When the pan is hot, pour in a little batter, swirling the pan to evenly coat the base with batter. Cook for a few minutes, until golden, and flip over and cook the other side. Place on a warm plate, cover with a sheet of parchment paper and continue to make more crêpes with the rest of the batter. Keep warm.
  4. 4 To assemble, fold a crêpe into quarters on a serving plate and spoon in the filling. Arrange a little watercress to the side and serve.


Mary’s Brown Bread (from A Taste of Ballyknocken)

225g plain flour   225g wholemeal flour              1 tsp salt

1 tsp bread soda (bicarbonate of soda)    1 tbsp molasses

40g butter, melted (about 2 tbsp), plus extra for brushing

1 free-range egg, beaten   380ml buttermilk

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Brush a 900-ml Pyrex bowl with melted butter.
  2. Place the flours and salt into a large bowl.Sift in the bread soda and mix well.
  3. Put the molasses, melted butter, egg and buttermilk in a jug and whisk well.
  4. Add the buttermilk mixture to the dry ingredients and mix to form a soft dough.
  5. Transfer to the prepared Pyrex bowl. Bake in the preheated oven for 40 minutes. To check that the loaf is cooked, tap the base – it should sound hollow.
  6. Transfer to a cooling rack. If you want a soft crust, cover with a damp tea towel.  


Rhubarb, Orange and Ginger Compote (from A Taste of Ballyknocken)

I have a soft spot for rhubarb. And here’s a gardener’s tip: it is so easy to grow! Rhubarb suits both savoury and sweet and is delicious with meats or, in this case, for breakfast.

1 tbsp melted butter

1kg rhubarb stalks, trimmed and cut into 4-cm lengths

150g caster sugar

50g soft brown sugar

½ to ¾ tsp ground ginger depending how strong a ginger flavour you like

1 medium orange, zest and juice

  1. Preheat the oven to 180°C/fan 160°C/gas 4. Brush a shallow roasting tray with the melted butter.
  2. To start with, place the rhubarb lengths into the roasting tray and spoon over the caster sugar, brown sugar and ground ginger. Then toss the rhubarb and sugars together.
  3. Sprinkle half of the orange zest and all of the juice over the top and place in the oven for about 12 to 15 minutes until the rhubarb is lightly caramelised and has just softened but still holds its shape.
  4. Remove from the oven, cool completely, then add the rest of the orange zest and carefully mix.
  5. Transfer to a bowl, cover with clingfilm and place in the fridge until ready to use. It will also keep in a sterilised jar in the fridge for up to 2 weeks.



Ballyknocken Style Bircher Muesli

Serves 5 as main portion or 10 as snack


150g rolled or quick oats

500ml milk

50g dried cranberries

50g sultanas

100g chopped nuts

1 lemon, juice only

3 apples

500g low fat, full fat, or creamy Greek yoghurt (as desired)

3-5 tbsp. of honey to taste

Toppings: Use seasonal fresh fruit your favorite dried fruit, nuts, toasted seeds, coconut, fruit compote etc.

Soak the oats, sultanas and dried cranberries for at least 4 hours (or overnight) in the milk.

Grate the apples and mix with the juice of the lemon.

Add all the remaining ingredients and mix it all together

Serve in a tall glass and top with your favorite fresh seasonal fruit, fruit compote, nuts, dried fruit, or toasted seeds.  






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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