Today with Sean O'Rourke

    Monday - Friday at 10am



    New Bill on Adoption

    Adopted people would have the right to their birth certificate for the first time under proposed new legislation. The Bill was produced by Senator Averil Power and is co-sponsored by Senators Jillian van Turnhout, and Fidelma Healy Eames.

    To discuss the issues surrounding the rights of adopted people we had in studio Dr Fergus Ryan – law lecturer at Maynooth University who drafted the bill – and Helen Gilmartin, adoptive mother of four children.

    Sean began by asking what’s the current situation when adopted people want to access their birth certificates?


    Foster Parents

    TUSLA – the Child and Family Agency will hold a public meeting tomorrow evening in an effort to recruit more foster parents to care for children in the North Dublin area.

    There is a desperate need for carers, so much so that children are now being placed as far away as Cork and Donegal. Joining Sean in studio. Gordon Jeyes – Chief Executive of TUSLA but first, Valerie Cox has been talking to experienced foster mothers about their vocation.


    Surrogacy Ruling

    The genetic mother of twins born to a surrogate, has lost her legal battle to be declared the children's legal mother on their birth certificate. Simon Mills joined Sean with the latest breaking news from the Supreme Court.


    Kids and their vegetables

    Getting the children to eat fresh vegetables can be a battle until little taste buds develop and mature to accept new tastes and textures. Until then, we must find creative ways to get the good stuff into them with becoming mortal enemies!

    Bright Fruity Veggie Salads


    What you need…

    A Selection of Crisp Fresh Salad Vegetables such as;


    Cherry Tomatoes

    Red or Yellow Peppers

    Spring Onions


    A Selection of Favourite Fruits such as;



    Kiwi Fruits


    Sharp Green Apples

    Slices of Peeled Oranges

    A Squeeze of fresh lemon juice

    1-2 Tablespoons of Olive Oil

    Sea Salt & Freshly Ground Pepper


    What you do…

    Peel and slice or chop your vegetables into bite size pieces and mix thoroughly making sure to catch all the tomato & fruit juices from the chapping board.

    Drizzle over lemon juice and Oil seasoning to taste with the pepper & salt.


    Turkey Kebabs with Raita and Green Leaves

    What you need…

    450g Minced Turkey

    ½ Red Onion Grated

    2 Table Spoons Sweet Chili Sauce

    1 Tablespoon Soy Sauce

    Handful of Chopped Coriander

    1 Egg

    Handful of Wet Breadcrumbs – or a slice of bread dampened under the tap torn up

    Salt & Black Pepper to season



    Half a Cucumber, grated

    Handful Coriander, chopped

    200g Natural Yoghurt

    Dash of Tabasco

    Salt & Pepper to season

    Pre-heat the oven to 180c


    What you do…

    Mix all the ingredients together for the kebab and get your hands in there to mix in well. Fill a loaf tin with your mixture and bake for about 50 minutes – using a metal skewer, pierce the centre leaving the skewer in for 10-15 seconds…place the skewer on the back of your hand and if it feels hot, your meat loaf is done.

    Remove the loaf from the tin and slice very thinly laying several slices on pittas or wraps, topping with fresh salad leave and the cucumber raita.


    Loaded Skins

    Great as a side to your dinner or a little meal itself served with salad.

    What you need…

    5 Large Roosters, or Other Baking Potatoes (Or one for everyone in the audience…)

    3 Spring Onions

    1 Red Pepper

    Two Large Tomatoes Chopped

    Handful of Frozen Peas

    100g Butter

    Dash of Milk

    50g Parmesan, Grated

    100g Cheddar Cheese, Grated

    Salt & Freshly Ground Pepper


    What you do…

    Pre-heat the oven to 180c.

    Put the potatoes in the oven and bake for about an hour or until a metal skewer glides easily all the way through.

    Meanwhile chop and prepare your vegetables and place them in a large bowl with the parmesan, salt pepper, butter & milk setting aside until the potatoes are ready to come out of the oven.

    Using a clean tea towel, remove the potatoes from the oven and working quickly using the tea towel to protect your hands, slice each one in half lengthways and with a dessert spoon, scoop out the fluffy center coming as close to the edge as you dare without risking tearing the skins. Mash the potatoes either roughly with a fork or using a potato masher.

    Mix the vegetables through the potato and check your seasoning. Check your consistency and adjust by adding more milk or butter if required.

    Spoon the combined mixture back into the potato skins and lay the loaded skins on a baking tray.

    Sprinkle the grated cheese over the tops and bake for 25 minutes until the cheese is melted and starting to crisp.

    These can be made and frozen once baked for a good snack after school, Saturday lunches or Friday night TV dinner with a fresh salad – just heat through in a microwave after defrosting thoroughly.


    Maple & Soy Glazed Root Vegetable

    What you need

    4 Carrots

    2-3 Parsnips

    2 Tablespoons of Maple Syrup

    2 Tablespoons of Soya Sauce

    Juice of Half a Lime


    What you do…

    Preheat the Oven to 220

    Finley slice your root vegetables and place in a roomy bowl.

    Drizzle over the maple, Soya and lime and mix well to ensure all the vegetables are well coated.

    Spread in a single layer on a baking sheet and roast on the oven for 25 minutes until tender and crisping at the skinny ends – watch for over browning because of the sugar content in the maple syrup and give the tray a good shake halfway through to avoid this.


    Garlic Roasted Broccolli

    What you need…

    2-3 Large broccoli heads

    2 tablespoons olive oil

    3 garlic cloves, minced

    Juice of ½ Lemon

    40g Finely Grated Parmesan

    Pinch salt

    Freshly Grated Black Pepper

    What you do…

    Preheat the Oven to 200C

    Toss the broccoli in a large bowl with olive oil, salt, pepper and garlic. Spread the pieces on a baking tray and place in the pre-heated oven. Roast for 15-20 minutes until broccoli is just barely cooked.

    Remove the tray from the oven and drizzle with lemon juice sprinkling with parmesan just before you serve.

    Follow Tracy on Twitter.

    Visit Tracy's website.



    With a huge response yesterday to our conversation about bullying with MacLean Burke and Roisin O’Hara, one of those spoke out on Twitter about how Mac Burke's story brought back unpleasant school memories.

     That person was Aodhan O’Riordan and he joined Sean this morning to continue the conversation.


    Early Childhood Care and Education

    Roisín O'Hara spoke to Sean about Early Childhood Care and Education Schemes. The ECCE Scheme provides a free year of early childhood care and education for children of pre-school age.


    Tracy Coyne's Spooky Halloween Recipes

    Tracy Coyne, winner of the Great Irish Bake Off, joins Sean with a couple of Halloween recipes which are easy and fun to do with children.

    Jelly Monsters – Great treats for Trick ‘r Treaters on Halloween Night!

     What you need…

    1 Block of Vanilla Ice Cream

    1 Pack of Lime Jelly

    A package of Oreos Crumbled up

    A couple of drops of food colouring to make it really hideous…

    Small Jars or Disposable Clear Party Glasses

    Permanent Black Marker

    What you do

    Allow the ice cream to melt at room temperature or in the microwave and set aside.

    Melt the block of Jelly in the microwave and mix it with the ice cream until well blended and slimy green adding a few drops of green food colouring if it isn’t gross enough…

    Pour the mixture into little glass yoghurt jars or disposable clear party cups and allow to set in the fridge overnight.

    In the morning, sprinkle the Oreo Hair onto each jelly and use the black marker to draw the scariest and funniest Halloween faces you can…

    Hooting Owl Cakes

    What you need…

    125g Self Raising Flour

    125g Caster Sugar

    125g Softened Butter

    2 Eggs

    37g Milk

    Pinch of Baking Powder

    Drop of Vanilla Essence

    400g Icing Sugar & 50g Cocoa Powder mixed with a few tablespoons of warm water to make a stiff icing

    12 Oreo Cookies

    24 Brown Smarties or M&Ms and 12 Orange Smarties or M&Ms

    Line a 12 hole bun tin with paper cases.

    What you do

    Pre-heat the oven to 180c

    Mix the Flour, Butter, Sugar, Eggs, vanilla and milk together in a mixer until you have a batter of dropping consistency. Don’t worry about keeping air in this mixture because you want your little cakes to have a flattish top to decorate with the owls face.

    Spoon a small amount into each bun paper using all of the mixture between the 12.

    Bake for 16-18 minutes or until the buns are golden and spring back to the light touch of your finger.

    Allow to cool on a rack while you mix the icing.

    Mix the sugar and cocoa together and add the water a little at a time until you have a tight, but dropping consistency – if the icing is too runny it will take an age to dry so be cautious when adding the water. Spread this scantily on the top of each mini cake as a base for sticking on the Owl face.

    Decorate the little faces by splitting each Oreo in half and using them as eyes, adding a brown Smartie to each for the pupils. Then add an orange Smartie on its side between the eyes as the little Owl’s beak.

    Halloween Smiles

    What you need…

    2 Green or Red Apples, cored and sliced into wedges.

    Peanut Butter or Nutella

    A handful of Mini-Marshmallows

    What you do

    Spread one side of each apple slice with the peanut butter or Nutella, which ever you’re using and stick the mini-marshmallows onto one slice to form little teeth, then top with a second slice securing the teeth in place.

    Craft Ghost Pops for the Trick ‘r Treaters

    What you need…

    Some Chuppa Chups or other pop stick lollipops

    A piece of an old bed sheet torn into little 15cm x 15cm squares

    Some Coloured Ribbon

    A Fine Tipped Black Marker or Pen

    What you do

    Cut the ribbons into short lengths but long enough to tie around the pop sticks.

    Wrap each pop in a square of cloth securing the ends on the stick with your fingers. Tie a bow with the ribbons and draw a ghost face on each pop.

    If you’re too little to tie the ribbons, use little elastic bands instead – you’ll find them in craft shops, but if you’re nice to your butcher he’ll give you the little red elastic ties they use for stuffing meat which will add a little colour too!

    See Tracy's Facebook page for more.




    To lose a child is the most devastating loss that any parent could ever imagine or endure, but to lose a child you never had the chance to know brings a different type of grief to bear.

    Deirdre Pierce McDonnell, who has suffered two miscarriages and Sheila Power who is a psychotherapist and also a trained midwife who worked on the bereavement team at Holles Street Maternity Hospital for a number of years join Sean this morning.


    Kinsale Youth Support Services

    Brian O'Connell met with a community group in Kinsale that is helping teens to talk about their mental health issues.

    Full Details of the Service are available here.



    Roisín O'Hara joins Sean in studio to discuss anti-bullying policies in schools, with new procedures and guidelines issued last year by the Department of Education.

    Sessions organised by the National Parents Council happen around the country and are free to attend. Roisín attended one of these sessions on how to deal with bullying, how to talk to your child and she found them very helpful as a parent of a primary school child.

    For a full list of venues see here

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