Gary and Michael discuss Vicky Phelan's call for assisted suicide to be legalized and ask if Jeremy Corbyn is causing Labour's electoral woes or if it's something deeper.

Euthanasia - From start

Gary and Michael discuss the government's backdown on the Bingo bill; an Irish public body does the rarest of all things and stands up to a politician; and Pat Leahy's obituary for the current government.

Bingo Backdown - From Start

Pat Leahy - 28:15

Father Luuk Jansen, from St Mary's Church in Cork, brings us his Sunday Reflection. This week he talks about John the Baptist, the second week of Advent, and preparing from the coming of Jesus.

Aoife and Eina talk about how they handle Christmas in their households. Who they get presents for, what types of presents they get, how they spend Christmas day, and what traditions their families have for Christmas day.

Patricia shows you how to make a beautiful roast lamb dish that will serve 4-6. This is perfect food if you've got a dinner-party coming up over Christmas.

Cooks very quickly. No need to make gravy either, the juices and the teriyaki do that.

Ingredients and instructions

1kg leg of lamb, boned and butterflied 150ml teriyaki sauce 2tbsp clear honey 1tbsp oil

Fresh coriander

Ask your butcher to bone the lamb for you, opening it out flat, or butterfly the lamb so that it is flat and of a uniform thickness. Place the lamb in a non-metallic dish. Score the skin criss-cross ways. Pour over the teriyaki sauce and honey, cover and refrigerate. Allow to marinate for up to 24 hours, turning occasionally. If you forget, don’t worry. It’s nice with just a few hours.

Preheat the oven to 250ºC/475ºF/Gas 9. Lay the lamb skin-side up in an oiled roasting tin. Pour over the marinade. Roast for 25-30 minutes, and then leave to stand for 20 minutes covered with tinfoil and a tea towel before slicing and serving. If necessary stir the teriyaki sauce into the roasting dish and reheat (I don’t think this is necessary but add lamb juices). Garnish with coriander and serve.

Gary and Michael discuss new plans campaigners say will destroy bingo in this country, and why you should care about bingo; the Irish Council for Human Rights war on human rights; and Eoin Murphy survives another no confidence vote.

Bingo Bill - From start

Gary and Michael discuss the idea that an apparent increases in anti-immigrant sentiment mean that the 'far-right' is on the increase.

Gary and Michael discuss the London Bridge terrorist attacks; RTE's apology to Kevin Myers; and the results of the by-election.

Father Luuk Jansen, from St Mary's Church in Cork, brings us his Sunday Reflection. This week he talks about advent and asks 'What is advent?'.

Patricia shows you how to make a beef goulash that will be perfect for a dinner party.

She pairs it with Ständchen by Franz Litz.

Beef Goulash

700 gm-1 kg beef pieces

450 gm onions sliced

Few tablespoons sunflower oil

3 teaspoons caraway seeds

1-2 teaspoons salt and pepper if you like

2 tablespoons paparika (not smoked paprika or hot paprika)

1 tablespoon flour

1 425 gm tin tomatoes (chopped)

½ pint stock (any type)

Fry the meat in oil until slightly browned. Put the onions in then and fry them lightly. Add the caraway seeds, paprika, salt, pepper and flour. Mix well and continue to cook for a few minutes. Add the tomatoes from the tin and stock and bubble for a few minutes. Cook in a casserole for about 1 ½ hours at temp. 180 or so.

Serve with crème fraiche/yoghurt on top with gherkins on the side and rice/noodles or potatoes. Lovely with red cabbage or peperonata