Contemporary harpist and vocalist Brídín is joined by violinist Tim Doyle in special Studio 8 performance.

This is a great way to roast potatoes, because you can parboil and crush them well ahead of time. Douse them in the flavoured olive oil and leave them to cook longer than you’d think they need – they come out exquisitely crisp and golden.

The name of this simple dessert comes from the Italian tirami su, meaning ‘pick me up’ (or ‘cheer me up’). Tiramisu has been subjected to many variations over the years, but this is the original recipe and – in my opinion – the best!

I cannot overstate how good this is – and I speak as someone who has spent a lifetime experimenting with glazes for ham. If I have large numbers to cater for, it is a go-to in our house. Initially I’d serve it hot, and then use any leftovers the following day, either as part of breakfast with some poached eggs or for sandwiches.

Rustle up these little French sponges for a bake sale or special treat. They're best eaten warm from the oven, served with coffee or tea.

Patrick Rafter called in to chat about his fab new album with Pianist Fiachra Garvey and the upcoming Marble City Music Festival.

Michael Harding called in to chat abouthis latest book,
‘I Loved Him from the Day He Died’. Beautiful.

Katherine chats about an upcoming projects including a Handel biopic with Anthony Hopkins, she remembers singing to a shark on a Doctor Who Christmas special, and tells Marty why she's looking forward to visiting Dublin for a Viennese Christmas concert with Vladimir Jablokov. 

Marty is joined by the wonderful actor, dancer and singer Joe Conlan, chatting about this years Gaiety Theatre panto, Peter Pan.

What a gorgeous new album from Eimear Quinn  - Songs of Winter Dreaming.
Looking forward to hearing more of it in the coming weeks.