This is a firm favourite in the Maguire household. It’s a great dish for a sudden influx of hungry people – so fast and easy to prepare. Everybody can help and you’ll have it on the table in no time at all.

Always enjoy having 4 in a Bar in studio, ahead of some upcoming concerts.
Wonder do they need a drummer? 5 in a Bar has a ring to it.

Leo Sayer chats about lots of Irish memories including the day of this picture with Marty, ahead of his concerts later in the year.

General Manager of the Bord Gais Energy Theatre, Stephen Faloon, chats about their exciting upcoming productions of Little Shops of Horrors and Moulin Rouge

Marty is joined by Feis Ceoil CEO Laura Gilsenan to chat about this year's festival from it's exciting new location at the DCU All Hallows campus

Traditionally liver has a bad rep in this country. However, this dish has its origins in Italy, where spring lamb is highly anticipated and well worth the wait. Try it – you may be surprised.

George Hamilton and Celine Byrne pop into Marty en route to rehearsals for 'The Hamilton Scores - live with the RTÉ Concert Orchestra'

Putting chicken in buttermilk is a wonderful way to quickly tenderise it and make the flesh much more succulent. If you had the time you could leave it in the buttermilk overnight, but 15 minutes at room temperature really does make a difference.

This dish is hassle free – perfect for a dinner party or Sunday lunch .

Great to chat with Guy Barker this morning.
Ahead the RTE CO celebrating Gatsby 100.