The actor and viral comedian joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about his favourite dish of all time, pre-show nerves and his part in Sky Atlantic’s Small Town, Big Story, which was written and directed by Chris O’Dowd.

­

Wicklow-born Peter says: “Those jokes like ‘I came home, I was so drunk, I put the rashers in the toaster’, that slap stuff is mostly gone from the comedy stage.” The dad-of-one adds: “My dish of choice is a seafood chowder in a sourdough bowl because it brings me back it to the best summer of my life. It’s just delicious. I love seafood of any kind.

­

“I was in college in Galway one summer and I was chasing a girl, who is now my wife, and there used to be a stall in Galway selling seafood chowder in a bread bowl. It brings back such good memories.”

­

In Under the Grill, Ireland’s best loved personalities choose a dish from their childhood (Peter went off script) and Kevin cooks it up in his kitchen, alongside Caoimhe Young.

­

Seafood Chowder

Serves 4

400g mixed fresh fish (e.g. cod, haddock, hake, salmon), diced

100g smoked salmon, chopped

100g mussels

4 prawns (optional)

50g butter

1 onion, diced

1 leek, trimmed and diced

1 carrot, diced

1 potato, cubed

100ml dry white wine

250ml pouring cream

350ml fish or vegetable stock

4 bread bowls, to serve

Salt and black pepper

1. Heat a large saucepan over medium heat.

2. Add the butter, then add in the onion, leek, carrot, and potato. Sauté for 2–3 minutes until softened.

3. Add the smoked salmon and continue to sauté for a further 2 minutes until lightly coloured.

4. Pour the wine, stock and cream over the smoked salmon and bring to the boil. Reduce the heat and simmer for a few minutes, until the potato and carrots are softened.

5. Next, add the diced fish and continue to simmer for around 5 minutes, until the fish is gently poached.

6. Finally, add the mussels and prawns (if using) and cover with a lid. Simmer the chowder for a further 3 minutes or so (depending on the size of the fish pieces), until all the fish and shellfish is cooked through. Remove from the heat and check the seasoning.

7. Warm the bread bowls in the oven for 5 minutes. For added flavour, butter the inside once toasted.

8. Ladle the chowder into the warm bread bowls, piling plenty of fish into the centre of each. Enjoy immediately.

See omnystudio.com/listener for privacy information.

Podcaster Nicola Tallant joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about her dad’s roast chicken dinner, breaking bread with criminals and why we are fascinated by crime.

­

“I mean there was no coddle or any of this sort of stuff even though you think he's such a traditional dub, don't you?

“I'd say he's better taste than you and I. He's floating around the Mediterranean and he's probably eaten very nicely. So, he ordered a haloumi burger, and I had embarrassingly had chicken wings. What an amateur I am."

­

The Crime World host reveals that eating habits can tell a lot about how dangerous a murderer is, remembering killer Joe O’Reilly who, she says, didn’t lose his appetite before appealing for information on the death of his wife on The Late Late Show.

­

In Under the Grill, Ireland’s best loved personalities choose a dish from their childhood and Kevin Dundon cooks it up in his kitchen, alongside Maître d’, Caoimhe Young.

­

Roast Chicken with Traditional Stuffing

­

Serves 4 -6

• 1 large chicken
• 100g butter
• 3 onions (1 chopped + 2 quartered)
• 6 garlic cloves (2 chopped + 4 crushed)
• 1 lemon, zest
• 2 tbsp parsley, chopped
• 2 tbsp sage, chopped
• 1 tsp thyme, chopped
• 200g breadcrumbs
• 50g porridge oats
• 3 carrots, halved
• Salt and black pepper
• Mashed potato, to serve
• Vegetables of your choice, to serve

For the gravy:

• 1 tbsp flour
• 100ml red wine
• 250ml chicken stock
• 50g butter, diced
• Salt and pepper

1. Melt the butter in a saucepan, and add the chopped onion and chopped garlic. Cook over a low heat for about 2 minutes until softened. Transfer into a bowl.
2. Add in the lemon zest, chopped herbs, porridge oats, and breadcrumbs, and mix well to create the stuffing. Season lightly and set aside until needed.
3. Preheat the oven to 200C.
4. Stuff the cavity of the chicken with the stuffing using a parchment packet (you can buy these or make your own by placing the stuffing in the centre of a sheet of baking paper and folding it up securely). Truss the chicken with kitchen twine.
5. Next, scatter the carrots, and remaining onion and garlic, on a roasting tray. Place the chicken onto the vegetables, and season generously with salt and cracked black pepper.
6. Place the chicken in the oven and roast for about an hour and a half, or until the juice runs clear from the thigh when pierced. Remove from the oven, transfer the chicken onto a chopping board and set aside for 5 minutes to allow the juices to settle.
7. Meanwhile, prepare the gravy. Place the tray with the vegetables on a cooker over low heat, and sprinkle in the flour. Cook for 30 seconds, then pour in the wine and stock.
8. Simmer while stirring until the gravy almost coats the back of a spoon. Remove from the heat and sieve into a small saucepan, to remove any large pieces of vegetable. Check the seasoning and keep warm.
9. Remove the stuffing from the cavity and transfer into a serving dish, and carve the chicken. Serve immediately drizzled with gravy, with mashed potato and your favourite sides.

See omnystudio.com/listener for privacy information.

The author and sex educator joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about Traffic Light Brownies, her favourite childhood dessert, completed with drizzled chocolate and M&Ms.

­

Grace Alice talks about the relationship between sex and food and how the conversation around sex in Ireland has lost the ‘shame factor’.

­

But she says children today literally grow up seeing pornography from a young age because of the widespread availability of phones and tablets.

­

Grace says: ‘There is ways of bypassing safeguards on phones and even if kids don't have phones, their friends have phones.’

­

“There's a lot of explicit stuff, even on the most widely used social media platforms we all use every day.”

In Under the Grill, Ireland’s best loved personalities choose a dish from their childhood and Kevin Dundon cooks it up in his kitchen, alongside Maître d’, Caoimhe Young.

­

­

Fudgy Traffic Light Brownies

­

Serves 6

• 100g plain flour

• 60g unsweetened cocoa powder

• ¼ tsp baking powder

• ¼ tsp salt

• 180ml vegetable oil or melted butter

• 150g caster sugar

• 160g brown sugar

• 1 tsp vanilla extract

• 3 eggs

To decorate:

• M&Ms or other

• 2 tbsp icing sugar

Method:

1. Preheat the oven to 180C. Grease and line a '9x9x2in' baking tray with baking paper, leaving enough over the edges for easy removal later on.

2. In a bowl, add the flour, cocoa powder, baking powder and salt. Stir and set aside.

3. In a separate bowl, add the brown sugar and caster sugar. Add the oil (or melted butter if preferred) and eggs and mix until smooth and fully combined.

4. Next, sieve over the flour and cocoa powder mix and stir until fully combined, but don’t overmix.

5. Pour the batter into the prepared baking tray and spread evenly.

6. Place in the oven for 25-30 minutes, or until a toothpick comes out a little wet for a softer brownie, or with a few crumbs for a more cakey brownie.

7. Remove from the oven and allow to cool completely for 30-40 minutes. Then, carefully transfer onto a serving platter.

8. Cut the brownie into portions. To decorate, combine the icing sugar with enough water to create a thick paste. Using a dot of paste, stick some M&Ms, or other chocolate of your choice, to the top of the brownies.

9. Store in an airtight container at room temperature and enjoy within five days.

See omnystudio.com/listener for privacy information.