WARNING: this podcast episode contains talk of mouth watering meals and may cause you to run immediatley to your local haunt because of your hunger!

Alison chats to Food and Travel journalist Ali Dunworth - who compiled a list of the best places in the country to grab a sitdown Sunday Roast!

Follow Ali here: https://www.instagram.com/alidunworth/

Her full list is here - bear in mind it has a paywall - https://www.independent.ie/life/food-drink/19-of-the-best-pubs-in-ireland-for-a-sunday-roast-from-an-old-school-thatched-bar-to-a-city-centre-favourite/a620042085.html

This Easter weekend we wanted to welcome back one of our favourite guests on to Weekend Breakfast Lou Robbie chats to Alison a Sunday Times bestselling author – number 1 in Ireland and the UK with her debut cookbook - Make & Freeze

Lou has captured a huge and dedicated online audience – and recently celebrated getting to 1 MILLION FOLLOWERS on Instagram!!

She tells us all bout that amazing milestone and also some Easter recipes! Slow roast Leg of Lamb!! (160 degrees!)

Born in Tipp and based in Galway she told us that most of her videos are filmed while listening to Weekend Breakfast!

She’s a big fan of ours and we are big fans of her! https://www.instagram.com/littleloucooks/

✨ Sticky & Spicy Slow Cooked Irish Lamb ✨

INGREDIENTS
• 1 bone-in Irish lamb leg (~2.4kg)
Spice rub:
• 2 tbsp cumin
• 2 tbsp oregano
• 2 tsp paprika
• 4 garlic cloves (finely grated)
• 1 tsp sea salt
• 100g Specially Selected red pesto or harissa
Tray:
• 500ml beef stock + 250ml water
• 2 onion (sliced)
• sprig rosemary
• 2 tbsp Organic Squeezy honey

Serve with: buttery mash, roast cherry tomatoes & asparagus or roast carrots and parsnips.

METHOD
Take lamb out 20 mins before cooking. Score the fat in a diamond pattern.
Mix spice rub ingredients + massage all over lamb. Marinate 1 hr (or overnight).

Preheat oven to 160°C (fan). Add onion + rosemary to tray, place lamb on top, pour in stock + water. Cover tightly.
Cook 3.5–4.5 hrs until tender & falling apart.
Drizzle honey over, uncover, roast 30 mins more.
Rest 20 mins before shredding/carving.

💡 Use the tray juices + onions for gravy—thicken with cornflour, strain & serve!
Makes for a delicious meal!

Niamh Fahey has won it all - 4 WSL titles, 5 FA Cups, an FAI Women’s Cup, an All-Ireland for Galway and 115 caps for the Republic of Ireland! -- She has played for Chelsea, Arsenal and Liverpool - the former Ireland Captain spoke to Alison all about her new role at Liverpool Football Club, women in sport, and of course her insane competitive streak and much more