Under the Grill

About Under the Grill

Kevin Dundon and Caoimhe Young sit around the kitchen table with some of Ireland’s best loved personalities in Under the Grill. Kevin cooks up some delicious old-school recipes, chosen by the guest, setting the scene for some saucy chats and a dollop of nostalgia. Expect expert cooking tips and food your mammy used to make.

Publisher

Irish Independent

Category

arts

Language

en

Explicit

No

First episode

4 Nov 2024

Latest episode

6 Aug 2025

Latest episodes

18 episodes in the feed.

1. 

   6 Aug 2025

   James Patrice: ‘Drama school helped me overcome my shyness – I was painfully quiet.’

   The comedian and reporter joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about his social media success, dating and getting fired after 10 days in a job in his local coffee shop. ­ The Dubliner, who is famous for his hilarious take on the well-heeled ‘Malahide Woman’, spends half his working life dressing up as a woman with eyelashes to die for. ­ But he says: ““I remember in my junior infants photograph I look frightened. I look like a rabbit caught in the headlights.” ­ James picked cheesy beans on toast as his nostalgic dish of choice which Kevin pimped up to a delicious sourdough with beans and a fluffy cheese souffle. ­ He says: “I’ve known Kevin for years because we both do TV together, but would you believe I never tasted his food. What a treat.” ­ In Under the Grill, some of Ireland’s best loved personalities choose a dish from their childhood and Kevin cooks it up in his kitchen, alongside journalist Caoimhe Young. ­ Ultimate Cheesy Beans ­ Serves 4 4 thick sourdough bread, toasted 1 onion, finely chopped 100g smoked bacon lardon, diced 1 tsp smoked paprika 400g baked beans 12 baby potatoes, boil and halved 6 egg white 4 tsp. Dijon mustard 200g cheddar cheese, grated Salad leaves or spinach leaves to serve, optional Salt and pepper 1. Preheat the oven to grill or 220°C. 2. In a saucepan, over medium heat, sauté the bacon pieces and onion for 2 minutes, add the baked beans and some smoked paprika. 3. Stir to combine and simmer for 5 minutes or until warmed up. Add butter last second to bring extra luxury flavour. Keep warm on the side. 4. Toast the slices of bread and spread some mustard on the bread and place on a baking tray. 5. Place in a second sauté pan over high heat the potatoes and sauté for 5 minutes until warmed through and coloured. 6. In a bowl, beat the egg white until light and fully. Fold in the cheese and season with salt and pepper. 7. Top each sandwich with the warm baked beans and then the mixture and place in the oven for 1-2 minutes until melted and coloured. 8. Serve immediately with a sprinkle of salt and some salad leaves if desired. See omnystudio.com/listener (https://omnystudio.com/listener) for privacy information.

2. 

   30 Jul 2025

   Mario Rosenstock – ‘We all need a champion – someone who really believes in you’

   The comedian joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about growing up on a farm in Waterford with his grandparents, what he really thinks of Roy Keane and his favourite cocktail. ­ Paying tribute to his grandmother, Dorothy, Rosenstock says: “She gave me the confidence to go out outside my comfort zone. “She told me all the time that I was special, and I could do anything. “When I am nervous before a show, I often her voice in my head. We all need a champion.” ­ Kevin treated Mario and Caoimhe to roast beef with all the trimmings with a chocolate fudge cake for dessert, sparking memories of growing up, Mario also spoke about the first time he set eyes on his wife. ­ In Under the Grill, some of Ireland’s best loved personalities choose a dish from their childhood and Kevin cooks it up in his kitchen, alongside journalist Caoimhe Young. ­ Mario’s Classic Sunday Roast Beef ­ Serves 4 1kg striploin beef 1 tbsp oil 2 tbsp goose/duck fat 8 potatoes 4 carrots, sliced 150g peas 300ml vegetable stock 25g butter 1 tbsp honey Salt and pepper For the gravy: 1 tbsp plain flour 100ml red wine 300ml beef stock 1 tbsp butter (optional) Preheat the oven to 180-200C. Rub the beef with some oil and season well with salt and pepper. For best results, allow the meat to rest for an hour first at room temperature. Place the beef on a small rack in a roasting tray. Place on the middle shelf in the oven and roast for 40-45 minutes for medium/medium-rare. For well done, roast for an extra 10-15 minutes. Meanwhile, in a saucepan of water, bring the potatoes to a boil, then reduce the heat and simmer for 5-7 minutes. Place the fat on a roasting tray (or you can use some from around the joint of beef) and melt in the oven for a few minutes. Strain the potatoes and give them a little shake to fluff them up. Carefully add to the tray of hot fat and return to the oven for 35-40 minutes. Next, prepare the vegetables. Place the carrots in a saucepan and just cover with vegetable stock. Add in the butter, honey and seasoning. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the carrots are cooked to your liking. Add the peas, and simmer for a further 3-5 minutes. Keep warm aside. At this stage, remove the beef from the oven, transfer onto a carving board and allow to rest for at least 10 minutes, loosely covered with tin foil. To make the gravy, drain the excess fat from the tray, then place the tray on the cooker over low-medium heat. Sprinkle in the flour until the mixture becomes dry and lumpy in consistency. Slowly add the red wine and beef stock and boil for a minute. Remove the tray from the heat and carefully strain the gravy through a fine sieve into a clean saucepan. Simmer again until it reaches the desired consistency. Remove the saucepan from the heat and stir in some butter for extra flavour if desired. Pour the gravy into a sauceboat. Carve the beef and serve drizzled with gravy with roast potatoes and vegetables. See omnystudio.com/listener (https://omnystudio.com/listener) for privacy information.

3. 

   22 Jul 2025

   Emma Doran: “I loved my grandma so much that I went to Knock with her.”

   The comedian joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about her grandma’s cheesecake – made old-school with digestive biscuits, cream cheese and a packet of jelly. ­ Dubliner Emma also spoke about how writing her biography, ‘Mad, Isn’t It?’, was a kind of therapy and how she gets lovely emails and texts from readers. Emma says: “I think one of the main messages from my book is that life isn’t always straight-forward for whatever reason. I had my first child as a teenager, so I was 29 when I started comedy.” ­ The mum-of-three adds: “People can find themselves in all sorts of situations where they end up getting sick or they're looking after a family member or something, and have to focus on something else for a little while. “But you can go back to the thing that was your passion or your dream.” ­ In Under the Grill, Ireland’s best loved personalities choose a dish from their childhood and Kevin cooks it up in his kitchen, alongside co-host Caoimhe Young. ­ Classic Lemon Cheesecake ­ Serves 4 · 200g shortbread biscuits, crushed · 110g butter, melted · 320g cream cheese · 200ml cream, lightly whipped · 60g honey · 75ml lemon juice · 1 lemon, zest ­ For the lemon confit: · 100ml water · 125g caster sugar · 1 lemon, sliced ­ For the white chocolate ganache: · 80g white chocolate, chopped into small pieces · 175ml (50ml + 125ml) cream 1. Line an 8in cake tin with baking paper. 2. In a glass bowl, add the crushed biscuit and melted butter, and stir to combine. 3. Press the biscuit mixture into the cake tin, ensuring the base is covered. Place in the fridge for 15 minutes to set. 4. In the meantime, beat the cream cheese, honey, lemon zest and juice together. Whisk in the whipped cream. 5. Spread the cream cheese mixture evenly over the biscuit base. Place in the fridge to set for at least two hours, or overnight. 6. Next, prepare the confit lemon slices. Place the water and caster sugar in a wide saucepan and bring to simmer until the sugar is fully dissolved. Carefully add the lemon slices and simmer for a further 2-4 minutes. Turn off the heat and allow the lemon to continue to soften until fully cooled, then transfer into a container. 7. To prepare the white chocolate ganache, in a small saucepan, bring 50ml cream to the boil. Remove from the heat and slowly stir in the white chocolate until smooth. 8. Transfer the mixture into a bowl and stir in the remaining 125ml cream. Cover with cling film and place in the fridge to set for at least one hour, or overnight. Once cooled, whip the ganache until it forms soft peaks. Set aside until needed. 9. Before serving, remove the cheesecake from the cake tin and discard the baking paper. Place on a cake stand and decorate with white chocolate ganache and lemon confit. Enjoy within 2-3 days. See omnystudio.com/listener (https://omnystudio.com/listener) for privacy information.

4. 

   16 Jul 2025

   Broadcaster Claire Byrne – “In Ireland people do a double-take when they hear my voice, but I rarely get asked for selfies.”

   Current affairs broadcaster Claire Byrne joins Kevin Dundon and Caoimhe Young in the Under the Grill kitchen to chat about her mom’s roast chicken dinner, growing up on a farm and why cooking for her own kids means so much to her. ­ The Laois-native says: “We used to complain that we didn’t have anything nice, but we were so lucky, my mom kept a cow for us so we could have fresh milk. ­ "There was six of us and we loved roast chicken mid-week. My mom would do two chickens, and we'd demolish all of it. ­ “Our dinner was in the middle of the day, oh god yeah. One o'clock. You cannot have your dinner in the evening when you're from Laois, growing up in the eighties, just a no-no.” ­ In Under the Grill, some of Ireland’s best loved personalities choose a dish from their childhood and Kevin cooks it up in his kitchen, alongside journalist Caoimhe Young. ­ Roasted Chicken and Broccoli Traybake ­ If you like fully cooked broccoli, blanch the florets in salted boiling water for 4 minutes before adding them to the chicken tray bake. Serve 4 -6 ­ 4 Onions 2 bulbs Garlic, broken into crushed cloves 500g baby potatoes, halved 1 lemon, sliced 2 rosemary sprigs 1 tsp Thyme, chopped 2 tbsp natural yogurt 1 tsp mustard 1 tsp honey 1 chicken, spatchcock 200ml vegetable or chicken stock 1 head broccoli, cuts into florets Salt and pepper ­ Preheat the oven to 200C. ­ In a bowl, combine the yogurt, mustard and honey and toss the chicken to coat. Set aside, if possible, for 30 minutes or keep covered overnight in the fridge. ­ Into the traybake, Place the sliced onions, baby potatoes wedges, crushed garlic, lemon slices, stock, rosemary and thyme. Top with the marinated spatchcock chicken. ­ Cover loosely with foil and transfer to the oven. ­ Roast in the oven for 45-50 minutes. Remove from the oven and add in the broccoli florets. Toss to coat them with the cooked onions and garlic. ­ Place back in the oven without covering to allow the chicken and broccoli to colour. ­ and continue roasting for a further 10-15 minutes until the juices run clear out of the chicken thighs when pierced and the chicken is well coloured. ­ Remove the chicken from the oven and set 5 minutes aside on a board to settle the juices. Divide the chicken into 4 portions or more if you are using a larger chicken. ­ Serve immediately with the vegetables from the traybake. See omnystudio.com/listener (https://omnystudio.com/listener) for privacy information.

5. 

   9 Jul 2025

   Peter McGann: “Irish comedy has come a long way since bad jokes about the drunk Irishman.”

   Actor and comedian Peter McGann discusses the evolution of Irish comedy and his favorite seafood chowder with hosts Kevin Dundon and Caoimhe Young, highlighting nostalgic food memories in this interview.

6. 

   2 Jul 2025

   Nicola Tallant – “Criminals do love oysters or maybe fine-dining. The Monk dined on a haloumi burger on our first real face to face’

   Podcast guest Nicola Tallant discusses breaking bread with criminals, her father's roast chicken, and how a murderer's eating habits can reveal insights into their dangerousness in an interview with Kevin Dundon and Caoimhe Young.

7. 

   25 Jun 2025

   Sex therapist Grace Alice O'Se – ‘Kids are exposed to porn from as young as 10 and It is giving them a warped idea of sex’

   Sex therapist Grace Alice O'Se discusses the relationship between sex and food with hosts Kevin Dundon and Caoimhe Young, highlighting the impact of early exposure to pornography on children's understanding of sex in Ireland; this is an interview.

8. 

   18 Jun 2025

   Dr Eva Orsmond – ‘I’d love to meet a nice Irish man. I think the Irish mentality is so much fun’

   Healthy eating expert Dr. Eva Orsmond discusses her life, career, and love for Karelian pies with Chef Kevin Dundon and Caoimhe Young, revealing her ambitious nature in this interview.

9. 

   8 Jan 2025

   Niamh Kavanagh: 'I was constantly pulled out of class to sing Ave Maria for some nun’s funeral’

   Former Eurovision winner Niamh Kavanagh joins Kevin Dundon and Caoimhe Young in the kitchen in this week’s episode, in association with Philadelphia. The singer is a born entertainer and not only when it comes to music – making dinner for 20 to 30 people wouldn’t knock a sparkle off her. The Dubliner chose bread & butter pudding for childhood dish on the already popular podcast series. Cooking alongside her mum since she was 11, the flamed-hair star says: “Making dinner for 10 or 30 people, it doesn't faze me. “I love when people come in and chat to me when I'm cooking. I love all of that, so it all works well.” Speaking about her delicious choice, Niamh says: “Bread and butter pudding is a big part of my life. “It started because my mother made it as a dessert when I was young. “We only ever had dessert on Sundays or if people were coming, which is basically the same thing, because it was nearly always more people at our table.” See omnystudio.com/listener (https://omnystudio.com/listener) for privacy information.

10. 

    1 Jan 2025

    Influencer Carol Byrne: 'My parents raised us on coddle - the best way to feed us all!'

    Carol Byrne joins Kevin Dundon and Caoimhe Young in the kitchen on the latest episode of Under the Grill, in association with Philadelphia. Growing her social following, being fed coddle and strew nearly every day of the week and putting toilet roll on the Christmas tree. Don't forget to check out the rest of the series! See omnystudio.com/listener (https://omnystudio.com/listener) for privacy information.

11. 

    18 Dec 2024

    Singer Camille O’Sullivan: ‘I recorded Shane MacGowan’s final duet him before he died’

    Singer Camille O'Sullivan joins Kevin Dundon and Caoimhe Young in the kitchen to talk all things food, music and recording the final duet with Shane MacGowan. Under the Grill is brought to you in association with Philadelphia. See omnystudio.com/listener (https://omnystudio.com/listener) for privacy information.

12. 

    10 Dec 2024

    Oliver Callan - 'The first sign I was gay was I didn't drive the tractor until I was 11'

    Comedian Oliver Callan shares candid stories from his rural upbringing and reveals how his experiences shaped his perspectives on food and identity with Kevin Dundon and Caoimhe Young.

13. 

    4 Dec 2024

    Katherine Lynch - 'I got stoned in Amsterdam and thought the salt was parmesan'

    Ireland's Katherine Lynch shares unfiltered stories of her colourful childhood, wild Amsterdam escapades, and culinary misadventures in this candid conversation with Caoimhe Young and Kevin Dundon.

14. 

    27 Nov 2024

    Billy McGuinness - ‘I left the turkey and ham on the train – on Christmas Eve’

    Billy McGuinness shares stories of his granny's cooking, joining Kevin Dundon and Caoimhe Young in the kitchen to recreate his childhood favorite Shephard's Pie.

15. 

    20 Nov 2024

    Victoria Mary Clarke – ‘Shane is very much with me’

    Victoria Mary Clarke shares her personal connection with Shane MacGowan's spirit, finding solace in her angel art and cooking up a storm in the Under the Grill kitchen.

16. 

    13 Nov 2024

    Jenny Greene - 'The day I got married, my dad chose my wedding dress'

    2FM star Jenny Greene sits down with Kevin Dundon and Caoimhe Young in the kitchen to talk cocktails, wedding dresses and family gatherings. Ireland’s queen of dance music joins the latest episode of Under the Grill and recalls her favourite childhood dish. In a nod to many family meals, Greene picks her mum’s lasagne which she said was served with all the trimmings for any big gatherings. The trio chat about food memories, great cocktails, wedding dresses, music, and more. 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. See omnystudio.com/listener (https://omnystudio.com/listener) for privacy information.

17. 

    6 Nov 2024

    Mary Coughlan - 'Eating good food saved my life'

    Mary has just released a new album called Repeat Rewind. For Mary Coughlan’s Beef Stroganoff go to Under the Grill on SundayWorld.com and KevinDundon.com Send your foodie memories or questions to Kevin and Caoimhe on underthegrillpod@gmail.com (mailto:underthegrillpod@gmail.com) See omnystudio.com/listener (https://omnystudio.com/listener) for privacy information.

18. 

    4 Nov 2024

    Under The Grill Trailer

    Kevin Dundon and Caoimhe Young sit around the kitchen table with some of Ireland’s best loved personalities in Under the Grill. Kevin cooks up some delicious old-school recipes, chosen by the guest, setting the scene for some saucy chats and a dollop of nostalgia. Expect expert cooking tips and food your mammy used to make. See omnystudio.com/listener (https://omnystudio.com/listener) for privacy information.

Who has been a guest on Under the Grill

Names identified in recent episode analyses. Showing up to five guests.

• Peter McGann
• Nicola Tallant
• Grace Alice O'Se
• Dr Eva Orsmond

Reach and audience

Public platform figures. Ratings count people who left a rating, not total listeners.

Spotify

5.0 / 5

4 ratings

Podcast Authority Score: 5 / 100

A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.

Quality

10

Social presence

0

YouTube

0

Engagement

0

Contact Under the Grill

Guest appearances

Does not typically book guests

Based on episode analysis; this does not confirm that the show is currently accepting guests.