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We hear from members of Darragh Cross GAC, who are celebrating 50 years!ÌýThady Graham and LaurenÌýMackey, winners ofÌýSaintfield'sÌýyoung singer/songwriter demo-doctor, will beÌýperforming their song, 'Lullaby'.

Locals from the cricket club will be giving John a crash course in the sport (we hopeÌýall nearbyÌýwindows stay intact). Sally Taylor gives John a tour of herÌýhermitage cottage, the perfect place for a spiritual retreat, and PaulaÌýwill be cooking farinata! And there will be plenty more guestsÌýto surprise you with!

All live from John Toal's kitchen.

A dish from the Ligurian region of Italy. A chickpea flour based pizza/pancake cross.

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Ingredients

300g chickpea flour (also known as gram flour and available in health food shops and supermarkets)

500ml water

1 teaspoon salt

4 tablespoons good olive oilÌý& oil for cooking

75g crumbled or grated cheese – goat cheese, mozzarella, cheddar etc.

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Place the water in a bowl and whisk in the chickpea flour.

Add the salt and olive oil and mix to ensure there are no lumps.

Leave at room temperature for about 4 hours.

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Pre-heat oven to 200oc.

Heat a frying pan that can go into the oven and add 2 tablespoons cooking oil.

When hot add enough batter to fill the bottom to about ½ cm thick.

Cook for a minute then transfer to oven.

Cook for 10 minutes then scatter over the cheese.

Cook for a further 5 minutes.

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Suggested ToppingsÌý

Traditionally farinata is served just simply but you could add pesto, crumbled cooked sausage, crispy pancetta, grilled vegetables, roast tomatoes.

Great way of using up excess vegetables in your fridge.

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