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.

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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.

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But he says: ““I remember in my junior infants photograph I look frightened. I look like a rabbit caught in the headlights.”

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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.

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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.”

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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.

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Ultimate Cheesy Beans

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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.

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
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Serves 4
<ul>
 <li>4 thick sourdough bread, toasted</li>
 <li>1 onion, finely chopped</li>
 <li>100g smoked bacon lardon, diced</li>
 <li>1 tsp smoked paprika</li>
 <li>400g baked beans</li>
 <li>12 baby potatoes, boil and halved</li>
 <li>6 egg white</li>
 <li>4 tsp. Dijon mustard</li>
 <li>200g cheddar cheese, grated</li>
 <li>Salad leaves or spinach leaves to serve, optional</li>
 <li>Salt and pepper</li>
</ul>
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.

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.

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