Downtown Radio

Stuart Banford speaks to Chase Rice at C2C Dublin

Drake White and his band The Big Fire opened day two of Country to Country 2019 in Ireland.

Get to know new country artist Caroline Jones.

Stuart Banford catches up with rising C2C country star Carly Pearce

Stuart Banford catches up with Lady Antebellum backstage at C2C Dublin 2019

Stuart Banford catches up with Luke Combs backstage at C2C Dublin 2018

Nashville's Chris Carmack backstage at SSE Arena, Belfast

Nashville's Jonathan Jackson backstage at SSE Arena, Belfast - talks Avery, his own band & his best Belfast accent

Lisa McHugh - Backstage at Cowboys & Heroes 2017

Downtown Country Connect 4 Winner - Christine Bell from Ballymoney wins herself £2000

Mortgage Mondays with Progressive - Ian Nelson

Downtown Country's Stuart Banford chats to Nashville's Charles Esten

Mortgage Mondays - Self Build Tips

Nathan Carter calls into Downtown Breakfast

C2CDTC - Stuart Banford chats with Hunter Hayes

#C2CDTC - Rachael Anderson catches up with Lee Matthews

#C2CDTC - Rachael Anderson catches up with Johnny Brady

#C2CDTC - Kirstie McMurray catches up with Cam

#C2CDTC - Stuart Banford catches up with Brad Paisley

#C2CDTC - Stuart Banford catches up with Jennifer Nettles

We caught backstage with the Zac Brown Band, just before they hit Friday's C2C stage.

Dominic Kirwin's son Barry chats with Rachael Anderson ahead of his Sunday World stage performance

Stuart Banford catches up with Marty Stuart before his C2C set to talk about his first thoughts on Nashville, playing with Johnny Cash and much more

Mortgage Mondays with Progressive - First Time Buyers

#LisaMcHugh #StuartBanford #Lisalive #DowntownCountry

#kimmierhodes #CarolineFleck #DowntownRadio #BelfastNashvilleSongwritersFestival

Darius Rucker talks C2C Dublin with Stuart Banford

Downtown Country's Stuart Banford catches up with Jennifer Nettles ahead of C2C Dublin

Reba McEntire tells us about her amazing 41 year career and talks C2C in Dublin next month

#Melanie Kennedy #Downtown Radio #journotara

Ingredients 4 meringue nests 2 punnets blackberries 300mls double cream 1 vanilla pod (split & scraped) 6 tsp icing sugar 400g brioche or white loaf ½ lemon juiced Method1. Sprinkle half the icing sugar and the lemon juice over the berries2. Leave to macerate for 5/10 minutes3. Whip the cream, remaining icing sugar and vanilla until forms stiff peaks4. Crush the meringues5. Layer the gl...

Pork Rub:1 tbsp paprika2 tbsp brown sugar1 tbsp garlic powder1 tbsp celery salt1 tbsp dry mustard1 tbsp onion powder1 tbsp cumin1 tbsp coriander seeds Tomato salsa:500g diced onions 300g diced chorizo2 large peppers100g garlic chopped 100g tomato paste500g tin of chopped tomatoes 1 tsp chilli flakes 1 tsp smoked paprika 2 tsp cholula hot sauce Cooking pork shoulder220 degrees for 30 mins 160 ...

The Base of the chowder is a garlic and white wine cream with fish stock and lemon pepper.Once heated we add chopped comber potatoes, mussels, salmon, smoked haddock, cod, and prawns.Bring to the boil and simmered for 2 minutes until the fish is cooked.To finish we add chopped spring onions, garden peas and spinach, seasoned with sea salt.Serve with some Guinness wheaten bread.

To make this dish for yourself, you’ll need: 1 kg Fresh washed mussels One thumb size peeled long sliced fresh ginger 3 crushed cloves of garlic 1 split red chilli I/2 glass white wine I/2 tin. Coconut milk Bunch coriander / basil or both / chopped spring onion Method:Ensure mussels are fresh if open. Tap them and if they don't close, don't use them. Do not submerge in water just run under tap...

1/2 litre of cream75ml apple juice75gs sugar1/2 vanilla pod3 leaves of gelatine Soften the gelatine in cold water, bring the cream, apple juice and vanilla pod up to boil and switch off. Add the sugar and then whisk in the gelatine. Pour into moulds and set for 6 hours. To unmould run the mould under warm water. For the Apple salsa 2 bramley apples (finely diced)1/2 vanilla pod1 spoon of hone...

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Pot Roast Venison Haunch, crushed Parsnip, raw kale, blackberries Serves 2 500g Venison From the leg (Sliver side or Top side) Crushed Parsnip2 Parsnips (peeled, quartered, core removed and chopped)2 tbsp Honey1 tbsp Oil1 tsp chopped Thyme Kale Garnish2 Cups Kale (picked from the stalk)1/2 tsp lemon juice2 tblp extra virgin olive oil Blackberry sauce 10 blackberries 1 glass red wine 50ml c...