Paula McIntyre’s Hamely Kitchen

Paula adds a modern, streetfood twist to traditional roozle breid, a variation on potato bread, by transforming it into a taco filled with shredded slow cooked beef cheek and topped with horseradish and pickled onions.

Paula rustles up a sandwich or ‘piece' but first she has to catch the filling. She heads to Lough Neagh with father and son fishing duo Gerry and Daniel McNally to fish for pollan. Back in the kitchen, she adds a sweet and sour tomato jam and scallions to the fish to complete a truly delicious ‘piece'.

Paula pays a visit to a Belfast fishmongers where they smoke their own haddock. Inspired by Arbroath smokies, she'll be using is as a casing for a Smokie Scotch egg served up with a parsley mayonnaise.

Paula finds inspiration in a vintage Women's Institute cookbook, published in 1945. She will make a beef tea served up with corwaddle, a type of oat biscuit, topped with savoury butter cream and onion jam.

Paula will be show casing dollaghan, a fish caught in Lough Neagh. After treacle-curing it, she will serve the dollaghan on wheaten farls with a cucumber relish. And as an extra treat, she will reveal how to make a champagne from gorse.

Paula shows us how to make her version of Steak Diane by substituting the steak with a collop of venision which she will be flash roasting and serving with sauteed potatoes.