Paula McIntyre's Hamely Kitchen

Paula makes a Glens of Antrim lamb roast with a caramel and vinegar glaze, elevates the humble turnip by making two side dishes and prepares salt ling, a sustainable fish, roasted and served with boxty.

Paula serves locally caught langoustines on a potato and smoked dulse wafer with pickled carrot, a country pie made with locally bred ham served up with crowdie cheese, and a rhubarb and blackcurrant tray bake.

Paula forages for wild garlic, which she will incorporate into a roast onion soup served with savoury cheese and smoked tomato jam biscuits. Paula is a keen sea swimmer and plans to serve up this soup to her fellow swimmers on East Strand.