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.

Paula adds a modern, street food 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, but first, she has to catch the filling. So, she heads to Lough Neagh with father and son fishing duo Gerry and Daniel McNally to fish for pollan.

Paula pays a visit to the Belfast fishmongers, where they smoke their own haddock; inspired by Arbroath smokies, Paula uses a casing for a smokie Scotch egg served up with a parsley mayonnaise.