Paula McIntyre's Hamely Kitchen

Paula makes a Glens of Antrim lamb roast with a caramel and vinegar glaze and elevates the humble turnip by making two side dishes: turnip cake and turnip gratin. This is followed by salt ling, a sustainable fish, roasted and served with boxty, poached leeks, bacon crumb and an elderberry caper butter sauce. The final dish is a brined and braised Denver cut of beef with a nettle and onion crust served with a barley risotto.

Paula cooks on the terrace, serving up locally-caught langoustines on a potato and smoked dulse wafer with pickled carrot. She then makes what she describes as `love on a plate', a country pie made with locally-bred ham served up with crowdie cheese and pickled smoked beetroot salad. She rounds off with a rhubarb and blackcurrant tray bake with cider custard poured over.

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 she'll be serving up this soup to her fellow swimmers on East Strand, Portrush. She also makes the beautifully descriptive Ulster-Scots dish mollygowans and clappydoos, which is an escalope of monkfish and shellfish cooked in cider dressed in brown butter.

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 takes a trip to Baronscourt Estate in County Tyrone, where she learns about deer which are raised on the estate. She uses this prime produce in her sumptuous Scotch Pie filled with minced venison and a special blend of gravy and spices.

Paula rustles up a sandwich or `piece' but first she has to catch the filling. So, she'll be heading to Lough Neagh with father and son fishing duo, Gerry and Daniel McNally to fish for pollan. Back in the kitchen, she will be adding a sweet and sour tomato jam and scallions to the fish to complete the `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 will also be making a cottage pie with short rib of beef topped with Parsnip Duchesse.