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.
For pudding Paula shows us Veda bread as we've never seen it before, in a bread and butter pudding, with whiskey-soaked raisins and almonds, served with caramel cream.
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