Paula McIntyre's Hamely Kitchen - Episode Guide

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.

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 will also be making the perfect comfort food for cold winter evenings: honey glazed ribs in cider, cabbage rolls and stuffed baby potatoes.

The sweet treat in this episode is an irresistable homemade shortcake topped with elderflower poached rhubarb, rhubarb jelly and toasted barley cream.

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 luxurious and very moreish cottage pie with short rib of beef topped with Parsnip Duchesse.

And, not forgetting those with a sweet tooth, Paula will create a home-made version of one of her favourite biscuits; a custard cream with baked yoghurt and plums in gin on the side. Perfect for dipping.

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 pay a visit to an orchard in Armagh, the apple county, where she will meet a family who have a long tradition in producing Bramleys and other varieties.

The bramleys will be put to good use in a delicious apple and kohlrabi salad which Paula will be serving alongside her version of Pork Griskins, one of her favourite traditional dishes.

Paula will also be tempting the taste buds with a classic family dessert of creamy rice pudding topped with flaxseed brittle and rosehip syrup.

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.

One of Paula's current favourite cookery books is Ulster Fare. She draws inspiration from a recipe for gnocchi supplied by a member of the Women's Institute from the Glens of Antrim, to make her version of this popular Italian dish.

Paula also visits one of Northern Ireland's oldest creameries where she discovers how buttermilk is produced. She will use the buttermilk or soor dook as it's known in Ulster-Scots to make a mouth-watering cake, topped with redcurrant and meadowsweet glazed strawberries.

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.

Paula will also demonstrate how to smoke a chicken and she'll be adding a side of rumbledethumps, a dish of potatoes, cabbage and turnip from the Scottish Borders. Plus some poached leek hearts with a burnt rosemary dressing.

In a fitting finale for the series, Paula will be making a sumptuous Queen of Puddings consisting of homemade gingerbread, poached pears and cinnamon meringue.

It's Halloween, and Paula has some recipes with a spooky twist to share. On the menu is neep and cider soup, sausage cobbler and a mouthwatering toffee apple pudding.

In Ulster-Scots, Halloween is known as Haleve Nicht. Paula cooks up a Haleve Nicht feast perfect for a celebration with family and friends.

Turnips are a key part of Haleve Nicht and, traditionally, theywere carved into jack-o'-lanterns and placed onto gateposts to scare unsuspecting passers-by. Paula transforms the scoopings into a delicious turnip and cider soup with an accompaniment of mini smoky bacon sodas.

Paula also shares her recipe for sausage cobbler. It's also gluten-free, which will satisfy those guests with dietary requirements.

No Halloween would be complete without apples, so Paula rounds off her feast with a delicious toffee apple pudding. There is a little bit of culinary magic involved as the pudding separates during the cooking process into a tangy apple filling topped with a sweet sponge.

Paula also meets Lolly Spence at the Dark Hedges to hear a tale about a local ghost that supposedly haunts the avenue of trees.

It's Hogmanay in the Hamely Kitchen. Chef Paula McIntyre is celebrating Auld Year's Nicht with a delicious festive supper.

On the menu is a warming bowl of cock-a-leekie soup. Paula doesn't do things by halves, so her version involves poaching a whole chicken, which leaves the meat beautifully tender. As Paula says, if you're harbouring any new year's resolutions, this broth, full of leeks and barley and parsley, will get you off to a great start.

Hogmanay wouldn't be Hogmanay without whisky, so Paula is off to Islay, where her ancestors are from, on a whisky pilgrimage. Joining her is whisky buff Lee Gibson. After a bumpy crossing from Portstewart to Port Ellen, they travel to Kilchoman Distillery in the west of the island. The journey proves to be worth it as they sample some whiskies made using traditional methods.

Back in the kitchen, Paula adds whisky to her next two dishes. For main course, she makes a malt and whisky lacquered duck with potato pancakes and a burnt apple sauce. For dessert, she shares her recipe for clootie dumpling, a traditional Scottish dish with a scoop of whisky-infused cream.

Along the way, Paula also reveals some of the Ulster-Scots traditions associated with Hogmanay. For example, there's first-footing, where the first visitor after midnight should always be a dark-haired man bearing gifts to ensure a warm and lucky year ahead.

Paula shares recipes for cullen skink and a delicious baked apple pudding. She heads to Cushendun beach, where she shows two young fiddle players how to barbecue pork shoulder.

Paula cooks the perfect pork chop and makes a show-stopping tipsy laird trifle. She sets up her barbecue in Glenarm Castle, where she prepares chicken with two young farmers.

Paula makes her version of classic beef olives and an ecclefechan tart. Against the stunning backdrop of the Mourne mountains, Paula cooks battered monkfish and potato bread chips.

Recipes include sausage rolls with carrot ketchup and a nostalgic brown lemonade cake. Paula shows a highland dance teacher and her dad how to barbecue lamb.