Episode 4
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.
Trailer
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