Paula McIntyre's Hamely Kitchen - Season 2

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.