Chef and writer Paula McIntyre looks to the past and her own Ulster-Scots heritage to serve up mouth-watering recipes crafted from the finest local ingredients. In this edition, Paula makes baked hazelnut liqueur custard with honeycomb wafers, candied apples and blackberries; locally sourced Mollygowan and Clappydoos with brown butter dressing and pickled dulse; roast onion soup with wild garlic oil.

Clean Slate Television for BBC Northern Ireland.