Episode 3

Paula forages for wild garlic which she will incorporate into a roast onion soup, served with savoury cheese and smoked tomato jam biscuits. Paula is a keen sea swimmer and she’ll be serving up this soup to her fellow swimmers on East Strand, Portrush. She also makes the beautifully descriptive Ulster-Scots dish mollygowans and clappydoos, which is an escalope of monkfish and shellfish cooked in cider dressed in brown butter. Paula finishes up the series with a nostalgic trip back to childhood (with an adult twist) by cooking a baked homemade hazelnut liqueur custard, honeycomb crumble wafers, apples and blackberries.