Episode 5
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.
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