麻豆社

Chef and writer Paula McIntyre looks to the past and her own Ulster-Scots heritage to serve up mouth-watering recipes for friends and family, crafted from the finest local ingredients.

The Atlantic ocean is on Paula鈥檚 doorstep. On clear days she can see the Isles of Mull and Jura, a reminder of the early Scottish settlers who brought ingredients and recipes to these shores and who remain a major influence on her own approach to cooking.

Paula makes a Glens of Antrim lamb roast with a caramel and vinegar glaze and elevates the humble turnip by making two side dishes: turnip cake and turnip gratin. This is followed by salt ling, a sustainable fish, roasted and served with boxty, poached leeks, bacon crumb and an elderberry caper butter sauce. The final dish is a brined and braised Denver cut of beef with a nettle and onion crust served with a barley risotto.