麻豆社

Paula pays a visit to a Belfast fishmongers where they smoke their own haddock. Inspired by Arbroath smokies, she uses it as a casing for a smokie scotch egg served up with a parsley mayonnaise.

Paula also makes a luxurious and moreish cottage pie with short rib of beef topped with parsnip duchesse.

And not forgetting those with a sweet tooth, Paula creates a homemade version of one of her favourite biscuits: a custard cream with baked yoghurt and plums in gin on the side.