Episode 4
Chef Paula McIntyre serves up pork griskins with an apple and kohlrabi salad, a beef tea to chase away the winter blues and a rice pudding drizzled with rosehip syrup.
Paula finds inspiration in a vintage Women鈥檚 Institute cookbook, published in 1945. She makes a beef tea served up with corwaddle, a type of oat biscuit, topped with savoury butter cream and onion jam.
She also pays a visit to an orchard in Armagh, where she meets a family who have a long tradition in producing Bramleys along with other varieties of apple.
The Bramleys are put to good use in a delicious apple and kohlrabi salad, which Paula serves alongside her version of pork griskins, one of her favourite traditional dishes.
Paula also tempts the taste buds with a classic family dessert of creamy rice pudding topped with flaxseed brittle and rosehip syrup.
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