Paula finds inspiration in a vintage Women’s 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. Show less