Paula Mcintyre's Hamely Kitchen

Last episode
Paula Mcintyre's Hamely Kitchen

Paula cooks up a healthy version of a sausage roll with carrot ketchup on the side. She meets a Highland dance teacher and her father then shows them how to make the perfect barbecue lamb kebabs.

Catching up on Paula Mcintyre's Hamely Kitchen?

Don't want to miss an episode anymore? Set up a free alarm and receive an email when new episodes are available. Handy!

Season 3
Paula makes the perfect comfort food: beef olives with onion gravy and creamy mash. And in Mournes, cooks up monkfish with potato bread chips and a seaweed flavoured mayo.
Paula demonstrates her fail-safe method for cooking the perfect pork chop with a side of creamy parsnips and smoked potatoes. She pays a visit to Glenarm Castle, where she enlists help.
Paula shows us her version of cullen skink soup with a hunk of cheese and scallion soda bread on the side. She heads to Cushendun beach, to share tips on how to barbecue the perfect pork shoulder.
Season 2
Paula shows us how to make her version of steak diane by substituting the steak with a collop of venision which she roasts and serves with sauteed potatoes. She demonstrates how to smoke a chicken.
Paula show cases dollaghan, a fish caught in Lough Neagh. After treacle-curing it, she serves it on wheaten farls with a cucumber relish. As a bonus, she reveals on how to make champagne from gorse.
Archive