Explore every episode of the podcast Cooking with Paula McIntyre

250g bite size pasta like macaroni, orzo 1 ham hock or 250g ham trimmings ( ask your butcher) 2 onions, coarsely chopped 1 stick celery, chopped 2 tablespoons oil 1 medium, leek, split washed and chopped 1 large courgette Bunch basil Bunch parsley 50g finely grated parmesan

Pour boiling water over the ham hock or ham trimmings and place in a pot. Add the onion and celery and cover with cold water. Bring to a simmer and cover. Cook for about 2 hours for the hock ( less for the trimmings) or until fork tender. Remove ham from liquor and allow to rest for 10 minutes then shred the meat. Blend the cooking liquor. Heat the oil in a pan and cook the leeks and courgettes for 5 minutes. Add half the stock ( freeze the rest) and bring to a simmer. Cook the pasta, drain and add to the pan with the herbs and ham meat. Check seasoning. Remove the stalks from the basil and set aside. Chop the basil leaves and parsley and add to pan with half the parmesan and mix well. Spoon into bowls and sprinkle over the remaining parmesan.

Tomato toasts 8 slices sourdough 8 medium local tomatoes Basil stalks from above 2 tablespoons olive oil or good local rapeseed oil

Cut the tomatoes in quarters and place in a baking dish. Finely chop the basil and sprinkle over with the oil and season with salt. Bake in a 180oc oven for 15 minutes. Grill the bread and spread the tomato on top. Serve with the pasta.

500g lamb leg steaks ½ teaspoon turmeric 1 teaspoon garam masala ½ teaspoon smoked paprika 1 tablespoon oil Mix the spices and oil in a dish and add the lamb. Mix well to coat and chill for a couple of hours. Remove from fridge 20 minutes before cooking

2 small aubergines cut into 1cm slices 1 red onion, cut in half through the root then each half into 4 wedges through the root 150g cherry tomatoes on the vine Oil for brushing Salt for seasoning.

Brush the aubergine with oil and season with salt. Toss the onions in a little oil to coat. Grill the lamb, aubergines and onions on the barbecue – they should all take the same time – 5 minutes each side. Season with salt as you cook. Add the tomatoes for the last 2 minutes. Place the vegetables on a platter and allow the lamb to rest for 5 minutes before slicing.

Mint and tahini dressing Handful of mint, leaves shredded 4 scallions, chopped 1 teaspoon tahini 1 teaspoon maple syrup 150ml sour cream 100ml good olive oil Salt and pepper to taste

Blend the mint, scallions, tahini, maple and sour cream together to a smooth puree. Blend in the oil and season to taste

Spoon around the platter of lamb and vegetables to serve.

Slow roast pork with apple gravy, rosemary potato and cider kebabs

Cherries Jubilee sponge sandwiches

Memphis barbecued chicken with beer butter and grilled corn

Whiskey glazed, tea smoked monkfish with spiced beetroot pilau

Vinny Hurrell tries some spicy appple treats

Homemade rum and raisin ice cream with Florentines

Grilled beef salad with potato and asparagus, horseradish and lovage dressing

Salami stuffed breast of lamb with braised carrots and rosemary gravy

Hot Cross Blondies

Flatbread with Mussels, Wild Garlic and Tomato Confit

Stout and walnut wheaten Bread Ingredients 50g butter 50g treacle 225g wholemeal flour 25g chopped walnuts 1 teaspoon salt 15g Demerara sugar 75g oats 125g self raising flour 1 and half teaspoons baking soda 100ml stout 175ml buttermilk Set oven to 210°C. Melt the butter and treacle in a pan together and cool. Mix the wholemeal flour, salt, sugar, oats, walnuts and self raising flour in a bowl. Sift in the baking soda and mix well. Make a well in the centre and add the buttermilk, stout and treacle mixture. Mix to a soft dough and place on a floured surface. Roll into a ball and place on a floured baking tray. Flatten the dough slightly and slash a cross into the middle. Bake for 10 minutes at 210°C then lower the heat to 160°C and continue to cook for about another 20 minutes or until the bottom sounds hollow when tapped. Cool on a wire rack.

Onion and whiskey chutney 4 onions 2 tablespoons oil 75g brown sugar 2 teaspoons mustard seeds 75g balsamic ( I used a whiskey barrel aged one but any one is good or substitute malt vinegar) 50ml whiskey Salt and pepper

Peel the onions and cut in half through the root, finely sliced. Heat the oil in a large pan and add the onions. Season with salt and pepper and place a lid on top over medium heat. Cook, stirring frequently until the onions have wilted down. Remove lid and add the mustard seeds and cook until onions are golden. Add the vinegar, sugar and whiskey. Cook for about 20 minutes until thick and syrupy. Cool.

Slice the bread and serve with cheese, charcuterie or ham, and the chutney.

Paula's Recipe for Lemon Delicious Pudding with Limoncello and Raspberry Cream

Paula's recipe for Duck and Parsnip Hash with Garlic Mushrooms and Egg

Paula McIntyre's Lamb Stuffed Baked Potatoes

Gnudi with n’duja tomato sauce

Baked apple and cinnamon pancake

Vinny Hurrell sits in for John and Paula makes tigelle with salami, olives, tomatoes and rocket and black garlic dressing

Persian Love Cake with spiced cherries and rosewater

Viennese whirls with rhubarb and cream

Moroccan spiced monkfish with baba ganoush

Blood orange cheesecake cream with almond and white chocolate crumble, candied orange

Honey chilli pork griskin kebabs with Mexican street corn

Honey chilli pork griskin kebabs 8 wooden kebab sticks, soaked in cold water for 20 minutes if cooking on a coal grill. 500g griskins 1 onion, peeled , cut in half and then into bite size pieces 1 teaspoon chipotle chilli paste 1 tablespoon oil 1 tablespoon soy sauce 2 teaspoons soft brown sugar 2 teaspoons cider vinegar 200ml dry cider 1 tablespoon Worcestershire sauce 2 teaspoons honey

Cut each griskin into 3 pieces. Mix the chipotle, oil, soy, sugar and vinegar and mix the griskin pieces in well. Thread onto the kebab sticks with meat and then onion. Chill for a few hours to marinate. Boil the cider and honey until reduced by half. Add the Worcestershire sauce. Cook on a hot grill, turning frequently and brushing or spritzing with the cider reduction as you go.

Mexican street corn 4 corn on the cob 1 tablespoon oil 25ml mayonnaise 25ml sour cream 1 clove garlic, finely grated 35g finely grated parmesan or crumbled feta 2 tablespoons finely chopped coriander Chilli powder to sprinkle

Cook the corn in boiling, salted water for a minute. Drain well and pat dry. Brush with oil and cook on a hot grill to scorch all over. Mix the mayonnaise with the sour cream and garlic and brush liberally all over the corn. Sprinkle over the cheese and coriander to coat and sprinkle with chilli powder to finish.

Okonomiyaki with tonkotsu glazed bacon ribs

Vinny Hurrell is standing in for John and Paula is making spiced beetroot soup

Pork Florentine with braised lentils and balsamic grilled onions

Speculoos Biscuits

Spiced pineapple and maple glazed ham

Some tasty treats to get into the mood for the festive season

Paula bakes the famous chewy Italian delicacy

Reduced sugar carrot cake with orange frosting

Creamy Chicken and Leek Soup with Basil Pistou

Summer Berry Trifle

Raspberry mousse

Raspberry and elderflower puree 150g frozen raspberries 2 heads elderflower 75g castor sugar

Place the raspberries and sugar in a pan and set over medium heat. Pick the flowers from the stems in clumps and add to the pan. Cook for 5 minutes then allow to cool for an hour. Remove most of the elderflower and blend the rest to a smooth puree. Pass through a sieve to remove the seeds. Custard Cream 3 egg yolks 50g castor sugar 10g cornflour 10g plain flour 150ml whole milk 100ml whipping cream 250ml double cream

Whisk the yolks, sugar, flour and cornflour.Scald the milk and whipping cream and pour over the egg mixture, whisk well and return to the pan. Stir constantly on a medium heat until thick. Pour into a clean bowl, cover surface with cling and when cool enough chill in the fridge for a couple of hours. Whisk the double cream to stiff peaks. Fold into the custard. Fold in three quarters of the raspberry puree. Oaty crumble 200g porridge oats 40g butter 40g honey 40g light brown sugar 35g dates, finely chopped 45g hazelnuts, chopped 1 teaspoon vanilla extract

Set oven to 160oc and line a tray with parchment paper. Melt the butter and honey together and mix into the oats with the dates, nuts and vanilla. Spread onto the tray and bake for about 20 minutes, turning over a couple of times, or until golden. Cool. You’ll have more than you need for the recipe but it will keep for a couple of weeks in an airtight container and is good with fruit, yoghurt or icecream.

To assemble -

100g madeira sponge 50ml elderflower cordial or liqueur 150g fresh raspberries Elderflower sprigs

Cut the sponge into small dice and divide among 4 glasses. Drizzle the cordial or liqueur over the sponge. Spoon half the raspberry mousse into the bowls and top with the remaining puree. Add the remaining mousse and sprinkle over some of the crunchy oats. Garnish with the raspberries and elderflower sprigs.

Self Saucing Toffee Apple Pudding

Pasta with Slow Cooked Shortrib of Beef, Lentils and Mushrooms

Kerala Style Chicken Curry with Naan

Cheese and Herb Filled Rolls with Roast Garlic Butter

Moroccan Spiced Cottage Pie with Squash Mash

Paula makes a damson, apple and blackberry cheesecake slice, live at the Balmoral Show.

Scallops with Celeriac and Apple Purée, with an Apple Salad

Crispy pork filled with leeks, smoked cheese, topped with a creamy mushroom sauce

Brioche with Frangipane and Plums

Grilled duck with blackberry ketchup and beetroot

500g minced beef 2 teaspoons onion powder 2 teaspoons finely chopped gherkin 2 teaspoons American mustard ½ teaspoon salt 1 tablespoon Worcestershire sauce Oil for brushing

Mix all the ingredients together and form into 4 patties the same size and shape as the bread you’re going to use. Brush with oil and cook on a hot pan for about 3 minutes each side or until cooked through.

Caramelized onions 4 red onions 2 tablespoons oil 2 teaspoons sugar 2 tablespoons balsamic vinegar Salt and pepper to taste

Peel the onions and cut in half through the root. Slice as thinly as you can. Heat the oil in a pan and add the onions, cook gently over a medium heat for about 10 minutes or until they’ve wilted down and are soft. Add the sugar and cook for a minute. Add the vinegar and cook until it has evaporated. Season with salt and pepper.

To assemble 8 slices of bread – you could use pan loaf, granary bread or I used a seeded rye 8 slices Emmental cheese Mustard Mayonnaise Ketchup 50g butter

Spread the bread with mayo, mustard and ketchup. Spread over the onion mixture on each and top with a patty. Top with the cheese and then a slice of bread. Heat the butter in a pan large enough to hold all 4 sandwiches or use 2. When the butter is melted and foaming add the sandwich and cook for about 2 minutes each side. Serve immediately.

Twice Baked Goat Cheese Soufflés with Honey Candied Walnut and Honey Dressing

Paula makes raspberry and chocolate merveilleux, live from Stendhal Festival in Limavady

Quince Glazed Pork Ribs, with Pears, Celery and a Toasted Oat Salad

Barbecued Mackerel with Courgettes and Harissa