Peppered Fillet of Beef, Swiss Chard, Whisky Cream and Potato Wedges
Paul and Nick cook posh steak and chips for Lord Antrim – a dish they love for its elegance, simplicity and its locally sourced ingredients.
Rump of Venison with Rösti Potato, Cauliflower Purée and Chanterelles
Paul and Nick cook the best part of the venison - the rump - to prepare a “delicious plate of food”, with a very rich gravy and a great potato cake. But can you flip the Rösti like Nick?
Roast Beef Sirloin with Champ Potato Cake and Roast Carrots
Paul cooks a super luxury Sunday roast with Ulster’s national dish, champ, and a “mad” mustard sauce. “It’s a bit cheffy but it eats really well,” says Paul. Nick’s verdict: “It’s stunning”.
Poached Salmon, Potato Salad with Lemon Mayo & Mushrooms on Toast
Paul and Nick love the simplicity of this dish, which shows how basic and old-fashion things that are done right can taste really good. It’s a dish that says Ulster and looks a picture. A special treat!
Chargrilled Leg of Lamb, Warm Bean Salad and British Queen Potatoes
The chefs are very happy with this rustic and beautiful dish, which features barbecued lamb, potato and cabbage –three ingredients typically associated with Northern Ireland. But the Italian salsa verde brightens up everything.
Chieftain Pie, Lamb Haggis and Spinach with Summer Vegetables
Paul and Nick say this is the most controversial dish of the series. The chefs move away from the traditional haggis, tatties and neeps - creating a haggis, lamb and spinach pie instead. The dish plays on the contrast between the sweetness of the lamb and the robustness of the haggis. A masterclass!
Slow Cooked Rib of Beef with Herb Potato Dumplings
Nick and Paul love the big robust flavours of this slow cooked dish inspired by a traditional French recipe – the deep rich meat flavours are complemented by the fresh greens and the dumplings and gravy are simply delicious.
Slow Braised Spiced Pork with Gratin Potatoes
Paul cooks a spiced pork roast with a beautiful glazed finish. He is making it up as he goes along but Nick says he manages to create a little bit of magic which the camera captures. There’re fresh beetroots, creamy potatoes and beautifully moist apples. Nick’s verdict: “Truly inspiring”.