Cooking With Paula Mcintyre

Spead the love with this tasty white chocolate dessert.

One of the best ways to serve up rhubarb

The perfect nibbles for a Burns night celebration.

A hearty dish for a cold day.

A tasty Mediterranean Dessert.

A tasty twist for any chicken dish.

A little retro taste from our childhood.

Now they are tasty sprouts!

This will look good on the Christmas table.

Something sweet for the taste buds.

Paula serves up pancakes with a twist

A trifle with a twist

Pasta Fagioli100g chopped pancetta 1 onion , finely chopped 1 stick celery finely chopped 1 carrot, finely chopped 2 cloves garlic, minced 200ml red wine 500ml passata 250ml chicken stock 350g pasta 1 tin cannellini beans drained Handful chopped parsley 50g grated ParmesanCook the pancetta in a large pan until golden and fat is rendered. Add the celery, onion and carrot and cook gently for 15 minutes. Add the wine and cook for a minute. Add the passata and stock and cook until thick - about 40 minutes. Cook the pasta, drain and mix into sauce with some of the cooking water. Add the beans and cook for a minute. Add the parsley and Parmesan and serve.

Paula gets creative with plums

Paula serves up something special for Lamb Week.

A sweet way to use up up left over rice.

Paula tries her hand at some fusion cookery, with delicious results

An Italian inspired treat

A mouth-watering summer treat!

Paula does some Mexican influenced cooking.