Paula finds inspiration in a vintage Women's Institute cookbook, published in 1945. She will make a beef tea served up with corwaddle, a type of oat biscuit, topped with savoury butter cream and onion jam.Paula will pay a visit to an orchard in Armagh, the apple county, where she will meet a family who have a long tradition in producing Bramleys and other varieties.The bramleys will be put to good use in a delicious apple and kohlrabi salad which Paula will be serving alongside her version of Pork Griskins, one of her favourite traditional dishes.Paula will also be tempting the taste buds with a classic family dessert of creamy rice pudding topped with flaxseed brittle and rosehip syrup.