Paula's recipe only calls for salt and pepper, but if you prefer more flavor, try adding additional seasonings like parsley ...

Melt the butter in a pan and mix in the flour. Add the stock and simmer for 10 minutes. Add the parsley, mustard and cream. Check seasoning and then blend to a smooth sauce. Place the potatoes in ...

Paula pays a visit to the Belfast fishmongers, where they smoke their own haddock; inspired by Arbroath smokies, Paula uses a casing for a smokie Scotch egg served up with a parsley mayonnaise.