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Suzie visits Tully Mill restaurant in County Fermanagh, home of award-winning chef John Roche. John uses local, seasonal ingredients, many of which come from a National Trust kitchen garden.

For a starter, John shows Suzie how to make a beetroot gin cured salmon.

Inspired by his flavour combinations, Suzie makes a starter of cured salmon with beetroot and pickled cucumber.

For the main course, John shows Suzie one of his signature dishes, Fermanagh cured black bacon served with celeriac, carrot and apple purées, plus a black pudding bon bon. For her main course, Suzie uses a low-cost cut of pork, cooking pork belly with a carrot and celeriac tray bake.

For dessert, John creates a black cherry and chocolate delice. Suzie tweaks the recipe to make her own special dessert - chocolate brownie with cherry compote and chocolate mousse.