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In this new series, home cook Suzie Lee visits six of the best restaurants in Northern Ireland, meeting chefs in their professional kitchens. They show Suzie their signature plates, inspiring her to be more creative at home. Back in her kitchen, Suzie whips up restaurant-quality recipes – with hacks to make these achievable and affordable.

This time, Suzie visits Artis Restaurant in Londonderry, where chef Phelim O’Hagan combines fresh local ingredients with French techniques.

For his starter, Phelim shows Suzie how to elevate scallops with a pine nut butter. Inspired by his flavour combinations, Suzie shows how to make that delicious butter and serves her scallops with a chorizo and butternut squash stew.

For the main course, Phelim shows Suzie another of his signature dishes –
John Dory, red Emmalie potato, leeks, fennel and langoustine bisque. Back in her kitchen, Suzie shows how to make a bisque, which she serves with pan-fried monkfish, a crispy potato rosti, buttered leeks and fennel.

For dessert, Phelim takes one of Suzie’s favourites to a whole new level - sticky toffee pudding soufflé. Suzie shows how to make the soufflé at home and serves it with an easy, tasty tuille.