Dublin Coddle, a warm meal of sausages and potatoes, dates back to the 1700s. This dish is best served with a pint of Guinness on the side, and lots of Irish soda bread to mop up the gravy. As with so many recipes, a dash of Guinness added towards the end of the cooking process won’t do the dish any harm either!

Ingredients
4lb potatoes
1lb best pork sausages
1lb thick-cut bacon
3 onions
Little under a pint ham stock (or beef or chicken will do)
4 tablespoons chopped fresh parsley
Salt and pepper

Instructions
Preheat your oven to 300F/150 ºC. Peel your potatoes, quartering the big ones (small can be left whole). Bring your stock to a simmer. Grill the sausages and bacon until coloured. Take a heavy pot, and layer your ingredients in the following order (starting at the bottom): onions, bacon, sausages, potatoes. Season and add parsley to each layer.
Pour your stock over the top. Place your pot on a lit stove until the liquid comes to a boil, then once it has, turn the heat down and cover the pot. Put in the oven for 3-5 hours, but remember to check at 2 hours, adding more stock if necessary.