Said to be Dean Swift’s favourite meal, this traditional dish is every bit as comforting as it sounds; made on pay day or on Saturday nights, it is a very forgiving dish and always welcoming, whatever the time. It combines two foods known since the earliest Irish literature - bacon and sausages - and, like all very simple dishes, success depends on the quality of the ingredients, so use the very best sausages you can find, and good dry-cured bacon. The traditional version is a simple stew; this modern variation (“Campbell’s Coddle”) is made with the same ingredients but has a crispy topping.