Dublin Coddle with Pearl Barley

Ingredients

1 large onion, chopped

6 slices of thick streaky bacon rashers, roughly chopped

(800g) 2-3 large waxy potatoes, peeled and cut in 1cm slices

8 butchers sausages

500ml chicken stock

1 bay leaf

100g pearl barley

A good handful of fresh parsley, roughly chopped

Sea salt and ground black pepper

A generous knob of butter

Directions

• Preheat the kitchen appliance to 220˚C/425°/Gas Mark seven.

• Place an outsized skillet over a medium high heat and add a drop of oil. Fry the bacon and sausages till golden brown on all sides. take away to a plate lined with room paper.

• Place the onions across the bottom of a casserole dish, layer up with the herb, bacon and sausages, barleycorn and end with a layer of potatoes. Pour over the stock and place the pot, covered, over a high heat and convey to the boil. Lower the warmth and simmer for half-hour.

• Remove the lid and dot the potatoes with butter. Season with ocean salt and ground black pepper and transfer to the kitchen appliance and cook for quarter-hour or till the potatoes flip golden brown.

• Serve generous ladleful’s of the stew in deep bowls with parsley and crusty bread to mop up the juices.