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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":428,"serveWith":435,"variations":437,"ingredients":447,"instructions":494,"substitutions":516,"slug":529,"title":530,"shortTitle":531,"countrySlug":532,"region":533,"baseServings":534,"prepMinutes":535,"cookMinutes":536,"difficulty":537,"course":538,"diet":540,"mainIngredients":542,"images":543,"keywords":553,"publishedAt":559,"updatedAt":559,"authorSlug":560,"summary":561,"localeSlug":529,"alternates":562},[394,397,400,403,406],{"answer":395,"question":396},"Because nothing is browned. The traditional method puts raw sausages and rashers straight into liquid and cooks them below a simmer, so no Maillard browning happens and the finished pot is beige. That paleness is the authentic look, and it is why photographs of coddle do the dish no favours. If it bothers you, brown the meat first or finish the pot uncovered in a hot oven.","Why does Dublin coddle look so pale?",{"answer":398,"question":399},"To coddle is to cook something gently in liquid kept just below boiling point — the same word used for coddled eggs. The name describes the technique rather than the ingredients, which is why the temperature matters more than anything else in this recipe. If the pot boils, you are no longer coddling and the sausages will suffer for it.","What does \"coddle\" actually mean?",{"answer":401,"question":402},"Yes, and it is arguably easier to control. Assemble everything in a lidded casserole, bring the liquid to a simmer on the hob first, then cook at 150°C for about 90 minutes. The oven surrounds the pot with steady low heat, which is exactly what coddle wants, and there is no risk of the base catching.","Can I make coddle without a hob, in the oven?",{"answer":404,"question":405},"Not in the strictest Dublin version, which is sausage, rasher, potato and onion only. Carrots are nonetheless extremely common in family recipes and add useful sweetness against all that salt pork. Include them if you like; nobody will be able to tell you it has never been done.","Do carrots belong in coddle?",{"answer":407,"question":408},"Two likely causes. Waxy potatoes release no starch, so the liquid never thickens; use floury varieties and mash a few pieces into the broth at the end. Greasiness comes from cooking too hot, which emulsifies rendered bacon fat into the liquid instead of letting it settle on top where you can skim it off.","My broth is thin and greasy — what went wrong?",[410,411,412,413,414,415],"Buy the best pork sausages you can — coarse, high-meat Irish or English style. Cheap, heavily rusked sausages swell and go pasty in liquid.","Use thick-cut streaky or back bacon with a good fat rim; thin supermarket rashers dissolve into shreds and give nothing back.","Never let it boil. The surface should barely shiver, or the sausage skins split and the meat tightens.","Cut the potatoes into big pieces, at least 5 cm. Small ones disintegrate long before the sausages are ready.","Season the broth only at the end. Bacon salt levels vary enormously and it is easy to overshoot.","A generous amount of black pepper is not optional here — it is doing the work that spices do in other cuisines.","🍲","Coddle is Dublin's own supper: whole pork sausages and thick bacon rashers set among potatoes and onions, barely covered with stock, and cooked at a temperature so low that nothing colours. To coddle something is to keep it just below a simmer, and the name is the recipe. The flavour is salty, porky and gently sweet from the onions, with a broth thickened only by potato starch, and the sausages take on a silky, poached texture that is completely unlike a fried one. It looks pale and unpromising in the pot and it is one of the most comforting things you can eat on a wet evening. This version leans on good sausages and a proper simmer, because with four ingredients there is nowhere to hide.","Coddle is working-class Dublin food, tied to the city rather than the countryside. The logic behind it is thrift: sausages and rashers were the cheap end of the pork butcher's counter, potatoes and onions were always in the house, and the dish was traditionally assembled from whatever pork was left at the end of the week and left to sit on the range while people came and went. It kept well, it reheated better than it started, and it needed no attention — which suited a household where meals happened around shift work rather than at a set hour.\n\nThe defining argument about coddle is colour. The old Dublin version is resolutely pale: nothing is browned, the sausages go into the pot raw, and the finished dish is grey-beige, which is exactly why outsiders recoil at photographs of it. A large number of modern Dublin cooks now brown the sausages and rashers first, or finish the pot uncovered in the oven to colour the top, and will tell you the browned version tastes better. Both are made in Dublin today. What is not negotiable is the slow, low cooking: coddle that boils turns the sausages rubbery and splits their skins, and the whole point of the name is lost.\n\nThe rest of the ingredient list is contested in a friendlier way. Carrots are common outside the strictest households, barley turns up in some family versions, and there is a long-running division over whether pearl barley or a splash of stout belongs in the pot. Almost everyone agrees on the finish: a lot of black pepper, a heap of parsley, and thick slices of buttered bread on the side to mop the broth.","Coddle is better on the second day. Refrigerate for up to 3 days in the broth and reheat gently on the hob, adding a splash of water as the potatoes will have absorbed liquid overnight. It freezes for up to 2 months, but the potatoes turn slightly grainy — acceptable in a dish this rustic. Do not reheat in a hard boil or the sausages will go tough.",[421,422,423,424],"Layers the bacon at the bottom so its fat and salt season the pot from below as it renders.","Gives the traditional pale method in full, and tells you exactly how to brown it if you prefer that.","Uses stock rather than plain water, which fixes the one real weakness of the old recipe.","Times the potatoes so they thicken the broth without turning the whole pot to mash.",[426,427],"Large heavy casserole or Dutch oven with a lid","Ladle",{"fat":429,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":434,"estimated":8},41,48,5,1600,32,690,[436],"Thick buttered white or brown bread, and a bottle of stout — the broth is meant to be soaked up, not left in the bowl.",[438,441,444],{"name":439,"description":440},"Browned coddle","Fry the sausages and rashers until golden before layering, then proceed as normal. Deeper flavour, less authentic to old Dublin, and by far the more common version in kitchens today.",{"name":442,"description":443},"Coddle with stout","Replace 200 ml of the stock with stout. It darkens the broth and adds a faint bitterness that cuts the fat — a divisive but popular addition.",{"name":445,"description":446},"Oven-finished","After simmering, take the lid off and give it 20 minutes at 200°C so the top layer of potato and the sausage tops colour and crisp.",[448,453,457,461,466,470,476,479,484,489],{"qty":449,"ref":450,"name":451,"unit":452},300,"bacon","thick-cut bacon rashers, in 3 cm pieces","g",{"qty":454,"name":455,"unit":456},8,"good coarse pork sausages","piece",{"qty":458,"ref":459,"name":460,"unit":456},3,"onion","onions, thickly sliced",{"qty":462,"ref":463,"name":464,"unit":465},1,"potato","floury potatoes, peeled and cut into large chunks","kg",{"qty":467,"ref":468,"name":469,"unit":456,"optional":8},2,"carrot","carrots, in thick rounds",{"qty":471,"ref":472,"name":473,"note":474,"unit":475},800,"stock","light chicken or ham stock","traditionally just water","ml",{"qty":467,"ref":477,"name":478,"unit":456},"bay-leaf","bay leaves",{"qty":480,"ref":481,"name":482,"unit":483},1.5,"black-pepper","coarsely ground black pepper","tsp",{"qty":485,"name":486,"note":487,"unit":488},null,"salt","add only at the end — the bacon may be enough","to taste",{"qty":431,"ref":490,"name":491,"unit":492,"group":493},"parsley","flat-leaf parsley, roughly chopped","tbsp","To finish",[495,499,502,505,510,513],{"tip":496,"text":497,"title":498},"Skip this step entirely for the strictest traditional version and simply layer the bacon in raw.","Warm the bacon pieces in a dry casserole over medium-low heat for 5 minutes, just until the fat turns translucent and slides out. Stop well before they colour — you want the fat, not a crust.","Render the bacon lightly",{"text":500,"title":501},"Spread the bacon and its fat across the base, then add the onions in an even layer, then the sausages side by side, then the potatoes and carrots on top. Tuck in the bay leaves and grind over the black pepper.","Layer the pot",{"text":503,"title":504},"Pour in enough stock to come about three-quarters of the way up the contents, roughly 800 ml, so the potatoes on top steam rather than boil. Heat until the surface just trembles, with a bubble breaking here and there.","Add stock and bring it to a shiver",{"tip":506,"text":507,"title":508,"timerSeconds":509},"If a lid-off peek shows the liquid rolling, drop the heat immediately or move the pot to a 150°C oven.","Cover and cook on the lowest possible heat for 1 hour 15 minutes. The finished pot should have plump, intact sausages, potatoes that yield completely to a knife tip, and onions that have gone soft and translucent.","Coddle, covered",4500,{"text":511,"title":512},"Crush two or three potato pieces against the side of the pot and stir them through to cloud and thicken the broth. Taste now and add salt — after 75 minutes with bacon it may need none, or it may need a teaspoon.","Thicken and season",{"text":514,"title":515},"Skim any pooled fat from the surface, stir in half the parsley and scatter the rest on top. Serve in wide bowls with plenty of broth and thick buttered bread alongside.","Finish and serve",[517,521,525],{"note":518,"swap":519,"original":520},"Avoid heavily seasoned Italian or chorizo-style sausages: fennel, chilli or paprika will completely take over a dish this plain.","Bratwurst, Cumberland or any coarse fresh pork sausage","Irish pork sausages",{"note":522,"swap":523,"original":524},"Irish rashers are usually unsmoked; heavily smoked bacon pushes the pot in a different direction, though many cooks like it.","Thick-cut pancetta or unsmoked streaky bacon","Bacon rashers",{"note":526,"swap":527,"original":528},"The traditional recipe is water-only. Stock is an improvement rather than a requirement.","Water plus a bay leaf","Chicken or ham stock","dublin-coddle","Dublin Coddle (Sausage and Rasher Potato Pot)","Dublin Coddle","ireland","Dublin",4,20,90,"easy",[539],"main",[541],"dairy-free",[463,450,459],[544,547,549,551],{"alt":545,"src":546},"Pot of Dublin coddle with whole pale sausages, bacon, potato chunks and onion in broth","\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero.jpg",{"alt":545,"src":548},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-16x9.jpg",{"alt":545,"src":550},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-4x3.jpg",{"alt":545,"src":552},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-1x1.jpg",[554,555,556,557,558,532],"dublin coddle","coddle","sausage stew","irish one pot","bacon and potato","2026-08-19","dishroute-kitchen","Pork sausages, bacon rashers, potato and onion coddled slowly in stock until everything is soft. Famously pale and unbrowned — a Dublin one-pot that tastes far better than it looks.",{"en":563},"\u002Frecipe\u002Fdublin-coddle",{"items":565,"total":597,"page":462,"limit":824,"hasMore":825},[566,592,627,653,680,705,715,745,770,797],{"slug":567,"title":568,"shortTitle":569,"countrySlug":532,"baseServings":534,"prepMinutes":570,"cookMinutes":536,"restMinutes":570,"difficulty":537,"course":571,"diet":572,"mainIngredients":573,"images":576,"keywords":586,"publishedAt":559,"updatedAt":559,"authorSlug":560},"bacon-and-cabbage","Bacon and Cabbage (Boiled Bacon Joint with Parsley Sauce)","Bacon and Cabbage",15,[539],[],[450,574,463,575],"cabbage","butter",[577,580,582,584],{"alt":578,"src":579},"Carved slices of boiled bacon with buttered cabbage wedges and parsley sauce poured over","\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero.jpg",{"alt":578,"src":581},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-16x9.jpg",{"alt":578,"src":583},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-4x3.jpg",{"alt":578,"src":585},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-1x1.jpg",[587,588,589,590,591,532],"bacon and cabbage","boiled bacon","parsley sauce","irish dinner","gammon",{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"countrySlug":532,"baseServings":597,"prepMinutes":535,"cookMinutes":598,"restMinutes":599,"difficulty":600,"course":601,"diet":605,"mainIngredients":607,"images":612,"keywords":622,"publishedAt":559,"updatedAt":559,"authorSlug":560},"barmbrack","Barmbrack (Irish Tea-Soaked Fruit Loaf)","Barmbrack","Báirín breac",10,75,720,"medium",[602,603,604],"dessert","bread","snack",[606],"vegetarian",[608,609,610,611],"raisins","flour","eggs","brown-sugar",[613,616,618,620],{"alt":614,"src":615},"Sliced dark barmbrack fruit loaf packed with raisins, one thick slice spread with butter","\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-4x3.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-1x1.jpg",[593,623,624,625,626,532],"tea brack","irish fruit loaf","halloween","bairin breac",{"slug":628,"title":629,"shortTitle":630,"countrySlug":532,"baseServings":534,"prepMinutes":631,"cookMinutes":632,"difficulty":600,"course":633,"diet":634,"mainIngredients":635,"images":637,"keywords":647,"publishedAt":559,"updatedAt":559,"authorSlug":560},"beef-and-guinness-stew","Beef and Guinness Stew (Stout-Braised Beef)","Beef and Guinness Stew",25,190,[539],[541],[636,459,468,472],"beef-shank",[638,641,643,645],{"alt":639,"src":640},"Dark glossy beef and stout stew with carrot chunks and thyme in a heavy casserole","\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-4x3.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-1x1.jpg",[648,649,650,651,652,532],"beef and guinness","stout stew","braised beef","irish pub food","beef shin",{"slug":654,"title":655,"shortTitle":656,"nativeName":657,"countrySlug":532,"region":658,"baseServings":534,"prepMinutes":631,"cookMinutes":659,"difficulty":600,"course":660,"diet":663,"mainIngredients":664,"images":666,"keywords":676,"publishedAt":559,"updatedAt":559,"authorSlug":560},"boxty","Boxty (Raw and Mashed Potato Pancake)","Boxty","Bacstaí","Leitrim and Cavan",30,[539,661,662],"breakfast","side",[606],[463,665,609,575],"buttermilk",[667,670,672,674],{"alt":668,"src":669},"Stack of golden boxty potato pancakes with crisp lacy edges and a pat of melting butter","\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-1x1.jpg",[654,677,678,679,665,532],"potato pancake","irish potato cake","leitrim",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":532,"baseServings":534,"prepMinutes":570,"cookMinutes":659,"difficulty":537,"course":685,"diet":686,"mainIngredients":688,"images":691,"keywords":701,"publishedAt":559,"updatedAt":559,"authorSlug":560},"colcannon","Colcannon (Mash with Kale and Scallions)","Colcannon","Cál ceannann",[662],[606,687],"gluten-free",[463,574,689,575,690],"scallions","milk",[692,695,697,699],{"alt":693,"src":694},"Bowl of colcannon mash flecked with green kale and scallions, melted butter pooled in the centre","\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-1x1.jpg",[681,702,703,574,625,704,532],"irish mash","kale","side dish",{"slug":529,"title":530,"shortTitle":531,"countrySlug":532,"region":533,"baseServings":534,"prepMinutes":535,"cookMinutes":536,"difficulty":537,"course":706,"diet":707,"mainIngredients":708,"images":709,"keywords":714,"publishedAt":559,"updatedAt":559,"authorSlug":560},[539],[541],[463,450,459],[710,711,712,713],{"alt":545,"src":546},{"alt":545,"src":548},{"alt":545,"src":550},{"alt":545,"src":552},[554,555,556,557,558,532],{"slug":716,"title":717,"shortTitle":718,"countrySlug":532,"region":719,"baseServings":534,"prepMinutes":631,"cookMinutes":720,"difficulty":600,"course":721,"diet":723,"mainIngredients":725,"images":730,"keywords":740,"publishedAt":559,"updatedAt":559,"authorSlug":560},"irish-seafood-chowder","Irish Seafood Chowder (Creamy Fish and Shellfish Soup)","Irish Seafood Chowder","Atlantic west coast",35,[722,539],"soup",[724],"pescatarian",[726,727,463,728,729],"white-fish","mussels","leek","heavy-cream",[731,734,736,738],{"alt":732,"src":733},"Deep bowl of creamy Irish seafood chowder with mussels in the shell, fish flakes, potato and parsley","\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-4x3.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-1x1.jpg",[741,742,743,727,744,532],"seafood chowder","irish chowder","smoked haddock","fish soup",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"countrySlug":532,"baseServings":454,"prepMinutes":597,"cookMinutes":750,"restMinutes":535,"difficulty":537,"course":751,"diet":752,"mainIngredients":753,"images":754,"keywords":764,"publishedAt":559,"updatedAt":559,"authorSlug":560},"irish-soda-bread","Irish Soda Bread (Buttermilk Quick Bread)","Irish Soda Bread","Arán sóide",45,[603],[606],[609,665],[755,758,760,762],{"alt":756,"src":757},"Round brown soda bread loaf with a deep cross cut across the floury top, one quarter torn off","\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Firish-soda-bread\u002Fhero-1x1.jpg",[765,766,767,768,769,532],"soda bread","irish brown bread","buttermilk bread","no yeast bread","quick bread",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"countrySlug":532,"baseServings":534,"prepMinutes":631,"cookMinutes":775,"difficulty":537,"course":776,"diet":777,"mainIngredients":778,"images":780,"keywords":790,"publishedAt":559,"updatedAt":559,"authorSlug":560},"irish-stew","Irish Stew (Lamb, Potato and Onion Stew)","Irish Stew","Stobhach Gaelach",150,[539],[541,687],[779,463,459],"lamb",[781,784,786,788],{"alt":782,"src":783},"Deep bowl of Irish stew with bone-in lamb, whole potatoes and onion in a pale cloudy broth","\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero-4x3.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Firish-stew\u002Fhero-1x1.jpg",[791,792,793,794,795,532,796],"irish stew","lamb stew","mutton","potato stew","one pot","stobhach",{"slug":798,"title":799,"shortTitle":800,"countrySlug":532,"region":801,"baseServings":534,"prepMinutes":570,"cookMinutes":720,"difficulty":600,"course":802,"diet":803,"mainIngredients":804,"images":807,"keywords":817,"publishedAt":559,"updatedAt":559,"authorSlug":560},"ulster-fry","Ulster Fry (Northern Irish Fried Breakfast)","Ulster Fry","Ulster",[661],[],[450,610,463,805,806],"blood-sausage","tomato",[808,811,813,815],{"alt":809,"src":810},"Ulster fry plate with fried soda farl, potato bread, bacon, sausage, black pudding, tomato and a fried egg","\u002Fimages\u002Frecipes\u002Fulster-fry\u002Fhero.jpg",{"alt":809,"src":812},"\u002Fimages\u002Frecipes\u002Fulster-fry\u002Fhero-16x9.jpg",{"alt":809,"src":814},"\u002Fimages\u002Frecipes\u002Fulster-fry\u002Fhero-4x3.jpg",{"alt":809,"src":816},"\u002Fimages\u002Frecipes\u002Fulster-fry\u002Fhero-1x1.jpg",[818,819,820,821,822,823],"ulster fry","irish breakfast","soda farl","potato bread","black pudding","northern ireland",24,false,1788563771626]