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"His creative, imaginative cuisine has its roots in logic commonsense, craft skills of the highest order, and a focus on raw materials of the finest qualities...."

Doyles dublin coddle

This is my twist on a dish that has been around since the eighteenth century.

Traditionally it was made on pay day and left simmering on the stove, as it was not known what time the man of the house would return home from the pub.

Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to the boil, then simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife.

Heat a pan and sauté the bacon the pan for 2-3 minutes until it has begun to release its fat. Add the leek, carrot and thyme and continue to cook for 4-5 minutes until softened but not coloured.

Pour the vegetable stock into the pan and bring to the boil, then reduce the heat and simmer gently for about 15 minutes until the liquid has slightly reduced and the vegetables are completely tender.

Heat a griddle pan and cook the sausages for 10-15 minutes until cooked through and well marked.

Drain the potatoes in a colander and then peel while they are still hot. Push through a potato ricer or sieve using a spatula. Quickly heat the milk in a pan. Beat the butter into the warm mashed potato and then add enough milk to make a smooth but firm puree. Season to taste.

Using two tablespoons, shape the potato puree into quenelles and arrange two in each warmed wide rimmed serving bowl. Spoon around the bacon and vegetable mixture. Cut the sausages on the diagonal and arrange on top. Scatter over the thyme leaves to garnish.