James Tanner served up tasty Dublin coddle for St Patrick’s Day on today’s episode of Lorraine.

The ingredients are: 200g potatoes, Oil, for cooking, 180g thick streaky bacon, cut into 1.5 cm lardons, 250g good quality pork sausages (leave whole or chop into 5cm chunks), 1 large onion, sliced, Salt and pepper, for seasoning, 3 tbsp chopped parsley, 250ml chicken stock, 100 ml Guinness, or dark Irish stout (optional) and Knob of butter.