Luke Barry’s Coddle

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Luke Barry, who, when he grows up will either be a famous chef or a famous footballer, and I completely believe him.  He has a wonderful palate for a young age, and makes the best Crème Brulee I’ve eaten.  He’s only 10.  Luke very kindly gave me a coddle recipe from his Grandmother.  While kind of tempted to dickie this up a bit, ie take out the packet soup, add some ham water, or reduced chicken stock, maybe even parsely, I decided there was no point. 

It is what it is, it’s lovely, and I for one, will be tucking into this this winter.

• 1 ½ pints water
• 1 lb ham pieces
• 1 lb Sausages
• 2 large onions
• 5 large potatoes
• 1 Packet of leek and potato soup (I wouldn’t normally use a packet soup, but something like this needs a packet, I think)

Boil the water, chop the onions put the onions sausages and ham in the boiling water.  Let them simmer for an hour then put in the potatoes, add the soup.  Then enjoy.