Coddle

Dublin's supper dish: pork sausages, rashers or leftover bacon, sliced potatoes and onions, layered in a pot with parsley and simmered gently for a long time. It has been cooked in Ireland since the 18th century, and traditionally nothing gets browned first, so the sausages come out pale. That is not a mistake, though plenty of modern cooks give them a quick fry for color and nobody calls the police. It is cheap, forgiving and almost impossible to ruin, which makes it ideal for a cold night when you cannot face real cooking. Soda bread on the side is not optional.