Remove the pot from the heat and serve in warmed deep bowls with a sprinkle of parsley.My home town of Howth is famous throughout Ireland for its fish. Along the west pier there are plenty of fishmongers to choose some of the freshest fish for supper. This wonderfully creamy seafood chowder always reminds me of home and with a few slices of brown bread with Irish salted butter, I’m there in an instant.

Traditional Irish food is all about comfort and nothing proves this more than Dublin coddle.

These go perfectly with soups and stews or served simply with butter and red onion relish.