Ciaran Kavanagh

Crack it open next day.

Bit of time if you have it.

And a bay leaf, which I have both in the garden, so they go in.

But again, I don't put carrots in it.

You can if you have.

herbs no there was no such thing as fresh herbs inner city Dublin back in 1900 didn't have the luxury of having carrots and herbs unless you went and robbed it from the fruit market yeah or the fruit market they'd leave it at the next day when they finished trading they'd be eating rotten cabbage pick that up but it was basically potato take it out eat it with skins and all yeah take the onion for flavour but you're eating the broth and it's a rolling boil you're not going to be frying your sausages off in a skillet because fuel is so expensive so it all goes in and just boil and boil and boil so there's no recipe my mother used to put used to put bacon ribs in it yeah

It depends which part of the city.

But it brought a little bit of acidity.

Because that's what happened to everybody from Tenham in Dublin moved to like Ballyferma, Ballymun, Finglas, whatever.

No, my French is not listening.

Yeah, yeah, yeah.

No, I didn't like bacon in the 70s.

It was a bit too... Too gristly.

Yeah, and hairy.

Fucking hairy bacon, man.

And then nipple every now and then.

Well, that's why I did it in the pub in the first place because...

everybody's the recipe everybody has that nostalgia click and I've had people in their 80s 90s saying it reminds them of their mothers so that's a huge compliment and lads coming in have a bowl of codling going off there's probably not an awful lot of places do you in Ciarán is there?

there's a few more now than there was and we don't really have that many dishes in Ireland anyway like that gives you that nostalgia feel those traditions I wonder are they still there like I wonder when

No, I think the selection and diversity now we have, like, we're watching TV programs from all over the world.