There are days on the road when you want something that requires almost nothing of you. You are parked up in a quiet spot, the light is fading, and the idea of anything complicated is entirely unappealing. This campervan, Dublin Coddle, is exactly the right answer to that situation.

I made this version parked up near Béjar, in Salamanca province – a market town in the foothills of the Sierra de Béjar that rewards a slow explore on foot. I had picked up some beautiful Italian red peppers at the market, along with the usual suspects — sausages, potatoes, onions, and a carrot. What went into the pot that evening was a Dublin coddle with a gentle twist, and it was one of those van life suppers that stays with you.

Traditionally, Dublin Coddle is made with bacon and sausages. This version swaps the bacon for chunky slices of carrot and adds the Italian red pepper, which brings a natural sweetness and a touch of colour. It is a subtle change, but it works beautifully — proof that a one-pot campervan meal doesn't need to stick rigidly to tradition to deliver serious comfort.

A couple of things worth noting. I slice the sausages into big chunks before browning — more sides hit the pan, more caramelisation happens, and the flavour is considerably better for it. A dollop of tomato purée and a good shake of paprika go in with the vegetables, adding a gentle smokiness and depth that the original doesn't always have. From there, it is simply a case of layering the potatoes, pouring over the stock, and letting the whole thing bubble quietly away with the lid on.

Forty-five minutes later, dinner is ready. Serve with crusty bread if you have some. If you haven't, it is still completely worth eating.

If you prefer a more traditional version made at home in a Le Creuset, take a look at my Dublin Coddle recipe.

Campervan Dublin Coddle with Carrot & Italian Pepper

Serves 1

Ingredients

• 3–4 pork sausages, sliced into chunky pieces
• 1 medium carrot, sliced
• 1 Italian red pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, crushed (optional)
• 3–4 medium floury potatoes, sliced
• 1 tbsp tomato purée
• 1 tsp paprika
• Fresh or dried thyme and parsley
• 300 ml hot stock — chicken, pork, or whatever you have
• Salt and black pepper
• Crusty bread, to serve

Method

1. Heat a splash of oil in a lidded pan over medium heat. Add the sausage pieces and brown on as many sides as possible. Remove and set aside.
2. In the same pan, soften the onion, carrot, Italian red pepper, and garlic until tender.
3. Add the tomato purée and paprika. Stir well and cook for a minute.
4. Return the sausages to the pan. Season with thyme, parsley, salt, and black pepper.
5. Layer the sliced potatoes over the top. Pour over the hot stock — it doesn't matter if some of the potatoes are submerged.
6. Put the lid on and leave to bubble gently for around 45 minutes. Check occasionally and top up with a splash of water if needed.
7. Serve straight from the pan with crusty bread if you have it.

This recipe is part of my Pork Recipes collection — from Spanish classics to van life chops and everything in between.

This recipe is also part of my Campervan Cooking Recipes collection — real van life meals cooked on a two-ring hob, no proper kitchen required.

Both are also part of the Slow Cooker & Slow Cooking Recipes collection — braised meat, one-pot casseroles, confit, and slow roasts from Casa Adora and the road, gathered in one place. Browse all recipes here. The van version — same principles, one ring, a saucepan with a lid, and a pitch somewhere in Spain. See also Campervan Dublin Coddle.

Wonky photos, proper food, genuine adventures — The Flexible Chef