SCOTTISH CLASSICS with a twist
Cullen skink
SERVES 4
• 3 tbsp butter
• 1 onion, finely chopped
• 1 leek, finely sliced
• Pinch of nutmeg
• 350g medium potatoes, peeled and cut into chunks
• 500ml milk
• 400g undyed smoked haddock, skin on
• 1 bay leaf
• Handful of fresh parsley, finely chopped, to serve
• Sea salt and black pepper
1 In a pan, melt the butter and sauté the onion and leek over a medium-low heat for up to ten minutes, until they’ve softened but have not quite coloured. Add in a pinch of nutmeg and season with a little salt and pepper.
Add in the potato chunks, stir well, and add 200ml of
