Celebrating Burns Night? Make this. Cullen Skink Recipe: 250ml whole milk 1 bay leaf 250g Smoked haddock 1 tbsp olive oil 2 tbsp Butter 2 large leeks 500g potatoes 450ml fish stock Double cream and chives, to serve Steps: Add 250ml milk to a pan along with a bay leaf, bring to a simmer and add the smoked haddock, poach for 6 mins- until it flakes like this- reserve the milk. Slice the leeks. Add a big glug of olive oil to a saucepan over a medium high heat, along with a chunk of butter. Fry the

Using only responsibly-sourced oak-smoked haddock and local ingredients, nothing beats the chill of winter quite like our Specially Selected Cullen Skink from Downies of Whitehills. | Aldi Scotland

It's a pretty grey, rainy day here in London ☔️ but this super comforting recipe is perfect for warming you up! It's a vegan Cullen Skink 🥣 An incredibly surprising soup that will make people all over the world (especially Scotland) take note. This dish is super buttery, creamy and smoky, and the banana blossom mimics the smoke haddock you’d usually expect to find in a non-vegan cullen skink! It's a hug in a bowl. Happy Cooking, H&I x | Bosh

Heroing the flavours of Cullen skink, but in fishcake form! 🏴󠁧󠁢󠁳󠁣󠁴󠁿 jamieol.com/CullenSkinkFishcakes | Jamie Oliver