Now I’ve said my version of Cullen skink because traditional recipes, and the making of, if not careful will always end in an argument! Every chef I know has “their” version, I’m no exception, I don’t by any means think it’s the best! It’s just the way I’ve always made it


400g of maris piper potatoes, peeled and cut into nice chunks

50g of butter

1 onion peeled and finely chopped

500g of undyed smoked haddock

400ml of water

600ml of full fat milk

Good bunch of chopped chives

A good splash of double cream


Cook your potatoes in salted boiling water for about 25 minutes

Whilst they are cooking, melt the butter in a pan and sweat down the onions

Cut the smoked haddock (remove the skin first)  into large chunks and add them to the onions with the water

Gently simmer for 10 minutes

Lift out the haddock and once it’s cool enough break into nice flakes

Drain off the potatoes and mash or use a potato ricer

Add a good knob of butter and season to taste

Gently whisk the cooking liquid from the smoked haddock into the potatoes

Now stir in the milk

Bring slowly to the simmer

Add the haddock flakes, chopped chives and the cream

Season to taste ( I like mine quite peppery )

Serve immediately with some crusty homebaked bread


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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