Cullen Skink

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

SHOPPING LIST

1. 400g of Maris piper potatoes, peeled and cut into nice chunks

2. 50g of butter

3. 1 onion peeled and finely chopped

4. 500g of undyed smoked haddock

5. 400ml of water

6. 600ml of full fat milk

7. Good bunch of chopped chives

8. A good splash of double cream

METHOD

1. Cook your potatoes in salted boiling water for about 25 minutes

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

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

4. Gently simmer for 10 minutes

5. Lift out the haddock and once it's cool enough break into nice flakes

6. Drain off the potatoes and mash or use a potato ricer

7. Add a good knob of butter and season to taste

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

9. Now stir in the milk

10. Bring slowly to the simmer

11. Add the haddock flakes, chopped chives and the cream

12. Season to taste ( I like mine quite peppery )

13. Serve immediately with some crusty home baked bread