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Cullen skink

Nell Nelson from Woman Who Ate Scotland
Nell Nelson's recipe for this warming traditional Scottish soup is easy to make and full of flavour

Cullen skink

Method

1. Put the potatoes and onion into a pan and just cover with water. Bring to the boil and simmer until just cooked. Drain and set aside.

2. In a heavy-based pan (to avoid burning) melt the butter and add the flour little by little to form a roux.

3. Gradually stir in the milk, and then add the haddock. The fish will break up naturally as the soup heats.

4. Stir until it comes to the boil, and then reduce the heat to simmering.

5. Add the potato and onion, followed by the mustard and pepper.

6. Keep stirring and simmer for 5-10 minutes.

7. Serve with oatcakes and crusty bread.

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Serves: 4

Prep: 15 min
Cook: 30 min

Ingredients
250g floury potatoes, (e.g. Maris Piper) diced
1/2 onion, sliced
75g Butter
2 tbsp plain flour
1/2 litre full-fat Milk
400g smoked haddock, skinned
1/2 tbsp dry mustard
1/2 tsp white pepper