Cullen Skink
“Other than Haggis, Neeps and Tatties, it's the best St. Andrew's Day food. It's warm, it's filling, and it's cheap but so tasty. A meal my parents made for me, and now I'm making for my twins.”
Gordon Reid
VP, XM
City Road
What pairs best with this recipe?
It's for friends and family, huddled together with a good whisky, good laughs and good music.
What were some of your 2024 obsessions?
Book: Hanif Abdurraqib - “There's always next year”.
Music: Fontaines DC - Romance.
Movies: “Kneecap”
Ingredients:
1 tbsp unsalted butter
1 medium onion
400g medium potatoes (about 2), peeled and cut into 1cm cubes
250g smoked haddock
250ml whole milk
½ small bunch of parsley or chives, finely chopped
Instructions:
Step 1
Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.
Step 2
Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.
Step 3
Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.d
