Uploaded June 2026 | Updated September 2026, 2 hours ago

---

🏴󠁧󠁢󠁳󠁣󠁴󠁿 SCOTLAND | CULLEN SKINK

The Tartan Army have taken over America. Singing, dancing and making friends wherever they go. And honestly, this dish reminds me of them.

Warm. Honest. Full of character.

Everyone expected me to make haggis. But everybody expects the same old story from Scotland too.

The thing is, Scotland have always had more to offer than people expect.

Today’s dish is Cullen Skink. A smoked haddock soup from the tiny fishing village of Cullen on Scotland’s north-east coast. Fewer than three thousand people live there, yet somehow it became one of Scotland’s most loved dishes.

RECIPE 👇

INGREDIENTS

• 400g smoked haddock
• 500g Maris Piper potatoes, diced
• 1 large onion, finely diced
• 500ml fish stock
• 500ml whole milk
• 30g butter
• Fresh parsley
• Black pepper
• Crusty bread (to serve)

METHOD

1. Melt the butter and gently soften the onion for 8–10 minutes.
2. Add the potatoes and fish stock and simmer for 15 minutes until tender.
3. Add the smoked haddock and milk and gently simmer for 8–10 minutes.
4. Remove the fish and flake into chunks.
5. Mash some of the potatoes into the soup to naturally thicken it.
6. Return the haddock to the pan.
7. Season with black pepper.
8. Finish with fresh parsley and serve with crusty bread.