Cullen Skink

  • 75g/2½oz butter
  • 1 tbsp vegetable oil
  • 2 leeks, finely chopped
  • 2 shallots, peeled, finely chopped
  • 2 garlic cloves, peeled, crushed
  • 300g/10½oz potatoes, peeled, chopped
  • 500ml/17½fl oz double cream
  • 250g undyed haddock
  • 1 tbsp finely chopped fresh parsley
  • pinch freshly grated nutmeg
  1. For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened.
  2. Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through.
  3. Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces.
  4. For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan.
  5. Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender.
  6. Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg


Haggis, Neeps and Tatties


  • Haggis
  • 500g large potatoes
  • 4g sea salt
  • butter
  • 60ml milk, boiling
  • salt
  • 1 large swede
  • pinch of nutmeg
  • 1 large potato
  • 10ml clarified butter



  1. Preheat oven to 180C/350F/gas mark 4. Prick the potatoes, place the sea salt on a baking tray and put the potatoes on top.
  2. Bake for an hour and a half or until soft.
  3. Once cooked, cut in half and scoop out the potato (this method will keep the mash dry) then slowly add the butter, milk and season, then set aside.


  1. Peel and dice the turnip, then cook in a pan of salted water until tender.
  2. Drain and mash with butter, salt and nutmeg and set aside.

Potato crisp:

  1. Peel the potato and slice into thin strips.
  2. Mix with clarified butter and salt.
  3. Place in a non-stick pan in the shape you wish, then gently heat until crispy


Raspberry Cranachan


  • 570ml/1 pint double cream
  • 85g/3oz porridge oats
  • 7 tbsp whisky
  • 3 tbsp honey
  • 450g/1lb raspberries
  • fresh mint, to garnish


  1. Toast the oats in a frying pan, being careful not to burn them.
  2. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries.
  3. Serve in dessert glasses garnished with a few raspberries and mint.