Inspired by my recent Scottish holiday, this was one of my favourite soups I had when I was there. Cullen is a village on the Moray Firth close to Findhorn where I was very lucky to stay this autumn. Skink is the Scottish word for soup. It’s a good economic way to make a main meal out of soup, with a little smoked haddock going a long way. This recipe is also gluten-free and can easily be made dairy free using an alternative cream and butter. The recipe is adapted from the Daily Telegraph Magazine.

Serves 4.

Ingredients.

1. A good knob of butter or splash of olive oil

2. 1 leek, sliced

3. 1 litre fish stock

4. 1 large potato, peeled, sliced and cut into cubes

5. 1 bay leaf

6. 300 grams natural smoked haddock fillet

7. 3 tablespoons double cream

8. 1 tablespoon chopped parsley.

Method.

1. Melt the butter in a pan and gently cook the leek for a few minutes with the lid on, until soft.

2. Add the fish stock, potato and bay leaf.

3. Bring to the boil and simmer for 15 minutes.

4. Place the haddock in the saucepan on top of the vegetables and simmer for 5 minutes.

5. Stir in the double cream and parsley and as you’re stirring this should break up the haddock into flakes.

6. Check the seasoning to your taste and remember to remove the bay leaf. Ladle into bowls and serve with some fresh crusty bread.