Traditional cullen skink recipe
 Creamy and smoky, this classic Scottish fish soup is great for cold winter nights. 2 tbsp olive oil100g/4oz chopped white vegetables, such as white of leeks, fennel and onion 100ml/3½fl oz dry white wine2 Arbroath smokies, roughly chopped 2 tbsp olive oil 100g/4oz chopped white vegetables, such as white of leeks, fennel and onion 100ml/3½fl oz dry white wine 2 Arbroath smokies, roughly chopped 20g/¾oz unsalted butter2 banana shallots, finely chopped100g/4oz leek, white only, finely chopped2 medium garlic cloves, crushed then finely chopped200g/7oz Ratte potatoes (or similar waxy potatoes), boiled until tender then peeled2 Arbroath smokies, skin and bones removed100ml/3½fl oz whole milk100ml/3½fl oz double creamfreshly ground black pepper 20g/¾oz unsalted butter 2 banana shallots, finely chopped 100g/4oz leek, white only, finely chopped 2 medium garlic cloves, crushed then finely chopped 200g/7oz Ratte potatoes (or similar waxy potatoes), boiled until tender then peeled 2 Arbroath smokies, skin and bones removed 100ml/3½fl oz whole milk 100ml/3½fl oz double cream freshly ground black pepper 1 Arbroath smokie, skin and bones removedchopped chives 1 Arbroath smokie, skin and bones removed chopped chives Method For the fish stock, put the oil into a heavy saucepan and heat; then add the vegetables and stir well to coat with the oil. Cover and sweat over a low heat for about ten minutes; do not allow them to colour. Take the lid off the pan and pour in the white wine. Boil for one minute. Now add 1.2 litres/2 pints of water and the smokies. Bring up almost to the boil; then skim well. Reduce the heat and simmer very gently for 20 minutes. Allow to cool. Once cold, strain the stock through a very fine sieve, preferably lined with a double layer of muslin. (The stock can be made two days ahead and kept chilled until needed.) To make the soup, put a large saucepan over a medium heat. Add the butter and, when melted, add the shallots, leek and garlic. Cover and sweat for 5-10 minutes, but don't allow the vegetables to colour. Add the cooked potatoes. Flake the smokies and add to the pan. Cover and sweat for a further two minutes, then add 1 litre/1¾ pints of the reserved stock and season with freshly ground black pepper. Bring to the boil and simmer for 8-10 minutes. Take the pan off the heat and allow to cool slightly. Carefully pour the mixture into a blender and put on the lid. Take the stopper out of the hole in the lid and cover the hole with a tea towel to stop the hot mix splattering. Blend for a few seconds; then gradually add the milk and cream through the hole. When the milk and cream is all added and the mixture is smooth, pass through a fine sieve to give a fine, velvety texture. To serve, pour the soup into a clean pan and heat gently. Flake the remaining smokie and divide among four warmed shallow bowls. Ladle in the soup and garnish with chopped chives. For the fish stock, put the oil into a heavy saucepan and heat; then add the vegetables and stir well to coat with the oil. Cover and sweat over a low heat for about ten minutes; do not allow them to colour. Take the lid off the pan and pour in the white wine. Boil for one minute. Now add 1.2 litres/2 pints of water and the smokies. Bring up almost to the boil; then skim well. Reduce the heat and simmer very gently for 20 minutes. Allow to cool. Once cold, strain the stock through a very fine sieve, preferably lined with a double layer of muslin. (The stock can be made two days ahead and kept chilled until needed.) For the fish stock, put the oil into a heavy saucepan and heat; then add the vegetables and stir well to coat with the oil. Cover and sweat over a low heat for about ten minutes; do not allow them to colour. Take the lid off the pan and pour in the white wine. Boil for one minute. Now add 1.2 litres/2 pints of water and the smokies. Bring up almost to the boil; then skim well. Reduce the heat and simmer very gently for 20 minutes. Allow to cool. Once cold, strain the stock through a very fine sieve, preferably lined with a double layer of muslin. (The stock can be made two days ahead and kept chilled until needed.) To make the soup, put a large saucepan over a medium heat. Add the butter and, when melted, add the shallots, leek and garlic. Cover and sweat for 5-10 minutes, but don't allow the vegetables to colour. To make the soup, put a large saucepan over a medium heat. Add the butter and, when melted, add the shallots, leek and garlic. Cover and sweat for 5-10 minutes, but don't allow the vegetables to colour. Add the cooked potatoes. Flake the smokies and add to the pan. Cover and sweat for a further two minutes, then add 1 litre/1¾ pints of the reserved stock and season with freshly ground black pepper. Bring to the boil and simmer for 8-10 minutes. Add the cooked potatoes. Flake the smokies and add to the pan. Cover and sweat for a further two minutes, then add 1 litre/1¾ pints of the reserved stock and season with freshly ground black pepper. Bring to the boil and simmer for 8-10 minutes. Take the pan off the heat and allow to cool slightly. Carefully pour the mixture into a blender and put on the lid. Take the stopper out of the hole in the lid and cover the hole with a tea towel to stop the hot mix splattering. Blend for a few seconds; then gradually add the milk and cream through the hole. When the milk and cream is all added and the mixture is smooth, pass through a fine sieve to give a fine, velvety texture. Take the pan off the heat and allow to cool slightly. Carefully pour the mixture into a blender and put on the lid. Take the stopper out of the hole in the lid and cover the hole with a tea towel to stop the hot mix splattering. Blend for a few seconds; then gradually add the milk and cream through the hole. When the milk and cream is all added and the mixture is smooth, pass through a fine sieve to give a fine, velvety texture. To serve, pour the soup into a clean pan and heat gently. Flake the remaining smokie and divide among four warmed shallow bowls. Ladle in the soup and garnish with chopped chives. To serve, pour the soup into a clean pan and heat gently. Flake the remaining smokie and divide among four warmed shallow bowls. Ladle in the soup and garnish with chopped chives.