John Torode served up a tasty cullen skink soup with smoked haddock for Burns Night on This morning.

The ingredients are: 25g unsalted butter, 1 small leek, cleaned and finely chopped, 1 small onion, finely chopped, 350ml water, 2 medium sized potatoes, peeled and cut into 1cm cubes, 300g undyed smoked haddock, 300ml whole milk, Salt and freshly ground black pepper, 3 tbsp finely chopped chives, to garnish and toasted sourdough slices, to serve.

See john’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.