Nick Nairn Burns Night Supper with hot toddy, cullen skink with smoked haddock and cranachan recipe on This Morning

Nick Nairn Burns Night Supper with hot toddy, cullen skink with smoked haddock and cranachan with raspberries and Scottish Whiskey on This Morning.

The ingredients for the cranachan are: 40g rolled oats , 25g caster sugar , 200g fresh raspberries , 30ml Spey malt , 300ml double cream, lightly whipped and 50g runny heather honey.

For the cullen skink: 1 small onion, finely diced , 25g butter , 300ml full fat milk, 80ml double cream, 1 bay leaf , 240g undyed smoked haddock , 180g mashed potato , 20ml peaty (Islay) malt , Salt and pepper and 1 tbsp finely chopped chives.




See recipes by Nick in his book titled: Nick Nairn’s New Scottish Cookery: 160 New and Traditional Recipes Using the Best Produce from Scotland available from Amazon now.

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