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.