John Whaite served up a tasty cullen skink (Scottish fish soup) to mark Burns Night on Steph’s Packed Lunch.
The ingredients for the Cullen skink: 600g smoked undyed haddock, skin on, 1 bay leaf, 1 tsp black peppercorns, 30g unsalted butter, 1 medium onion, roughly chopped, 1 medium leek, washed and roughly chopped, 2 medium potatoes, unpeeled in 1cm dice, 450g whole milk and 50g single cream.
For the chive and caper relish: Small bunch chives, 1 banana shallot, roughly chopped, Small handful parsley, 2 tbsp capers, drained and Juice of ½ lemon.
To serve: Thick buttery bread.
See recipes by John in his book titled:A Flash in the Pan: Simple, speedy stovetop recipes available from Amazon now.
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