Phil Vickery cullen skink soup recipe for St Andrew’s Day on This Morning

Phil Vickery served up a tasty cullen skink with malted bread rolls to mark St Andrew’s Day on This Morning.

The ingredients are: 350-400g natural smoked haddock, skin removed and boned, 560ml whole milk, 2 fresh bay leaves, ¼ tsp ground black pepper, 50g butter, 2 onions, peeled and very finely chopped , 1 medium leek, washed and cut into small chunks, 3 medium potatoes, unpeeled, cut into small chunks, 200mls water roughly, 1 fish stock cube, crumbled plenty of chives, chopped, to serve and Double cream (optional).

For the malted rolls: 550g malted flour, 10g salt, 200mls warm, bottled water, 200mls warm milk, 7g quick acting dried yeast, 10g castor sugar, 50g melted unsalted butter or olive oil, 1 beaten egg and A few porridge oats.