Michael Smith served up Cullen skink Scottish haddock soup for a Burns Night feast on This Morning.

The ingredients are: 500g undyed smoked haddock, skin on, 150ml double cream, 1 glass dry white wine, A bay leaf, Knob of butter, 1 onion, peeled and finely chopped, 1 leek, washed and cut into chunks, 2 medium potatoes, unpeeled, cut into chunks, 350ml whole milk, 100g mashed potato (optional), Chives, chopped, to serve, Salt and black pepper.