I always want to feature more Scottish food, especially recipes from the north-east where I’ve lived my whole life. Cullen is a small village on the Moray coast, north of Aberdeen which is famous for one particular dish. A soup made of fish, milk, tatties and onion – Cullen Skink.
This is a very simple dish to make. You can knock it up in under half an hour if you’re efficient and have everything ready to go. I had a read through my books and found I had at least 5 recipes for this in my small collection. Most of them followed the same general pattern, with the River Cottage Fish book deviating the most and Leith’s Cookery Bible strangely adding tomato into the mix. The recipe below most closely follows Nick Nairn’s from New Scottish Cookery. Continue reading “A local classic – Cullen Skink”