Cullen skink with a difference


  • 284ml/½ pint of boiling water
  • 570ml/1 pint of milk
  • 1 medium onion, chopped
  • 1.8kg/4lb of boiled potatoes, chopped
  • 450g/1lb of skinless and boneless Arbroath smokies, flaked
  • 4-6 tbsp double cream
  • 1 tbsp fresh chives, chopped

Preparation method

  1. Place the water and milk in a pan, bring to boil.

  2. Add the onion, cover and simmer for five minutes.

  3. Add the potatoes, flaked smokies and stir well.

  4. Heat through and add the cream. Garnish with the chives.

James Martin recipes from Castle in the Country

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 2