Cullen Skink

2 Finnan haddock or 500g/1 Ib 2oz undyed smoked haddock fillets
2 onions, chopped
600g/1 Ib 5oz potatoes, peeled and finely diced (about 2 large potatoes)
450ml/16floz full-fat milk
25g/1 oz unsalted butter

double cream and snipped chives, to finish

What to do:

Put the fish in a large pan with 300ml/ 1/2 pint cold water. Bring to the boil and simmer for 5-10 minutes until the fish is cooked (Finnan haddock will need a little longer than fillets). Remove from the pan, peel off the skin and flake the flesh into large chunks. Discard any bones.

Add the onions and potatoes to the liquid in the pan with plenty of pepper. Pour in some of the miIk to cover the vegetables if needed, cover the pan and cook over a medium heat for 12-15 minutes until tender.

Remove from the heat. With a potato masher, mash the vegetables, retaining some of the texture. Add the rest of the milk and the butter and bring to the boil, then simmer for a few minutes.

Add the fish and reheat gently for 2-3 minutes. Season to taste. Serve in warm bowls with cream and some chives.