Cullen skink - or sometimes referred to as Cullen stink - is a fab soup originating from the village of Cullen, moray in Scotland. Done right, it's one of the most delightful soups you'll ever eat. Smoky, salty, creamy and just like all the cliches go, it's perfect for a cold winters day.

There's a bunch of different ways to make Cullen skink, but one thing they all have in common is smoked fish, which in Cullen they tend to use Finnan Haddie (cold smoked haddock) but everywhere else, it's just known as smoked haddock. I have on occasion added some Arbroath smokies to the mix, which adds a heavier smoked flavour, but it can be a bit fiddly looking out for the bones, and the flavour is very strong.

What you can do instead to make it a little extra special, is garnish the finished Cullen skink with some Arbroath smokies for extra show off points. This is a big old pot of soup, and will happily feed 4 adults with some bread no problem.

To make this creamy delicious Cullen skink soup you will need:

• 500g of undyed smoked haddock

• 400ml of milk

• About 500ml of water

• 150ml of double cream (heavy cream)

• 600g of peeled cubed potatoes (I used Maris piper)

• 2 medium leeks or 1 large

• 1 large white onion

• Few knobs of butter

• Small bunch of chopped parsley

• About 2 tsp of freshly chopped chives

• Salt & white pepper to taste