Burns Night is approaching (25 Jan). Last night I got to thinking about traditional fare for that celebration. There’s no question about the main dish of course. Haggis and all its ritual accompaniments are the centrepiece. But there’s more than one way to start such a meal. Scotch Broth is a common choice. But my favourite is Cullen Skink.

So yes, I got to thinking about it. Then thinking more. Until my taste buds simply wouldn’t wait two more weeks. And it’s just so ridiculously simple to make, a fabulously delicious dish in minutes. So within half an hour I was tucking in. This is all it took…

To feed four, or two greedy-guts, the main ingredient you need is smoked haddock. One fish will do. (Don’t worry about quantities - any proportions will give a tasty result.) Grab a few potatoes, peel them if you’re fussed, chop them roughly with an onion (any size) too, and boil them in enough water to cover. Meanwhile fry the fish (skin up) in a goodly chunk of butter, until the skin will peel off easily (which you can throw away). Then just mix these ingredients, pour in as much milk as you have water (some people use cream), maybe mash them roughly (or don’t) then throw in a little chopped chives or spring onion (or not), parsley (or not), and salt & pepper. Done!

Ready to eat in fifteen minutes max. If there’s any left, it’s even better the next day. One of Scotland’s great dishes. Enjoy.