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Sara Sheridan’s Cullen Skink

“I think the reason this simple soup tastes so good is because the ingredients are absolutely pukka.  My secret is using milk from the Edinburgh farmers’ market.  It is so creamy that it knocks supermarket milk out of the park and really enhances the flavour.”

Sara Sheridan, author 

Can you spot Dotty, Sara’s dog, on the sofa in the background?

Sara is a prolific and acclaimed Scottish writer.  She is well known for her historical novels and perhaps best known for her series of crime noir mysteries, set in the 1950’s and featuring her fictional ex-secret service heroine, Mirabelle Bevan, starting with Brighton Belle.

Sara Sheridan’s Cullen Skink

Ingredients (serves 2 hungry people):

One large potato, cut into small pieces

2 medium sized smoked haddocks cut into small pieces (you can use Arbroath smokies instead if you prefer)

Half a litre of whole milk

Salt and pepper to taste


  1. Put the potato, fish and milk into a pan and bring to the boil.
  2. Simmer till the potato is cooked.
  3. Crush to the consistency you like. (I like it with enough crushed potato to thicken the milk, but still with pieces. Some people liquidise it.) 
  4. Season to taste.

Decided to use semi-skimmed milk? Add a good splash of cream at the end. 

Feeling fancy? Add chopped chive, dill or flat-leafed parsley.


Feeling super-fancy? Add a couple of handfuls of brown shrimp at the end. 

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