Cullen Skink
500g smoked haddock, in one piece, skin on
500ml whole milk
1 leek
600g peeled potatoes
1 onion, peeled and chopped
1 stick celery, chopped
25g butter
1 tablespoon olive oil
1 litre chicken stock

Place the haddock in an oven proof dish, cover with milk and bake at 180oc for 20 minutes.
Meanwhile, split the leek in half and chop the white finely and wash.
Heat the butter and oil in a saucepan and cook the white of leek, onion and celery over medium heat with a lid on for about 5 minutes.
Chop half the potatoes and place in the pan with the cooking milk from the haddock and the chicken stock. Simmer for 20 minutes or until potatoes are soft.
Blend this mixture and return to pan.
Chop the remaining potatoes into 2cm chunks and add to the soup.
Split the green of leek and wash well. Chop and add to the soup after 10 minutes. Cook until leeks are soft and flake in the fish.
Serve in warm bowls and sprinkle with chopped parsley or chives if you wish.

Neeps and Tatties Cakes
1/2 medium sized turnip
2 baker potatoes
4 rashers smoked streaky bacon ( optional)
1 small onion, peeled and chopped
1 egg
Butter and oil for cooking
Salt and pepper

Peel the turnip, cut in half and boil in salted water until just cooked. Drain well, cool and grate coarsely.
Peel and boil the potato, drain well, cool and coarsely grate.
Fry the onion in a little oil until soft and golden and add to the potato and turnip mixture.
Chop the bacon and fry in a little oil until crispy.
Add to the turnip mixture and mix in the egg. Season with salt and pepper.
Pre-set oven to 200oc.
Press the mixture into a ring mould and make 4 patties.
Heat a tablespoon of oil and a knob of butter in a frying pan and heat until butter is foaming. Add the cakes and fry on both sides for 2 minutes. Transfer to a baking tray and bake for 10 minutes in the oven. Serve.