Scotland’s classic smoked fish soup gets the Felicity Cloake treatment
British soups revel in some very peculiar names, from cock-a-leekie to london particular, but perhaps none is more evocative than cullen skink, named after the fishing town on the Moray Firth and an old Scots word for a thin broth. Not that there’s anything thin about this version: packed with smoky haddock and soft, buttery vegetables, it’s the perfect winter warmer.