Celebrating Burns Night? Make this. Cullen Skink Recipe: 250ml whole milk 1 bay leaf 250g Smoked haddock 1 tbsp olive oil 2 tbsp Butter 2 large leeks 500g potatoes 450ml fish stock Double cream and chives, to serve Steps: Add 250ml milk to a pan along with a bay leaf, bring to a simmer and add the smoked haddock, poach for 6 mins- until it flakes like this- reserve the milk. Slice the leeks. Add a big glug of olive oil to a saucepan over a medium high heat, along with a chunk of butter. Fry the