CULLEN Skink is a soup recipe that originates from the north east of Scotland and is also known as smoked haddock chowder.

Gary Maclean, the author of “The Scottish Kitchen,” shares his recipe for Cullen skink with AJC food editor Ligaya Figueras.

Begin by poaching the fish and potatoes. Place a saucepan on a low heat and add the milk and stock cube. Peel and chop the potatoes into small chunks. Place the potato and haddock into the milk ...

From Cullen skink to cranachan and fried pizza to fish and chips, there are some classic Scottish delicacies that a culinary expert highly recommends.

And yesterday Lynne Watson was unveiled as the Cullen Skink world champion after she came up with a version of the classic Scottish fish soup based on a recipe by her late grandmother Violet.

The Scottish foodie village with gorgeous beach perfect for summer day out It is the home of the famous Scottish dish of Cullen skink.