Cullen skink is so warming and filling it is worth saving for when the temperatures really drop. Blitz it smooth to put in a flask for an on-the-go lunch, or leave it chunky and serve for supper. If this cullen skink won’t keep the winter chill at bay then nothing will.

For another smooth soup, have a go at The Field’s parsnip, thyme and honey soup with ginger crisps for lunch in a hurry. Or, for a soup so rich that it is almost a meal in itself, try cavolo nero and chorizo broth with poached hen’s egg crostini.

CULLEN SKINK

This is ultimate comfort soup as it’s so smoky, rich and filling. It can be left chunky (my favourite way) or blitzed smooth to make it suitable for a flask.

Serves 8

• 500g (1lb) smoked haddock
• 700ml (25fl oz) whole milk
• 400ml (14fl oz) light vegetable stock
• 4 bay leaves
• Few parsley stalks
• White pepper
• 1 white onion, peeled and finely diced
• 1 leek, washed and very finely diced
• 70g (21⁄2oz) butter
• 300g (101⁄2oz) potatoes, skin on and cut into 1cm (2⁄5in) chunks

To serve

• 2 tsp finely shopped chives (optional)

Place the haddock, milk, stock, bay leaves and parsley stalks in a pan, season with salt and pepper. Bring to a simmer. Cook for two minutes then take off the heat. Leave to one side.

In another saucepan gently fry the onion and leek in the butter. When soft but not brown add the potatoes.
Remove the haddock and put to one side. Strain the cooking liquid into the potatoes and bring to a simmer for 10 minutes or until the potatoes are cooked.

Flake the haddock into bite-size pieces (removing any skin or bones) and add to the soup. Check for seasoning.

You can blitz to smooth or serve the cullen skink as it is with a sprinkling of finely chopped chives.