I deferred to Felicity Cloake's 'How to make cullen skink – recipe' for this evening's meal featuring Scotland's favourite soup.

Originating from the picturesque fishing village of Cullen in Morayshire, the name cullen skink is said to derive from the Gaelic word "essence". The original broth was made from beef scraps from the front legs of cows, but hard times saw the residents of Cullen adapt the recipe to accommodate a source of protein they had easy access to.

A simple recipe, cullen skink celebrates the slightly sweet taste of smoked haddock in a silky creamy sauce. It's a hearty chowder, that true to its name, reflects the very essence of Scottish comfort food.