Try Cley Smokehouse's hand-smoked and undyed haddock, smoked over oak and full of flavour.

Cullen Skink - serves 4

Ingredients

450g smoked, undyed haddock, skin on, pinned and boned
600ml milk
20g butter
a medium onion, peeled and chopped
a medium leek, chopped with the green parts removed
400g potatoes, peeled and diced
2 bay leaves
100g sweetcorn (canned or frozen best here)
salt and pepper to taste
parsley to garnish

Method:

• Cover the smoked haddock with the milk and butter in a saucepan, keeping the skin side down and bring to the boil gently. Simmer for around five minutes, until the fish is cooked.
• With a slotted spoon, take the fish from the pan and carefully discard the skin and any bones, break into flakes and set aside. Strain the cooking liquid through a fine sieve and return to the pan.
• Add the onion, leek, potato and bay leaves to the milk and simmer for 20 minutes.
• When the potatoes are cooked and tender, remove the bay leaves and add the fish and sweetcorn to the pan, simmering gently for three minutes until both are warmed through. Taste and season accordingly.
• Serve with a little parsley scattered over the top.