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Cullen is a harbour town in Banffshire in the southern shore of the Moray Firth and skink is just the Gaelic name for a broth or soup.

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1 good knob of butter

1 leek, chopped into rough 2cm-dice and well rinsed

1 litre fish stock (or a good quality fish stock cube dissolved in that amount of water)

1small waxy potato, about 200g, peeled and cut into rough 2cm-cubes

1 bay leaf

300g un-dyed smoked haddock fillet

salt and freshly ground white pepper

3 tablespoons of double cream

1 tablespoon of chopped parsley

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Melt the butter in a pan, add the leek, cover and cook gently for a few minutes until soft. Add the stock, potato, bay and haddock. Season lightly. Bring to the boil and simmer for 15 minutes.

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Carefully remove the haddock from the pan with a slotted spoon. When cool enough to handle, remove the flesh from the skin of the haddock, checking for bones, then flake it into the soup. Blend a ladleful of soup in a liquidiser and return to the pan.

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Stir in the double cream and parsley. Simmer for another 2 - 3 minutes and then adjust the seasoning, if necessary, before serving.

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250-300g mutton or lamb neck fillet or boned shoulder, cut into rough 1cm dice

½ tsp chopped thyme leaves

30g pearl barley, soaked in cold water for 1 hour, then drained

50g dried split peas, soaked in cold water overnight & then drained & rinsed

2 litres lamb or chicken stock (or a couple of good quality lamb stock cubes dissolved in 2 litres of hot water)

Salt & freshly ground black pepper

1 small leek, well rinsed, trimmed & cut into rough 1cm dice

2 carrots, peeled if necessary & cut into rough 1cm dice

1 celery stalk, peeled if necessary & cut into rough 1cm dice

1 small swede, peeled & cut into rough 1cm dice

A few leaves of green cabbage, stalks removed & cut into rough 1 cm dice

1 tbsp chopped parsley

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Method

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Put the mutton or lamb & thyme into a large pan & cover with the stock. Season with a little salt & freshly ground black pepper, bring to the boil & simmer for 1 hour.

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Add the barley & split peas & simmer for another 30 minutes.

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Add the cabbage & parsley & simmer for another 10 minutes. Season again with salt & pepper, if necessary, & serve.

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2 Large free range eggs

225g unsalted butter

50g icing sugar

270g plain flour

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Filling

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400g golden syrup

200g white bread crumbs

200g porridge oats

125ml malt whiskey

pinch salt

zest of 2 oranges

300g walnuts, roughly chopped

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Pastry

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Do this well in advance – beat egg yolk and butter together, beat in the sugar, fold i9n the flour and mix well together. Squash the dough into a flat disc, wrap in cling film, rest in the fridge for a couple of hours.

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Thereafter, roll out on a floured surface to 5mm thick. Grease a tart tin, line it with pastry, don’t be tempted to trim the edges. Refrigerate for an hour.

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Meanwhile make the filling.

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Mix all the ingredients together. Preheat the oven to 180°C. Fill the chilled tart case with the walnut mixture and bake for 20-25 minutes until deep caramel.

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Allow to cool – best eaten warm – still delicious cold.