Burns Night Smoked Basa & Leek Cullen Skink

Boil a full kettle

Peel your potatoes and chop into bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

While the potatoes are cooking, peel and finely dice your brown onion[s]

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and finely chop (or grate) your garlic

Chop your parsley finely, including the stalks

Reboil a kettle, then heat a separate large, wide-based pot over a medium heat

Once hot, add the diced onion and sliced leek with a splash of water and cook for 6-7 min or until softened

Meanwhile, combine 300ml [450ml] [600ml] boiled water with 100ml [150ml] [200ml] milk and your vegetable stock mix – this is your milk stock

Once the onion and leek has softened, add 1 tbsp [1 1/2 tbsp] [2 tbsp] butter

Once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour with the chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, add the milk stock and bring to the boil over a medium-high heat

Once boiling, reduce the heat to medium and cook for 3-4 min or until thickened – this is your soup base

Pat your smoked basa fillet[s] dry with kitchen paper and chop into small bite-sized pieces

Once the soup base has thickened, add the chopped smoked basa, cooked potatoes and your double cream and bring to the boil over a high heat, then once boiling, reduce the heat to medium, add a very generous grind of pepper and a pinch of salt and cook for 4-5 min or until the fish is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted

Once the fish is cooked through, add half the chopped parsley (you'll use the rest later!) – this is your smoked basa & leek cullen skink