As we reluctantly say goodbye to warm summer days and light evenings, we welcome the cool crisp air of autumn and the orangey, brown leaves and the need for blankets, scarves and hot chocolates.
Another great way to keep warm during the cooler months is with a nice hearty soup, so we have teamed up with Teacake to bring you this recipe for delicious Cullen Skink soup, served with warm smoked cheddar cheese and mustard scones. Try the recipe below for yourself to enjoy this rich, warming treat.
500g pale smoked haddock boned & skinned
1 large potato peeled and diced
1 medium onion peeled & finely diced
1 large leek washed and halved then sliced
100g chopped flat leaf parsley
400ml double cream
200ml of fresh chicken or smoked fish stock
Salt & pepper
455g plain flour
100g grated smoked cheddar cheese (use majority in mix but save some to sprinkle on the scones at the end of baking)
Pinch of salt and pepper
Splash of milk
1 Teaspoon of grain mustard
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