Simmer gently for about 8 minutes. Remove fish and strain milk into a bowl. Cut the leek in half and retain green. Chop the white. Heat butter in a pan and add the celery, onion and white of leek ...

Although I rattled off Rumbledethumps - no one had ever heard of it, thanks Good Food magazine - I ultimately settled for a traditional Scottish feast of Cullen skink and Neeps and Tatties ...