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 ...

And yesterday Lynne Watson was unveiled as the Cullen Skink world champion after she came up with a version of the classic Scottish fish soup based on a recipe by her late grandmother Violet.

And yesterday Lynne Watson was unveiled as the Cullen Skink world champion after she came up with a version of the classic ...