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 ...

None of the dishes were unfamiliar, but it's always intriguing to explore another country's cuisine, especially when you wouldn't find it on a menu within ... As for Cullen skink, I'd only ever ...

Place milk in a pan with the bay leaf and black peppercorns and add fish. Simmer gently for about 8 minutes. Remove fish and strain milk into a bowl. Cut the leek in half and retain green. Chop ...