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Recipes Tagged “Burns Night”

A dark brown stoneware bowl of Cullen skink on a grey-blue painted table: a pale ivory, milky soup with large flakes of white smoked haddock, soft potato cubes, onion, chopped parsley and chives and a knob of melting butter, beside a slice of buttered crusty bread and a spoon on a linen napkin

British

Cullen Skink: Scottish Smoked Haddock and Potato Soup

4 servings · 50 min

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