Nick Nairn

Nick Nairn

A champion of Scottish produce, Nick won a Michelin star at Braeval and then took his enthusiasm for wild and local ingredients to the BBC. His Wild Harvest series saw him foraging, fishing and cooking outdoors, with a plain-speaking style that made good food feel accessible. He later founded a cook school in Perthshire.

Legacy

Put Scottish larder produce on the national stage and helped popularise foraging and field-to-table cooking on television.

Cullen Skink

A creamy Scottish smoked-haddock and potato soup, warming and deeply savoury.

Ingredients

400g undyed smoked Haddock
1 Onion, finely chopped
400g floury Potatoes, peeled and diced
600ml whole milk
25g butter
100ml double cream
1 Bay leaf
Chopped chives, to serve

Method

Put the haddock, bay leaf and milk in a wide pan. Bring to a gentle simmer and poach for 5 minutes, then lift out the fish and keep the milk.
Soften the onion in the butter in a clean pan for 5 minutes without colouring.
Add the potatoes and the strained poaching milk. Simmer for 15 minutes until the potatoes are tender.
Crush some of the potato against the side of the pan to thicken the soup.
Flake in the haddock, stir in the cream, season with black pepper and serve scattered with chives.

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