Cullen Skink with Isle of Mull Cheddar Crouton

• 25 g butter
• 1 large leek, trimmed and sliced finely
• 1 large onion, peeled and cho

Melt the butter, add the leeks and onions, and when they are soft, add the chopped potatoes and stir. Put in the stock and seasoning and simmer on a low heat for 15 minutes.

When the potatoes are cooked, add the double cream and simmer for a further couple of minutes, then add the smoked haddock, cook for 2 minutes and turn off the heat.

Toast your sourdough and chop each slice