Burns night with gary maclean

Cullen Skink Tart

Ingredients (Serves 6-8)

For the pastry

◆ 200g plain flour

◆ 100g butter

◆ 50g Cheddar cheese, finely grated

◆ 1 egg

◆ Pinch of salt

For the filling

◆ 200g potatoes

◆ 2 fillets smoked haddock

◆ 1 medium onion, chopped

◆ 150ml milk

◆ 100ml double cream

◆ 2 eggs

◆ Small bunch of dill

◆ Small bunch of chives

◆ 50g smoked Cheddar cheese, grated

◆ Salt and pepper

1 The first task is to make the pastry. Rub the flour, salt and the butter together until you get a sandy texture.

2 Next, mix in the finely grated Cheddar cheese, then add the egg and bring it together carefully without overworking it.

3 Roll it into a ball and push it into a flat disc, then wrap in cling film and chill in the refrigerator for 30 minutes. Once your pastry has chilled, roll it out thinly and place into a 28cm (11in) tin with a removable base.

4 Line the pastry with greaseproof paper and baking beans. Chill again for 10 minutes. Meanwhile preheat your oven to 180°C, gas mark 4.

5 Once the pastry has been chilled, place it into the oven and cook with the greaseproof paper and baking beans until it is crisp, for at least one hour. Meanwhile, dice the potatoes.

6 To prepare the haddock, remove the centre spine and any little bones around the edges of the fillets.

7 In a saucepan, cook the onion on a medium heat for a few minutes without colouring, until soft, then add the diced potatoes and the milk. Simmer until the potatoes start to soften.

8 Once the potatoes are soft, add the smoked haddock and simmer for a couple of minutes, then strain the milk from the mixture and allow it to cool.

9 Once the milk is cool, whisk in the cream and the eggs, chopped dill, chives, and salt and pepper.

10 Add the potato, onion and haddock mixture to the pastry case and pour the egg, cream and flavoured milk mix into the