As British Food Week slams shut, we make a simply delicious Cottage Pie – not to be confused with Shepherd’s Pie. And though it’s still a thousand degrees here in San Diego, this is fall comfort food at it’s finest and perfect when the weather is parky. So don’t be blinkered or daft mate, cuz this pie is the dog’s bollocks.
Whatever you’re thinking, I’m pretty sure it’s wrong. This is British Food Week and Cullen Skink is a Scottish Soup made from smoked haddock. I make it differently (and will likely piss off any real Brits who know it well) but it’s still super delicious and much more attainable with my switch. The lovely recipe is right here.