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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":495,"substitutions":519,"slug":532,"title":533,"shortTitle":534,"countrySlug":535,"region":536,"baseServings":433,"prepMinutes":537,"cookMinutes":538,"difficulty":539,"course":540,"diet":543,"mainIngredients":546,"images":547,"keywords":557,"publishedAt":564,"updatedAt":564,"authorSlug":565,"summary":566,"localeSlug":532,"alternates":567},[394,397,400,403,406],{"answer":395,"question":396},"Smoked haddock is haddock fillet that has been brined and cold-smoked, traditionally over peat or hardwood on the north-east Scottish coast. It matters enormously: undyed fish is pale gold or bronze from the smoke itself, while the bright yellow kind gets its colour from added dye and is often only lightly smoked. In a soup where smoke is the main flavour, dyed fish leaves you with warm milk and potato.","What is smoked haddock, and does dyed or undyed matter?",{"answer":398,"question":399},"The milk boiled. Milk proteins coagulate and separate at a rolling boil, especially in the presence of salt from cured fish. Keep the pan at a bare shiver — the surface should barely move — both when poaching the haddock and when finishing the soup, and reheat leftovers over low heat rather than blasting them.","Why did my soup curdle?",{"answer":401,"question":402},"It is an old Scots word for a shin of beef and for the soup made from one. Cullen skink is therefore the fishing town of Cullen's version of a soup that would elsewhere have been made from beef shin — smoked haddock stood in for meat because the Moray Firth had far more of it.","What does \"skink\" mean?",{"answer":404,"question":405},"Partly. Unsweetened oat milk is the best substitute here, since it is naturally starchy and does not carry an obvious flavour of its own; almond and coconut milk both compete with the smoke. Use a floury potato and mash more of it into the base to make up for the lost body, and finish with olive oil instead of butter.","Can I make it dairy-free?",{"answer":407,"question":408},"They are relatives rather than the same dish. Both are milk-based soups thickened with potato, but chowder usually includes bacon or salt pork, often cream and sometimes flour, and uses fresh fish or clams. Cullen skink has no pork, no roux and no cream in its traditional form, and its whole character comes from smoked haddock.","Is Cullen skink the same as chowder?",[410,411,412,413,414,415],"Buy undyed smoked haddock — pale gold or bronze, not fluorescent yellow. Dyed fish is usually barely smoked and the soup will taste of nothing.","Poach the fish at a bare shiver, never a simmer. Boiling milk toughens haddock and can catch on the base of the pan.","Run your fingers over the fish before poaching to find pin bones, and check again as you flake it — smoked haddock is reliably bony.","Save the poaching milk in a jug rather than pouring it away; it carries most of the smoke and all of the seasoning.","Do not salt the soup until the very end. Smoked haddock is cured and often brings enough salt on its own.","A floury potato gives a naturally thick soup because it breaks down; waxy potato stays in neat cubes and leaves the liquid thin.","🍲","Cullen skink is a thick Scottish soup built from three things: smoked haddock, potato and milk. The haddock is poached whole, the milk it cooked in becomes the base, and some of the potato is mashed into that liquid to thicken it without cream or flour. What you taste is smoke — clean and savoury rather than heavy — carried by sweet onion and starch. It is soup thick enough to stand a spoon in, ready in half an hour, and it depends almost entirely on buying the right fish.","The soup is named for Cullen, a small fishing town on the Moray Firth in north-east Scotland, and the name is oddly literal. Skink is an old Scots word for a shin of beef and, by extension, for the soup made from it; Cullen skink is the fishing town's version of a soup that elsewhere would have been made from meat. Substituting haddock for beef shin tells you what was cheap and abundant there and what was not.\n\nThe fish matters more than any technique in the recipe. The Moray Firth coast produced the Finnan haddie — haddock split, brined and cold-smoked over peat or hardwood, named after the village of Findon — and further down the coast Arbroath developed the smokie, a hot-smoked whole haddock cooked in a barrel over hardwood, which carries Protected Geographical Indication status. Both are pale gold to bronze from smoke alone. The bright yellow smoked fish sold in most supermarkets is dyed, usually lightly smoked or not smoked at all, and it will make a soup that tastes vaguely of colouring rather than of fire. Undyed is not a preference here; it is the recipe.\n\nCullen skink sits in the same family as the fish soups of every cold northern coast — chowder in New England, fiskesuppe in Norway, the milk-based fish soups of Ireland and Denmark — and shares their logic of stretching a small amount of protein with dairy and potato. In Scotland it is served as a first course at Burns suppers and formal dinners, as a lunch with oatcakes in coastal cafes, and Cullen itself runs an annual championship for the best pot, which has done more to standardise the recipe than any cookbook.","Cullen skink keeps 2 days in the fridge and thickens noticeably as it sits — loosen it with a splash of milk when reheating. Reheat gently over low heat and stop as soon as it steams; a boil will curdle the milk and toughen the fish. It does not freeze well, since the potato goes grainy and the milk separates on thawing. If you want to get ahead, make the potato and onion base, refrigerate it, and poach the fish fresh on the day.",[421,422,423,424],"Poaches the haddock first and reuses that milk, so all the smoke ends up in the soup rather than down the sink.","Mashes part of the potato into the base for body, avoiding both cream and a floury roux.","Adds the flaked fish back at the end, keeping it in visible pieces instead of shredding it into fibres.","Half an hour start to finish, with no stock to make and no blender to wash.",[426,427,428,429],"Wide saucepan or sauté pan for poaching","Medium heavy soup pot","Slotted spoon","Potato masher or fork",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},13,38,4,1250,32,400,[438],"Oatcakes or a thick slice of buttered bread, and a scattering of chives or parsley over each bowl.",[440,443,446],{"name":441,"description":442},"With a poached egg","A soft-poached egg dropped into the bowl so the yolk enriches the soup as it breaks. A restaurant addition rather than a traditional one, but a good one.",{"name":444,"description":445},"Arbroath smokie skink","Made with hot-smoked whole haddock from Angus, which gives a stronger, more openly smoky soup. Infuse the milk with the bones and skin instead of poaching raw fillets.",{"name":447,"description":448},"Cullen skink with oatmeal","A spoonful of pinhead oatmeal simmered into the base, which thickens the soup further and ties it to the Scottish habit of putting oats in almost everything.",[450,456,461,466,470,473,476,479,482,485,491],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},500,"white-fish","undyed smoked haddock fillets, skin on","g","For the soup",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},600,"milk","whole milk","ml",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},1,"bay-leaf","bay leaf","piece",{"qty":467,"ref":468,"name":469,"unit":465,"group":455},6,"black-pepper","black peppercorns",{"qty":471,"ref":472,"name":472,"unit":454,"group":455},40,"butter",{"qty":462,"ref":474,"name":475,"unit":465,"group":455},"onion","onion, finely chopped",{"qty":462,"ref":477,"name":478,"unit":465,"group":455},"leek","leek, white part only, finely sliced",{"qty":457,"ref":480,"name":481,"unit":454,"group":455},"potato","floury potatoes, peeled and cut into 2 cm cubes",{"qty":483,"name":484,"unit":460,"group":455},250,"water",{"qty":486,"ref":487,"name":488,"unit":489,"group":490},2,"chives","chives or parsley, finely chopped","tbsp","To finish",{"qty":492,"name":493,"unit":494,"group":490},null,"salt and white pepper","to taste",[496,501,505,509,513,516],{"tip":497,"text":498,"title":499,"timerSeconds":500},"If the milk boils it will curdle and the fish will go firm and dry. Watch for the first wisp of steam and drop the heat immediately.","Lay the haddock skin-side down in a wide pan, pour over {qty:milk} of milk and add the bay leaf and peppercorns. Bring to the point where the surface trembles but never bubbles, then cover and hold there for 6–8 minutes, until the flesh turns opaque and separates into flakes at a nudge. Lift the fish onto a plate and strain the milk into a jug.","Poach the haddock",420,{"text":502,"title":503,"timerSeconds":504},"Melt the butter in a soup pot over medium-low heat and add the onion and leek with a small pinch of salt. Cook for 8 minutes, stirring, until both have gone completely soft and translucent without taking on any colour at all.","Sweat the onion and leek",480,{"text":506,"title":507,"timerSeconds":508},"Add the potato cubes and the water, bring to a simmer, cover and cook for 12–15 minutes until the potato is falling apart at the edges and a piece crushes against the side of the pot with no resistance.","Cook the potato",840,{"text":510,"title":511,"timerSeconds":512},"Pour in the strained poaching milk. Take about a third of the potato out with a slotted spoon, mash it to a smooth paste and stir it back into the pot. Simmer very gently for 5 minutes, until the soup thickens enough to coat the back of a spoon and the remaining potato cubes are still recognisable.","Thicken with mashed potato",300,{"text":514,"title":515},"Peel the skin off the haddock and flake the flesh into large pieces, checking with your fingers for pin bones as you go. Fold the fish into the soup off the heat and let it sit for 2 minutes to warm through — cooking it further will shred it.","Flake in the fish",{"text":517,"title":518},"Taste now, and only now, for salt: smoked haddock is cured and often supplies all the soup needs. Add white pepper, ladle into warm bowls, scatter with chives and serve with oatcakes or buttered bread.","Season and serve",[520,524,528],{"note":521,"swap":522,"original":523},"An Arbroath smokie is already hot-smoked and cooked, so skip the poaching and simply infuse the milk with the bones and skin before flaking the meat in. Smoked cod is a fine everyday substitute.","Arbroath smokie, smoked cod, or smoked pollock","Undyed smoked haddock",{"note":525,"swap":526,"original":527},"Some Scottish versions are notably richer than others. Cream makes it more of a chowder; the classic Cullen version leans on potato for body rather than fat.","Half milk, half single cream, or milk plus a knob of extra butter","Whole milk",{"note":529,"swap":530,"original":531},"Leek is common in modern versions and adds sweetness. The older recipes use onion alone, so neither is wrong.","A second onion, or a couple of shallots","Leek","cullen-skink","Cullen Skink (Scottish Smoked Haddock Soup)","Cullen Skink","united-kingdom","Moray, Scotland",15,30,"medium",[541,542],"soup","appetizer",[544,545],"pescatarian","gluten-free",[452,480,458,474,477],[548,551,553,555],{"alt":549,"src":550},"Bowl of thick Cullen skink with flakes of smoked haddock, potato cubes and chopped chives","\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero.jpg",{"alt":549,"src":552},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-16x9.jpg",{"alt":549,"src":554},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-1x1.jpg",{"alt":549,"src":556},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-4x3.jpg",[558,559,560,561,562,563],"cullen skink","smoked haddock","scottish soup","chowder","potato soup","scotland","2026-08-19","dishroute-kitchen","Undyed smoked haddock poached in milk, the poaching liquid turned into a soup with onion and potato, and the flaked fish folded back in at the very end.",{"en":568},"\u002Frecipe\u002Fcullen-skink",{"items":570,"total":696,"page":462,"limit":830,"hasMore":831},[571,600,629,639,667,692,722,749,774,803],{"slug":572,"title":573,"shortTitle":574,"countrySlug":535,"region":575,"baseServings":433,"prepMinutes":537,"cookMinutes":576,"difficulty":577,"course":578,"diet":580,"mainIngredients":581,"images":583,"keywords":593,"publishedAt":564,"updatedAt":564,"authorSlug":565},"bangers-and-mash","Bangers and Mash (Sausages with Onion Gravy)","Bangers and Mash","England",45,"easy",[579],"main",[],[480,474,472,458,582],"stock",[584,587,589,591],{"alt":585,"src":586},"Browned pork sausages leaning on buttery mashed potato with dark onion gravy poured over","\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero.jpg",{"alt":585,"src":588},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-16x9.jpg",{"alt":585,"src":590},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-1x1.jpg",{"alt":585,"src":592},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-4x3.jpg",[594,595,596,597,598,599],"bangers and mash","sausages","onion gravy","mashed potato","british","pub food",{"slug":601,"title":602,"shortTitle":603,"countrySlug":535,"region":604,"baseServings":433,"prepMinutes":471,"cookMinutes":605,"restMinutes":606,"difficulty":539,"course":607,"diet":609,"mainIngredients":610,"images":612,"keywords":622,"publishedAt":564,"updatedAt":564,"authorSlug":565},"cornish-pasty","Cornish Pasty (Crimped Beef and Swede Pastry)","Cornish Pasty","Cornwall",55,60,[608,579],"street-food",[],[611,480,474,472],"flour",[613,616,618,620],{"alt":614,"src":615},"Golden Cornish pasty with a thick rope crimp along one side, cut to show beef and swede filling","\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-1x1.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-4x3.jpg",[623,624,625,626,627,628],"cornish pasty","pasty","cornwall","beef and swede","hand pie","british baking",{"slug":532,"title":533,"shortTitle":534,"countrySlug":535,"region":536,"baseServings":433,"prepMinutes":537,"cookMinutes":538,"difficulty":539,"course":630,"diet":631,"mainIngredients":632,"images":633,"keywords":638,"publishedAt":564,"updatedAt":564,"authorSlug":565},[541,542],[544,545],[452,480,458,474,477],[634,635,636,637],{"alt":549,"src":550},{"alt":549,"src":552},{"alt":549,"src":554},{"alt":549,"src":556},[558,559,560,561,562,563],{"slug":640,"title":641,"shortTitle":641,"countrySlug":535,"region":642,"baseServings":643,"prepMinutes":537,"cookMinutes":431,"difficulty":577,"course":644,"diet":647,"mainIngredients":649,"images":651,"keywords":661,"publishedAt":564,"updatedAt":564,"authorSlug":565},"english-scones","English Scones with Clotted Cream and Jam","South West England",8,[645,646],"bread","dessert",[648],"vegetarian",[611,472,458,650],"eggs",[652,655,657,659],{"alt":653,"src":654},"Tall split scone loaded with clotted cream and strawberry jam beside a cup of tea","\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero.jpg",{"alt":653,"src":656},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-16x9.jpg",{"alt":653,"src":658},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-1x1.jpg",{"alt":653,"src":660},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-4x3.jpg",[662,663,664,665,628,666,625],"scones","clotted cream","cream tea","afternoon tea","devon",{"slug":668,"title":669,"shortTitle":670,"countrySlug":535,"region":575,"baseServings":433,"prepMinutes":538,"cookMinutes":576,"restMinutes":538,"difficulty":539,"course":671,"diet":672,"mainIngredients":673,"images":676,"keywords":686,"publishedAt":564,"updatedAt":564,"authorSlug":565},"fish-and-chips","Fish and Chips (Beer-Battered Cod with Thick Chips)","Fish and Chips",[579],[544],[674,480,611,675],"cod","peas",[677,680,682,684],{"alt":678,"src":679},"Golden beer-battered cod fillet with thick-cut chips, mushy peas and a lemon wedge","\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero.jpg",{"alt":678,"src":681},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-16x9.jpg",{"alt":678,"src":683},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-1x1.jpg",{"alt":678,"src":685},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-4x3.jpg",[687,688,674,689,598,690,691],"fish and chips","beer batter","chip shop","mushy peas","deep fried",{"slug":693,"title":694,"shortTitle":695,"countrySlug":535,"region":575,"baseServings":433,"prepMinutes":696,"cookMinutes":697,"difficulty":577,"course":698,"diet":700,"mainIngredients":701,"images":706,"keywords":716,"publishedAt":564,"updatedAt":564,"authorSlug":565},"full-english-breakfast","Full English Breakfast (The Fry-Up Plate)","Full English Breakfast",10,35,[699],"breakfast",[],[702,650,703,704,705],"bacon","tomato","mushrooms","blood-sausage",[707,710,712,714],{"alt":708,"src":709},"Full English breakfast plate with bacon, sausage, fried egg, black pudding, beans and grilled tomato","\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero-1x1.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Ffull-english-breakfast\u002Fhero-4x3.jpg",[717,718,719,702,720,721],"full english breakfast","fry up","black pudding","british breakfast","baked beans",{"slug":723,"title":724,"shortTitle":725,"countrySlug":535,"region":726,"baseServings":467,"prepMinutes":538,"cookMinutes":727,"restMinutes":538,"difficulty":728,"course":729,"diet":730,"mainIngredients":731,"images":733,"keywords":743,"publishedAt":564,"updatedAt":564,"authorSlug":565},"roast-beef-and-yorkshire-pudding","Roast Beef and Yorkshire Pudding (Sunday Roast)","Roast Beef and Yorkshire Pudding","Yorkshire and the North",105,"hard",[579],[],[480,611,650,458,732],"carrot",[734,737,739,741],{"alt":735,"src":736},"Sliced rare roast beef with tall Yorkshire puddings, roast potatoes and a jug of gravy","\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero-1x1.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero-4x3.jpg",[744,745,746,598,747,748],"roast beef","yorkshire pudding","sunday roast","gravy","roast potatoes",{"slug":750,"title":751,"shortTitle":752,"countrySlug":535,"region":575,"baseServings":467,"prepMinutes":753,"cookMinutes":754,"difficulty":577,"course":755,"diet":756,"mainIngredients":757,"images":759,"keywords":769,"publishedAt":564,"updatedAt":564,"authorSlug":565},"shepherds-pie","Shepherd's Pie (Minced Lamb under Mashed Potato)","Shepherd's Pie",25,70,[579],[],[758,480,732,474,472],"lamb",[760,763,765,767],{"alt":761,"src":762},"Shepherd's pie in a dish with browned forked mashed potato and lamb gravy bubbling at the edge","\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero-1x1.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fshepherds-pie\u002Fhero-4x3.jpg",[770,771,597,598,772,773],"shepherds pie","lamb mince","cottage pie","comfort food",{"slug":775,"title":776,"shortTitle":777,"countrySlug":535,"region":778,"baseServings":643,"prepMinutes":779,"cookMinutes":471,"difficulty":539,"course":780,"diet":781,"mainIngredients":782,"images":786,"keywords":796,"publishedAt":564,"updatedAt":564,"authorSlug":565},"sticky-toffee-pudding","Sticky Toffee Pudding (Date Sponge in Toffee Sauce)","Sticky Toffee 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