Author: Shirley Heins

EidUlFitr_Raan_20
Posted on June 20, 2017 by

June – Whole Braised Leg of Lamb with Peppercorn and Nutmeg

June saw the launch of Vivek Singh’s latest cookbook, Indian Festival Feasts! In celebration of this, for the June recipe we’re sharing an ultimate celebration dish. Raan; whole braised leg of lamb with peppercorn and nutmeg is a real centrepiece! It’s also very simple as far as the number of ingredients go, making it an Read More

vivek day 4 315
Posted on May 30, 2017 by

May – Mutton Biryani with Dried Fruits and Kashmiri Spices

May’s dish of the month features the recipe for mutton biryani with dried fruits and Kashmiri spices, from the new cookbook Vivek Singh’s Indian Festival Feasts – out 1st June. As the month of Ramadan begins all over the world, this is a feasting dish perfect for Eid-ul-Fitr, the celebration that rounds up Ramadan. A biryani Read More

vivek day 2 005
Posted on May 15, 2017 by

April – Baby Aubergines with Sesame and Tamarind Sauce

Otherwise known as ‘baghare baingan’, my April recipe is one that has different versions all over India, but the most popular one is from Hyderabad. It has rich, deep, earthy notes, and some recipes use fat green chillies alongside aubergines, or even include lamb’s liver in the sauce. The term ‘baghare’ refers to the tempering Read More

Spice-Braised Shoulder of Lamb_0075
Posted on March 27, 2017 by

March – Spice Braised Shoulder of Lamb

My March recipe is a firm favourite and is perfect for entertaining lots of guests in one go. You can give this recipe a go with hogget, mutton or even goat, so long as you stick to the shoulders.  Serves 8-10 Ingredients: 2 shoulders of lamb, weighing about 1.5kg each, trimmed of any surface fat 2 Read More

Char-Grilled Broccoli Florets with Rose-Petals & Almonds_013-min
Posted on February 20, 2017 by

February – Char-Grilled Broccoli Florets with Rose Petals and Almonds

February’s recipe of the month is an incredibly simple, but delicious way to cook broccoli. Vivek Singh will be preparing this dish as part of the Fire and Feast Collaboration Dinner on Monday 27th May, in aid of the charity Action Against Hunger, curated by Persian and Middle Eastern Chef Sabrina Ghayour.  Serves 4 Ingredients: For the marinated Read More

CKBeef-min
Posted on January 23, 2017 by

January – Beef Bhuna, Bengali Style

January’s dish of the month features the recipe for a rich, winter-warming Beef Bhuna.  Bhuna is a term you commonly find on restaurant menus. It refers to cooking meat with spices with little or no water added. This requires constant stirring to prevent the spices sticking to the bottom of the pan but the resulting Read More

Spice_At_Home_Vivek_3-min
Posted on December 15, 2016 by

December – Suriani home-style chicken curry ‘ishtu’

December’s dish of the month features the recipe for a home-style chicken curry, or ‘ishtu’. This is served in Syrian-Christian households in Kerala for breakfast and is a firm favourite at the Christmas table. You use boned chicken in this recipe if you wish, but chicken on the bone provides much more flavour. If using boned Read More

crab cakes
Posted on November 24, 2016 by

November – Bengali Crab & Cod Cakes

As we head into the festive season, I’m sharing my recipe for Bengali crab and cod cakes. This is a great little snack, and an ideal dish for a party, it can be useful to use up all the trimmings, if you had a big party. The crab cakes are slightly unusual in its use of raisins, Read More

Cinnamon 0015-min
Posted on October 31, 2016 by

October – Stuffed Parathas

October’s dish of the month features the recipe for kheema stuffed parathas, a popular Punjabi breakfast. Dip the bread into yoghurt or pickle or scoop up butter with it. Traditionally it’s always freshly churned home made butter but regular salted butter will do just fine. As made by Vivek on BBC’s Saturday Kitchen – catch up on the show Read More

Yellow Lentils_9980
Posted on September 9, 2016 by

September – Yellow Lentils

At The Cinnamon Club this month we are delighted to be paying a tribute to Roald Dahl. 2016 marks 100 years since the birth of Roald Dahl – the world’s number one storyteller, and so we have a special Dahl Menu running all month! Find out more here. I’m sharing with you India’s every day Read More

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