It's a quintessentially Christmas ingredient, lending warmth and woodiness to any dish – but not just festive ones. Try it with frozen banana, beer-braised pork or Sri Lankan lentils
*Cinnamon bun cake*
Cinnamon buns are quintessentially Scandinavian, and you will find subtle variations on this tasty treat across Norway, Sweden, Denmark and Finland. Perfect to share at brunch or afternoon tea.
Serves 7
*225ml whole milk*
*75g butter*
*300g refined spelt (or plain) flour*
*125g wholemeal spelt (or wheat) flour*
*70g caster sugar*
*1 tsp ground cardamom*
*½ tsp salt*
*20g fresh yeast or 10g fast-action dried yeast*
*1 medium egg, beaten*
For the filling
*75g butter, softened*
*2 tsp cinnamon*
*50g caster sugar*
*½ tsp vanilla salt*
To finish
*1 medium egg, beaten*
*Demerara or natural sugar crystals*
*1 *Scald the milk by heating it in a small pan with the butter until almost boiling, then cool. Scalding the milk makes the finished buns softer.
*2 *Sift all the dry ingredients into a large bowl, sprinkle the dried yeast in and stir through. If using fresh yeast, cream it with 1 tsp sugar in a small bowl. Once it is liquid (after about 30 seconds), add to the dry ingredients.
*3 *Make a well in the middle of the dry ingredients, add the egg, then the milk-butter mixture, which should be warm rather than hot to the touch, or you risk killing the yeast. Stir until the mixture comes off the sides of the bowl and looks like a soft and slightly wet dough. Place the dough in a lightly oiled plastic bag or cover the bowl with lightly oiled clingfilm, and leave it to rise in a warm place for 30 minutes.
*4 *For the filling, cream the butter, cinnamon, sugar and vanilla salt together in a medium-size bowl. Butter a round 23cm diameter cake tin with sides at least 5cm high.
*5 *Roll out the dough on a lightly floured surface to a rectangle of about 35cm x 25cm. Spread the filling evenly over the dough, starting from the middle and working outwards. If the buttery mix is a little cold, use your hands to spread it, as the heat helps smooth the butter out. Roll the dough into a wide cylinder, rolling from one of the longer edges of the rectangle, so it looks like an uncooked swiss roll.
*6 *Cut the cylinder into seven slices, with one slice slightly smaller than the rest. Place the smallest slice flat in the middle of the tin and evenly space the remaining six around it. Cover the buns and leave to rise again in a warm place for 20-30 minutes until they have doubled in size. You can test to see if they've proved enough by gently poking one bun with your little finger – the indentation should stay put.
*7 *Heat the oven to 200C/400F/gas mark 6. Glaze the risen buns with beaten egg and sprinkle demerara or natural sugar crystalsover the top. Splash a little water in the bottom of the oven to create steam to help the bun cake to rise. Bake on the middle shelf of the oven for 20-25 minutes or until it sounds hollow when tapped on the base and looks golden brown. Allow to cool on a wire rack. This will last for a couple of days and freezes well.
Scandilicious Baking by Signe Johansen, (Salt Yard)
*Cinnamon and orange-scented white hot chocolate*
A more sophisticated alternative to hot chocolate.
Serves 2
*100g white chocolate, chopped*
*470ml milk*
*1 cinnamon stick, lightly crushed*
*3 cardamom pods*
*5cm strip orange zest*
*½ tsp vanilla extract*
*A pinch of cinnamon or freshly grated nutmeg, for garnish*
*Fresh whipped cream, for serving (optional)*
*1 *If your chocolate is in a block or a bar, chop it roughly and place in a large bowl. If it is in chip form, just add it to the bowl as it is.
*2 *Heat the milk, cinnamon stick, cardamom and orange zest in a small pot on a medium-low heat, stirring frequently to keep the milk from scorching on the bottom of the pot. When bubbles appear at the edges, remove from the heat – do not let it boil.
*3 *Strain the milk into the bowl with the chocolate, discarding the cinnamon, zest and cardamom. Add the vanilla extract. Let it sit for 30 seconds to begin melting the chocolate, then whisk until smooth.
*4 *Garnish with cinnamon or nutmeg. Serve as it is, or top with a dollop of whipped cream.
Recipe supplied by Willow Arlen, willcookforfriends.com
*Chicken and cinnamon pastilla*
The pastilla is a star of Moroccan cooking, usually served between starter and main.
Serves 4 to 6
*600g onions, peeled, halved and finely sliced*
*3 tbsp olive oil*
*1 tbsp caster sugar*
*½ tsp salt*
*1 small chicken, cut into eight pieces*
*1½ tsp ground ginger*
*1 small cinnamon stick (about 6cm long)*
*½ tsp freshly ground black peppercorns*
*½ tsp salt*
*½ tsp saffron threads, loosely packed*
*2 eggs*
*30g fresh coriander, finely chopped*
*150g chopped almonds*
*100g melted butter*
*2 tbsp icing sugar, plus 2 tsp for dusting*
*2 tsp ground cinnamon, plus 1 tsp for dusting*
*10 brick pastry leaves (30cm diameter)*
*1-2 tbsp orange flower water (optional)*
*1 egg yolk*
*1 *In a heavy pot, fry the onions in the oil until well coated and slightly soft. Add the sugar and salt and cook for 10 minutes over a medium heat without stirring. The bottom layer should be caramelised, but not burnt. Adjust the heat if needed. Stir well and leave to cook for 5 minutes, stir again and cook for 5 more minutes. The onions should be golden brown.
*2 *Add the chicken, ginger, cinnamon, peppercorns and salt. Cover and cook for 20 minutes.
*3 *Stir the saffron in 100ml hot water and leave for 5 minutes. Add the saffron water to the pot and cook half-covered for 30 mins, or until the chicken is cooked through and the sauce reduced.
*4 *Remove the chicken and leave to cool. Reduce the onion sauce to 400ml of liquid, then whisk in the eggs for about a minute over a very low heat, until the sauce turns quite thick, but before it scrambles. Add the coriander and set aside.
*5 *Fry the almonds in 2 tbsp melted butter for 5 minutes until golden. Leave to cool then mix with the icing sugar and cinnamon. You can use the almond mixture coarse or grind it finer in a food processor.
*6 *When the chicken is cool enough, remove the skin and bones and shred finely with your fingers. Your three fillings are now ready: chicken, eggy onion sauce and almonds.
*7 *Preheat the oven to 220C/425F/gas mark 7. Brush a round 23cm springform tin with butter. Line with a brick leaf, then top it with three more, each brushed with butter, placing one side of the leaf in the centre of the tin and letting them come up over the side of the tin like petals. Top with another leaf in the centre of the tin. Thinly spread the chicken on the leaves, then evenly top with the eggy sauce.
*8* Put a sheet of buttered brick on top, spread with almonds and, if using, sprinkle with the orange flower water. Fold the overhanging leaves over to enclose the filling, brushing them with a bit of yolk to help them stick together. Remove the springform, place another three buttered leaves on top, as you did for the bottom, letting them hang on the side, then a final leaf over the centre. Fold the leaves underneath the pie to enclose it, then put the springform back and close it. Brush the top of the pie with a little egg yolk then melted butter and place in the oven for 20 minutes. Reduce the heat if the top browns too fast.
*9 *Take out of the oven, remove the springform and carefully flip the pie on to its base. Place the springform back, brush with a little egg yolk then butter and cook for 20 more minutes to crisp the bottom side.
*10 *Remove from the oven, flip and leave to cool for 15-20 minutes (it is best eaten lukewarm). Just before serving, sprinkle with icing sugar and decorate with cinnamon.
Recipe supplied by Valerie Berry
*Mushrooms with thyme and cinnamon*
A stick of cinnamon gives these marinated mushrooms an elusive spiced sweetness. They can also be made several days in advance; theyimprove in flavour as they marinate.
Serves 4 to 6 as antipasti
*500g medium mushrooms of roughly equal size*
*5 tbsp olive oil*
*3 garlic cloves, peeled and chopped*
*3 sprigs thyme, leaves chopped*
*3 tbsp chopped Italian parsley*
*1 cinnamon stick, broken in half*
*Salt and black pepper, to taste*
*Juice of 1 lemon*
*1 *Wipe the mushrooms carefully with damp paper towels. Trim the stem ends.
*2 *In a large frying pan, combine the olive oil, garlic, thyme, parsley and cinnamon.
*3 *Warm the ingredients over a low heat for 2-3 minutes. Add the mushrooms, raise the heat to medium, and saute for about 5 minutes, stirring frequently. Lower the heat, add salt and pepper to taste and then add the lemon juice.
*4* Stir the mushrooms, cover the pan, and cook for 2-3 minutes, or until they are tender but firm. Transfer the mushrooms to a dish to cool. Cover and marinate for at least 1 hour, stirring occasionally.
Verdura: Vegetables Italian Style from Viana La Place (Grub Street)
*Crisp cinnamon lentil cakes*
These snacks are sold on trains in Sri Lanka; they are perfect accompanied by a cold beer. Start preparing them the night before you want to eat them.
Makes 15
*125g black mung beans or red lentils, soaked for at least six hours*
*½ tsp salt*
*60g freshly grated coconut*
*1 onion, finely chopped*
*1 garlic clove, crushed with a pinch of salt*
*2cm ginger, peeled and grated*
*1 small green chilli, finely chopped*
*20 fresh curry leaves, roughly chopped*
*½ tsp turmeric*
*½ tsp chilli powder*
*1 tsp ground cinnamon*
*2 tsp cumin seeds*
*150g fine rice flour*
*Vegetable oil, for frying*
*Salt, to serve*
*1 *Strain the beans or lentils and place in a bowl with the salt, and everything but the flour and oil. Stir well, then gradually add the flour, a handful at a time, followed by a splash of water, and mix. Keep adding the flour and water until the mixture comes together and holds its shape when you squash a handful of it together.
*2 *With wet hands, take 1 tbsp of the mix at a time, shape it into a ball, then flatten into a disc about 2cm thick. Place the discs on a dampened plate while you heat the oil.
*3 *Half-fill a heavy-based frying pan with oil and put over a medium heat. Test the heat of the oil with a chunk of bread; when it sizzles and turns golden in 30 seconds, the oil's hot enough. Carefully drop the lentil cakes into the oil and fry for 4-6 minutes until golden and cooked. Remove with a slotted spoon and drain on kitchen paper, before serving hot sprinkled with salt.
Spice Trip by Stevie Parle and Emma Grazette (Square Peg)
*Pork braised in beer with cinnamon*
The mix of dark beer and caramelised onion adds depth to the flavour, while the bay and cinnamon lend it a sweet woodsiness – they are leaves and bark, after all.
Serves 4
*1kg pork shoulder*
*Salt and black pepper*
*1 tbsp butter*
*1 large onion, thinly sliced*
*2 bay leaves*
*1½ cinnamon sticks*
*850ml dark beer*
*1 *Preheat your oven to 150C/300F/gas mark 2. Sprinkle your pork generously with salt and pepper. In a large casserole, melt the butter over a medium-high heat. When the butter is foaming, add the pork. Brown well on all sides, then transfer the pork to a plate. Turn the heat down to medium and add the onions. Cook, stirring occasionally, for about 7-10 minutes, until they are soft and brown.
*2 *Stir in the bay and cinnamon. Then stir in the beer, scraping up any browned bits from the bottom of the pot as you stir. Add the pork back to the pot along with any juices that have accumulated on the plate. Cover tightly and bake in the oven for 2½ hours, flipping the meat over halfway through.
*3 *Remove the cover and cook 30 minutes longer, until the meat is completely tender and pulls apart easily with a fork and the sauce is somewhat thickened.
*4 *Remove from the oven and allow to rest for 5-10 minutes. Serve warm over soft polenta or mashed potatoes.
Recipe supplied by Emily Vikre, fiveandspice.com
* *
*Cinnamon and polenta shortbread stars with chocolate dip*
These gluten-free shortbreads are really buttery and full of flavour. The ¾ tsp of cinnamon might sound a pedantic measure, but much more and the cinnamon would taste harsh.
Makes at least 30
*160g butter, room temperature and cubed*
*170g ground almonds*
*140g polenta, coarse or fine, plus extra for dusting*
*125g light brown sugar*
*50g toasted almonds, finely chopped*
*¾ tsp cinnamon*
For the dip
*100g dark chocolate, melted*
*100g clotted cream*
*A splash of brandy (optional)*
*1 *Blitz all the shortbread ingredients in a food processor until it is a soft, pliable dough, or in a bowl rub the butter into all the dry ingredients.
*2 *Liberally dust a work surface and rolling pin with polenta. Roll your dough out to about 1cm thick and cut your cookies into stars. We use a star-shaped cutter 5cm across.
*3 *Place a piece of baking parchment on a baking sheet and put the cookies on top. Bake at 170C/340F/gas mark 3½ for 12-14 minutes. Once out of the oven, allow to cool for 10 mins before transferring to a cooling rack.
*4 *For the dip, melt the chocolate in a bowl over a pan of simmering water. Allow the chocolate to cool slightly, then stir in the cream. Add the brandy, if using. Alternatively sandwich your stars together with Nutella. The dough freezes well, as do the biscuits.
Recipe supplied by Emma Goss-Custard, honeybuns.co.uk
*Cinnamon smoothie with blackberries and apples*
This smoothie has the flavour of Christmas – cinnamon packedwith a touch of berries and seasonalapples – and is perfect for a light breakfast or snack.
Serves 2
*1 ripe banana*
*200g frozen blackberries*
*1 apple, diced*
*300-400ml almond milk (or milk of your choice)*
*Zest and juice from 1 organic lemon*
*2 soft dates*
*1 tsp cinnamon*
*½ tsp ground vanilla*
*1 tbsp flaxseed oil (optional)*
*1 *Put the fruit in a blender; cover with milk.
*2 *Add lemon zest and juice, dates, cinnamon and vanilla and blend until it is creamy. Adjust the texture with milk and ice cubes and the flavour with the cinnamon and lemon.
Recipe supplied by Josephine Kafod, atastylovestory.com
*Winter lamb stew with cinnamon*
A comforting winter dish with plenty of spicy overtones. Ras-el hanout is a traditional Middle Eastern spice mix
Serves 4-5
*1.4kg lamb shoulder, diced*
*1 tbsp ras el hanout*
*300g mixed winter veg, eg carrot, celery and onions*
*5 garlic cloves*
*1 sprig rosemary*
*A pinch of saffron*
*1 large cinnamon stick*
*3 litres brown meat stock (ideally lamb)*
*½ bunch of coriander, finely chopped*
For the additional vegetables
*2 large carrots, peeled and diced*
*1 celeriac, peeled and diced*
*1 swede, diced*
*1 *Roll the lamb in the ras el hanout spice mix and fry in a hot pan until golden brown.
*2 *Remove to a deep tray or casserole dish. Add the veg, garlic and rosemary into the pan with the lamb, place on the heat and soften slowly. Add the saffron and cinnamon.
*3 *Bring the stock to the boil, skim off any fat, then pour the hot stock over the lamb in the casserole dish. Put the lid on and cook at 140C/275F/gas mark 1 for 3½ hours until tender.
*4 *Pick the larger veg pieces out of the stew.
*5 *Boil the additional veg in salted water for 2 minutes, then refresh in cold water.
*6 *Warm them in a pan with a little butter and water and sprinkle over the top of the stew. Sprinkle with coriander and serve.
Recipe supplied by Allan Pickett, Plateau restaurant
* *
*Cinnamon and banana soft scoop frozen yoghurt*
This dessert is a guilt-free Mr Whippy Once you've made it, you'll see pound-a-bowl bananas in a whole new light.
Serves 4
*4 ripe bananas, peeled and sliced*
*200g fat-free Greek yoghurt*
*2 tbsp runny honey*
*1 tbsp ground cinnamon*
*1 tsp vanilla paste*
*¼ tsp ground nutmeg*
*1 *Lay the banana slices in a single layer on a baking sheet and freeze for about 3 hours, or until frozen solid.
*2 *Tip the frozen banana into a food processor and pulse into small pieces. Add the other ingredients and whizz until smooth and thick.
*3 *Spoon into serving glasses and serve immediately, or pack into a freezer container and freeze until ready to serve – this will give you a more traditional ice-cream texture.
Recipe supplied by Rosie Reynolds Reported by guardian.co.uk 2 days ago.
*Cinnamon bun cake*
Cinnamon buns are quintessentially Scandinavian, and you will find subtle variations on this tasty treat across Norway, Sweden, Denmark and Finland. Perfect to share at brunch or afternoon tea.
Serves 7
*225ml whole milk*
*75g butter*
*300g refined spelt (or plain) flour*
*125g wholemeal spelt (or wheat) flour*
*70g caster sugar*
*1 tsp ground cardamom*
*½ tsp salt*
*20g fresh yeast or 10g fast-action dried yeast*
*1 medium egg, beaten*
For the filling
*75g butter, softened*
*2 tsp cinnamon*
*50g caster sugar*
*½ tsp vanilla salt*
To finish
*1 medium egg, beaten*
*Demerara or natural sugar crystals*
*1 *Scald the milk by heating it in a small pan with the butter until almost boiling, then cool. Scalding the milk makes the finished buns softer.
*2 *Sift all the dry ingredients into a large bowl, sprinkle the dried yeast in and stir through. If using fresh yeast, cream it with 1 tsp sugar in a small bowl. Once it is liquid (after about 30 seconds), add to the dry ingredients.
*3 *Make a well in the middle of the dry ingredients, add the egg, then the milk-butter mixture, which should be warm rather than hot to the touch, or you risk killing the yeast. Stir until the mixture comes off the sides of the bowl and looks like a soft and slightly wet dough. Place the dough in a lightly oiled plastic bag or cover the bowl with lightly oiled clingfilm, and leave it to rise in a warm place for 30 minutes.
*4 *For the filling, cream the butter, cinnamon, sugar and vanilla salt together in a medium-size bowl. Butter a round 23cm diameter cake tin with sides at least 5cm high.
*5 *Roll out the dough on a lightly floured surface to a rectangle of about 35cm x 25cm. Spread the filling evenly over the dough, starting from the middle and working outwards. If the buttery mix is a little cold, use your hands to spread it, as the heat helps smooth the butter out. Roll the dough into a wide cylinder, rolling from one of the longer edges of the rectangle, so it looks like an uncooked swiss roll.
*6 *Cut the cylinder into seven slices, with one slice slightly smaller than the rest. Place the smallest slice flat in the middle of the tin and evenly space the remaining six around it. Cover the buns and leave to rise again in a warm place for 20-30 minutes until they have doubled in size. You can test to see if they've proved enough by gently poking one bun with your little finger – the indentation should stay put.
*7 *Heat the oven to 200C/400F/gas mark 6. Glaze the risen buns with beaten egg and sprinkle demerara or natural sugar crystalsover the top. Splash a little water in the bottom of the oven to create steam to help the bun cake to rise. Bake on the middle shelf of the oven for 20-25 minutes or until it sounds hollow when tapped on the base and looks golden brown. Allow to cool on a wire rack. This will last for a couple of days and freezes well.
Scandilicious Baking by Signe Johansen, (Salt Yard)
*Cinnamon and orange-scented white hot chocolate*
A more sophisticated alternative to hot chocolate.
Serves 2
*100g white chocolate, chopped*
*470ml milk*
*1 cinnamon stick, lightly crushed*
*3 cardamom pods*
*5cm strip orange zest*
*½ tsp vanilla extract*
*A pinch of cinnamon or freshly grated nutmeg, for garnish*
*Fresh whipped cream, for serving (optional)*
*1 *If your chocolate is in a block or a bar, chop it roughly and place in a large bowl. If it is in chip form, just add it to the bowl as it is.
*2 *Heat the milk, cinnamon stick, cardamom and orange zest in a small pot on a medium-low heat, stirring frequently to keep the milk from scorching on the bottom of the pot. When bubbles appear at the edges, remove from the heat – do not let it boil.
*3 *Strain the milk into the bowl with the chocolate, discarding the cinnamon, zest and cardamom. Add the vanilla extract. Let it sit for 30 seconds to begin melting the chocolate, then whisk until smooth.
*4 *Garnish with cinnamon or nutmeg. Serve as it is, or top with a dollop of whipped cream.
Recipe supplied by Willow Arlen, willcookforfriends.com
*Chicken and cinnamon pastilla*
The pastilla is a star of Moroccan cooking, usually served between starter and main.
Serves 4 to 6
*600g onions, peeled, halved and finely sliced*
*3 tbsp olive oil*
*1 tbsp caster sugar*
*½ tsp salt*
*1 small chicken, cut into eight pieces*
*1½ tsp ground ginger*
*1 small cinnamon stick (about 6cm long)*
*½ tsp freshly ground black peppercorns*
*½ tsp salt*
*½ tsp saffron threads, loosely packed*
*2 eggs*
*30g fresh coriander, finely chopped*
*150g chopped almonds*
*100g melted butter*
*2 tbsp icing sugar, plus 2 tsp for dusting*
*2 tsp ground cinnamon, plus 1 tsp for dusting*
*10 brick pastry leaves (30cm diameter)*
*1-2 tbsp orange flower water (optional)*
*1 egg yolk*
*1 *In a heavy pot, fry the onions in the oil until well coated and slightly soft. Add the sugar and salt and cook for 10 minutes over a medium heat without stirring. The bottom layer should be caramelised, but not burnt. Adjust the heat if needed. Stir well and leave to cook for 5 minutes, stir again and cook for 5 more minutes. The onions should be golden brown.
*2 *Add the chicken, ginger, cinnamon, peppercorns and salt. Cover and cook for 20 minutes.
*3 *Stir the saffron in 100ml hot water and leave for 5 minutes. Add the saffron water to the pot and cook half-covered for 30 mins, or until the chicken is cooked through and the sauce reduced.
*4 *Remove the chicken and leave to cool. Reduce the onion sauce to 400ml of liquid, then whisk in the eggs for about a minute over a very low heat, until the sauce turns quite thick, but before it scrambles. Add the coriander and set aside.
*5 *Fry the almonds in 2 tbsp melted butter for 5 minutes until golden. Leave to cool then mix with the icing sugar and cinnamon. You can use the almond mixture coarse or grind it finer in a food processor.
*6 *When the chicken is cool enough, remove the skin and bones and shred finely with your fingers. Your three fillings are now ready: chicken, eggy onion sauce and almonds.
*7 *Preheat the oven to 220C/425F/gas mark 7. Brush a round 23cm springform tin with butter. Line with a brick leaf, then top it with three more, each brushed with butter, placing one side of the leaf in the centre of the tin and letting them come up over the side of the tin like petals. Top with another leaf in the centre of the tin. Thinly spread the chicken on the leaves, then evenly top with the eggy sauce.
*8* Put a sheet of buttered brick on top, spread with almonds and, if using, sprinkle with the orange flower water. Fold the overhanging leaves over to enclose the filling, brushing them with a bit of yolk to help them stick together. Remove the springform, place another three buttered leaves on top, as you did for the bottom, letting them hang on the side, then a final leaf over the centre. Fold the leaves underneath the pie to enclose it, then put the springform back and close it. Brush the top of the pie with a little egg yolk then melted butter and place in the oven for 20 minutes. Reduce the heat if the top browns too fast.
*9 *Take out of the oven, remove the springform and carefully flip the pie on to its base. Place the springform back, brush with a little egg yolk then butter and cook for 20 more minutes to crisp the bottom side.
*10 *Remove from the oven, flip and leave to cool for 15-20 minutes (it is best eaten lukewarm). Just before serving, sprinkle with icing sugar and decorate with cinnamon.
Recipe supplied by Valerie Berry
*Mushrooms with thyme and cinnamon*
A stick of cinnamon gives these marinated mushrooms an elusive spiced sweetness. They can also be made several days in advance; theyimprove in flavour as they marinate.
Serves 4 to 6 as antipasti
*500g medium mushrooms of roughly equal size*
*5 tbsp olive oil*
*3 garlic cloves, peeled and chopped*
*3 sprigs thyme, leaves chopped*
*3 tbsp chopped Italian parsley*
*1 cinnamon stick, broken in half*
*Salt and black pepper, to taste*
*Juice of 1 lemon*
*1 *Wipe the mushrooms carefully with damp paper towels. Trim the stem ends.
*2 *In a large frying pan, combine the olive oil, garlic, thyme, parsley and cinnamon.
*3 *Warm the ingredients over a low heat for 2-3 minutes. Add the mushrooms, raise the heat to medium, and saute for about 5 minutes, stirring frequently. Lower the heat, add salt and pepper to taste and then add the lemon juice.
*4* Stir the mushrooms, cover the pan, and cook for 2-3 minutes, or until they are tender but firm. Transfer the mushrooms to a dish to cool. Cover and marinate for at least 1 hour, stirring occasionally.
Verdura: Vegetables Italian Style from Viana La Place (Grub Street)
*Crisp cinnamon lentil cakes*
These snacks are sold on trains in Sri Lanka; they are perfect accompanied by a cold beer. Start preparing them the night before you want to eat them.
Makes 15
*125g black mung beans or red lentils, soaked for at least six hours*
*½ tsp salt*
*60g freshly grated coconut*
*1 onion, finely chopped*
*1 garlic clove, crushed with a pinch of salt*
*2cm ginger, peeled and grated*
*1 small green chilli, finely chopped*
*20 fresh curry leaves, roughly chopped*
*½ tsp turmeric*
*½ tsp chilli powder*
*1 tsp ground cinnamon*
*2 tsp cumin seeds*
*150g fine rice flour*
*Vegetable oil, for frying*
*Salt, to serve*
*1 *Strain the beans or lentils and place in a bowl with the salt, and everything but the flour and oil. Stir well, then gradually add the flour, a handful at a time, followed by a splash of water, and mix. Keep adding the flour and water until the mixture comes together and holds its shape when you squash a handful of it together.
*2 *With wet hands, take 1 tbsp of the mix at a time, shape it into a ball, then flatten into a disc about 2cm thick. Place the discs on a dampened plate while you heat the oil.
*3 *Half-fill a heavy-based frying pan with oil and put over a medium heat. Test the heat of the oil with a chunk of bread; when it sizzles and turns golden in 30 seconds, the oil's hot enough. Carefully drop the lentil cakes into the oil and fry for 4-6 minutes until golden and cooked. Remove with a slotted spoon and drain on kitchen paper, before serving hot sprinkled with salt.
Spice Trip by Stevie Parle and Emma Grazette (Square Peg)
*Pork braised in beer with cinnamon*
The mix of dark beer and caramelised onion adds depth to the flavour, while the bay and cinnamon lend it a sweet woodsiness – they are leaves and bark, after all.
Serves 4
*1kg pork shoulder*
*Salt and black pepper*
*1 tbsp butter*
*1 large onion, thinly sliced*
*2 bay leaves*
*1½ cinnamon sticks*
*850ml dark beer*
*1 *Preheat your oven to 150C/300F/gas mark 2. Sprinkle your pork generously with salt and pepper. In a large casserole, melt the butter over a medium-high heat. When the butter is foaming, add the pork. Brown well on all sides, then transfer the pork to a plate. Turn the heat down to medium and add the onions. Cook, stirring occasionally, for about 7-10 minutes, until they are soft and brown.
*2 *Stir in the bay and cinnamon. Then stir in the beer, scraping up any browned bits from the bottom of the pot as you stir. Add the pork back to the pot along with any juices that have accumulated on the plate. Cover tightly and bake in the oven for 2½ hours, flipping the meat over halfway through.
*3 *Remove the cover and cook 30 minutes longer, until the meat is completely tender and pulls apart easily with a fork and the sauce is somewhat thickened.
*4 *Remove from the oven and allow to rest for 5-10 minutes. Serve warm over soft polenta or mashed potatoes.
Recipe supplied by Emily Vikre, fiveandspice.com
* *
*Cinnamon and polenta shortbread stars with chocolate dip*
These gluten-free shortbreads are really buttery and full of flavour. The ¾ tsp of cinnamon might sound a pedantic measure, but much more and the cinnamon would taste harsh.
Makes at least 30
*160g butter, room temperature and cubed*
*170g ground almonds*
*140g polenta, coarse or fine, plus extra for dusting*
*125g light brown sugar*
*50g toasted almonds, finely chopped*
*¾ tsp cinnamon*
For the dip
*100g dark chocolate, melted*
*100g clotted cream*
*A splash of brandy (optional)*
*1 *Blitz all the shortbread ingredients in a food processor until it is a soft, pliable dough, or in a bowl rub the butter into all the dry ingredients.
*2 *Liberally dust a work surface and rolling pin with polenta. Roll your dough out to about 1cm thick and cut your cookies into stars. We use a star-shaped cutter 5cm across.
*3 *Place a piece of baking parchment on a baking sheet and put the cookies on top. Bake at 170C/340F/gas mark 3½ for 12-14 minutes. Once out of the oven, allow to cool for 10 mins before transferring to a cooling rack.
*4 *For the dip, melt the chocolate in a bowl over a pan of simmering water. Allow the chocolate to cool slightly, then stir in the cream. Add the brandy, if using. Alternatively sandwich your stars together with Nutella. The dough freezes well, as do the biscuits.
Recipe supplied by Emma Goss-Custard, honeybuns.co.uk
*Cinnamon smoothie with blackberries and apples*
This smoothie has the flavour of Christmas – cinnamon packedwith a touch of berries and seasonalapples – and is perfect for a light breakfast or snack.
Serves 2
*1 ripe banana*
*200g frozen blackberries*
*1 apple, diced*
*300-400ml almond milk (or milk of your choice)*
*Zest and juice from 1 organic lemon*
*2 soft dates*
*1 tsp cinnamon*
*½ tsp ground vanilla*
*1 tbsp flaxseed oil (optional)*
*1 *Put the fruit in a blender; cover with milk.
*2 *Add lemon zest and juice, dates, cinnamon and vanilla and blend until it is creamy. Adjust the texture with milk and ice cubes and the flavour with the cinnamon and lemon.
Recipe supplied by Josephine Kafod, atastylovestory.com
*Winter lamb stew with cinnamon*
A comforting winter dish with plenty of spicy overtones. Ras-el hanout is a traditional Middle Eastern spice mix
Serves 4-5
*1.4kg lamb shoulder, diced*
*1 tbsp ras el hanout*
*300g mixed winter veg, eg carrot, celery and onions*
*5 garlic cloves*
*1 sprig rosemary*
*A pinch of saffron*
*1 large cinnamon stick*
*3 litres brown meat stock (ideally lamb)*
*½ bunch of coriander, finely chopped*
For the additional vegetables
*2 large carrots, peeled and diced*
*1 celeriac, peeled and diced*
*1 swede, diced*
*1 *Roll the lamb in the ras el hanout spice mix and fry in a hot pan until golden brown.
*2 *Remove to a deep tray or casserole dish. Add the veg, garlic and rosemary into the pan with the lamb, place on the heat and soften slowly. Add the saffron and cinnamon.
*3 *Bring the stock to the boil, skim off any fat, then pour the hot stock over the lamb in the casserole dish. Put the lid on and cook at 140C/275F/gas mark 1 for 3½ hours until tender.
*4 *Pick the larger veg pieces out of the stew.
*5 *Boil the additional veg in salted water for 2 minutes, then refresh in cold water.
*6 *Warm them in a pan with a little butter and water and sprinkle over the top of the stew. Sprinkle with coriander and serve.
Recipe supplied by Allan Pickett, Plateau restaurant
* *
*Cinnamon and banana soft scoop frozen yoghurt*
This dessert is a guilt-free Mr Whippy Once you've made it, you'll see pound-a-bowl bananas in a whole new light.
Serves 4
*4 ripe bananas, peeled and sliced*
*200g fat-free Greek yoghurt*
*2 tbsp runny honey*
*1 tbsp ground cinnamon*
*1 tsp vanilla paste*
*¼ tsp ground nutmeg*
*1 *Lay the banana slices in a single layer on a baking sheet and freeze for about 3 hours, or until frozen solid.
*2 *Tip the frozen banana into a food processor and pulse into small pieces. Add the other ingredients and whizz until smooth and thick.
*3 *Spoon into serving glasses and serve immediately, or pack into a freezer container and freeze until ready to serve – this will give you a more traditional ice-cream texture.
Recipe supplied by Rosie Reynolds Reported by guardian.co.uk 2 days ago.