These chicken wings are an easy recipe to prepare in advance, and then simply fry before serving. You can use the entire wing if you like, but these are best with just the wing drumsticks (the piece of wing from the shoulder joint to the next). It gets a little messy to eat the whole Read More
Dear Friends, With spring here and the sun that’s been showing itself more and more, it brings about new energy. Even though, at the Cinnamon Collection we never sit still and as always, for this upcoming season, we have a lot of excited plans and events that I personally look forward to. Let me start by wishing everyone a great upcoming Easter break. Read More
This recipe for tandoori-style salmon gets an unusual twist from the addition of horseradish in the marinade, a very British combination. Serves 4 Ingredients 4 salmon fillets, about 150g each, cut into 75g chunks For the first marinade 1 tablespoon ginger & garlic paste 1 teaspoon salt Juice from ½ a lemon For the second marinade Read More
Vivek is considered one of the foremost authorities on Indian food in the UK and is a familiar face in the national media. He continues to make appearances on cookery shows such as Saturday Kitchen, Masterchef and Market Kitchen and is a regular face at food festivals up and down the country including Taste of Read More
Dear Friends, Hot on the heels of the opening of Cinnamon Kitchen Oxford, I am very excited about the next development in our Cinnamon Kitchen journey. From an old East India Company spice warehouse (Cinnamon Kitchen City), to the Westgate development in the heart of cultural Oxford (Cinnamon Kitchen Oxford), we are now heading South Read More