This is a modern interpretation of a typical, everyday Indian dish of dal-roti and kukkad – i.e. lentils, bread and country chicken. Even though guinea fowl became more and more available all year round, I still think the winter season is great for cooking with poultry and game. Serves 4 Ingredients: 4 guinea fowl breasts, Read More
As most people spend Christmas Day in the kitchen, why not leave the cooking and the roasting up to us for Christmas Eve? Come and spend it with us at The Cinnamon Club where we will add the glam and the grandeur to your evening. With delicious dishes like breast of red legged partridge, green spiced Scottish pheasant and Garam Masala Read More
By popular demand, we’ve added an additional Masterclass date to the diary for this year. On 28th November, we are bringing back our legendary GAME masterclass. There are only a limited number of spaces for this very popular class, so please, book now HERE to avoid disappointment!
Although pigeons are eaten through out the sub-continent, you rarely see them on restaurant menus. I simply love the taste and texture of good quality pigeon, which is unusual and lot more interesting than the regular chicken you find on all menus! This recipe uses most of the flesh on the squab Read More