Recipes

 

Ingredients

• 275g whole milk
• 40g unsalted butter, cubed
• 500g strong white flour, plus extra for dusting
• 7g dried active yeast
• 50g caster sugar
• 1 small egg, plus 1 egg, beaten, for glazing
• For the filling
• 75g butter, melted
• 150g caster sugar
• 3 tsp ground cinnamon

For the coating

• 50g caster sugar
• 1 tsp ground cinnamon

Method

STEP 1
Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly – the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it’s not touching the salt. Pour in the sugar, then mix it all together.
 
STEP 2
Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
 
STEP 3
Lightly dust a surface with flour and tip out the dough. It will be quite wet – the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
 
STEP 4
To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
 
STEP 5
Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
 
STEP 6
Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn’t unravel during cooking.
 
STEP 7
Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don’t worry if a little cinnamon butter comes out.
 
STEP 8
For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.
 

  

2. Spiced Clementine Mulled Whisky

 

 Ingredients

• 600ml ginger beer
• 150ml clementine juice, plus clementine slices to garnish
• 2 tbsp honey
• 2 cinnamon sticks
• 5 cloves
• pinch of allspice
• 200ml whisky

Method

STEP 1
Tip the ginger beer, clementine juice, honey, cinnamon sticks, cloves and allspice into a saucepan, and bring to a simmer over a low heat. Cook for 5 mins to warm through.
 
STEP 2
Remove from the heat and stir in the whisky. Divide between four heatproof glasses or mugs, drop in a few clementine slices and serve.

 

3. Cinnamon Rolls

 

 

 Ingredients

• 500g strong white bread flour, plus extra for dusting
• 7g sachet fast-action dried yeast
• 1 tsp ground cinnamon
• 50g golden caster sugar
• 200ml warm milk
• 2 eggs
• 100g butter, softened, plus extra for the tin
• 2 tbsp golden syrup

For the filling

• 150g light brown soft sugar
• 2 tbsp ground cinnamon
• 125g butter, at room temperature
• For the icing
• 50g soft cheese
• 50g icing sugar
• ¼ tsp vanilla extract

Method

STEP 1
Tip all the ingredients for the dough, except the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to combine everything until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter in by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
 
STEP 2
Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste.
 
STEP 3
Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it’s completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.
 
STEP 4
Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.
 
STEP 5
Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.
 
STEP 6
Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.

 

4. Cinnamon Roll Pancakes

 

 Ingredients

• 145g self-raising flour
• 1 tsp baking powder
• 1 tbsp golden caster sugar
• 1 tsp cinnamon
• 2 eggs
• 40g butter, melted
• 140ml milk
• 3 tbsp light brown soft sugar
• 1 tbsp maple syrup, plus extra to serve (optional)
• 1 tbsp vegetable oil
• 6 tbsp toffee or caramel yogurt, to serve (optional)

Method

STEP 1
Weigh the flour in a large jug or bowl. Add the baking powder, caster sugar, ½ tsp cinnamon and a generous pinch of salt. Whisk to combine. Crack in the eggs, add ½ the butter and all the milk, then whisk to a smooth batter. Will keep in the fridge overnight.
 
STEP 2
Stir the rest of the cinnamon, the light brown sugar and the maple syrup into the remaining melted butter. Add 3 tbsp of the pancake mixture and mix. Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.
 
STEP 3
When you’re ready to cook, pour a little oil in your largest frying pan, and wipe out any excess with some kitchen paper. Keeping the pan over a low-medium heat, spoon 2-3 tbsp mounds into the pan for each pancake, leaving space for them to expand as they cook. You should get three or four in at a time. Use the cinnamon mixture in your bottle or piping bag to pipe swirls on top of each pancake. When the pancakes start to set around the edges and you see bubbles appear on top, carefully flip and cook for another 2-3 mins until golden and cooked through. Keep warm in a low oven while you continue cooking the rest of the batter.
 
STEP 4
Serve the pancakes with yogurt and extra maple syrup, if you like.

 

5. Strawberry & Cinnamon Streusel Bars

 

 

Ingredients

• 300g hulled strawberries
• juice and zest ½ lemon
• 300g plain flour
• 175g golden caster sugar plus 3 tbsp for the topping
• 1 ½ tsp ground cinnamon
• 1 vanilla pod, halved lengthways
• 250g pack butter 200g at room temperature, 50g cold and diced
• 4 tbsp rolled porridge oats
• 3 tbsp chopped hazelnuts
• 2 tbsp strawberry jam

Method

STEP 1
Heat oven to 180C/160C fan/gas 4 and line a 22cm square tin with baking parchment. Slice the strawberries thinly and mix well with 4 tsp lemon juice, then put them in a sieve over a bowl and set aside to macerate, discarding the liquid that drips into the bowl.
 
STEP 2
Put the flour, 175g caster sugar, 1 tsp cinnamon and 1/2 tsp salt in a food processor. Scrape in the seeds from the vanilla pod, then add the softened butter and pulse until the mixture comes together. Spoon out a quarter of the mixture into a mixing bowl and set aside. Tip the rest of the mixture into the bottom of your tin and press down firmly to make an even base. Prick a few times with a fork, then bake for 25 mins until golden.
 
STEP 3
While the base is cooking, add the cold butter, remaining sugar, the oats, hazelnuts, remaining cinnamon and the lemon zest to the reserved mixture. Use your fingers to rub together until crumbly.
 
STEP 4
When the base is done, mix the sliced strawberries with the jam and arrange on top. Sprinkle over the crumbly topping and bake for another 30-35 mins until the top is golden and the strawberries juicy and bubbling. Leave to cool completely in the tin before cutting into bars or squares.

 

6. Homemade Granola Bars

 

 

Ingredients

• 100g butter, plus extra for greasing
• 200g porridge oats
• 100g sunflower seeds
• 50g sesame seeds
• 50g chopped walnuts
• 3 tbsp honey
• 100g light muscovado sugar
• 1 tsp ground cinnamon
• 100g dried cranberries, cherries or blueberries, or a mix

Method

STEP 1
Heat oven to 160C/fan 140C/gas 3. Butter and line the base of a 18 x 25cm tin. Mix the oats, seeds and nuts in a roasting tin, then put in the oven for 5-10 mins to toast.
 
STEP 2
Meanwhile, warm the butter, honey and sugar in a pan, stirring until butter is melted. Add the oat mix, cinnamon and dried fruit, then mix until all the oats are well coated. Tip into the tin, press down lightly, then bake for 30 mins. Cool in tin, then cut into 12 bars.

 

7. Buttery Cinnamon Cake

 

 

Ingredients

 Cake:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt
• 1 ⅓ cups white sugar
• ⅔ cup shortening
• 1 ½ teaspoons vanilla extract
• 3 large eggs
• ⅔ cup milk

 Cinnamon Syrup:

• ½ cup white sugar
• ⅓ cup water
• 6 tablespoons butter
• 1 teaspoon vanilla extract
• ¾ teaspoon ground cinnamon

Method

STEP 1
Gather all ingredients.
 
STEP 2
Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch Bundt pan. Make the cake: Stir flour, baking powder, cinnamon, and salt together in a bowl.
 
STEP 3
Beat sugar, shortening, and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating for at least 1 minute after each addition. Beat in flour mixture alternately with milk and Pour batter into the prepared pan.
 
STEP 4
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
 
STEP 5
While the cake is baking, make the syrup: Combine sugar, water, butter, vanilla, and cinnamon in a saucepan over medium-low heat. Cook and stir until butter melts; keep warm.
 
STEP 6
Remove cake from the oven and let cool in the pan for 10 minutes. Invert warm cake carefully onto a serving plate or cooling rack.
 
STEP 7
Use a fork to poke holes around the top of the cake and Pour warm syrup over the top and sides, making sure it goes into the holes. Serve after about 30 minutes, while still warm.
 

 

8. Slow Cooker Cinnamon & Orange Beef

 

 

Ingredients

• 2 large oranges, zested and juiced
• 2 large cinnamon sticks
• 2 large onions, thinly sliced
• 7 garlic cloves, peeled
• 1½ kg beef brisket, or a beef joint that lends itself to slow cooking, such as blade steak
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• pinch of saffron
• 3 bay leaves
• 500ml hot beef stock
• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• 2 tbsp honey
• 75g soft light brown sugar
• 200g cranberries, fresh or frozen
• handful of parsley, finely chopped
• jacket potatoes, rice or couscous, to serve

Method

STEP 1
Put the squeezed orange halves into the slow cooker and add the cinnamon, onions and garlic to cover the base of the slow cooker. Season the beef all over, rub in the cumin and cinnamon and put in the slow cooker. Scatter over the saffron and bay, then pour over the hot stock, soy, vinegar, honey and orange zest and juice. Cover with the lid and cook on high for 4 hrs.
 
STEP 2
Remove the lid and stir in the sugar and cranberries. Cook for a further 2-3 hrs on high, covered, until the beef is tender. Transfer the beef to a plate, then using two forks, shred apart, removing any fatty bits. Meanwhile, pour the liquid into a wide pan and place over a high heat. Simmer for 15-20 mins until reduced by a third, then season to taste. Remove the cinnamon sticks and bay leaves and discard. The oranges should have broken down into little pieces, but you can remove if you prefer. Pour the sauce over the beef and toss together. Serve on a platter sprinkled with the chopped parsley. Serve with jacket potatoes, rice or couscous.
 
 
 9. Cola Ham With Maple & Mustard Glaze

 

 

Ingredients

• 2kg unsmoked boneless gammon joint
• 2l cola (not diet)
• 1 carrot, chopped
• 1 onion, peeled and quartered
• 1 stick celery, chopped
• 1 cinnamon stick
• ½ tbsp peppercorns
• 1 bay leaf
• For the glaze
• 150ml maple syrup
• 2 tbsp wholegrain mustard
• 2 tbsp red wine vinegar
• pinch of ground cloves or five-spice

Method

STEP 1
Put 2kg unsmoked boneless gammon joint in a large pan and cover with 2l cola. Add 1 chopped carrot, 1 quartered onion, 1 chopped celery stick, 1 cinnamon stick, ½ tbsp peppercorns and 1 bay leaf.
 
STEP 2
Bring to the boil, then turn down to simmer for around 2 ½ hrs, topping up with boiling water if necessary to keep the gammon fully covered.
 
STEP 3
Carefully pour the liquid away, then let the ham cool a little while you heat the oven to 190C/170C fan/gas 5.
 
STEP 4
Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat. Score the fat all over in a criss-cross pattern.
 
STEP 5
Mix 150ml maple syrup, 2 tbsp wholegrain mustard, 2 tbsp red wine vinegar and a pinch of ground cloves or five-spice in a jug.
 
STEP 6
Pour half over the fat, roast for 15 mins, then pour over the rest and return to the oven for another 30 mins, baste half way through.
 
STEP 7

Remove from the oven and allow to rest for 10 mins, then spoon more glaze over the top. Can be roasted on the day or up to 2 days ahead and served cold.

 

10. Slow-Roast Lamb With Cinnamon, Fennel & Citrus

 

 

Ingredients

• 1 leg of lamb
• zest and juice 1 lemon and 1 orange
• 4 tbsp olive oil
• 2 tbsp clear honey
• 1 tbsp each of cinnamon, fennel seeds, ground cumin
• 3 garlic cloves, crushed

Method

STEP 1
Put the lamb into a large food bag with all the juice and marinate overnight.
 
STEP 2
The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
 
STEP 3
Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
 
STEP 4
Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.
 
 

11. Easy Coronation Chicken

 

 

Ingredients

• 6 tbsp mayonnaise
• 2-3 tsp mild curry powder, to taste
• ½ tsp ground cinnamon
• 2 tbsp mango chutney
• 1-3 tbsp sultanas, or to taste
• 500g shredded cooked chicken

Method

STEP 1
Mix the mayonnaise, curry powder, cinnamon, chutney and sultanas together and season with black pepper.
 
STEP 2
Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired.
 

12. Cinnamon Rubbed Salmon with Couscous & Harissa Yogurt

 

 

Ingredients

• 100g couscous
• 2 tbsp sultanas
• small bunch coriander, chopped
• 1 tsp ground cinnamon, plus a large pinch
• 200ml hot vegetable stock
• 1 tbsp honey
• 1 tbsp olive oil
• 2 salmon fillets
• 1 heaped tbsp harissa paste
• 170g tub 0% fat Greek yogurt

Method

STEP 1
Heat the grill. Put the couscous, sultanas, most of the coriander, 1 tsp cinnamon and some seasoning in a bowl. Pour over the hot vegetable stock and set aside for 5 mins to soak.
 
STEP 2
Mix together the pinch of cinnamon, honey and oil. Sit the salmon in a baking tray, spread over the honey mixture and season. Cook under a hot grill for about 8 mins until the fish is cooked through.
 
STEP 3
Meanwhile, swirl together the harissa and yogurt. Fluff up the couscous with a fork and serve with the fish and yogurt, sprinkled with the remaining coriander alongside some green beans, if you like.
 
 
 13. Fresh Cherry Cake With a Hint Of Cinnamon

 

 

Ingredients

• 140g self-raising flour
• ½ tsp ground cinnamon
• 50g golden caster sugar
• 1 egg
• 4 tbsp milk
• 85g butter, melted
• 350g juicy, ripe cherries
• icing sugar, for dusting
• For the topping
• 25g plain flour
• ¼ tsp ground cinnamon
• 25g golden caster sugar
• 25g butter, at room temperature, diced

Method

STEP 1
Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
 
STEP 2
Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.
 
STEP 3
To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
 
STEP 4
Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.
 
STEP 5
For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.
 

14. Cinnamon Pecan Sticky Buns

 

Ingredients

• 450g strong white flour
• 50g caster sugar
• 85g butter, cut into small pieces
• 7g sachet dried yeast
• 2 eggs, beaten
• 150ml full-fat milk
• vegetable oil, for greasing
• For the filling
• 2 tsp ground cinnamon
• 85g light brown sugar
• 100g pecan
• For the topping
• 125g melted butter, plus extra
• 125ml maple syrup
• 50g light brown sugar
• 100g pecan, roughly chopped

Method

STEP 1
Place the flour, sugar and 1 tsp salt in a mixing bowl, then rub in the pieces of butter until the mix has the texture of breadcrumbs. Tip in the yeast and eggs. Pour in the milk and mix well until you get a soft dough (you may need to add a little more milk). Knead in a mixer with a dough hook for 7 mins or by hand for about 15 mins until the dough is smooth, soft and springy. Tip into a lightly oiled bowl, cover with oiled cling film or a clean tea towel, then leave to rise in a warm place for about 1 hr or until doubled in size.
 
STEP 2
Make the filling: place the cinnamon, sugar and pecans in a food processor, then whizz until the nuts are finely ground. Punch down the dough and knead to knock out the air, then split the dough in two. Roll and stretch each piece to form a 25 x 35cm rectangle.
 
STEP 3
Melt the butter for the topping. Brush half all over each rectangle, then sprinkle half the filling mixture over each. Use a rolling pin to press the filling into the dough. Tightly roll each rectangle up from one of the long ends to get a thick log, then pinch the ends together to seal. Cut each log into 8 pieces. Can be frozen for up to 1 month.
 
STEP 4
Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour this over the bottom of each baking tray, swirling around so it is coated. Sprinkle with the pecans. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for about 30 mins until lightly risen.
 
STEP 5
Heat oven to 180C/fan 160C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Serve warm, sticky-side-up.
 
 

15. Cinnamon Pineapple Upside-Down Cake

 

 

Ingredients

• 200g unsalted butter, softened
• 125g soft brown sugar
• 1 tsp ground cinnamon
• 1 ½ tsp vanilla bean paste
• 1 pineapple, peeled, cut into quarters, core removed, then cut into 2cm slices
• 140g golden caster sugar
• 2 large eggs, plus 1 egg white, beaten
• 1 ½ tsp baking powder
• 200g plain flour
• 75ml whole milk
• crème fraîche, to serve (optional)

Method

STEP 1
Heat oven to 180C/160C fan/gas 4. Put 4 tbsp of the butter into a 22cm springform cake tin and place in the oven to melt. Remove and stir in the brown sugar, cinnamon and ½ tsp of the vanilla paste. Arrange the pineapple in the buttery sugar mixture, tossing a little to coat. Try to fill all the gaps, so you can’t see much of the base.
 
STEP 2
In a mixing bowl, beat the caster sugar and remaining butter using an electric hand whisk for 2-3 mins until light and fluffy. Add the eggs and egg white, one at a time, and the remaining vanilla. Add the baking powder and a pinch of salt, then the flour and milk, beating until they are both incorporated. Beat for 1 min more until smooth.
 
STEP 3
Spoon the batter into the pan over the pineapple. Bake for 1 hr, covering with foil if it starts to brown. Leave to rest for 5 mins, then turn out onto a platter and serve warm as a pudding, with crème fraîche, if you like. Alternatively, leave to cool completely in the tin and serve as a cake.
 
 
16. Merlot-Poached Pears With Vanilla & Cinnamon

 

 

 

Ingredients

• 750ml bottle Merlot or other red wine
• 200g golden caster sugar
• 2 cinnamon sticks, snapped in half
• 1 vanilla pod, halved lengthways then halved across to make 4 strips
• 4 firm pears, peeled

Method

STEP 1
Tip the wine, sugar, cinnamon and vanilla into a deep medium pan and heat gently until the sugar dissolves. Add the pears, making sure they are fully covered by the wine, then simmer for 30 mins until they are just tender. If the pears are very ripe, they may be ready in 20 mins. Can be made up to 2 days ahead – leave the pears in the syrup in the fridge until you’re ready to finish the recipe.
 
STEP 2
Remove the pears from the pan with a slotted spoon and boil the syrup for 30 mins to reduce it and make it more syrupy. Cool, then chill for up to 2 days. Remove from the fridge 1 hr before serving.
 
 
17. Greek Lamb With Orzo

 

 

Ingredients

• 1kg shoulder of lamb
• 2 onions, sliced
• 1 tbsp chopped oregano, or 1 tsp dried
• ½ tsp ground cinnamon
• 2 cinnamon sticks, broken in half
• 2 tbsp olive oil
• 400g can chopped tomato
• 1.2l hot low-sodium chicken or vegetable stock
• 400g orzo (see know-how below)
• freshly grated parmesan, to serve

Method

STEP 1
Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
 
STEP 2
Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
 
STEP 3
Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.
 
 
 18. Cinnamon Ice Cream

 

 

Ingredients

• 225ml milk
• 1 cinnamon stick
• 3 egg yolks
• 100g caster sugar
• 1 tsp ground cinnamon, freshly ground if possible
• 450ml whipping or double cream

Method

STEP 1
Put the milk in a pan with the cinnamon stick and bring to the boil. In a bowl, whisk together the yolks, sugar and ground cinnamon. Discard the cinnamon stick, then strain the hot milk over the yolks, whisking continuously.
 
STEP 2
Pour the custard mix back into a pan and cook on a low-ish heat for 8-10 mins, stirring constantly until thickened. Whisk the custard into the cream, then cool, chill and freeze in an ice-cream maker.
 

19. Apricot, Cinnamon & Olive Oil Cake

 

 

Ingredients

• 200g dried apricot, roughly chopped
• 225g spelt flour
• 2 tsp baking powder
• 2 tsp ground cinnamon, plus a little extra for sprinkling
• 200g light brown muscovado sugar
• 3 large eggs
• 100ml good-quality olive oil
• 100ml full-fat natural yogurt
• 2 tsp vanilla extract
• For the icing
• 140g full-fat cream cheese
• 85g butter, softened
• 250g golden icing sugar
• 2 tsp vanilla extract

Method

STEP 1
Put the apricots in a bowl, cover with boiling water and set aside for 30 mins. Meanwhile, heat oven to 180C/160C fan/ gas 4, grease a deep 20cm round loose-bottomed cake tin and line with baking parchment.
 
STEP 2
In a large bowl, mix the flour, baking powder, cinnamon, sugar and ½ tsp salt. In a jug, mix the eggs, olive oil, yogurt and vanilla. Pour the wet ingredients into the dry and mix briefly with an electric hand whisk to remove any lumps. Drain the apricots and stir into the cake mix, then pour into your cake tin and bake in the centre of the oven for 1 hr or until a skewer comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
 
STEP 3
To make the icing, mix all the ingredients together, using an electric hand whisk, until smooth. Spread generously over the top of the cake and dust with cinnamon before serving.
 
 

20. Cinnamon & Apricot Trail Mix

 

 

Ingredients

• 5g popcorn
• 2 dried apricots, shredded
• 1 tsp toasted three-seed mix
• 3 walnut halves, snapped in half
• a few pinches of ground cinnamon, to taste

Method

STEP 1
Simply mix everything together and enjoy. Will keep in an airtight container or jar for up to three days.
 
 
21. Date & Walnut Cinnamon Bites

  

 

Ingredients

• 3 walnut halves
• 3 pitted medjool dates
• ground cinnamon, to taste
• Our Most Popular Alternative
• Date & walnut loaf

Method

STEP 1
Carefully cut each walnut half into three slices, then do the same with the dates. Place a slice of walnut on top of each date, dust with cinnamon and serve.
 
 
22. Butternut & Cinnamon Oats

 

Ingredients

• 120g porridge oats
• 80g raisins
• 2 tsp ground cinnamon, plus a sprinkling to serve
• large chunk butternut squash, peeled and coarsely grated (approx 320g grated weight)
• 2 x 150ml pots bio yogurt
• 25g walnuts roughly broken
• milk, to serve (optional)

Method

STEP 1
Tip the oats, raisins and cinnamon into a large bowl and pour over 1 litre cold water. Cover the bowl and leave to soak overnight.
 
STEP 2
The next morning, tip the contents into a large saucepan and stir in the grated squash. Cook for about 8-10 mins over a medium heat, stirring frequently, until the oats are cooked and the squash is soft. Add a little more water if it’s too thick.
 
STEP 3
Put half of the mixture in the fridge for the next day. Spoon the remainder into bowls, top each portion with 1 pot yogurt and half the nuts. Dust with cinnamon, then serve with a splash of milk.
 

23. Rice Pudding with Raisin & Cinnamon Syrup

 

 

Ingredients

• 200g pudding rice
• zest 1 lemon
• zest 1 orange
• 1l whole milk
• 100g caster sugar
• 85g raisins or sultanas
• 1 cinnamon stick
• 100g light brown muscovado sugar
• 3 tbsp double cream

Method

STEP 1
Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.
 
STEP 2
Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.
 
STEP 3
Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.
 
 
24. Partridge With Wine & Cinnamon
 

 

Ingredients

• 2 tbsp olive oil, plus extra for drizzling
• 2 oven-ready partridge, washed and patted dry
• 3 garlic cloves, sliced
• 100ml white wine
• 2 tsp tomato purée
• 1 tbsp honey
• 1 tsp concentrated chicken stock, such as Knorr Touch of Taste
• good handful Kalamata olives
• 1 cinnamon stick, halved
• 200g cherry tomato

Method

STEP 1
Heat the oil in a large deep frying pan and quickly brown the partridges all over, then remove. Add the garlic and fry until softened. Pour in the wine, bubble over a high heat, then add tomato purée, honey, stock, olives, cinnamon and seasoning, plus 150ml water. Return the birds to the pan, then cover and simmer over a low heat for 20 mins.
 
STEP 2
Stir in the rest of the ingredients (plus water if needed). Cover and simmer for 20 mins until tender. Sprinkle with parsley. Serve with toasts.

 

25. Cinnamon Apple & Raisin Porridge

 

Ingredients

• 100g rolled porridge oats (not instant)
• 50g raisins
• 1 heaped tsp ground cinnamon
• 2 Bramley apples, peeled and coarsely grated (about 350g grated weight)
• 4 heaped tbsp natural bio yogurt and a sprinkling of ground cinnamon, to serve

Method

STEP 1
Tip the oats, raisins and cinnamon into a large bowl, pour on 800ml cold water, cover and leave to soak overnight.
 
STEP 2
The next day, tip the contents of the bowl into a pan and stir in the apple. Cook over a medium heat, stirring frequently, for 5 -10 mins until the oats are cooked and the apple is soft but still has a bit of bite and texture. Reserve half for the next day and spoon the remainder into bowls. Top each portion with a spoonful of yogurt and dust with some cinnamon.

 

26. Brown Sugar & Cinnamon Glazed Popcorn

 

 

Ingredients

• 50g light brown sugar
• 10g butter
• 3 tbsp double cream
• a sprinkle of ground cinnamon
• 25g popcorn kernels

Method

STEP 1
Put the sugar in a small saucepan with 2 tbsp water and dissolve over a gentle heat. Bring to the boil, but don’t stir at all. When the sugar is a dark golden caramel colour, whisk in the butter. Remove from the heat and pour in the double cream (stand back as it may spit), stir vigorously, then add the ground cinnamon.
 
STEP 2
Pop the popcorn kernels in a saucepan with a tight-fitting lid for 4 mins, then remove from the heat and pour over the sugar glaze, tossing the popcorn until evenly coated.
 
 

27. Nutty Cinnamon & Yogurt Dipper

 

 

Ingredients

• 100g natural Greek yogurt
• 1 tbsp nut butter (try almond or cashew)
• ¼ tsp ground cinnamon
• 1 tsp honey
• To serve
• apple wedges (tossed in a little lemon juice to prevent them turning brown)
• celery sticks
• carrot sticks
• mini rice cakes or crackers (choose gluten-free brands if necessary)

Method

STEP 1
In a small tub, mix together the yogurt, nut butter, cinnamon and honey. Serve with apple wedges (tossed in a little lemon juice to prevent them turning brown), celery or carrot sticks, and mini rice cakes or crackers.
 

28. Almond & Cinnamon Rice

 

 

Ingredients

• 1 tbsp olive oil
• small onion, chopped
• 100g basmati & wild rice, washed and drained
• 2 sprigs lemon thyme
• ½ bay leaf
• 2 tbsp flaked almonds, toasted under the grill until golden brown
• 4 pinches ground cinnamon
• 2 tbsp currants
• 2 tbsp lemon juice

Method

STEP 1
Heat oven to 110C/fan 90C/gas 1⁄4. Heat the olive oil in a small ovenproof saucepan and soften the onion for 2 mins, making sure not to colour. Add the rice, lemon thyme, bay leaf,150ml water, then bring to the boil. Season, cover with a lid and cook in the oven for 20 mins until the rice is completely tender.
 
STEP 2
When the rice is cooked, stir in the almonds, cinnamon, currants and lemon juice, then season, if you like. Set aside, then gently reheat to piping hot when required.

 

29. Vanilla & Cinnamon Breakfast Rice

 

 

Ingredients

• 200g wholemeal basmati rice
• 200ml whole milk
• 2 tsp vanilla extract
• 3 bay leaves
• 1 cinnamon stick
• 12 dried apricots split in half widthways (so they still look whole)
• 4 x 100ml pots bio yogurt
• 12 walnut halves, broken into pieces

Method

STEP 1
Tip the rice into a large, deep non-stick pan with 600ml water, the milk, vanilla, bay leaves and cinnamon stick. Bring to the boil, then cover with a lid and simmer for 25-30 mins until the rice is tender. Keep an eye on it to ensure it doesn’t boil dry towards the end of its cooking time.
 
STEP 2
Meanwhile, tip the apricots into a small pan with 300ml water and cook over a low-medium heat until tender, about 10-15 mins. Set aside.
 
STEP 3
Remove the bay leaves and cinnamon stick from the rice, then stir in half the yogurt. Both the rice and the apricots will keep chilled, separately, for up to 24 hrs. Spoon the rice into bowls and top with the remaining yogurt, the apricots and their juices and the walnuts. If you’ve prepared the rice and apricots the day before, eat cold or reheat until warm, adding a splash of milk to the rice to loosen.

 

30. Cinnamon Shortbread

 

 

Ingredients

• 50g butter, softened
• 85g caster sugar
• ¼ tsp vanilla extract
• 50g plain flour
• 25g ground rice
• 1 tsp ground cinnamon

Method

STEP 1
Heat oven to 200C/180C fan/gas 6. Mix the butter with 50g of the sugar and the vanilla. Mix the flour, ground rice and ½ tsp cinnamon, then mix this into the butter mixture – you may need to finish with your hands. Roll out to just under 1cm thick between 2 sheets of baking parchment, then lift the bottom sheet of baking parchment onto a baking tray. Bake for 10-15 mins until golden and crisp looking.
 
STEP 2
Meanwhile, mix the remaining sugar with the remaining cinnamon. Remove the shortbread and leave to firm up for 1-2 mins, then slice into long shard shapes with a knife. Discard trimmings (or nibble them!), and scatter the biscuits with the cinnamon sugar while still warm. Gently toss to coat, then set aside until cool. Cover until ready to serve.
 

31. Cinnamon Blueberry Tart

 

 

Ingredients

• 2 tsp ground cinnamon
• 6 tbsp golden caster sugar
• 375g pack ready-made shortcrust pastry
• 200g tub soft cheese
• zest and juice of 1 orange
• 2 tbsp icing sugar, plus extra for dusting
• 2 x 150g punnets blueberries

Method

STEP 1
Heat oven to 200C/fan 180C/gas 6. Line a baking sheet with baking parchment. Mix together the cinnamon and caster sugar.
 
STEP 2
Scatter the cinnamon sugar over the work surface, then roll out the pastry on top of the sugar, to about the thickness of 2 x £1 coins. Using a large dinner plate, cut out a neat round (approx 23cm is fine) and lift onto the lined baking sheet. Prick the pastry all over with a fork and crimp round the edge with finger and thumb. Chill for 15 mins.
 
STEP 3
Bake the pastry in the oven for 10-12 mins, or until dry and biscuity. Allow to cool completely before carefully transferring to a serving plate.
 
STEP 4
Beat the soft cheese with the orange juice and zest, adding the icing sugar to taste. Spread this over the pastry base leaving a 2.5cm border around the edge. Top the orange cream with the blueberries and lightly dust with icing sugar just before serving.

32. Greek Chicken Kebab 

 

Ingredients

• 12 boneless, skinless chicken thighs

For the marinade

• 2 garlic cloves, crushed
• zeast and juice 1 lemon
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tbsp dried oregano (wild if possible)
• 2 tsp paprika
• 4 tbsp olive oil
• small bunch parsley, finely chopped

To serve

• pitta bread
• dill yogurt sauce 
• tomato, red onion & cucumber salad 
• romaine heart lettuce leaves, shredded, or other crunchy lettuce

Method

STEP 1
In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together. Cover and chill overnight.
 
STEP 2
Light a lidded barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side. Thread the chicken thighs onto 2 metal skewers – so that both skewers go through each piece of meat – packing the thighs down so that they are really compact. Place the chicken kebab on the side without any coals underneath. Pop the lid down and cook for 45-55 mins, turning regularly, or until cooked through – prise the chicken pieces apart in the centre to check this. Cover the chicken with foil and leave to rest for 20 mins before slicing. (If cooking in the oven, heat to 200C/180C fan/gas 6. Rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.)
 
STEP 3
Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue. Serve with Dill yogurt sauce, tomato, red onion & cucumber salad, and crunchy lettuce.

33. Cinnamon Chocolate Hazelnut Cake

 

 

Ingredients

• 175g softened butter
• 175g golden caster sugar
• 3 eggs
• 200g self-raising flour
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 4 tbsp milk
• 4 rounded tbsp chocolate hazelnut spread
• 50g hazelnuts, roughly chopped

Method

STEP 1
Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.
 
STEP 2
Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.
 
STEP 3
Tip three quarters of the mixture into the tin, spread it level, then spoon the chocolate hazelnut spread on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the chocolate spread.
 
STEP 4
Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.
 

34. Cinnamon  Cookies

 

 

Ingredients

• 120g softened salted butter
• 50g light brown muscovado sugar
• 150g golden caster sugar
• 3 tsp ground cinnamon
• 1 egg, lightly beaten
• 220g plain flour
• 1 tsp baking powder
• 50g raisins (optional)
• 1 tbsp icing sugar

Method

STEP 1
Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
 
STEP 2
Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
 
STEP 3
Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

 

35. Cinnamon Butter Rum

 

 

Ingredients

• 25g butter
• 2 tbsp golden caster sugar
• 2 small cinnamon sticks
• 200ml spiced rum

Method

STEP 1
Gently heat the butter, golden caster sugar and cinnamon sticks in a saucepan until the butter has melted and the sugar has dissolved.
 
STEP 2
Stir in the spiced rum, then pour into four small heatproof glasses to serve