cinnamon sticks

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Lemon-spiced chicken with chickpeas

sunflower oil

onion,

chicken breasts,

cinnamon stick, broken

tsp coriander

tsp cumin

lemon

can chickpea, drained

chicken stock

bag spinach

Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.

Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

A great one-pot rice dish that still tastes great a few days later – perfect for leftovers

Chicken biryani

basmati rice

butter

onion,finely

bay leaf

cardamom pods

cinnamon

turmeric

chicken breasts,cut into large chunks

tbsp balti curry paste

raisins

coriander,½ chopped, ½ leaves

Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.

Heat 25g butter in a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">saucepan</a> and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.

Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.

Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.

Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.

Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

Homemade ketchup is a great way to use up excess tomatoes from the garden

Homemade ketchup

good-size onions

celery

tbsp vegetable or olive oil

garlic

cinnamon stick

allspice

½ tsp ground black pepper

tsp celery salt

tomatoes

tomato purée

Tabasco sauce

white wine vinegar

golden caster sugar

Put the onions and celery into a food processor and whizz until finely chopped. Heat the oil in a very large saucepan, add the onions and celery, cover, then soften over a low heat for 5 mins. Add the garlic, cook 5 mins more, then tip in the spices and cook for 1 min.

Now stir in all remaining ingredients and bring to the boil. Keep on a bubbling simmer, uncovered, for 1 hr until the tomatoes are squashy and the liquid has reduced by several inches. Discard the cinnamon stick.

Whizz the mix with a stick blender until smooth, then sieve into a bowl. The ketchup will thicken a little when it cools, but if yours seems very runny (this will depend on the juiciness of your tomatoes), put it back on the heat and cook a little longer, stirring often, until reduced. Keep the ketchup in an airtight container in the fridge for up to 3 months, or freeze in batches. If you like, keep in sterilised bottles or jars for up to 6 months - see tip, below.

Spiked with cinnamon and vanilla, soft stewed fruit tastes great with honey yoghurt and crunchy oat clusters.

Rhubarb & strawberry compote

water

(1/2 cup) caster sugar

vanilla bean, halved lengthways

lemon rind

(about 750 grams) rhubarb, trimmed, cut into 2cm pieces

punnet strawberries, washed, hulled, halved

(1 cup) Tamar Valley Greek Style Yoghurt

tbsp honey

apple & cranberry oat clusters

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Don't let the name of this dish fool you! This Asian poached chicken dish is full of delicious spices, heat and flavour

Strange Flavour Chicken

x 1.6kg whole chicken

ginger, skin on, chopped

spring onions

coriander, root attached

vegetable oil

peanuts, skins on

sesame seeds

salt

black cardamom pod

star anise

bay leaves

fennel seeds

cloves

Sichuan peppercorns

soy sauce

brown sugar

dried whole chillies

tsp sesame seeds

chicken poaching broth

sesame paste

Chinese black vinegar

tbsp Spiced Soy

tbsp Chilli Oil

tsp sesame oil

tsp sugar

Continental cucumber

garlic cloves,

tbsp Chili Oil

– 6 coriander leaves

Experiment with Portuguese cuisine with our recipe for Pasteis de Nata (Portuguese Egg Custard Tart). Pasteis de nata are creamy and rich egg custard tarts with a hint of cinnamon. Take a culinary journey across the Atlantic from the comfort of your own kitchen!

Pasteis de Nata (Portuguese Egg Custard Tart)

milk

sugar

pkg. (3 oz.) JELL-O Vanilla Flavor Cook & Serve Pudding

Eggland's Best® Eggs Yolks

pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed

Bring milk, sugar and cinnamon stick just to boil in medium saucepan on medium heat, stirring frequently. Remove saucepan from heat, then remove and discard cinnamon stick.

Add milk mixture to dry pudding mix in medium bowl; beat with whisk 2 min.

Whisk egg yolks in separate medium bowl until blended. Gradually add 1 cup pudding mixture, mixing well after each addition. Add egg mixture to remaining pudding mixture; mix well.

Heat oven to 450°F. Unfold 1 pastry sheet. Remove and discard papers. Refold pastry sheet along fold lines; place on lightly floured surface. Roll into 10x4-inch rectangle. Starting at one long side, tightly roll up pastry rectangle; cut into 12 slices. Repeat with remaining pastry sheet. Roll out each slice into 5-inch round.

Spray 24 muffin pan cups with cooking spray; line with pastry rounds. Spoon pudding mixture evenly into pastry cups, adding about 2 Tbsp. pudding mixture to each cup.

Bake 15 min. or until edges of pastry shells are golden brown. Cool 10 min. Remove filled pastry shells from muffin pans to wire racks; cool completely.

These warm, easy cinnamon sticks are SO good. They taste a lot like Pizza Hut’s cinnamon sticks, but not as greasy on the bottom.

Easy Cinnamon Sticks

yeast

olive oil

flour

butter, melted

butter, room temperature

In a large mixing bowl, add the water, yeast, sugar, salt, and olive oil. Allow mixture to stand for 5 minutes. Add one cup of flour, and mix to combine. Add another cup of flour, and mix to combine for 1 to 2 minutes. The dough should be the consistency of cake batter. Mixing a bunch at this stage helps the gluten to develop.

Add another cup of flour, and mix to combine. Add flour until you can’t mix it by hand very easily. Sprinkle some flour on your table, and turn the dough onto the table. Knead the dough by hand until it is smooth and elastic, adding flour as needed. This should take 6 to 10 minutes of kneading. Place the dough back in the bowl, cover it with a towel, and let it rise in a warm place for 15 to 60 minutes. (This time varies a lot for me. I just let it rise according to how long it is until dinner time).

Preheat the oven to 375 degrees F. Divide the dough in half. Use one half to make a pizza and use the other half for cinnamon sticks! Roll the cinnamon stick dough out on a piece of parchment paper until it is about a half-inch thick. Slide the dough and parchment on a rimmed baking sheet (don’t use a rimless because the sugar mixture may drip off and make your oven smoke). Use your fingers to make deep dimples all over the surface of the dough. Pour the melted butter over the dough. Sprinkle the sugar and then the cinnamon over the butter. Bake for 15 to 18 minutes, until the bottom is golden-brown. Remove from the oven, and let cool for 5 minutes. Use your pizza cutter, and slice the dough into 1 1/2-inch wide strips, and then cut them again down the middle (you’ll end up with sticks that are about 4 inches long and 1 1/2 inches wide). Serve with the dipping sauce.

Mix the butter for the dipping sauce with the powdered sugar and 1 tablespoon milk. Add milk until it is the desired consistency.

Revive the taste of yesteryear with sweet apple artfully decorated over a buttery pastry base.

Apple tart

butter,

(25 x 25cm) ready-rolled butter puff pastry (Pampas brand), partially thawed

pkt almond meal

tbsp caster sugar

tsp ground cinnamon

egg white, lightly whisked

golden delicious apple, quartered, cored, thinly sliced

(1/4 cup) apricot jam

This Balinese dish is big on flavour, thanks to the liberal use of spices.

Kari kambing (Lamb curry)

tbsp oil

1kg boneless lamb leg,

tomatoes,

cardamom pods, bruised

coconut milk

tamarind puree

coriander seeds

cumin seeds

tsp peppercorns

brown onion, coarsely chopped

macadamias

ginger,

red chilli,

tsp turmeric

nutmeg

Finish off your Middle Eastern feast with some decadent, honey coated baklava.

Baklava

x 150 grams pkt walnuts, chopped

(300 grams) caster sugar

filo pastry

(375 milliliters) water

lemon juice

(60 milliliters) honey

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Beat the winter weather blues with this delicious crumble, featuring seasonal apple and berries.

Apple and blackberry crumble

(1 cup) caster sugar

blackberries,

Vanilla ice-cream (optional), to serve

(1/4 cup, firmly packed) brown sugar

unsalted butter,

tbsp plain flour

granita biscuits (Arnott's brand), crushed

tbsp rolled oats

tbsp cornflakes

tbsp shredded coconut

This aromatic, creamy tea will boost your immunity and warm your insides.

Chai

2cm-piece of fresh ginger, peeled

tsp cardamom seeds

tsp black peppercorns

black tea leaves

milliliters (1/2 cup) milk

Brown sugar

Keep winter at bay with a bowl of hot Chinese chicken noodle soup. Perfect cool weather comfort food!

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