Christmas food doesn’t have to mean turkey and mince pies, says chef Vivek Singh. This year he’s eschewing tradition with stuffed salmon, spiced sprouts and light-as-a-feather Malabar fruit cake
Talk us through your perfect Christmas day?
It starts with a visit to each of our London restaurants to wish the teams a Merry Christmas before service starts (yes, we’re open!). After that, I’ll return home to spend the rest of the day around loved ones - cooking, sharing, laughing, drinking and – of course - eating!
What’s on the menu for Christmas dinner this year?
I like to mix the menu up from year to year. This Christmas, I will be cooking my family a whole roast salmon marinated in mustard and dill, and filled with raisins. We haven’t had this before and it’s fun to try something new – plus it will save me cooking something different for the pescatarians in our party!
What’s been your most memorable Christmas eating experience?
Several years ago, we had had such a crazy December that we got to Christmas Eve with no plans or preparation made for Christmas Day. We decided on the day to save ourselves the hassle and to have our Christmas lunch at Cinnamon Kitchen City - and it ended up being one of our favourite Christmas celebrations to date.
What do you reckon is the most undervalued ingredient in the Christmas repertoire?
Brussels sprouts! They get a bad name, but we make a porial of chopped sprouts with coconut, curry leaves and mustard seeds and it’s absolutely delicious!
Any tips for home cooks looking to try something different this year?
I’m a firm believer is trying different things - it’s always exciting when you accidentally discover something that tastes amazing. This year, why not try sprinkling spice onto your roasts? It will add a whole new dimension. You can also marinade meats in spice mixes overnight to bring new layers of flavour.
What’s the festive dish/meal/item you always look forward to?
Lots of sweet treats are eaten at Christmas time in India and one of my absolute favourites is a rich Malabar Christmas fruit cake. I prefer it to the traditional western version, as it’s lighter and the spices are punchier!
What will you be drinking this year?
This year our son Eshaan turns 18, so to mark the occasion we will be drinking an 18-year-old 2001 Macduff. We still have several bottles left at The Cinnamon Club (which also turned 18 this year!) so I’ve made sure we save one.
Vivek Singh is Executive Chef & Founder of The Cinnamon Collection cinnamonclub.com
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