Stir-fried greens with garlic and cumin recipe Singh's first restaurant, the Cinnamon Club, still provokes worried cries of 'Do I have to be a member to get in? His latest venture, the Cinnamon Kitchen, serves up a mix of European produce and Indian and Middle-Eastern spicing and cooking techniques. It is very on-trend, and so is Singh's accompanying book. It has a slight whiff of 'first find your sous-chef," but anyone who likes cooking this kind of food will find plenty to like here. 1 dried red chilli 1 tsp cumin seeds 150g broccoli, cut into florets 50g shelled peas, fresh or thawed 1 green chilli, finely chopped 2.5cm piece of fresh ginger, peeled and finely chopped 200g bok choy leaves, sliced 200g spinach leaves ½ tsp kadhai masala a pinch of sugar 2 tbsp salted butter the juice of ½ a lemon Heat the oil in a heavy-based frying-pan to smoking point and add the garlic, red chilli and cumin seeds. When they crackle, add the broccoli and peas and stir-fry for two to three minutes. Add the green chilli, ginger and a teaspoon of salt, then add the bok choy and spinach and stir-fry until the spinach leaves wilt. Sprinkle with kadhai masala and sugar and add the butter and lemon juice, stirring until the butter melts.