By Jeff Bland of The Balmoral, Edinburgh "This dish is a real fusion of flavours - simply tasty." Preparation Time: 10 minutes plus 30 minutes marinating Cooking Time: 20 minutes Serves 4 2 breasts of chicken 50g / 2oz black bean sauce 1 tbsp olive oil 125g / 4oz Tilda Pure Basmati Rice 2 flat mushrooms, quartered 1 onion, finely chopped 2 garlic cloves chopped 50g / 2oz sun blushed tomatoes, chopped 75ml / 3fl oz good quality vegetable stock 50ml / 2fl oz grape juice* Seasoning Coriander, to garnish For the chicken: Place the chicken in a shallow bowl and spoon over the black bean sauce. Leave to marinate for 30 minutes. Bring a large pan of water to the boil and tip in the rice. Return the water to the boil and stir well. Lower the heat to a fast simmer and cook for 10 minutes. Cook the chicken under a medium grill for 5 minutes each side or until chicken is cooked. For the rice: Heat the oil in a large saucepan and cook the mushroom for 2 minutes. Add the onion and fry until soft but not coloured. Add the garlic and tomatoes and cook for 1 minute. Add the stock and grape juice and simmer for 5 minutes. Drain the rice and add the rice to the mushrooms mix and heat through. Season with pepper and salt. Serve the rice topped with the chicken and garnish with a sprig of coriander. Tips: If you can not find sun blushed tomatoes use either sun dried or even fresh cherry tomatoes. For a more fiery or zesty version add a fresh chopped chilli, lemon zest or chopped coriander to the rice. * White wine makes a delicious alternative to grape juice