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Vegetable Biryani a prized dish and real labour of love and hence made at special occasions.
A signature dish full of taste and mesmerising aroma to which Basmati rice is key to this jewel of a dish.
Served with carrot and courgette ribbons and a creamy korma sauce.
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
With coconut, rice granola and pistachio.
On Sweet Potato Cream with Wild Mushroom and Parmesan Risotto Pane.
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
Wild rice and mushroom burger patties made with mushrooms fried in garlic, cumin and chilli and cooked basmati and wild rice.
A flavourful vegetarian and gluten-free brunch menu alternative that is perfect for sharing.
