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We have partnered with The Great British Bake Off star Ruby Bhogal!
Chinese style chicken with ginger, chilli and pak choi with crunchy toasted cashews.
A rich, authentic chicken curry infused with ginger and lemongrass, served with naturally fragrant jasmine rice.
A rich and fragrant chicken biryani created by Steve Munkley, Executive Head Chef of The Royal Garden Hotel.
This Persian Jewelled rice dish is a real celebration of taste and aroma also known as Javaher Polo.
Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint.
Accompanied by aioli.
Filled with a layered salad made of chicken and cooked rice sautéed garlic, cumin & mustard seeds.
By Stuart Fay, The Bell Inn, Horndon on the Hill.
Wild rice and mushroom burger patties made with mushrooms fried in garlic, cumin and chilli and cooked basmati and wild rice.
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
A flavourful vegetarian and gluten-free brunch menu alternative that is perfect for sharing.
