Filter
With coconut, rice granola and pistachio.
Pickled beetroots, Arborio rice, taleggio & parmesan cheese, rocket & walnut pesto.
Beef Rendang cooked on the bone with spinach & sweetcorn puree and Indonesian Rendang grilled Fragrant Jasmine rice.
Spicy bites of marinated chicken served with a delicate Mushroom Pilau.
Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug by Anna Hansen.
An unusual and delicious appetiser that is sure to impress. Perfectly paired with a variety of toppings to tantalise the taste buds.
A delicious Vegan Thai Pineapple Spiced Rice with Fresh chillies, Coriander and Toasted Cashew Nuts.
Oven-roasted beef tomato stuffed generously with exotic basmati & wild rice, Manchego cheese, anchovies, black olives and slow cooked lamb neck.
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.
