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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 wonderfully warming winter recipe, full of comforting flavours.
Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint.
Sliced grilled duck breast served on a bed of beautifully aromatic Tilda Fragrant Jasmine rice.
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.
