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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.
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.
With bok choi, ginger and lemon grass.
An indulgent gluten-free Christmas cake sure to impress.
Created by Sheffield College student chefs, winners of Zest Quest Asia 2018.
Brown and White Rice
Take your pupils on a journey of discovery with this vibrant Asian Sweet Potato Curry.
The perfect chicken curry for your menu, with layers of flavour and just the right amount of chilli heat.
Deep fried Arborio rice balls with truffle, parmesan and a black garlic mayonnaise.
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.
