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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.
With its fusion of ingredients, it is nutritious, warming and easy to put together.
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
Filled with a layered salad made of chicken and cooked rice sautéed garlic, cumin & mustard seeds.
Serve with a green leaf salad, drizzled in lemon juice.
Serves 2 generously.
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.
