Filter
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.
An alternative binding agent to breadcrumbs, cooked rice can really help make your burger mixture go further.
Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint.
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
A perfectly warming Autumnal dish that is ideal for vegetarian customers.
With coconut, rice granola and pistachio.
Beef Rendang cooked on the bone with spinach & sweetcorn puree and Indonesian Rendang grilled Fragrant Jasmine rice.
A delicious Vegan Thai Pineapple Spiced Rice with Fresh chillies, Coriander and Toasted Cashew Nuts.
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.
