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This simple and healthy Iranian dish is made with Tilda Pure Basmati, lentils and spices.
A perfectly warming Autumnal dish that is ideal for vegetarian customers.
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.
