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Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint.
These melt-in-your-mouth brownies have the perfect balance of gooeyness and crunch.
Accompanied by aioli.
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.
A perfectly warming Autumnal dish that is ideal for vegetarian customers.
Filled with a layered salad made of chicken and cooked rice sautéed garlic, cumin & mustard seeds.
A spicy wholegrain pilaf, with courgettes, lamb and mushrooms.
Serve with a healthy mixed leaf salad, drizzled with fresh lime juice and olive oil.
Serve with a green leaf salad, drizzled in lemon juice.
Serve with a healthy mixed leaf salad, drizzled with fresh lime juice and olive oil dressing.
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.
