Our Recipes

Braised Pork with Orange, Ginger and Thyme

Butternut Squash Curry

A fragrant vegan curry combining freshly made curry paste, whole spices and the sweet taste of Butternut squash and Sweet Potatoes.

Caramelised Risotto & Basmati Baked Mango Tart

By Stuart Fay, The Bell Inn, Horndon on the Hill.

Cheesy Vegetable and Rice Fritters

Serve with a leafy green salad for added goodness.

Chicken & Chorizo Basmati Paella

Serves 2 generously.

Chicken and Apricot Tagine

Chicken Jambalaya

Serve with a green leaf salad, drizzled in lemon juice.

Chicken Power Bowl

Filled with a layered salad made of chicken and cooked rice sautéed garlic, cumin & mustard seeds.

Chicken Satay

Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.

Chinese Chicken Curry

Chinese style chicken with ginger, chilli and pak choi with crunchy toasted cashews.

Chinese Claypot Rice

With its fusion of ingredients, it is nutritious, warming and easy to put together.

Cumin Spiced Basmati ‘Scotch Eggs’

Accompanied by aioli.