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With bok choi, ginger and lemon grass.
Delicious pudding made with made with coconut milk, roasted cashews, raisins and pistachios and sweetened with maple syrup.
On Sweet Potato Cream with Wild Mushroom and Parmesan Risotto Pane.
An indulgent gluten-free Christmas cake sure to impress.
Created by Sheffield College student chefs, winners of Zest Quest Asia 2018.
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
Brown and White Rice
Take your pupils on a journey of discovery with this vibrant Asian Sweet Potato Curry.
The perfect chicken curry for your menu, with layers of flavour and just the right amount of chilli heat.
Deep fried Arborio rice balls with truffle, parmesan and a black garlic mayonnaise.
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.
