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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.
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.
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
Wild rice and mushroom burger patties made with mushrooms fried in garlic, cumin and chilli and cooked basmati and wild rice.
