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Vegetable Biryani a prized dish and real labour of love and hence made at special occasions.
A signature dish full of taste and mesmerising aroma to which Basmati rice is key to this jewel of a dish.
Served with carrot and courgette ribbons and a creamy korma sauce.
Sliced grilled duck breast served on a bed of beautifully aromatic Tilda Fragrant Jasmine rice.
With coconut, rice granola and pistachio.
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
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.
