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A vibrant plant-forward dish combining aromatic korma-inspired flavours with roasted cauliflower and rice. The result is a satisfying vegetarian meal that introduces pupils to exciting flavours in a familiar bowl format.
Wholegrain Basmati Rice
Bringing together the popularity of handheld formats and globally inspired flavours, this rice-filled burrito offers a fun, modern menu option that works particularly well for secondary school dining environments.
Delicious combination of chickpeas, fresh mango, yogurt and curry paste. A classic British recipe with an indian modern twist that can be eaten as a salad or used to fill sandwiches. Feel free to add some chicken for a non-veggie option.
Pure Basmati Rice
Indulge into a warm, creamy Indian-inspired dish, perfect for a vegetarian lunch or dinner
Brown and White Rice
Discover the winning recipe from our Caterer’s Challenge 2024 winners – Endeavour Primary School in Andover.
Grand Extra Long Grain Sella Rice
Introducing this fragrant and flavoursome recipe from Cyrus Todiwala, head chef at Cafe Spice Namaste and author of Simple Spice Vegetarian. A simple palav using a basic South-Indian-style of preparing rice.
This warming and aromatic carrot Biryani is the ultimate one-pot wonder!
A zingy and flavourful pilaf seasoned with cinnamon, ginger and paprika, topped with sweet cherry tomatoes.
Recipe created by Indunil Sanchi, Head Chef, Noel Arms Hotel.
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.
Fresh sea trout paired perfectly with healthy superfoods, Wholegrain Brown Basmati rice and a Royal Jubilee Dressing.
