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A great use of leftovers no matter which rice variety you use, our frittata recipe is a quick, easy and tasty lunchtime recipe.
A perfectly warming Autumnal dish that is ideal for vegetarian customers.
A spicy wholegrain pilaf, with courgettes, lamb and mushrooms.
Serve with a healthy mixed leaf salad, drizzled with fresh lime juice and olive oil.
Serve with a green leaf salad, drizzled in lemon juice.
Serve with a healthy mixed leaf salad, drizzled with fresh lime juice and olive oil dressing.
Serves 2 generously.
Serve with a leafy green salad for added goodness.
A fragrant vegan curry combining freshly made curry paste, whole spices and the sweet taste of Butternut squash and Sweet Potatoes.
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.
