Medium Difficulty
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Accompanied by aioli.
Serve with coconut ice cream and warm pistachio cookies.
On a broad bean, pea and smoked bacon sauté chive volute.
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
For a twist, try serving the Chicken or Lamb Jalfrezi in mini naan breads, along with a yogurt dressing for a deliciously hot kebab.
With Fragrant Jasmine rice, tiger prawns, spring onions, garlic, ginger & soy.
Recipe created by Dez Turland, Group Development Chef, Brend Hotels
With curry spices, Basmati & Wild rice, spinach, egg and puff pastry.
Smokey pulled chicken with black beans, smashed avocado and pineapple salsa served with chargrilled Cajun sweetcorn rice.
Wild rice and mushroom burger patties made with mushrooms fried in garlic, cumin and chilli and cooked basmati and wild rice.
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.
