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Herbed Seafood Biryani
Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint.
Gulai Kepala Ikan
Created by New City College student chefs, winners of the Tilda Best Use of Rice Award at Zest Quest Asia 2019.
Fruity Chicken Curry & Coconut Basmati Rice
Serve with lobster instead of chicken for a more premium menu option.
Chicken Satay
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
Spicy Pilaf
A spicy wholegrain pilaf, with courgettes, lamb and mushrooms.
Spicy Wholegrain Veg Pilau
Butternut Squash Curry
A fragrant vegan curry combining freshly made curry paste, whole spices and the sweet taste of Butternut squash and Sweet Potatoes.
Beef Rendang
Beef Rendang cooked on the bone with spinach & sweetcorn puree and Indonesian Rendang grilled Fragrant Jasmine rice.
Brown and White Rice
Asian Sweet Potato Curry
Take your pupils on a journey of discovery with this vibrant Asian Sweet Potato Curry.
Winner Spinner Chicken Dinner
Discover the winning recipe from our Caterer’s Challenge 2024 winners – Carryduff School in Northern Ireland.
Red Snapper and Black Bean Sauce
Grand Extra Long Grain Sella Rice
Summer Green Palav
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.
Easy Cook Long Grain Rice
Classic Jollof Rice
Packed with mouth-watering flavours and a spicy kick, this Jollof Rice is a simple, one-pot wonder that’s easy to make!
