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Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint.
Created by New City College student chefs, winners of the Tilda Best Use of Rice Award at Zest Quest Asia 2019.
Serve with lobster instead of chicken for a more premium menu option.
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
A spicy wholegrain pilaf, with courgettes, lamb and mushrooms.
A fragrant vegan curry combining freshly made curry paste, whole spices and the sweet taste of Butternut squash and Sweet Potatoes.
Beef Rendang cooked on the bone with spinach & sweetcorn puree and Indonesian Rendang grilled Fragrant Jasmine rice.
Brown and White Rice
Take your pupils on a journey of discovery with this vibrant Asian Sweet Potato Curry.
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.
