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An alternative binding agent to breadcrumbs, cooked rice can really help make your burger mixture go further.
Beef Rendang cooked on the bone with spinach & sweetcorn puree and Indonesian Rendang grilled Fragrant Jasmine rice.
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.
