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Bursting with a medley of mouth-watering flavours and aromas, this one-pot recipe truly embraces the heart and the heat of Africa.
Bring a taste of the Islands to your school canteen with this Caribbean classic, bursting with warming spices and robust flavours.
Served with Tilda Basmati & Wild Rice with ceps & garlic leaf garlic cream sauce.
Serve with lobster instead of chicken for a more premium menu option.
A summery rice dish, packed with succulent chicken, vibrant vegetables and spices for a bold, hearty one-pot dish.
On a broad bean, pea and smoked bacon sauté chive volute.
With its fusion of ingredients, it is nutritious, warming and easy to put together.
Serve with broccoli and peas.
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
Filled with a layered salad made of chicken and cooked rice sautéed garlic, cumin & mustard seeds.
Serve with a green leaf salad, drizzled in lemon juice.
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.
