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Chinese style chicken with ginger, chilli and pak choi with crunchy toasted cashews.
A rich, authentic chicken curry infused with ginger and lemongrass, served with naturally fragrant jasmine rice.
A twist on the classic Hainanese poached chicken rice dish using exotic Tilda Basmati & Wild rice.
This pumpkin curry is bursting with sweet and earthy flavours that are super filling and heart warming.
Bring a taste of the Islands to your school canteen with this Caribbean classic, bursting with warming spices and robust flavours.
A wonderfully warming winter recipe, full of comforting flavours.
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.
Fragrant Jasmine Rice
Sliced grilled duck breast served on a bed of beautifully aromatic Tilda Fragrant Jasmine rice.
A summery rice dish, packed with succulent chicken, vibrant vegetables and spices for a bold, hearty one-pot dish.
For a twist, try serving the Chicken or Lamb Jalfrezi in mini naan breads, along with a yogurt dressing for a deliciously hot kebab.
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.
