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This simple and healthy Iranian dish is made with Tilda Pure Basmati, lentils and spices.
Serve with creamed spinach with nutmeg and garlic.
Bring a taste of the Islands to your school canteen with this Caribbean classic, bursting with warming spices and robust flavours.
Fragrant and warming this dish captures the flavours of the Middle East, bringing the warmth of the desert direct to your menu.
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.
