Filter
Marinated Glazed Pork Belly served with Langoustine, Mussels and Kamaboko.
Cardamom and Cumin Rice Sponge, Coconut and Lime Rice Cream, Sesame Seed Tuile, Mango Compote and Coulis.
A rich and fragrant chicken biryani created by Steve Munkley, Executive Head Chef of The Royal Garden Hotel.
Add 150g of baby spinach leaves for a vibrant dish.
A healthier gluten-free alternative to the traditional base.
An excellent low ticket item for breakfast or brunch appealing to those wanting a slow release carbohydrate.
An alternative binding agent to breadcrumbs, cooked rice can really help make your burger mixture go further.
This pumpkin curry is bursting with sweet and earthy flavours that are super filling and heart warming.
This simple and healthy Iranian dish is made with Tilda Pure Basmati, lentils and spices.
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.
