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With rice wafer, pandan syrup and mango gel.
Serve with creamed spinach with nutmeg and garlic.
Lapis layer cake and creamy brown rice pudding served with seeded tuile, rice pudding foam and toasted ground Tilda brown rice ice cream.
Recipe created by Indunil Sanchi, Head Chef, Noel Arms Hotel.
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.
Straight from the hustle and bustle of Mumbai’s street food sellers – they’re little skewers of spiced heaven.
A wonderfully warming winter recipe, full of comforting flavours.
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.
