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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.
This dish makes a great side for pork chops or chicken drumsticks.
Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint.
Fragrant and warming this dish captures the flavours of the Middle East, bringing the warmth of the desert direct to your menu.
Top Tip: These can be made in advance and frozen.
Created by New City College student chefs, winners of the Tilda Best Use of Rice Award at Zest Quest Asia 2019.
Served with Tilda Basmati & Wild Rice with ceps & garlic leaf garlic cream sauce.
These melt-in-your-mouth brownies have the perfect balance of gooeyness and crunch.
For an extra fruity salad, replace dried apricots with some freshly segmented orange.
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.
