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King Prawn Biryani
Recipe created by Indunil Sanchi, Head Chef, Noel Arms Hotel.
Kedgeree
Gluten-Free Brownies
These melt-in-your-mouth brownies have the perfect balance of gooeyness and crunch.
Fried Rice
Cumin Spiced Basmati ‘Scotch Eggs’
Accompanied by aioli.
Crème Brûlée with Tilda Fragrant Jasmine Rice
Serve with coconut ice cream and warm pistachio cookies.
Coconut Jasmine & Ginger Brûlée
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
Spanish Chorizo, Bacon & Rice Frittata
A great use of leftovers no matter which rice variety you use, our frittata recipe is a quick, easy and tasty lunchtime recipe.
Chicken Satay
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
Rice Muesli
An excellent low ticket item for breakfast or brunch appealing to those wanting a slow release carbohydrate.
Rhubarb Rice Pudding
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
Hearty Vegetable Stew with Middle Eastern Rice & Black Beans
Fragrant and warming this dish captures the flavours of the Middle East, bringing the warmth of the desert direct to your menu.
