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Chinese Chicken Curry
Chinese style chicken with ginger, chilli and pak choi with crunchy toasted cashews.
Thai Chicken Curry with Delicate Fragrant Jasmine Rice
A rich, authentic chicken curry infused with ginger and lemongrass, served with naturally fragrant jasmine rice.
Rice Burgers
An alternative binding agent to breadcrumbs, cooked rice can really help make your burger mixture go further.
Herbed Seafood Biryani
Seafood Biryani with herbs; succulent scallops, crabmeat, prawns, a herby broth with dill, coriander and mint.
Chicken Satay
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
Spiced Chickpea Curry
A perfectly warming Autumnal dish that is ideal for vegetarian customers.
Spicy Wholegrain Veg Pilau
Braised Chicken Breast with Lemon Grass & Star Anise
Tamarind Pineapple with Arborio Rice Ice Cream
With coconut, rice granola and pistachio.
Beef Rendang
Beef Rendang cooked on the bone with spinach & sweetcorn puree and Indonesian Rendang grilled Fragrant Jasmine rice.
Teriyaki Salmon with Shiitake Mushroom and Pepper Basmati Rice
Thai Pineapple Spiced Rice
A delicious Vegan Thai Pineapple Spiced Rice with Fresh chillies, Coriander and Toasted Cashew Nuts.
Basmati and Wild Rice Salad
Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug by Anna Hansen.
Caramelised Risotto & Basmati Baked Mango Tart
By Stuart Fay, The Bell Inn, Horndon on the Hill.
Rhubarb Rice Pudding
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
Warm Prawn, Cherry Tomato & Rice Salad
