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Teriyaki Salmon with Shiitake Mushroom and Pepper Basmati Rice
Chinese Chicken Curry
Chinese style chicken with ginger, chilli and pak choi with crunchy toasted cashews.
Rhubarb Rice Pudding
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
Start Bay Crab, Chipirones and Squid Ink Risotto