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Red Snapper and Black Bean Sauce
Spiced Halibut with Jewelled Saffron Rice
Basmati pilau rice, tandoori halibut crab beignet and sea vegetables.
Nagasaki Champon
Marinated Glazed Pork Belly served with Langoustine, Mussels and Kamaboko.
Paupiette of Sea Bass with a Korma Flavoured Basmati & Crayfish Stuffing
Served with carrot and courgette ribbons and a creamy korma sauce.
Pan-fried Sea Bass on Smoked Salmon
With a Tilda Basmati & Wild Rice parcel served with a Tomato Hollandaise.
Mediterranean Rice Stuffed Peppers
Kedgeree
Gulai Kepala Ikan
Created by New City College student chefs, winners of the Tilda Best Use of Rice Award at Zest Quest Asia 2019.
Basmati and Wild Rice Salad
Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug by Anna Hansen.
Vietnamese Clay Pot with Crispy Fish & Green Mango
Created by Sheffield College student chefs, winners of Zest Quest Asia 2018.
Braised Pork with Orange, Ginger and Thyme
Spicy Pilaf
A spicy wholegrain pilaf, with courgettes, lamb and mushrooms.
