TIlda’s NEW Taste Panel is made up of three mothers, who are experts in food, nutrition and family life and aims to provide helpful ‘mother-to-mother’ advice on how to take the stress out of preparing healthy and delicious meals that the whole family will enjoy eating.
With the help of food experts Jo Pratt and Maunika Gowardhan you’ll be able to make quick, easy and convenient suppers in minutes! Plus nutritionist Azmina Govindji will also be advising on how to make sure your loved ones eat a healthy, balanced diet.
With recent research showing that family mealtimes are becoming ever more difficult to manage on top of work life pressures, TV chef Jo Pratt has devised a delicious menu of quick ten-minute recipes featuring Tilda’s Steamed Basmati range.
100g carrot, coarsely grated
1-1 ½ tsp sweet chilli dipping sauce, plus extra to serve (or tomato ketchup if preferred)
Vegetable oil for brushing
Line a baking tray with baking paper.
Lightly massage the pack of Tilda rice to separate the rice grains. Tear the top of the pack 2cm across and cook for 2 minutes in the microwave.
Meanwhile, place the prawns or tuna in a mixing bowl with the carrot, red pepper and sweet chilli dipping sauce, then add the rice. Mix well and set aside.
Fold the two outside corners to the middle so it looks like an envelope. Brush lightly with oil then roll up to look like a sausage shape. Brush once more and sit on the lined baking tray. Repeat until you have made the rest of the spring rolls.
Cool slightly before eating, with extra sweet chilli dipping sauce to serve.
1 tbsp sunflower or vegetable oil
150g green beans, Tenderstem broccoli or asparagus
100g pineapple, chopped (fresh or tinned in fruit juice and drained)
Thinly slice the chicken breast, place in a bowl and stir in the soy sauce and honey. Leave to one side to marinade for a few minutes.
Finely slice the spring onions and chop the green beans, Tenderstem broccoli or asparagus into small pieces. Heat the oil in a wok then add the chopped vegetables. Stir fry for about minute before adding the chicken and marinade. Stir fry for a couple of minutes until the chicken is cooked through.
Add the Tilda Steamed Basmati Egg Fried Rice, sweetcorn and pineapple. Stir fry everything together for about 2 minutes until the rice is completely heated through then serve in bowls or on plates.
1 pack Tilda Steamed Pure Basmati rice
500ml semi-skimmed milk, plus extra for serving (optional)
50g caster sugar
50g dark chocolate, broken into pieces
2 medium bananas, peeled and sliced
Lightly massage the pack of rice to separate the rice grains. Tip into a non-stick saucepan and add the 50g of sugar and 500ml of milk. Bring to a simmer and gently simmer for 20 minutes, stirring occasionally, until thickened. Keeping the pan on the heat, add the chocolate and stir until melted. Remove from the heat and add any extra milk to loosen if needed.
PS…As an alternative to bananas, why not try other fruits such as raspberries, strawberries, mango or pear with the chocolate rice pudding.
Tilda has a wide range of products ranging from Pure Basmati Dry Rice, new Tilda Stir Fry, and Tilda Steamed Basmati, available in a wide variety of flavours.