- 600g lamb neck
- 200g shallot, carrot, celery, rosemary, lamb stock, red wine
- 200g Tilda Basmati & Wild Rice
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 30g anchovies
- 100g Manchego ewe’s cheese, grated
- 60g black olives, chopped
- 2 tbsp basil, chopped
- 4 beef tomatoes, remove top and seeds
- Olive oil, rosemary, sea salt, garlic for drizzling
Basmati and Wild Rice Baked Tomato
Ingredients
Method
Seal the lamb neck and place in a tray with the vegetables, rosemary, lamb stock & red wine, then cook slowly at 100˚C for 4 hours or until meat is tender.
Allow the meat to cool before picking it down, pass off the liquid and reduce it by half, then reserve for the sauce.
Cook the Tilda Basmati & Wild Rice as indicated on the packet, then drain
Sweat off the onion, garlic and anchovies in a little olive oil, then add to the rice and mix in the grated Manchego cheese, black olives, lamb neck meat and basil, then season.
Stuff the tomatoes with the mixture, put the tops back on and then place on a tray. Drizzle with olive oil, rosemary, sea salt and garlic cloves. Cook at 180˚C for approximately 20 minutes.
Remove and serve with the lamb jus.
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
