Basmati and Wild Rice Baked Tomato | Tilda Professionals

Ingredients

• 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