summer
C E L E BRAT E
NEW Easy Summer Suppers
NEW Stress-Free Entertaining
NEW Spectacular Puddings
Hello,
celebrating
to our amazing suppliers, who provide us with great ingredients, and to you and every one of our customers.
20
Edward, my co-founder, normally writes the menu welcome letter, but as this summer marks a personal milestone for me, I’m giving it a go. It’s now 20 years since we set off on our adventure and opened a little shop called Cakes & Casseroles in Farnham. I never dreamed it would turn into such an amazing business (although Ed always claims he was thinking big from the off). Along the way, I’ve had the privilege of working alongside so many committed, talented and decent people – far, far too many to mention by name. I cannot thank them enough for everything they have contributed.
From the very beginning, our success has been built on relationships, and the simple fact that there’s no better way to celebrate them than over a delicious, home-cooked meal. As ever, our chefs have surpassed themselves with some stunning, new recipes in this menu and I hope they will enable you to enjoy time with your friends and family this summer. It’s certainly how I intend to be spending my retirement.
Dale in th
ir s
years
ef
OK K i t ch e t CO
n
So thank you to everyone who has, directly or indirectly, crossed my path over the past two decades. You have made me a very happy man.
le &
Da
This summer will be my last as a full-time member of the team: with COOK in the best of hands, I’ve decided it’s the right time to retire. Of course, I’ll be popping back often. COOK is my family in so many ways… quite literally, as two of my daughters work here! But as I see it, the COOK family also extends
Thank you,
Ed
Go to p40 to read the story of COOK so far Co-founder
HOW COOK WORKS
KEY
( ) Portion sizes are in brackets
1 At our Kitchen, we cook using exactly
Vegetarian
the same ingredients and techniques you would at home.
3 At home, you cook from frozen in your 4
our C O OK tY
Dairy Free
n Card
Microwaveable
Darre
e e nam for th Look label on the
Must be microwaved K
and nutrients (no nasty additives or preservatives required).
Me e
2 Freezing at -35°C locks in the flavour
Gluten Free
M
Enjoy a meal that looks and tastes homemade (maybe even a bit better than you might manage yourself).
Look for the name on the label to see which chef prepared your food.
SHOP ONLINE Call our Customer Care team on 01732 759010 or email edwardanddale@cookfood.net
eet
Yo u r
OO
oven or microwave.
C
Home Delivery We are proud to be a Living Wage employer.
Less than 400 cals & 14g fat Great Taste Winners ‘Warm me up’ spicy Nice and spicy
Click & Collect We believe in business as a force for good in society. cookfood.net/bcorp
NEW
NEW
Summer Suppers
Centrepieces
C O N T E N TS Summer Suppers 4-5 Mains 6-12 Chicken • Pork • Beef Lamb • Fish • Duck Vegetarian
Sides 13 Kids & Baby Food 13 Pots For One 14-15 All under 400 calories
4–5
28
Thai Indian
16-17 18
summer
C E L E BRAT E
NEW
Summer Puddings
19–26
Inspiration for Gatherings & Get-togethers Sumptuous Spreads Long Lazy Lunches Dining In Feeding a Crowd Salad Bar
32–37
The COOK Kitchen • Sittingbourne • Kent • ME10 3HH 01732 759010 • www.cookfood.net facebook.com/thecookkitchen @thecookkitchen
Entertaining 27–31 Puddings, 32–37 Cakes & Ice Cream Gluten & 38–39 Dairy Free Brand Story 40-41 Very occasionally we might have to change prices, ingredients or symbols before our next edition of the COOK Menu, for which we apologise. But all prices, ingredients and symbols were correct at the time of going to print (May 2017). Please refer to the packaging for the most up-to-date information. There may be products unavailable temporarily in shops. Not all products are available for home delivery (please go to www.cookfood.net or phone 01732 759020 for more details).
4
SUMMER SUPPERS Y S A E
We’ve come up with six new summer recipes inspired by parts of the world blessed with a lot more sunshine than dear old Blighty. So when the sun does actually dare to show its face, there’s no need to be cooped up in a stuffy kitchen: we cook so you don’t have to.
New recipes available in-store 5th June NEW Spanish Chicken 4.50 (1) / 8.00 (2) / 16.00 (4) with Patatas Bravas
Whole chicken breast marinated in paprika with chorizo, red wine, garlic and crispy potato cooked in spiced oil. NEW Caribbean Chicken
4.50 (1) / 8.00 (2) / 16.00 (4)
NEW Rainbow Trout 4.75 (1) / 8.50 (2) / 17.00 (4) with Salsa Verde
Rainbow trout with a sauce of parsley, basil, capers, Dijon mustard and fresh lemon juice, with roasted courgettes, peppers and cherry tomatoes. NEW Honey-glazed Duck with Orange & Fennel
6.00 (1) / 12.00 (2)
Whole chicken breast with the classic Jamaican sticky, spicy glaze, with sweet potato, red peppers, coriander and a squeeze of fresh lime.
Duck legs glazed with honey on a bed of thinly-sliced fennel, with a zesty orange sauce.
NEW Persian Chicken Pilaf
NEW Halloumi on Roasted Vegetables with Pesto
4.50 (1) / 8.00 (2) / 16.00 (4)
Whole chicken breast marinated in Persian spices on rice cooked in a lightly spiced broth, with julienne carrots, pomegranate seeds and toasted almonds.
NEW Halloumi on Roasted Vegetables with Pesto
Try it with rocket and toasted ciabatta (pictured)
4.00 (1) / 7.00 (2)
Slices of marinated halloumi cheese with roasted courgette, red and yellow peppers, and red onion in a green basil pesto sauce.
5
NEW
NEW
Spanish Chicken with Patatas Bravas
Persian Chicken Pilaf
All you need is salad
Lasagne al Forno
‌and possibly love. But if the Beatles had been planning supper on a hot summer’s day, they probably would have gone for salad too. A handful of leaves, enlivened with a few aromatic herbs from the garden or windowsill pot, a drizzle of oil and some seasoning, arranged on a plate next to one of our favourite recipes. Yeah, yeah, yeah.
Tarragon & Lemon Chicken
Smoked Haddock & Bacon Gratin
6
CHICKEN Spanish Chicken 4.50 (1) / 8.00 (2) / 16.00 (4) with Patatas Bravas NEW
Whole chicken breast marinated in paprika with chorizo, red wine, garlic and crispy potato cooked in spiced oil. NEW Caribbean Chicken
4.50 (1) / 8.00 (2) / 16.00 (4)
Whole chicken breast with the classic Jamaican sticky, spicy glaze, with sweet potato, red peppers, coriander and a squeeze of fresh lime (pictured right). NEW Persian Chicken Pilaf
4.50 (1) / 8.00 (2) / 16.00 (4)
4.25 Chicken breast, mushrooms and cannolicchi pasta in a rich tomato and basil sauce topped with mozzarella.
Chicken, Ham & Sweetcorn Gratin
22.50 (6)
Chicken breast pieces, ham and buttery leeks in a creamy parsley sauce enclosed in all-butter shortcrust pastry.
Moroccan Spiced Harissa Chicken
4.25 (1) / 7.50 (2) / 15.00 (4)
Harissa-marinated chicken breast in a sweetly-spiced sauce with roast aubergines, chickpeas and almonds.
Chicken Cacciatore
4.25 (1) / 7.99 (2)
A classic Italian casserole of chicken on the bone, braised in a rich tomato and red wine sauce, garnished with yellow peppers and black olives.
Basil & 4.50 (1) / 7.99 (2) / 15.95 (4) Mascarpone Chicken
Whole chicken breast marinated in Persian spices on rice cooked in a lightly spiced broth, with julienne carrots, pomegranate seeds and toasted almonds.
Chicken & Tomato Pasta Bake
Chicken, Ham & Leek Pie
Whole chicken breast marinated with lemon and garlic in a basil pesto and mascarpone sauce, with slow-roasted cherry tomatoes. (1)
12.00 (4)
Sliced chicken breast, ham, sweetcorn and broccoli in a creamy white sauce, with a crunchy Cheddar cheese topping.
Moroccan Lemon Chicken
4.50 (1) / 7.99 (2) / 15.95 (4)
Chicken breast marinated in harissa and garlic in a light lemon sauce, with green olives and sun-dried red peppers.
Hearty Chicken Casserole
4.50 (1) / 7.99 (2) A comforting one-pot meal of succulent chicken leg and thigh, with chunky root vegetables in a deeply-flavoured gravy.
Chicken & Mushroom Lasagne
4.25 (1) / 7.50 (2) / 15.00 (4)
Layers of chicken and mushroom with a sun-dried tomato sauce, topped with Cheddar cheese and red pesto.
Succulent chicken on the bone, cooked slowly in red wine with back bacon and mushrooms.
Chicken Alexander
4.25 (1) / 7.50 (2) / 15.00 (4)
Tarragon & Lemon Chicken
Marinated chicken breast pieces with mushrooms and peppers in a rich white wine and sherry sauce.
Chicken Dijon
4.25 (1) / 7.50 (2) / 15.00 (4) Marinated chicken breast pieces in a white wine and mustard sauce with caramelised red onions.
Chicken, Ham & Leek Pie
4.25 (1) / 7.50 (2) / 15.00 (4)
Coq au Vin
4.50 (1) / 7.99 (2) / 15.95 (4)
4.50 (1) / 7.99 (2) / 15.95 (4)
Tender chicken breast and soft leeks in a delicate cream and white wine sauce, with tarragon, lemon and a dash of mustard.
Huntsman’s Chicken
4.50 (1) / 7.99 (2) / 15.95 (4)
Whole chicken breasts filled with a shallot and mushroom duxelle, wrapped in sweet-cured bacon. Served with a red wine and marsala reduction.
Tender chicken breast, ham and leeks in a white wine sauce, topped with melt-in-the-mouth, shortcrust pastry.
PORK
Mac Cheese with 3.50 (1) / 6.50 (2) / 12.00 (4) Bacon & Garlic Croutons
Meatballs in a 4.25 (1) / 7.50 (2) / 15.00 (4) Rustic Tomato Sauce
Sausage Casserole
Pork Dijon
With a vintage, West Country Cheddar cheese sauce and garden peas.
3.99 (1) / 6.99 (2)
Sliced pork and leek sausages with new potatoes, bacon and leeks in an apple & mustard sauce.
Hand-rolled balls of minced beef and pork, seasoned with red pesto, chilli and garlic, served in a rich tomato sauce.
4.50 (1) / 7.99 (2) / 15.95 Tender strips of pork cooked in a tangy sherry and mustard sauce with mushrooms and chives.
(4)
summer
MAINS
C E L E BRAT E
Caribbean Chicken
NEW
Sensational, sweet and spicy, jerk-style chicken that’s the perfect summer supper. Just serve with rice, a wedge of lime and some fresh coriander. Try adding this easy Caribbean relish, too: dice half a fresh pineapple, add 2 tablespoons of lime juice, a finely diced, de-seeded red chilli, a tablespoon (or less, to taste) of brown sugar, and a small handful of chopped coriander. Sunshine on a plate!
make the most of it with COOK
P ONLINE SHO Click & Collect
Home Delivery www.cookfood.net
7
8
summer
C E L E BRAT E
The Grand Lasagne al Forno
NEW
GRAND MEALS FOR 8
Lasagne is the undisputed world ambassador of hearty Italian family food, and this giant version of the COOK bestseller will be our go-to meal for informal gettogethers this summer. Just add a big bowl of salad and a few of our garlic ciabatta to share; then pop the cork on a bottle of Italian red and you have the makings of a perfect summer supper as the sun goes down‌
make the most of it with COOK
MAINS
9
BEEF Chilli con Carne
3.99 (1) / 6.99 (2)
A rich, slow-cooked chilli with minced beef, kidney beans and a bit of a kick.
Beef Bolognese Pasta Bake
12.00 (4)
With a slow-cooked beef ragu, mature Cheddar cheese sauce and crisp, garlic crumb.
Cottage Pie
3.99 (1) / 6.99 (2) / 13.95 (4)
Our own minced beef with tender vegetables, sweetened with redcurrant jelly and a dash of port, topped with buttery mash and a mustard seed crumb. NEW SIZE
The Grand Cottage Pie
27.00 (8)
Our own minced beef with tender vegetables, sweetened with redcurrant jelly and a dash of port, topped with fluffy, buttery mash and a mustard seed crumb.
Spaghetti Bolognese
3.99 (1)
A rich, slow-cooked Bolognese sauce with our own minced beef and pork, served with Italian spaghetti and shavings of Regato cheese.
Lasagne al Forno
4.25 (1) / 7.50 (2) / 15.00 (4)
A slow-cooked ragu of beef and pork layered between sheets of free-range egg pasta, with béchamel sauce and a West Country Cheddar topping. NEW SIZE The Grand Lasagne al Forno
28.00 (8)
A slow-cooked ragu of beef and pork layered between sheets of free-range egg pasta, with béchamel sauce and a West Country Cheddar topping. (pictured left)
Steak & Red Wine Pie 4.50 (1) / 7.99 (2) / 15.95 (4) Tender top rump beef, cooked slowly with vegetables and Merlot wine, topped with shortcrust pastry.
Beef Bourguignon
5.00 (1) / 8.99 (2) / 17.95 (4)
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
Beef Stroganoff
5.00 (1) / 8.99 (2) / 17.95 (4)
Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.
Slow-Cooked Beef Tagine
5.00 (1) / 8.99 (2) / 17.95 (4)
Tender, slow-cooked beef with a blend of spices, sweetened with honey and dates, garnished with chickpeas and toasted, flaked almonds.
Slow-Cooked 5.00 (1) / 8.99 (2) / 17.95 (4) Rump Beef with Brandy Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.
Steak, Mushroom & Merlot Pie
22.50 (6)
Beef Wellington
20.00 (2)
Tender top rump beef, with Portobello mushrooms and shallots, cooked slowly with Merlot wine and fully encased in all-butter, shortcrust pastry. Prime fillet of beef with a Porcini mushroom duxelle, wrapped in an all-butter puff pastry.
LAMB Liver, Bacon & Onions
3.50 (1) / 6.50 (2)
Tender pieces of lamb’s liver in a red wine sauce garnished with onions and smoked back bacon.
Shepherd’s Pie
3.99 (1) / 6.99 (2) / 13.95 (4)
Prime leg of lamb, minced at the COOK Kitchen, cooked slowly with vegetables to create a rich, flavoursome gravy. Topped with buttery parsley mash.
Lamb Moussaka
4.25 (1) / 7.50 (2) / 15.00 (4)
Minced leg of lamb, seasoned with cinnamon and mint, with layers of roasted aubergine and potato slices and a creamy, cheese sauce.
Lamb Hotpot
5.00 (1)
Slow-cooked leg of lamb with vegetables topped with sliced potatoes and rosemary butter.
Lamb Casserole with New Potatoes
5.00 (1) / 8.99 (2)
Tender leg of lamb with new potatoes in a rich gravy with mint and redcurrant jelly.
Moroccan Spiced Lamb Tagine
5.00 (1) / 8.99 (2) / 17.95 (4)
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Slow-Cooked Lamb Shanks
13.00 (2)
Slow-cooked lamb shanks with a red wine and rosemary jus.
10
FISH Rainbow Trout 4.75 (1) / 8.50 (2) / 17.00 (4) with Salsa Verde NEW
Rainbow trout with a sauce of parsley, basil, capers, Dijon mustard and fresh lemon juice, with roasted courgettes, peppers and cherry tomatoes. (pictured right)
Smoked Salmon & Pesto Tartlets
4.25 (2x1)
Smoked salmon, pesto and spinach, topped with a mature Cheddar cheese crumb in shortcrust pastry cases.
Smoked Haddock & Leek Risotto
4.50 (1) / 8.00 (2)
A risotto of smoked haddock, cod, spinach and leeks with crème fraîche, white wine, mature Cheddar and a squeeze of fresh lemon juice.
Classic Paella
4.50 (1) / 8.00 (2)
The ultimate Spanish dish. Tender chicken, smoky chorizo and king prawns meet rice, roasted red peppers and peas cooked with sherry and smoked paprika.
Cod Mornay
4.75 (1) / 8.50 (2) / 16.99 (4)
Cod and baby spinach in a classic Mornay sauce of mature Cheddar, cream and English mustard, topped with a Cheddar and Gruyère cheese crumb.
DUCK Honey-glazed Duck with Orange & Fennel NEW
6.00 (1) / 12.00 (2)
Duck legs glazed with honey on a bed of thinly-sliced fennel, with a zesty orange sauce. (pictured below)
Classic Fish Pie
4.75 (1) / 8.50 (2) / 16.99 (4)
Cod, smoked haddock and plump Tiger prawns in a classic, white roux sauce with lemon, parsley and chives. Topped with buttered, parsley mash. NEW SIZE
The Grand Fish Pie
28.00 (8)
Cod and smoked haddock in a classic, white roux sauce with lemon, parsley and chives. Topped with fluffy, buttery, and parsley mash and finished with a crispy crumb and lemon zest.
Smoked Haddock, & Bacon Gratin
4.75 (1) / 8.50 (2) / 16.99 (4)
Salmon & Asparagus Gratin
4.75 (1) / 8.50 (2) / 16.99 (4)
Salmon Wellington
Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potatoes.
Salmon fillet & asparagus in a white wine velouté sauce topped with sliced potato & a Regato cheese crumb topping.
13.00 (2)
A generous salmon fillet topped with beetroot duxelle and a dill and horseradish cream, wrapped in all-butter puff pastry.
Roasted Confit of Duck
6.00 (1) / 12.00 (2)
Confit duck leg in a juniper berry and orange zest sauce with cranberries.
NEW
Click & Collect Home Delivery www.cookfood.net
summer
MAINS
C E L E BRAT E
NEW
Rainbow Trout with Salsa Verde
Our rainbow trout fillets are sourced sustainably from a higher welfare farm in the Avon Valley. We’ve kept the skin on, so the fish stays lovely and soft as it cooks. Then it will peel away easily to reveal the flakes of delicate pink trout beneath. Squeeze over some lemon and serve with a green salad and a hunk of crusty bread to mop up the salsa verde.
make the most of it with COOK
11
12
VEGETARIAN
Halloumi on Roasted Vegetables with Pesto
4.00 (1) / 7.00 (2)
Butternut Squash & Goat’s Cheese Risotto
4.00 (1) / 7.00 (2)
NEW
Slices of marinated halloumi cheese with roasted courgette, red and yellow peppers, and red onion in a green basil pesto sauce. NEW
Creamy risotto with roasted butternut squash, sage and white wine, topped with crumbled goat's cheese and pine nuts. (pictured below) NEW Spanish Bean Stew with Peppers & Kale
4.00 (1) / 7.00 (2)
Macaroni Cheese
3.25 (1) / 6.00 (2)
Cannellini and butter beans in a rich and smoky tomato sauce, with red and yellow peppers and kale.
Rich, cheesy, irresistible, made with vintage, West Country Cheddar. Comfort food at its finest.
Red Lentil & Mixed Bean Casserole
6.00 (2)
Tender red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce.
Chilli con Veggie
3.99 (1) / 6.99 (2)
A classic, rich chilli with soya mince, kidney beans and sweetcorn, garnished with spring onions.
summer
C E L E BRAT E
NEW
Butternut Squash & Goat's Cheese Risotto
Portobello Mushroom Risotto
3.99 (1) / 6.99 (2)
Vegetable & Chickpea Tagine
4.00 (1) / 7.00 (2)
Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.
Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.
Nut Loaf
6.00 (3-4)
A blended loaf of toasted nuts, Madeira-soaked apricots, mushrooms and herbs, topped with a red onion marmalade.
Butternut Squash & Spinach Tartlets
4.25 (2x1)
Roasted butternut squash with a hint of spice, in a spinach and Cheddar béchamel sauce, topped with feta cheese in shortcrust pastry cases.
Roasted Vegetable Lasagne
4.25 (1) / 7.50 (2) / 15.00 (4)
Layers of roasted peppers, mushrooms, courgettes and spinach between Italian egg pasta with a light, crème fraîche and mascarpone sauce.
NEW SIZE The Grand Roasted Vegetable Lasagne
27.00 (8)
Layers of roasted peppers, mushrooms, courgettes and spinach between Italian egg pasta sheets with a light, crème fraîche and mascarpone sauce.
13
SIDES
Plain Basmati Rice
1.00 (1) / 2.00 (2)
Roasted Mediterranean Vegetables
1.75 (1) / 3.50 (2)
Vegetable Rice
1.50 (1) / 2.45 (2)
Creamy Mash
1.25 (1) / 2.45 (2)
Minted Couscous
1.50 (1) / 3.00 (2)
Roast Potatoes
2.60 (2)
1.50 (1) / 2.50 (2)
Dauphinoise Potatoes
1.50 (1) / 3.00 (2)
Peas & Leeks with a Lemon & Herb Butter Braised Red Cabbage
Garlic Ciabatta
2.60 (2)
COOK
Our range of kids' meals is made just like you would at home: no nasty additives; no added salt; and at least one portion of veg in every meal. What’s more, they cook from frozen in minutes.
Chicken Casserole
£2.75
2.50 (2)
NEW SIDES COMING SOON
ECIPES FOR JU NEW R Sup LY er Veg Pasta Spaghetti Carbonara • Tuna Past a Bake Chicken Tagine • Pea & Bacon Riso tto
NEW
Chicken Paella Fish Pie Beef Lasagne .
Chicken Tikka & Rice Cottage Pie
Meatballs & Spaghetti Sausage Casserole Macaroni Cheese
*
Pasta Bolognese
You Buy a Meal, We Give a Meal
3rd – 23rd JULY
BABY FOOD from Nursery Kitchen
LAST CHANCE Spaghetti Bolognaise Shepherd’s Pie Every time you buy a COOK for Kids* meal made in our Kitchen, we’ll provide a nutritious school meal for a child in one of the world’s poorest communities through One Feeds Two®. (*excludes Nursery Kitchen baby food)
Fisherman’s Pie Roast Chicken Dinner Cheesy Vegetable Pasta Bake
*Kids 5 for £12 offer only available in COOK shops & online. Not valid in independent outlets. Baby food not included.
£2.50
POTS FOR ONE £4.00
Each of our Pots for One is a meal in itself and cooks from frozen in minutes. Perfect for a quick lunch or light supper. New recipes available from 19th June
LESS THAN
400 CALORIES & 14G FAT PER POT
N
N
EW
EW
LOW FAT LOW SUGAR LOW FAT
HIGH PROTEIN
Ratatouille with Orzo Pasta 229 cals Chargrilled artichokes, aubergines, courgettes and peppers in a warming red wine and tomato sauce with orzo pasta.
Balinese Vegetable Curry 293 cals Chunky butternut squash, kale and sliced red onions in a rich, aromatic curry sauce made with lemongrass and coconut milk, over brown rice.
Korean Pork & Kimchi Bowl 286 cals Tender pork marinated in tamari and ginger, slow-cooked, shredded, and served with rice and fresh kimchi.
EW
EW
N
N
LOW FAT
LOW FAT
LOW FAT
LOW SUGAR
LOW SUGAR
LOW SUGAR
HIGH PROTEIN
HIGH PROTEIN
HIGH PROTEIN
Lemon & Herb Chicken 300 cals
Slow-cooked Chilli Beef 359 cals
Prawns with Chorizo & Lentils 287 cals
LOW SUGAR
LOW FAT
LOW SUGAR
HIGH PROTEIN
LOW SUGAR
HIGH PROTEIN
Nasi Goreng
Halloumi & Roasted Vegetable Pasta
Chicken Noodle Laksa 307 cals
Tender roasted chicken breast in a spiced lemon, oregano and thymeinfused sauce with rice, chickpeas and baby spinach.
Pulled beef in a smoky chilli sauce with brown rice, sweet potato, sweetcorn, kidney beans and coriander.
King prawns and free-range pork chorizo with soft, speckled lentils, chickpeas, piquillo peppers, baby spinach and tomatoes.
LOW FAT
281 cals A classic Indonesian rice dish made with sliced chicken, pork, egg and mushrooms, with a light soy sauce, tamarind and chilli dressing.
300 cals Halloumi cheese with roasted courgettes, yellow peppers and cherry tomatoes with cannolicchi pasta and a tomato and basil pesto sauce.
Marinated chicken with rice noodles in a sweet and fragrant coconut sauce.
15
SMOOTHIES
Broccoli & The Beast
£4.79 = 5 X POUCHES
(with 200ml unsweetened almond milk)
Just add milk or juice!
Pash ‘n’ Shoot
Broccoli, spinach, celery, mango, pineapple & banana. 92 cals per portion
Passion fruit, pineapple & mango. 105 cals per portion (with 200ml unsweetened almond milk)
LOW SUGAR
LOW FAT
LOW FAT
HIGH PROTEIN
HIGH PROTEIN
HIGH PROTEIN
Green Thai Chicken Noodles 317 cals
Moroccan-Spiced Chicken 319 cals
Hoisin Duck Noodles
Chicken breast in a mild, green Thai curry sauce with rice noodles, edamame beans, spring onions and courgettes.
Moroccan-spiced chicken with roasted aubergines, chickpeas, apricots and harissa.
326 cals A Chinese classic: shredded duck, egg noodles, red peppers, baby sweetcorn and spring onion in hoisin sauce.
LOW FAT LOW SUGAR
LOW SUGAR
LOW SUGAR
HIGH PROTEIN
HIGH PROTEIN
HIGH PROTEIN
Keralan Chicken Curry 330 cals
Mac Cheese with Ham & 333 cals Cauliflower
A mild curry from Southern India – tender breast of chicken and veggies in a coconut curry sauce, with pilau rice and toasted flaked almonds.
Ultimate comfort food: macaroni, cauliflower florets, leeks, chives and Chiltern ham in a light, vintage Cheddar cheese sauce.
Teriyaki Chicken Noodles 348 cals
LOW SUGAR
LOW FAT
LOW SUGAR
HIGH PROTEIN
HIGH PROTEIN
HIGH PROTEIN
Caribbean Chicken with Rice & Beans 362 cals
Pad Thai
Jerk chicken, kidney beans and sweet potato in a delicately-spiced coconut sauce.
371 cals
A classic, aromatic Thai dish with egg noodles, chicken, stir-fried vegetables and cashew nuts.
Chicken marinated in dark soy and honey with egg noodles, edamame beans and sweetheart cabbage in a ginger and tamari soy sauce.
Japanese Salmon
394 cals With soy, ginger, soya beans and black and white rice.
Low Fat - less than 3g fat / 100g • Low Sugar - less than 5g sugar / 100g • High Protein - At least 20% of the total calories in the portion comes from protein.
16
THAI MAINS NEW Yellow Thai Chicken Curry
4.25 (1) / 7.50 (2)
A classic yellow curry with chicken breast, coconut milk, lime leaf, lemongrass and turmeric.
Chicken Satay
4.25 (1) / 7.50 (2) A fragrant cashew and coconut sauce with marinated chicken breast, green beans and toasted cashews (pictured below). NEW
Yellow Vegetable Curry
4.25 (1) / 7.50 (2)
Our popular Indonesian-style curry with roasted vegetables, green beans and toasted cashews.
Green Thai Vegetable Curry
4.25 (1)
Mild and creamy with beancurd sticks, peppers, green beans and baby sweetcorn.
Beef Massaman Curry
5.00 (1) / 10.00 (2)
Yellow Thai Prawn Curry
5.00 (1) / 10.00 (2)
Red Thai Duck Curry
6.00 (1) / 12.00 (2)
Tender beef in a rich coconut and cashew curry sauce, with sweet potato. Tiger prawns in a mild curry sauce infused with fennel seeds, turmeric and lime leaf. Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger.
NEW Chicken Satay NEW Drunken Noodles with Tiger Prawns
5.00 (1)
Tiger prawns, tenderstem broccoli, sweetcorn, toasted cashews and rice noodles in a fiery green peppercorn dressing. NEW Tamarind Beef with Lemongrass & Ginger
5.00 (1) / 10.00 (2)
Slices of tender beef in a rich tamarind sauce infused with ginger, lemongrass and star anise with stir-fried vegetables.
Green Thai Chicken Curry
4.25 (1) / 7.50 (2) / 15.00 (4)
A mild, green Thai curry with marinated chicken breast pieces and coconut milk.
Red Thai Chicken Curry
4.25 (1) / 7.50 (2)
A warming red Thai curry with marinated chicken breast pieces and coconut milk.
Chicken Panang Curry
4.25 (1) / 7.50 (2)
Chicken Pad Thai
4.25 (1) / 7.50 (2)
A fragrant Thai curry infused with lemongrass, ginger and kaffir lime. The classic dish of chicken and rice noodles with a sweet and salty cashew nut dressing, spring onions and green beans
Crispy Roast Half Duck
With 10 pancakes & a rich Hoisin sauce. (pictured above, served here with spring onion & cucumber)
THAI SIDES
Plain Basmati Rice
1.00 (1) / 2.00 (2)
Coconut & Lime Leaf Rice Jasmine Rice
7.50 (2)
1.50 (1) / 2.45 (2)
1.50 (1)
TAKEAWAY
NEW
TamarindssB&eGeinfger
C E L E BRAT E
with Lemongra
the familiar There’s a lot more to Thai food than n. This gree and ow yell red, traffic light curries: authentic with ed pack is dish beef atic classic, arom ginger and ss ngra Thai flavours like tamarind, lemo ious delic k, quic a It’s . free nut– but noticeably coco h lime. fres of eze sque a and rice some supper with alongside a few Or make it part of a Thai banquet really hot, so are ies curr other mains. None of our a tip from take y, spic it like who ts for those gues bowl little a Thai street food vendors and put out is in chill e ’s-ey bird of de-seeded and finely-sliced es. selv them help can they so e, a splash of fish sauc
make the most of it with COOK
17
18
INDIAN MAINS NEW
Chicken Dhansak
4.25 (1) / 7.50 (2)
NEW
Goan Chicken Curry
4.25 (1) / 7.50 (2)
A hot, sweet and sour curry of marinated chicken breast and soft lentils, cooked with ginger and curry leaves. Tamarind-marinated chicken breast in a vibrant spinach, coconut and coriander sauce with plump cherry tomatoes. (pictured below) NEW
Vegetable Korma
4.25 (1) / 7.50 (2)
A mild, sweet curry of cauliflower florets, chickpeas and baby spinach cooked in a coconut, almond and yoghurt sauce. NEW
Prawn Tikka Masala
5.00 (1) / 10.00 (2)
Beef Madras
5.00 (1) / 10.00 (2)
Tender beef in an intense Madras curry sauce made with garam masala, turmeric and coriander cooked slowly with sliced onions, ginger and ground almonds.
Lamb Dupiaza 5.00 (1) / 10.00 (2)
Prawn Karahi
5.00 (1) / 10.00 (2)
A light and fragrant curry of Tiger prawns with blended spices, coriander and spinach.
Roasted Vegetable & Chickpea Curry
4.25 (1) / 7.50 (2)
Plump Tiger prawns in a classic masala sauce made with a blend of spices, coconut, tomato and yoghurt.
Chicken Korma
4.25 (1) / 7.50 (2)
Chicken Tikka Masala
4.25 (1) / 7.50 (2)
Chicken Jalfrezi
4.25 (1) / 7.50 (2)
Chicken breast pieces marinated in yoghurt, garlic and paprika in a spicy tomato sauce.
Garlic Chicken Curry
4.25 (1)
(pictured right)
Butter Chicken Curry
4.25 (1) / 7.50 (2)
Garlic Chicken Curry
INDIAN SIDES IMPROVED
Bombay Potatoes
Saag Paneer
2.50 (2)
Tarka Dal
2.50 (2)
Gobi Curry
2.50 (2)
Plain Basmati Rice Peas Pilau
NEW Goan Chicken Curry
2.50 (2)
Plain Naan Bread Pappadums
1.00 (1) / 2.00 (2)
1.50 (1) / 2.45 (2)
1.50 (2)
2.00 (x8)
19
r e m m u s
C E L E BRAT E
Inspiration for gatherings & get-togethers
make the most of it with COOK
20
A Great British buffet is a joy to behold. Let us look after your spread, so you can enjoy the party.
Buffet for
25
Red Pepper & Goat’s Cheese Quiche Side of Scottish Salmon with Lemon & Dill Honey Roast Ham Coronation Chicken (12+) Fruity Couscous Salad (8+) Mixed Bean Salad (8+) Sensational Sausage Rolls Sensational Veggie Rolls £125 Chicken Liver Pâté
Per head £5.00
+ Add some Puds Lemon Cheesecake Raspberry Pavlova Chocolate & Salted Caramel Vacherin
Per head £6.79
£169.75
21
Time flies when you’re having lunch… so don’t rush it
NEW
Artichoke, Olive & Tomato Tart
NEW
Peppercorn Beef Fillet with a Béarnaise Sauce
NEW
I’M BACK
Side of Scottish Salmon with Lemon & Dill
Chorizo & Piquillo Pepper Tortilla Inspired by the uncontested world champions of long lunches, the Spanish, our tortilla is made with our very own, British, free-range pork chorizo. Best cooked and then left to cool, serve it simply with a dressed green salad; or tapas style, in small pieces with cocktail sticks; or as part of a buffet.
22
“Thank you for actually inspiring me to have dinner parties again (without the exhaustion)” Naomi via email
Menu 1
RVES SE
4
per head
£8.25* Salmon Wellington (2ptn) x 2
The extras
A watercress salad with a lemon and mustard dressing or tenderstem broccoli.
Pudding Elderflower Panna Cotta (2ptn) x 2
Menu 2
RVES SE
6
per head
£5.41*
Basil & Mascarpone Chicken (2ptn) x 1, (4ptn) x 1
The extras
Crushed new potatoes and tenderstem broccoli.
Pudding Summer Pudding (6ptn) x 1 *Price doesn’t include the extras
23
Menu 3
Peppercorn Beef Fillet with a BĂŠarnaise Sauce (6ptn) x 1 Artichoke & Smoked Tomato Salad (8ptn) x 1
The extras
Garlic and thyme-roasted new potatoes or sweet potato fries.
Pudding Mojito Cheesecake (6ptn) x 1 RVES SE
6
per head
ÂŁ9.42*
24
S
Use our casseroles and tagines to create a gourmet meal for the masses. Simply defrost, decant into a big pot, add a splash of water, and heat on the hob until piping hot, stirring occasionally.
ERVES
16
Menu 1
)x2 Moroccan Spiced Harissa Chicken (4ptn 2 x ) (4ptn ne Moroccan Spiced Lamb Tagi 3 x ) (2ptn Vegetable & Chickpea Tagine
The extras
bowls Minted Couscous, flatbreads, separate sliced nds, almo ted toas s, of pomegranate seed . chillis, yoghurt, fresh coriander and mint
r head pe
ÂŁ6.87*
Pudding
Apricot Tart (10ptn) x 1 esecake White Chocolate & Raspberry Che (6ptn) x 1
food.net/moroccanfeast
For more ideas & recipes see cook
Make Baba Ganoush
Watch our co-founder Dale’s simple method for making this North African classic at cookfood.net/babaganoush
25
Menu 2 The Grand Lasagne al Forno (8ptn) x 1
8
S
RV SE E
The extras A big, fresh green salad and Garlic Ciabatta.
Pudding Chocolate & Salted Caramel Pavlova (8ptn) x 1
r head pe
S
£5.09*
Menu 3
ERVES
12
Chicken, Ham & Leek Pie (6ptn) x 2
The extras
Stir-fried kale, spinach & rainbow chard in garlic and walnut oil with a squeeze of lemon.
Pudding Summer Fruit Vacherin r head pe
(12ptn) x 1
£5.17*
*Price doesn’t include the extras
26 Lime & Ginger dressing included with the Quinoa Wholefood Salad
Our new summer salads are rather more substantial than a classic bowl of shoots and leaves. Packed with pulses, wholegrains and fruit and veg, each one comes with its own pot of dressing, made from scratch at our kitchen. Just thaw the salad in the fridge, pour over the dressing and give it a good stir. They’ll add a touch of class to any summer occasion (barbeques included).
NEW
Lebanese Salad
Fruity Couscous Salad
Artichoke & Smoked Tomato Salad
AW TH
S
&
E RV E
Quinoa Wholefood Salad
Mixed Bean Salad
ENTERTAINING LISTING
27
“The go-to shop for stress-free entertaining” BBC Good Food
NEW
GRAND MEALS FOR 8 The Grand Cottage Pie 27.00 (8)
Our own minced beef with tender vegetables, sweetened with redcurrant jelly and a dash of port, topped with fluffy, buttery mash and a mustard seed crumb.
We’ve taken four of our most popular recipes and made new grand versions that feed eight or more adults. Stick one of the Grand Cottage Pies in your freezer and you’ll never be stuck for what to serve at an informal get-together, even if it’s really last minute (as the best evenings so often are). Just steam some seasonal green veg, open some wine and you’re away. This crowd-pleaser from the freezer will make life a bit easier.
The Grand Fish Pie 28.00 (8)
Cod and smoked haddock in a classic, white roux sauce with lemon, parsley and chives. Topped with fluffy, buttery and parsley mash and finished with a crispy crumb and lemon zest.
The Grand Roasted Vegetable Lasagne 27.00 (8) Layers of roasted peppers, mushrooms, courgettes and spinach between Italian egg pasta sheets with a light, crème fraîche and mascarpone sauce.
The Grand Lasagne al Forno 28.00 (8)
A slow-cooked ragu of beef and pork layered between sheets of free-range egg pasta, with béchamel sauce and a West Country Cheddar topping.
28
CENTREPIECES I’M BACK
Side of Scottish Salmon with Lemon & Dill 25.00 (4-8)
Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices.
It makes for a great starter for eight at a smart sit-down dinner party; or will serve four as a main course (with, say, crushed new potatoes and steamed asparagus); or can feed up to 20 as part of a buffet.
A classic Spanish omelette made with Dingley Dell chorizo, piquillo peppers and new potatoes, topped with shaved Manchego cheese.
Ham Hock & Piccalilli Picnic Pie 25.00 (8)
Shredded English ham hock topped with our own piccalilli wrapped in traditional, hot-water crust pastry. Picnic perfection.
We’ve won a Good Pig Award from Compassion In World Farming
EW
N A Wiltshire-cured gammon from Dingley Dell’s free-range pigs: smoked traditionally, coated with honey & mustard, studded with cloves and roasted to perfection.
EW
Chorizo and Piquillo Pepper Tortilla 18.00 (8)
C E L E BRAT E Honey Roast Ham 30.00 (10+)
N
EW
EW 28-day aged prime beef fillet with a peppercorn and coriander-seed crust served with a velvety béarnaise sauce.
A layered terrine of Scottish smoked salmon cooked three ways - roast flakes, smoked slices and a delicate mousse. With dill and lemon.
N
N
Peppercorn Beef Fillet with a Béarnaise Sauce 40.00 (6)
Scottish Salmon Triple Terrine 9.00 (8 buffet portions)
Our Suppliers
2016
The pork in our kitchen is free-range and comes from just one farm: Dingley Dell in Suffolk, where the pigs are born, reared and grown outside, all year round. Like us, Dingley Dell believes great taste and great animal welfare go hand in hand. Find out more about our sourcing at cookfood.net/ingredients
ENTERTAINING
QUICHES & TARTS
29
C E L E BRAT E
Our PastryTeam
Quiche Lorraine 18.00 (10-12)
An egg and mascarpone cheese quiche, packed with gammon, sun-dried tomatoes and onion.
Roasted Pepper & Goat’s Cheese Quiche 18.00 (10-12)
Sweet, roasted peppers and slices of goat’s cheese in a deep, free-range, egg quiche.
In the pastry room at the COOK Kitchen, Carol and our team of pastry chefs make the shortcrust pastry for our quiches and pies by hand, from scratch. They even make the little leaves on top of our big pies… and each chef has a signature leaf motif.
EW
N
Artichoke, Olive & Tomato Tart 10.00 (4)
Carol rolling out the pastry
French Onion Tart 10.00 (4)
Chargrilled artichokes, semi-dried tomatoes and black olives in a puff pastry case, sprinkled with basil and Italian cheese.
Caramelised onions in shortcrust pastry, garnished with Gruyère cheese and thyme.
EW
N
EW
N
Debbie crimping our pies Smoked Cheddar & Red Onion Marmalade Quiche 6.00 (4-6)
A smoked Cheddar and mascarpone quiche on a layer of red onion marmalade with a crisp crumb topping.
Brie & Bacon Quiche 6.00 (4-6)
A free-range egg quiche made with bacon, leeks and thyme, topped with cubes of Brie.
30
SALADS
THAW & SERVE
Sliced chicken breast with sultanas and apricots in the classic creamy, mild curry sauce, topped with coriander and flaked almonds.
Lebanese Salad with a Honey & Mint Dressing 8.50 (8) / 17.00 (12+)
Giant couscous with roasted red peppers topped with feta cheese, with a pot of honey, mint and cumin dressing.
Cannellini beans, chickpeas, sweetcorn, kidney beans and semi-dried tomatoes with a pot of mustard and tarragon dressing.
Artichoke hearts, smoked and semi-dried tomatoes and olives mixed through pearl barley with a pot of lemon and pesto dressing.
EW
DIPS
Mixed Bean Salad with a Mustard & Tarragon Dressing 7.50 (8)
Artichoke & Smoked Tomato Salad with a Lemon & Pesto Dressing 8.50 (8) / 17.00 (12+)
N
Quinoa, avocado, almonds, cashews, soy beans and coriander with a pot of lime and ginger dressing.
EW
N
EW
N
Quinoa Wholefood Salad with a Lime & Ginger Dressing 8.50 (8)
EW
Coronation Chicken 10.00 (8) / 20.00 (12+)
IMPROVED
N
IMPROVED
Fruity Couscous Salad with a Green Harissa Dressing 7.50 (8) Raisins, apricots, dates and sliced red pepper mixed through fluffy couscous with a pot of green harissa dressing.
THAW & SERVE 230g tubs
A smooth blend of sun-dried tomatoes, red peppers and basil with a hint of chilli – perfect as a dip or a topping for bruschetta.
EW
Sun-dried Tomato & Red 2.50 Pepper Dip
N
EW
Beetroot, mint and a touch of honey blended with crème fraîche – perfect as a dip or a topping for bruschetta.
N
EW
N
Beetroot & Mint Dip 2.50
Artichoke & Green 2.50 Pesto Dip
Chargrilled artichokes, green pesto and parsley with a squeeze of fresh lemon perfect as a dip or a topping for bruschetta.
ENTERTAINING
CANAPES
31
12 per pack
Macaroni Cheese Bites with Smoked Cheddar 7.50
Chilli & Cheese Tortilla Cups 7.50
Tikka King Prawn Cups 7.50
A perfect macaroni cheese, in miniature - Italian pasta, vintage Cheddar and chives, topped with smoked Cheddar and crisp breadcrumbs.
A rich, bean chilli with coriander and lime topped with Cheddar cheese in a baked tortilla cup.
Little Salmon Wellingtons 7.50
Green Thai Chicken Cups 7.50
Kiln-roasted Scottish salmon with a spinach, dill and horseradish cream wrapped in a crisp puff pastry.
Canapé Calculator
Whole prawns in a tikka sauce with mango chutney served in a crisp, tomato tortilla cup.
Duck & Hoisin Puffs 7.50
Silver Hill duck, shredded and mixed with hoisin sauce, wrapped in all-butter puff pastry decorated with sesame seeds.
A generous spoonful of mild, green Thai chicken curry served in a crisp wonton cup.
Pre-dinner Drinks: 4 canapés per person per hr. Drinks Party: 6 canapés per person per hr.
PATES
220g tubs NEW
Wild Mushroom
5.00
Smooth handmade wild mushroom pâté infused with Madeira and finished with truffle oil.
Chicken Liver
5.00
Handmade pâté made with British chicken livers, balsamic vinegar and herbs. Beautifully smooth. Perfect as a starter or canapé.
Sensational Sausage Rolls 6.00 (12 rolls) Sensational Veggie Rolls 6.00 (12 rolls)
Salmon
5.00
A smooth, rich pâté handmade of roast Scottish salmon with a twist of citrus. Perfect as a starter or canapé.
NEW C E L E BRAT E
Our Pudding Kitchen
Donna decorating the cheesecakes
Liz Dove started making our puddings in the kitchen of her home nearly 20 years ago. COOK Puddings now occupies a shiny, purpose-built kitchen in Somerset, but Liz still comes up with the recipes and her team make them by hand using the same ingredients and techniques a good cook would use at home.
Summer Fruit Vacherin
33
LARGE PUDDINGS
Chocolate Roulade 12.75 (8-10)
A rich chocolate roll generously filled with whipped cream.
Raspberry Pavlova 12.75 (8-10)
A light pavlova roll packed with fresh cream and raspberries.
NEW
Chocolate & Raspberry Roulade 12.75 (8-10)
Chocolate & Salted Caramel Pavlova 12.75 (8-10)
A rich chocolate roll generously filled with whipped cream and raspberries.
A chocolate chip meringue roll filled with salted caramel cream and indulgent dark chocolate.
Lemon Meringue Pavlova 12.75 (8-10)
Chocolate Truffle Torte 15.00 (10-12)
A soft meringue layered with lemon curd and cream, rolled and coated with crumbled shortbread.
A rich truffle mousse on a chocolatey biscuit base, topped with a layer of whipped cream.
Apricot Tart 15.00 (10)
A classic apricot and almond frangipane glazed tart, topped with roasted sliced almonds.
Delicious warm with some whipped cream (try adding a splash of Amaretto) or a scoop of ice cream, and just as tasty served cold. If you haven’t already discovered this classic French pudding, our new recipe is the perfect introduction.
Glazed Apple Tart 15.00 (10)
Slices of Bramley apple tossed in cinnamon and brown sugar, with a layer of apple purĂŠe and spiced frangipane, topped with almonds.
34
Lemon Cheesecake 15.00 (10-12)
Every cheesecake in the world will bow before this, its epic, lemony ruler with its biscuity bottom and light, zesty top.
Salted Caramel, Chocolate & Honeycomb Cheesecake 15.00 (10-12)
Chocolate biscuit, then cheesecake with salted caramel and honeycomb pieces, topped with more caramel, chocolate and chocolate coated honeycomb.
Chocolate & Salted Caramel Vacherin 17.00 (10-12)
A three-tiered hazelnut and chocolate meringue, whipped cream and chocolate sauce, topped with dark chocolate shards and salted caramel.
Pudding Top Tips
Summer Fruit Vacherin 17.00 (10-12)
NEW
Cherries, raspberries, strawberries, redcurrants and whipped cream between layers of hazelnut and classic meringue, topped with pistachios. and raspberries.
• Remove from packaging whilst still frozen and place onto the dish you’ll be serving from. • Defrost in the fridge and bring out half an hour before serving. • Slice with a non-serrated knife to get a clean cut (and run the blade under a hot tap between slices to make it perfect every time).
Light, creamy, and packed with seasonal fruits, this new pud ticks a lot of boxes for summer. Reminiscent of a roulade or an Eton Mess, but very much its own pudding, it’s the perfect accompaniment to sunshine.
MEDIUM PUDDINGS COLD PUDDINGS Mojito Cheesecake
8.00 (6-8)
White Chocolate & Raspberry Cheesecake
8.00 (6-8)
Mango & Passion Fruit Cheesecake
8.00 (6-8)
NEW
(pictured right)
Chocolate & Almond Torte Pear & Ginger Tart
8.00 (6-8) 8.50 (6-8)
NEW Peach & Raspberry Semifreddo
Summer Pudding Eton Mess
8.00 (6)
8.50 (6)
13.00 (6-8)
HOT PUDDINGS Sticky Toffee Pudding Bramley Apple & Blackberry Crumble
7.00 (6) 7.00 (6)
summer
C E L E BRAT E
Mojito Cheesecake
All the flavours of Havana’s favourite cocktail in a sumptuous cheesecake made with West Country cream. Just let it defrost on its serving plate and garnish with sprigs of mint and slices of fresh lime for pudding perfection.
make the most of it with COOK
NEW
P ONLINE SHO Click & Collect
Home Delivery www.cookfood.net
36
PUDDINGS FOR TWO COLD PUDDINGS NEW
Elderflower Panna Cotta
3.50 (2x1)
Chocolate & Salted Caramel Mousse
3.50 (2x1)
Red Berry Mousse
3.50 (2x1)
Salted Caramel, Chocolate & Honeycomb Cheesecakes
3.50 (2x1)
Lemon Cheesecakes
3.50 (2x1)
White Chocolate & Raspberry Cheesecakes
3.50 (2x1)
Mango & Passion Fruit Cheesecakes
3.50 (2x1)
NEW
Cherry & Chocolate Tarts
(pictured right)
Summer Puddings Lemon Tarts
NEW
4.00 (2x1)
4.00 (2x1)
4.00 (2x1)
HOT PUDDINGS Belgian Chocolate Pudding Sticky Toffee Pudding
3.25 (2)
Cherry & Chocolate Tarts
3.25 (2)
Bramley Apple & Blackberry Crumble
3.25 (2)
CAKES & TRAYBAKES Popcorn Bar
1.00 (1)
Belgian Chocolate Brownie
4.25 (6+) / 10.00 (15+)
Gluten Free Chocolate Brownie
4.25 (6)
Billionaire’s Shortbread Lemon Drizzle
4.25 (6)
(pictured right)
4.25 (6)
Raspberry & Coconut Slice
4.25 (6)
Sticky Ginger Traybake
4.25 (6)
Belgian Chocolate Cake
11.00 (8+)
Triple Layered Carrot Cake Chocolate Birthday Cake
12.00 (10)
Lemon Drizzle 17.00 (12)
37
Made by hand by the Ice Kitchen
1.75 All
NEW
Milk Chocolate Blueberry, Honey & Yoghurt
I'M BACK Strawberries & Cream Oranges & Lemons Raspberry & Mint Mojito
NEW
Mint Choc Chip
NEW
Peanut Brittle
Salted Caramel
Honeycomb
Mango Sorbet
Vanilla
Peanut Brittle • Ginger Love • Honeycomb Mango Sorbet • Vanilla • Salted Caramel 4.99 (500ml tub) / all
Shown here with serving suggestion of waffle cones and toppings
Mint Choc Chip • Serious Chocolate Strawberry • Vanilla Bean 1.75 (125ml tub) / all
38
Gluten Free & Dairy Free MAINS CHICKEN
Basil & Mascarpone Chicken Huntsman’s Chicken Moroccan Spiced Harissa Chicken Moroccan Lemon Chicken Chicken Cacciatore
BEEF Beef Bourguignon Chilli con Carne Slow-Cooked Beef Tagine
LAMB Lamb Casserole with New Potatoes Moroccan Spiced Lamb Tagine Shepherd’s Pie Slow-Cooked Lamb Shanks
FISH Classic Paella Smoked Haddock & Leek Risotto
VEGETARIAN
Butternut Squash & Goat’s Cheese Risotto Spanish Bean Stew with Peppers & Kale Red Lentil & Mixed Bean Casserole Portobello Mushroom Risotto Vegetable & Chickpea Tagine
SIDES
Roast Potatoes Creamy Mash Plain Basmati Rice Vegetable Rice Minted Couscous Braised Red Cabbage Roasted Mediterranean Vegetables Peas & Leeks with a Lemon Herb Butter Garlic Ciabatta
CANAPES Green Thai Chicken Cups
Chicken Liver Salmon
PATES
SUMMER SUMMER SUPPERS
Spanish Chicken with Patatas Bravas Caribbean Chicken Persian Chicken Pilaf Honey-glazed Duck with Orange & Fennel Rainbow Trout with Salsa Verde Halloumi on Roasted Vegetables with Pesto
CENTREPIECES
Peppercorn Beef Fillet with a Béarnaise Sauce Chorizo & Piquillo Pepper Tortilla Side of Scottish Salmon with Lemon & Dill Honey Roast Ham
SALADS Coronation Chicken Fruity Couscous with a Green Harissa Dressing Mixed Bean Salad with a Mustard & Tarragon Dressing Quinoa Wholefood Salad with a Lime & Ginger Dressing
DIPS Beetroot & Mint • Artichoke & Green Pesto • Sun-dried Tomato & Red Pepper
POTS FOR ONE
Ratatouille with Orzo Pasta Slow-cooked Chilli Beef Lemon & Herb Chicken Balinese Vegetable Curry Prawns with Chorizo & Lentils Teriyaki Chicken Noodles Green Thai Chicken Noodles Korean Pork & Kimchi Bowl Hoisin Duck Noodles Keralan Chicken Curry Nasi Goreng Chicken Noodle Laska Caribbean Chicken with Rice & Beans Pad Thai Moroccan-Spiced Chicken Japanese Salmon
39 All of our dairy free and gluten free products are listed in this handy table. Please ask in-store if you need further information. Very occasionally we may change a recipe. Please check labels for the most up-to-date information. Correct as of May 2017.
INDIAN: MAINS
TAKEAWAY
Chicken Dhansak Goan Chicken Curry Vegetable Korma Prawn Tikka Masala Beef Madras Butter Chicken Curry Chicken Korma Chicken Jalfrezi Chicken Pasanda Chicken Rogan Josh Chicken Tikka Masala Garlic Chicken Curry Saag Chicken Keralan Prawn Curry Lamb Dupiaza Prawn Karahi Roasted Vegetable & Chickpea Curry
INDIAN: SIDES
Bombay Potatoes Gobi Curry Saag Paneer Tarka Dal Peas Pilau Plain Basmati Rice Plain Naan Bread Pappadums
COOK FOR KIDS
Chicken Casserole Chicken Paella Fish Pie Chicken Tikka & Rice Cottage Pie Pasta Bolognese Sausage Casserole
BABY FOOD
Spaghetti Bolognaise Roast Chicken Dinner
THAI: MAINS
Chicken Satay Yellow Thai Chicken Curry Drunken Noodles with Tiger Prawns Tamarind Beef with Lemongrass & Ginger Beef Massaman Curry Chicken Pad Thai Chicken Panang Curry Green Thai Chicken Curry Red Thai Chicken Curry Red Thai Duck Curry Yellow Thai Prawn Curry Yellow Vegetable Curry Green Thai Vegetable Curry Crispy Roast Half Duck
THAI: SIDES
Coconut & Lime Leaf Rice Jasmine Rice
PUDDINGS
Summer Fruit Vacherin Chocolate Roulade Chocolate & Raspberry Roulade Chocolate & Salted Caramel Pavlova Raspberry Pavlova Chocolate & Salted Caramel Vacherin Chocolate & Almond Torte Eton Mess Summer Pudding Elderflower Panna Cotta Red Berry Mousse Gluten Free Chocolate Brownie
ICE CREAM
All Ice Creams Mango Sorbet
ICE LOLLIES Strawberries & Cream • Milk Chocolate Blueberry, Honey & Yoghurt Oranges & Lemons • Mojito Raspberry & Mint
40
20 years
C E L E BRAT E
1997 - 2017
We launch online ordering for home delivery.
toot toot!
• 2005 • The global financial crisis kicks off. We breach our financial covenants. Luckily, the bank is in more trouble than we are and it doesn’t notice.
The story of COOK so far K COO L O S D E HER
Co-founders Edward and Dale open a small shop in Farnham, Surrey selling hand-prepared frozen food.
• 2008 •
Farnham They dream of being the
world’s best-ever
Open COOK concessions, with branded freezers in farm shops and independent retailers.
makers of ready meals and doing business differently from the crowd.
• 2006 •
• 1997 •
• 2007 • • 2003 •
Through trial and error and the odd explosion, Dale’s food gets better and better.
TALLY HO!
We open a second shop, then a third… and begin to think this might just catch on…
• 2000 •
Liz Dove, our puddings maestro, moves from Surrey to Somerset and starts making puds from a converted cow shed.
Rebrand as COOK from Cakes & Casseroles.
Now with 20 shops, we move into a big new kitchen in Kent, paid for entirely by debt.
• 2010 • We start working with prisons to offer jobs to ex-offenders, helping them back into mainstream society.
41
Our New Parents’ discount scheme launches.
Commit to sharing 5% of annual profits with staff.
Our people vote us into the Sunday Times 100 Best Companies To Work For, in 87th place (we are 31st in 2017).
Become a Living Wage employer in our kitchens and company-owned shops – the first national retailer and second manufacturer to do so.
• 2012 •
Launch Click & Collect.
Partner with One Feeds Two for Christmas, providing 200k school meals for kids in Malawi and getting the charity up and running.
Our 50th shop opens in Bromley, Kent.
• 2014 •
• 2011 •
• 2013 •
COMMUNITY KITCHEN
Launch the Community Kitchen offering local groups 30% off our food for events.
• 2015 •
• 2016 •
Create a hardship fund providing zero interest loans to staff facing a financial crisis.
The Dream Academy launches, helping anyone at COOK work towards a dream, goal or ambition.
Launch our Essential Ingredients, the core values of COOK: Be Remarkable, Care, Be Part of Our Family, Churchill’s Pig and Have Fun.
Certify as one of the UK’s first B Corporations, part of a global community committed to business as a force for good.
Good Pig Award from Compassion In World Farming.
• 2017 • Now with 85 shops and approaching 1,000 employees, we commit to our purpose to use our business and food to nourish relationships. It feels like we’re only just getting started…
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Why COOK? Even good home cooks sometimes enjoy the night off. As one wrote in to tell us: “I love cooking and that’s why I love COOK... good food cooked as I would.” We’ve been cooking using the same ingredients and techniques you would at home since 1997, so everything looks and tastes homemade. Freezing locks in flavour, cuts down waste and means no preservatives are required. So whenever you don’t have the time or inclination, we COOK so you don’t have to.
ould Made like you w at home since 1997
Award-winning meals and puddings
COMMUNITY KITCHEN
UPDATE!
We've helped feed 14,792 PEOPLE over 290 EVENTS
30%
DISCOUNT FOR COMMUNITY EVENTS Sharing good food brings people closer together. We’d love to help with your community event.
Ask in store for details* *You’ll need to fill out an application form to make sure your event qualifies. Discount is offered at the manager’s discretion, so by all means discuss it with them first. Not valid at independent outlets selling COOK food.
New Kid On The Block
10% off for new parents New mums and dads can get 10% off everything for six months. Ask at your local COOK shop or apply online at cookfood.net/newparents
FIND YOUR NEAREST COOK SHOP Ashtead 01372 631218
(for Home Delivery call 0800 999 8863)
Banstead 01737 357852 Barnes 020 8392 2060
(for Home Delivery call 020 8166 9776)
Battle 01424 777279 Beaconsfield 01494 681333 Berkhamsted 01442 879111 Billericay 01277 626271 Bishop’s Stortford 01279 501484 Blackheath 020 8852 8082 Bournemouth 01202 765560 Bromley 020 8166 8364 Cardiff 029 2049 4166 Cheam 020 3794 2970 Cheltenham 01242 571464 Chichester 01243 790737 Chiswick 020 8994 2820
For home delivery call 020 8166 9776
Clapham 020 8675 5369 Clifton, Bristol 0117 317 9748 Cranleigh 01483 906272 Dorchester 01305 756571 Dorking 01306 743674 Eastbourne 01323 738525 East Grinstead 01342 821772 East Sheen 020 8166 9776 Farnham 01252 719191 Fulham 020 3651 1329
(for Home Delivery call 020 8675 5369)
Glasgow 0141 334 0302 Godalming 01483 550000 Guernsey 01481 729566
Guildford 01483 865753 Hale 01619 299707 Harpenden 01582 764414 Harrogate 01423 705263
(for Home Delivery call 01132 370377)
Haslemere 01428 652760 Haywards Heath 01444 810000 Henley 01491 411410 Horsham 01403 230449 Hove 01273 720221 Jersey 01534 601855 Leamington Spa 01926 450854 Leigh-on-Sea 01702 470037 Lewes 01273 483450 Lightwater 01276 850044 Locks Heath 01489 874584 Lymington 01590 672480
(for Home Delivery call 01202 765560)
Maida Vale 020 3751 1206
(for Home Delivery call 020 8166 9776)
Maidenhead 01628 799004 Marlborough 01672 513970 Marlow 01628 617386 Midhurst 01730 817090 Edinburgh 01314 471736 Muswell Hill 020 3589 8927
(for Home Delivery call 020 3751 2985)
North Leeds 01132 370377 Northwood 01923 842224
(for Home Delivery call 0800 999 6683)
Oxford 01865 554268 Oxted 01883 712900 Petersfield 01730 239639
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Petts Wood 01689 839100 Reigate 01737 243801 Romsey 01794 329000 Rustington 01903 890127 Salisbury 01722 332769 Sanderstead 020 3691 9771 Sevenoaks 01732 452554 Sittingbourne 01795 883001 Solihull 01217 074821 Southfields 020 3701 5083
(for Home Delivery call 020 8675 5369)
Southgate 020 3751 2985 Stamford 01780 766051 Surbiton 020 8399 2208
(for Home Delivery call 0800 999 8863)
Taunton 01823 323001 Teddington 020 8977 7223
(for Home Delivery call 0800 999 8863)
Tonbridge 01732 359841 Tunbridge Wells 01892 523840 Wells 01749 677726 West Bridgford 0115 981 2595 West Dulwich 020 8670 4077 West Hampstead 020 3751 1205 (for Home Delivery call 020 3751 2985)
West Wickham 020 3700 3886 Weybridge 01932 845294
(for Home Delivery call 0800 999 8863)
Wilmslow 01625 536613 Witney 01993 835001 Woodbridge 01394 384878 Woodford Green 020 3714 2875
Coming soon... Ringwood
= Order at cookfood.net or by calling the phone number listed above. If your nearest shop doesn’t have the van symbol (or you’re nowhere near a shop), then order at cookfood.net or by calling our customer care team on 01732 759020. Unfortunately, not all our products can be delivered nationwide.
And almost everything at:
Don’t forget, we stock 350 farm shops and outlets nationwide! (Limited products available). Find your nearest shop at cookfood.net/shops
Budgens, Mortimer Calcott Hall Farm Shop Organically Speaking Bakers & Larners of Holt (Hartley Wintney) 01189 332488 01263 712244 (Brentwood) 01277 264164 01252 845577 Budgens, Battlers Green Farm Co-op Binfield Stratford Garden Centre Moreton in Marsh (Radlett) 01923 856551 (Oakmede Place) 01344 307595 01608 651854 01789 205745 Beckworth Emporium Doddington Hall Budgens, Stony Stratford (Northants) 01604 812371 01522 688581(Lincolnshire) Rosebourne Garden Centre 01908 563808 Budgens, Ascot (Andover) 01264 771714 The Ham Pantry Budgens, Wendover 01344 872286 (Richmond) 020 8549 2139 Tuffins Supermarket 01296 625864 Budgens, Belsize Park Jempson’s, Peasmarsh 01588 672202 Butterworth’s Deli 01797 230214 Udder Farm Shop 020 7794 0163 (New Romney) 01797 362430 (Shaftesbury) 01747 838899 Budgens, Bromham 01234 824040
"We love COOK... frozen meals that really do look and taste homemade.” Country Life Magazine
Your local COOK shop:
OUR FOUNDING STATEMENT
To COOK using the same ingredients and techniques you would at home, so everything looks and tastes homemade. Today, nothing’s changed. Edward & Dale, founders
The COOK Kitchen • Sittingbourne • Kent • ME10 3HH 01732 759010 • edwardanddale@cookfood.net