Christmas cook book

1

COOK

Remarkable Food For Your Freezer

Serve up a Spectacular Christmas

NEW Fig & Stilton en Croute Partridge in a Pear Tree Double Chocolate Bombe TRY OUR STRESS-FREE CHRISTMAS LUNCH www.cookfood.net

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BRING ON THE PARTY

COOK founders Edward & Dale

Here at COOK, one of our core values is called ‘Churchill’s Pig’.

According to Sir Winston: a cat looks down on you; a dog looks up to you; but a pig looks you in the eye and sees its equal.

This is how we try to talk to each other and to you, our customers. So, time for a bit of “pork talk” regarding the festive season. I have always found Christmas a difficult time. In our business, December tends to be hugely busy and stressful and, in the past, the arrival of the 25th has found me craving nothing more than sleep. Things are different now I have three wonderful children who adore every moment, but I remain conscious that December can be extremely hard work if you are the designated Christmas fairy in your household. For you, in particular, I hope we can provide a helping hand in the kitchen this year to give you a bit more time to enjoy yourself.

Have a wonderful Christmas and New Year.

20-21 NEW STARTERS

HOW COOK WORKS 1.

At our Kitchen, we COOK using exactly the same ingredients and techniques you would at home

2.

Freezing at -35°C locks in the flavour and nutrients (no nasty additives or preservatives required)

3.

At home, you heat from frozen in your oven or microwave

4.

Enjoy a meal that looks and tastes homemade (maybe even a bit better than you might manage yourself)

MEET YOUR COOK

8-9 SUMMER FEASTS FESTIVE ESSENTIALS

On the front of every COOK dish you’ll find the name of the chef who made it.

Remarkable food made by real people.

V Vegetarian

Microwavable

‘Warm me up’ spicy

only Must be microwaved

Nice and spicy

Our meals lowest in fat and calories

Gluten Free

‘ Hose me down’ hot LTD

Limited Edition

2012/2013 Great Taste Award Winners Very occasionally we might have to change prices, ingredients or symbols before our next edition of the COOK Book for which we apologise. But all prices, ingredients and symbols were correct at time of going to print (October 2013).

Please refer to the packaging for the most up-to-date information. There may be products temporarily unavailable in shops.

Not all products are available for home delivery (please go to www.cookfood.net or phone 01732 759020 for more details).

19

CANAPES

22 10-14

FEEDING A CROWD

3

12 SLOW-COOKED

15-18

MEATS SERVED 3 WAYS

COME TO DINNER

4-5 10

SPECTACULAR PUDDINGS FULL MENU LISTING ON PAGES 23-26 OUR KITC

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STRESS-FREE CHRISTMAS LUNCH $100 FOR 8

UR KITC

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Did you know we deliver to your doorstep?

See cookfood.net/delivery for more details

FIND A SHOP: PAGE 27

4

Available from November 5th IMPROVED

Stuffed Crown of Turkey* (8) 45.00

All our turkeys are bred for us by William Grove Smith on his farm in Essex, where he follows a “plough to plate” philosophy: growing all his own wheat and barley to feed the birds, using his farm straw for their daily bedding and recycling their waste as fertilizer for his fields. We take the turkey crown, lay it flat and pile on our amazing stuffing made with Cumberland sausage meat from Speldhurst butchers, bramley apples, chestnuts, sage and dried cranberries for sweetness. The crown is folded around the stuffing and wrapped in a lattice of sweet-cured bacon to make sure the meat stays lovely and juicy. (Don’t forget to let your turkey rest for half an hour before carving).

*Please note, requires defrosting in the fridge for 48hrs before cooking

Goose Fat Roast Potatoes (2) 2.25 (4) 4.50 NEW Posh Pigs in Blankets (8 sausages) 5.45 NEW Brussels Sprouts with Chestnuts, Sage & Red Onion (2) 2.25 (4) 4.50 V NEW

Honey-glazed Carrots with Thyme

(2) 2.25 (4) 4.50 V NEW Honey-glazed Heritage Carrots with Thyme (4) 4.95 V

A STRES

CHRIS

LUN

NEW Dauphinoise Potatoes with Taleggio and Gruyére Cheese (1) 1.75 (2) 2.95 (4) 5.75 IMPROVED

Parmesan Parsnips (2) 2.50 (4) 4.95

Braised Red Cabbage (2) 2.25 (4) 4.50 NEW

V

Traditional Gravy (6-8) 4.50

COOK Stuffing (6-8) 4.95 Luxury Cranberry Sauce 2.99 2 Goat’s Cheese & Mushroom Filo Parcels (2)12.25 V

Nut Loaf (4) 4.99

V

Christmas Pudding (1) 1.99 (8) 9.99 Mince Pies (box of 6) 3.49

V

V

There’s no earthly reason why a palaver: it’s just a big roast, of occasion creates a hurtling aboard the stress express. and let us cook for you Our stress-free Christmas in less than three hours

all the timings for you...

5

Christmas Lunch

for

8

Stuffed Crown of Turkey (8) Goose Fat Roast Potatoes (4) x 2 Parmesan Parsnips (4) x 2

SS-FREE

Posh Pigs in Blankets (8 sausages) x 2 COOK Stuffing (8) Honey-Glazed Carrots with Thyme (4) x 2

STMAS

Brussels Sprouts with Chestnuts, Sage & Red Onion (4) x 2 Traditional Gravy (6-8)

NCH

Total: £100

per head

OUR KITC

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Available in store while stocks last or pre-order online and get it delivered to your doorstep...

T

Christmas lunch should be such after all. But somehow the sense train of pressure and it’s all This year, why not relax on Christmas Day? lunch for eight is ready (we’ve even worked out see cookfood.net/christmas).

$12.50

UR KIT

CH

We can deliver a stress-free Christmas lunch for 8 to (almost) anywhere in the UK. Some deliveries will come from your local shop (check the inside back cover) and some from our national home delivery service. Christmas delivery slots are likely to get booked up fast, so don’t leave it too late to order at www.cookfood.net Delivery slots available from November.

Pictured from left to right: 2 Goat’s Cheese & Mushroom Filo Parcels; Braised Red Cabbage; Mince Pies; Posh Pigs in Blankets; COOK Stuffing; Luxury Cranberry Sauce; Traditional Gravy; Stuffed Crown of Turkey; Parmesan Parsnips; Brussels Sprouts with Chestnuts, Sage & Red Onion; Honey-glazed Carrots with Thyme; Goose Fat Roast Potatoes; Nut Loaf; Christmas Pudding.

6

Christmas Lunch for Two er P 4 1

£

d ea

H

Corn-fed Chicken Cushion (2) Posh Pigs in Blankets (8 sausages) Goose Fat Roast Potatoes (2) Parmesan Parsnips (2) Brussels Sprouts with Chestnuts, Sage & Red Onion (2) £28 Honey-Glazed Carrots with Thyme (2) AL:

T TO

If your Christmas Day is a more intimate affair, then our Corn-fed Chicken Cushion with a fig and brandy stuffing is the perfect turkey alternative. We take two, tender breasts from a single corn-fed chicken, keeping them attached together with the skin. The breasts are laid flat with fresh spinach leaves placed on top, then a hand-rolled ball of stuffing, made from Speldhurst cumberland sausage meat with brandy-soaked figs, goes in the middle. The chicken is then carefully wrapped around the stuffing, with rashers of sweet-cured bacon placed on top and a bay leaf garnish in the middle. The cushion is then secured with string. It comes with a richly flavoured Madeira jus, made by reducing Madeira, redcurrant jelly, cider vinegar and white wine with thyme and bay leaves. Carve into slices and serve with a full complement of Christmas sides.

Corn-fed Chicken Cushion (2) 13.95 LTD

Vegetarian Christmas Lunch The deep, earthy mushroom flavours of our Goat’s Cheese & Mushroom Filo Parcels are enhanced by a drizzle of decadent truffle oil and balanced by a sweet balsamic reduction and a layer of goat’s cheese.

2 Goat’s Cheese & Mushroom Filo Parcels (2) 12.25 V

Our Nut Loaf delivers a delicious blend of savoury and sweet flavours, with toasted nuts blended with Madeira-soaked apricots, mushrooms and herbs, topped with red onion marmalade. As well as a generous main course, it’s a great vegetarian alternative to stuffing.

Nut Loaf (4) 4.99

V

2 Goat’s Cheese & Mushroom Filo Parcels

7

The e v i t a n r e t l A Christmas Pudding

And

Rumour has it that plenty of people don’t actually like Christmas pud.

Unbelievable. Still, our Double Chocolate Bombe is so spectacular that we may be tempted to defect this year. The only slight downside is that you can’t set it on fire... unless you have sparklers...

NEW Double Chocolate Bombe (10)15.00 LTD V

Indulgent, chocolate mousse inside marsala-soaked, chocolate sponge, covered with whipped cream and a dusting of cocoa.

With a “surprise” soft, raspberry toffee middle.

for the

more traditional...

Christmas Pudding (1) 1.99 / (8) 9.99

Made with Irish stout and brandy and matured for at least three months.

Chocolate Yule Log (8-10) 13.95

LTD V

Brandy Butter 2.99

8

NEW Fig & Stilton en Croute

(2)

7.95

V

Half a sweet, sticky fig and salty Stilton cheese, with chopped walnuts and a spoonful of our own, fig chutney, served inside golden, puff pastry. Add a salad with blue cheese, walnuts and balsamic dressing for a stunning starter.

Ravioli (serves 4 as a starter) 4.99

Our award-winning ravioli needs to be tasted to be believed. Made for us (and a few top hotels and restaurants) by Francesco to his family recipe, each perfectly-formed pasta parcel delivers a little explosion of flavour.

Pea & Shallot Pumpkin

Whether it’s a time-saving starter, a special main course or a spectacular pud, we can lend you a helping hand in the kitchen so you can get on with the bits you enjoy most (even if it’s just a pre-dinner soak and a glass of bubbly...)

V

Smoked Salmon Terrine (6-8)

8.99

Yes, it’s old school but this blend of delicate, soft smoked salmon and trout mousse, topped with smoked salmon slices is light and delicious. Serve a slice of terrine with some triangles of crisp toast and a green salad.

Handmade Pâtés 4.99

Each of our handmade pates delivers an intense burst of flavour, with a lovely soft texture. Serve in individual ramekins with a spoonful of chutney and a garnish of fresh herbs.

Chicken Liver NEW Duck & Plum Venison & Pistachio

Risotto with Porcini Mushrooms, Lemon & Sage Butter (1)

3.99 (2) 6.99

V

only

Our award-winning risotto is everything you’d expect: rich and creamy with deep, lingering mushroom flavours. Serve with shaved Parmesan, cracked black pepper and a drizzle of truffle oil. One portion serves two as a starter.

Butternut Squash & Spinach Tartlets (2) 3.99

V

Cheese Soufflés with Red Onion Marmalade (2 soufflés) 4.99

NEW

Langoustines with Garlic Butter & a Seaweed Crumb (2) 9.95

It is officially impossible to eat langoustines without using your fingers and getting wonderfully messy. So make sure you have napkins and a finger bowl to hand.

Serve with a salad and some warm, crusty bread for a simple yet impressive start to a meal.

A little, frozen miracle. A feather-light soufflé made with mature cheddar, feta and Parmesan cheese. Each soufflé comes in a hand-shaped, filo pastry basket with a spoonful of our own, red onion marmalade hidden inside. Whip them out of the freezer, pop them in a pre-heated oven and 25 minutes later you’ll have a gorgeous, melt-in-the-mouth soufflé.

9

Pea & Shallot Ravioli

Smoked Salmon Terrine

Chicken Liver PâtÊ

NEW

Fig & Stilton en Croute

Meet your COOK: Carol and The Pastry Team

As any home cook knows, making pastry is an art not a science.

Carol Malby has been our queen of pastry since the early days. Every pie crust, quiche base and wellington comes through the artful hands of her pastry team.

Carol is also responsible for our hot puddings, including the delicious new French Brioche Pudding, see page 18.

10

Invite friends, invite family, invite your beloved for a candlelit dinner for two... Sharing a great meal is what the festive season is all about. We’ve cooked up some sumptuous seasonal main courses so you can concentrate on enjoying the company.

Beef Wellington* (6) 69.00 LTD

Prime fillet of British beef with a duxelle of chestnut mushrooms, wrapped in all-butter puff pastry. Served with a port wine jus.

Make the most of your Wellie: Watch the video at cookfood.net/christmas

Home cooked but restaurant standard.

I never thought frozen food could taste so good... *Please note, requires defrosting in

the fridge for 36hrs before cooking

Kristina Allen, Facebook

11

Beef Bourguignon (1) 4.99 (2) 8.99 (4)17.95

Made with top rump steak, smoked bacon, chestnut mushrooms and caramelised shallots with plenty of Merlot wine.

Steak & Red Wine Pie (6) 21.99 Fully encased in golden shortcrust pastry and decorated with three, hand-cut pastry leaves. Bring this big pie to the table to serve for lunch or dinner. Inside is tender, silverside beef steak cooked slowly in red wine with vegetables.

Hot food for 20 on the hob - see overleaf Slow-Roasted Lamb Shanks With a red wine and rosemary jus.

2 Beef Wellingtons (2) 20.00

(2)12.99

Fillet of prime British beef, topped with a porcini and chestnut mushroom duxelle and a mild, horseradish sauce. Serve with some fresh green vegetables or our new Dauphinoise Potatoes with Taleggio and GruyĂŠre Cheese.

How we COOK: Beef Wellington

To make our big Beef Wellington we take prime fillet of British beef, season with cracked black pepper and pan fry to seal. Chestnut and porcini mushrooms are chopped finely, mixed with port and herbs, and the duxelle spread on a crĂŞpe (which stops the meat juices turning the pastry soggy).

Our all-butter, puff pastry is brushed with French mustard before being wrapped around the beef. On top are three hand-cut pastry leaves.

12

Wild Boar Poacher’s Pies (2)15.95 LTD

Tender Wild Boar meat, slow-cooked for over four hours then shredded and mixed with a spiced apple chutney. Topped with mustard mash and served with a Marsala and redcurrant sauce.

Venison Wellington* (6)

69.00

LTD

Loin of wild, Scottish venison with a duxelle of chestnut mushrooms, wrapped in all-butter puff pastry. Served with a red wine jus.

IMPROVED

*Please note, requires defrosting in the fridge for 36hrs before cooking

Hot Food for 20 on the hob with

5

of our

4-portion

Pheasant Casseroles 1. The day before: put your COOK Pheasant Casserole in the fridge to thaw.

2. One hour before you plan to serve (or before your guests arrive) decant the Pheasant Casserole into a big pot on the hob.

3. Warm over a low heat for 45 minutes (or until the sauce begins to bubble and the meat is piping hot in the centre) stirring occasionally to prevent sticking.

4. Serve in bowls with our Creamy Mash or boiled new potatoes (you can cook them in advance).

Or... Try this with our:

Winter Wild Venison Casserole (1)

5.95 (2) 11.95 (4) 23.85

NEW Wild Pheasant Casserole with Portobello Mushrooms & Red Wine (2) 11.95 (4) 23.85 LTD

Roast breast and braised leg of wild pheasant in a rich red wine sauce, with caramelised red onions, sweet-cured bacon and roast portobello mushrooms.

13

NEW

Partridge & Pears with a Port Wine Jus (2)

15.95

LTD

Whole wild partridge wrapped in sweet-cured bacon, ready to roast, with pear slices and a separate port wine Jus.

... And a Partridge in a Pear Tree

What could be more festive than a partridge in a pear tree? Our partridge come from some of the finest sporting estates in the Vale of York and the Pennines and are served with pear slices and a sprig of thyme (as close as we could get to a tree). The intensely flavoured port wine jus can be served separately in a jug. Serve with our Creamy Mash or Dauphinoise Potatoes with green beans on the side.

14

Sea Bass with Asparagus Tips & Linguine

Huntsman’s Chicken (2)

8.99 (4) 17.95

In a lobster & saffron bisque. (2) 13.99

Whole chicken breasts filled with a shallot and mushroom duxelle, wrapped in sweet cured bacon.

Served with a red wine and marsala reduction.

2 Salmon en Croutes

With dill créme frâiche and a delicate beetroot puree. (2) 13.00

FREE TIME WITH EVERY MEAL

It takes two and a half hours to make our Huntsman’s Chicken.

We’ve worked out it would cost you more if you bought the ingredients and made it yourself at home. You’re welcome to try.

The recipe and a little video are at: www.cookfood.net/recipes

TIME-SAVING

SIDES Honey-glazed Heritage Carrots with Thyme

NEW

NEW Brussels Sprouts with Chestnuts, Sage & Red Onion

V (2) 2.25 (4) 4.50 So it turns out that scoring a cross in the bottom of Brussels sprouts does absolutely nothing to help them cook! Reeling from that bombshell, we’re delighted not to be peeling or scoring any Brussels this year. Instead, we’ll be tucking into our very own roughly chopped sprouts cooked with chestnuts, sage and red onion. They’re a lovely, vibrant green, with just enough bite and a delicate flavour that might even convert the odd, lifelong sprout-o-phobe...

COOK: $17.9ur5 for fo

Or you coo k:

£30.78

+2.5 hour s

NEW Dauphinoise Potatoes with Taleggio and Gruyére Cheese (1) 1.75 (2) 2.95 (4) 5.75

Rich, creamy dauphinoise made with Italian taleggio and Swiss gruyére cheese, topped with a garlic crumb.

NEW Honey-glazed Heritage Carrots with Thyme V

4.95 Apparently, carrots weren’t orange until the 16th century. For 4,000 years previously we’d been perfectly happy with various other colours. This special mix of purple, yellow and orange varieties, glazed with honey and thyme, looks and tastes amazing.

(4)

15

Our pudding maestro, Liz Dove, has pulled out all the stops this year to create some truly spectacular festive puds guaranteed to put a smile on everyone’s face.

NEW

Chocolate Choux Ring

V

15.00 Choux pastry filled with whipped cream and chocolate, topped with chocolate ganache and edible, gold stardust.

(10)

THE BOMBE!

We’d happily back our Double Chocolate Bombe in a fight with whatever novel concoction Heston has manufactured for Waitrose this year.

NEW Double Chocolate Bombe LTD V (10)15.00

Indulgent, chocolate mousse inside marsala-soaked, chocolate sponge, covered with whipped cream and a dusting of cocoa.

With a “surprise” soft, raspberry toffee middle.

NEW

16

Our vanilla cheesecakes are made with lovely, rich West Country cream cheese and whipping cream. For our limited edition, Rhubarb & Ginger Cheesecake we use crushed ginger nut biscuits mixed with melted, Somerset butter to make the base.

Sandwiched between two cheesecake layers is a soft rhubarb and orange compote, and on top are pretty swirls of rhubarb and raspberry purée. Or try one of our other delicious flavour combinations: Mango & Passionfruit, Lemon or Raspberry & White Chocolate (page 25).

NEW Rhubarb & Ginger Cheesecake (6) 7.95

Vanilla cheesecake with rhubarb & orange compote on a ginger biscuit base, decorated with swirls of dusky pink rhubarb and raspberry coulis.

NEW Chocolate Truffle Torte V (10) 15.00

A divine chocolate truffle mousse on a chocolate biscuit base. As desserts go, they don’t get much more luxurious than this.

And... Don’t forget the Ice-Cream!

Jude’s 500ml tubs 4.99

NEW Cinnamon Very Vanilla Salted Caramel Honeycomb

MORE

CHEESECAKES

& TARTS

ON PAGE 25

17

NEW “Wow, this tastes like Christmas!” is the common reaction to this sumptuous tart. It’s a bit like a very sophisticated mince pie, with lovely sticky pecans; boozy, Marsala-soaked fruit; and a subtle undertone of chocolate and soft caramel. Serve warm as a pudding with a scoop of ice cream.

NEW Christmas Tart V (6-8)

8.50

Chocolate caramel with Marsala-soaked fruit, topped with pecans, almonds and candied orange peel, in a chocolate pastry case.

18

Our French Brioche Pudding is a sophisticated bread and butter pudding made with soft, all-butter French brioche and mincemeat, topped with a sprinkling of flaked almonds. In our tasting meetings, even those who claim to dislike bread and butter pudding (Edward, our founder among them), admit that this is absolutely delicious. To create a very classy pud for a dinner party, pre-cook the pud, let it cool and then cut out rounds using a metal ring. Re-heat and serve with vanilla custard or ice cream.

NEW

French Brioche Pudding V (6)

7.95

serving suggestion

NEW Glazed Winter Fruit Tart V (6-8) 8.50

MORE

PAVLOVAS &

ROULADES ON PAGE 25

Chocolate Roulade V (8-10) 12.50

A rich chocolate roll generously filled with whipped cream.

19

MINCE

PIES AND

MULLED

The melt-in-the-mouth pastry and generous quantity of filling speak for themselves.

Absolutely delicious.

Homes & Gardens Christmas Entertaining Guide

WINE

Christmas Cake Mince Pies

Gourmet Mulling Syrup

We must confess to having had our first mince pie of the season way back in August, and it’s been downhill since (from a waistline perspective). Handmade in West Sussex to a 20 year-old family recipe, we challenge you to buy a better mince pie.

Enjoy a glass of mulled wine made with our Gourmet Mulling Syrup. It turns even the cheapest red plonk into an irresistible festive tipple.

(6 pies per pack) 3.49 V

(20cl) 3.49 / (50cl) 5.49

Christmas Cake

V (10) 15.00

Moist and packed with fruit. Ready to ice and decorate or to eat naked (the cake that is, not the eater).

20

BRING ON THE

PARTY Kiln-Roasted Side of Salmon with Dill

A big spread needn’t turn into a big hassle.

Talk to our shop staff about planning a party or find helpful tips and tools at cookfood.net/ party Honey-Glazed Gammon* (20) 27.50

- 32.50 (depending on weight)

Award-winning British hams with a traditional Wiltshire cure.

Kiln-Roasted Side of Salmon with Dill* (15)

35.00

Smoked over oak chippings and dressed with fresh dill.

Also makes a great canapé - just flake and serve on blinis or biscuits with créme frâiche, horseradish and fresh dill.

Coronation Chicken* (8)

10.95

Chicken breast pieces in a mild curry, apricot, Madeira and crème fraîche sauce.

Smoked Salmon Terrine* (6-8) 8.99

Smoked salmon & trout mousse, topped with flakes of roasted smoked salmon and finished with a slice of smoked salmon.

Quiche Lorraine (10-12) 17.00

A lovely, deep quiche, made with egg and mascarpone cheese and packed with gammon, sundried tomatoes and onions.

Roasted Pepper & Goat’s Cheese Quiche (10-12) 17.00

V

Handmade Pâtés 4.99 Chicken Liver NEW Duck & Plum Venison & Pistachio NEW French Onion Tart

(6-8) 10.00

French Onion Tart

Lebanese Salad* (8) 8.50

Caramelised onions in short crust pasty, garnished with Gruyére cheese and thyme.

We’ve put it on the party page but it would be equally at home as a main course lunch for four, served with salad and warm, crusty bread; or as a canapé, cooled and cut into 16 or more little squares.

V

Giant couscous with feta and mint.

NEW

*Please note, requires defrosting in the fridge for 24-48hrs before serving

21

Smoked Salmon Terrine Venison Pâté

Kiln-Roasted Side of Salmon with Dill

Honey-Glazed Gammon

Lebanese Salad Roasted Pepper & Goat’s Cheese Quiche

Coronation Chicken

22

All our canapes cook straight from frozen in half an hour or less (Box of 12) 6.99

s e p a n a C

From closest to you:

Goats Cheese & Tomato Chutney Tarts

V

Duck with Plum Sauce Filo Rolls Salmon & Prawn Fishcakes Beef Wellingtons

with mushroom and horseradish duxelle

Thai Chicken Filo Rolls Smoked Salmon & Beetroot Relish Tarts Brie & Cranberry Tarts (not pictured)

DIY

CANAPES

Rustle up some swanky cold canapes with a tub of our handmade pate, a jar of Wild At Heart chutney and some toasted breads.

Handmade Pâtés 4.99 Chicken Liver Venison & Pistachio Duck & Plum Crosta & Mollica 1.99 Toasted Italian breads

Wild at Heart: Wild Plum Chutney with Cardamom 3.99

Red Onion Marmalade with balsamic vinegar 3.99 Crab Apple Jelly 3.99

The Canape Calculator:

Pre-dinner drin ks: 4 per person per ho ur

Drinks only: 6 per person per ho

ur But, if serving m ince pies: subtract 2 cana pés!

MENU LISTING

23

In general, portion sizes are listed as: Serves 1 / Serves 2 / Serves 4

Chicken Dijon

CHICKEN Chicken Alexander 3.99 / 6.99 / 13.95

3.99 / 6.99 / 13.95

3.99 / 6.99 / 13.95

Lasagne with Chicken & Sweet Red Peppers 3.99 / 6.99 / 13.95

(1) 5.99 / (2) 10.99

3.99 / 7.50 / 14.99

In a juniper berry and orange zest sauce with cranberries.

Chicken, Ham & Leek Pie (1) 3.99 / (2) 6.99

PORK

Chicken, Ham & Leek Pie

Pork Dijon

3.99 / 7.35 / 14.70

(6)19.99

Fully encased in shortcrust pastry.

Perfect for entertaining.

Chicken & Tomato Pasta Bake (1) 3.99

Huntsman’s Chicken (1) 3.99

Pot Roast Chicken

Roasted Confit of Duck

Coq au Vin

Moroccan Spiced Harissa Chicken

DUCK

3.50 / 6.99 / 13.95

FISH

LAMB

BEEF

Beef Bourguignon 4.99 / 8.99 / 17.95

Beef Stroganoff

4.75 / 8.50 / 17.50

Braised Beef in a Brandy Sauce with Roasted Chestnut Mushrooms

Lamb Moussaka

Classic Fish Pie

Moroccan Spiced Lamb Tagine

Sea Bass with Asparagus Tips & Linguine

4.50 / 8.50 / 16.99

3.99 / 6.99 / 13.95

(2)13.99

4.99 / 8.99 / 17.95

Lamb Casserole with Minted New Potatoes

4.99 / 8.99 / 17.95

With root vegetables. (1) 4.99 / (2) 8.99

Cottage Pie 3.65 / 6.99 / 13.50

Liver, Bacon & Onions

Lasagne al Forno *contains pork 3.99 / 6.99 / 13.95

Chilli con Carne

(1) 3.50 / (2) 5.50

Spaghetti Bolognese (1) 3.65

Steak & Red Wine Pie (1) 4.75 / (2) 8.50

Steak & Red Wine Pie (6) 21.99

Fully encased in shortcrust pastry.

Perfect for entertaining.

2 Beef Wellingtons (2) 20.00

SIDES

(1) 2.99 / (2) 5.60

Shepherd’s Pie 3.65 / 6.99 / 13.50

2 Salmon en Croutes (2)13.00

4.85 / 9.25 / 18.50

Slow-Roasted Lamb Shanks

Smoked Salmon & Pesto Tartlets (2) 3.99

VEGETARIAN

Red Lentil & Mixed Bean Casserole V (2) 4.99

(2)12.99

Risotto with Porcini Mushrooms, Lemon & Sage only (1) 3.99 / (2) 6.99 Butter V Roasted Vegetable Lasagne V 3.99 / 6.99 / 13.95

Vegetable & Chickpea Tagine V (1) 2.99 / (2) 5.95 NEW Brussels Sprouts with

(1) 1.25 / (2) 2.45

Oven Roasted Vegetables (1) 1.50 / (2) 2.99

Mangetout, Petits Pois & Carrots V (2) 1.50

NEW Honey-glazed Heritage

Carrots with Thyme

(2) 2.25 / (4) 4.50

V

(4) 4.95

NEW Honey-glazed Carrots

with Thyme

V

(2) 2.25 / (4) 4.50

NEW Dauphinoise Potatoes with

Taleggio and Gruyére Cheese

Braised Red Cabbage 1.75 / 2.95 / 5.75 V

4.50 / 8.50 / 16.99

Macaroni Cheese

V

(1) 2.99 / (2) 4.99

Butternut Squash & Spinach Tartlets V (2) 3.99 Nut Loaf

V (4) 4.99

Goose Fat Roast Potatoes (2) 2.25 / (4) 4.50

V

Creamy Mash V V

Smoked Haddock & Sweet Potato Gratin

Salmon & Asparagus Gratin

2.49 Chestnuts, Sage & Red Onion V (2) 2.25 / (4) 4.50 Alsacienne Potatoes (2)1.99 Garlic Ciabatta

Meatballs in a Rustic Tomato Sauce

(2) 8.99 / (4) 17.95

Peas Pilau

V

(1)1.25 / (2) 2.45

Plain Basmati Rice V

(1) 0.99 / (2) 1.95

Vegetable Rice V

(1) 1.25 / (2) 2.45

Coconut & Lime Leaf Rice V

(1) 1.50 / (2) 2.45

Minted Couscous V

(1) 1.50 / (2) 2.99

24

MENU LISTING

INDIAN

Chicken Balti (1) 3.99 / (2) 6.99

(1) 3.99

Kashmiri Chicken Curry (1) 3.99 / (2) 6.99

Chicken Rogan Josh (1) 3.99 / (2) 6.99

Chicken Tikka Masala (1) 3.99 / (2) 6.99

Lamb Dupiaza

Garlic Chicken Curry

Prawn Karahi

(1) 4.99

(1) 3.99

Chicken Korma (1) 3.99 / (2) 6.99

(1) 4.75

SIDES

Aloo Gobi

(2) 2.50

V

Tarka Dal (2) 2.50

V

Saag Paneer (2) 2.65

V

8 Puppodoms

/ (2) 9.95 / (2) 8.99

V 1.99

(1) 2.99

/ (2) 5.95

FOR #10

Serves

two grown-up and

two less grown-up appetites

Lemon Chicken Risotto only

Marinated chicken breast pieces with Arborio rice, mascarpone cheese and pan-fried leeks.

Beef Bolognese Pasta Bake

Slow-cooked beef with tomatoes, celery and carrots served in a rich tomato sauce and topped with a delicious crispy crumb on top.

Sweet & Smoky Moroccan Chicken Bake

Sweet and smoky Moroccan chicken bake with bulgar wheat, roasted aubergines, roasted peppers and chickpeas.

Szechuan Chicken

(1) 3.99 / (2) 6.99 Chicken breast pieces, marinated with ginger, chilli, fish sauce and soy, in a fiery Szechuan pepper sauce.

Sweet & Sour Pork Balls (1) 3.99 / (2) 6.99 Hand-rolled pork balls coated with sesame seeds, served with peppers and a sweet and sour sauce.

Green Thai Chicken Curry (1) 3.99 / (2) 6.99 / (4) 13.95

Plain Basmati Rice V (1) 0.99 / (2) 1.95

Red Thai Chicken Curry (1) 3.99 / (2) 6.99

Peas Pilau V (1) 1.25 / (2) 2.45

Chicken Panang Curry

Handstretched Naan Bread V (2)1.50 Coconut & Lime Leaf Rice V (1) 1.50 / (2) 2.45

COOK POTS FOR ONE

EAT TOGETHER

ASIAN

Red Thai Duck Curry (1) 4.99 / (2) 9.95

Roasted Vegetable & Chickpea Curry V

Chicken Jalfrezi (1) 3.99 / (2) 6.99

Chicken Vindaloo

Caribbean Chicken with only Rice & Beans (1) 3.99 Jerk chicken, kidney beans and sweet potato in a delicately-spiced coconut sauce.

Orecchiette Pasta with only (1) 3.69 Pork and Fennel Trofie Pasta with Mushrooms & Mascarpone only V (1) 3.69

SKINNY POTS FOR ONE only Pad Thai

(347 calories) (1) 3.99

Sweet Chilli Chicken only

(319 calories) (1) 3.99

Chicken Noodle Laksa

only (301 calories) (1) 3.99 Marinated chicken with rice noodles in a sweet and fragrant coconut sauce.

(2) 6.99 A fragrant Thai curry infused with ginger, lemongrass, kaffir lime and garlic.

Indonesian Vegetable Curry V (1) 3.50 / (2) 5.99 Chicken & Cherry only Tomato Penne (254 calories) (1) 3.69

Paella with Chicken, Chorizo, Peppers and Peas only (307 calories) (1) 3.69 A fiesta of vibrant flavours in this classic Spanish recipe.

King Prawn Miso Broth only

(172 calories) (1) 3.99

Thai-Style Chicken Patties in an Aromatic Broth only

(147 calories) (1) 3.69

Mediterranean Four only Bean Casserole

V

(230 calories) (1) 3.29 A flavour-packed vegetable stew of red peppers, tomatores and lentils with cannellini and red kidney beans.

Mexican Fajita Chicken only

(320 calories) (1) 3.69

25

PUDDINGS & CAKES PIZZAS

BAKE AT HOME PUDDINGS Bread & Butter Pudding V

CHEESECAKES

4.99

Char-Grilled Aubergines, Roast Courgettes & Peppers V Ham Hock, Roasted Portobello Mushrooms & Bocconcini Mozzarella

Rhubarb & Ginger Cheesecake (6) 7.95 NEW

(2) 3.25

Mango & Passionfruit Cheesecake (6) 7.99

Belgian Chocolate Pudding

Lemon Cheesecake

Apple Strudel

(2) 2.50 / (10) 15.00

Milano Salami, Roquito® Peppers & Chilli Flakes

A fluffy lemon cheesecake on a thin biscuit base decorated with lemon curd swirls.

Yellow Sunblush® Tomatoes, Pesto & Bocconcini Mozzarella

White Chocolate & Raspberry Cheesecake

V

(6) 6.99 NEW

V (6)

Lemon Tarts

Glazed Winter Fruit Tart V (6-8) 8.50 NEW

Christmas Tart

V

(x2) 2.50

White Chocolate & Raspberry Cheesecake Slices

V (10) 15.00 Apple and frangipane with an apricot glaze in a handmade, shortbread pastry case.

Apple Tart

Cheesy Veggie V Spaghetti

Chicken & Vegetable Pasta

Sausage Casserole

Salmon & Pesto Pasta

£2.85

Chicken Goujons

(3 - 4 servings) £4.99

So Baby Organic Baby Food (6 months+) from 2.75

V

Banoffi Pie Slices

CAKES

only

Chocolate Cake

(6-8) 7.99

Carrot Cake

(x2) 2.50

V (12+) 16.00

V (12+) 15.00

Chocolate Roulade V (8-10) 12.50

Belgian Chocolate Brownie

V

Raspberry Pavlova V (8-10) 12.50

Millionaire’s Shortbread

V

Raspberry & Coconut Slice (6+) 3.99

V

OTHER COLD PUDS

Meatballs & Spaghetti

Fish Pie

Pavlova

Chicken Tikka & Rice Cottage Pie

(x2) 2.50

PAVLOVAS & ROULADES Chocolate & Amaretti

Chicken & Mash Pie

V (x2) 4.50

Lemon Cheesecake Slices

(6-8) 8.50

Beef Lasagne

V

INDIVIDUAL PUDDINGS

V (x2) 4.50

£2.50

7.95

(2) 3.25 / (6) 6.99

Individual Lemon Tarts

MEALS FOR 1

French Brioche Pudding

Bramley Apple & Blackberry Crumble

TARTS

NEW

V (6) 7.99

Sticky Toffee Pudding V

(2) 2.50 / (10) 15.00

Prepared by human hands for hungry little monsters

V

(2) 3.25

NEW

Chocolate Choux Ring

V (10) 15.00

NEW

Double Chocolate Bombe

Lemon Meringue Pie (6-8) 8.50

(2) 2.50 / (6) 7.95

Chocolate Truffle Torte V (10)15.00

(6+) 3.99

Cherry & Almond Slice (6+) 3.99

Granola Slice

V (10) 15.00

Banoffi Pie

(6+) 3.99 / (15+)10.00

Rocky Road

V

V (6+) 3.99

V (6+) 3.99

Lemon Drizzle

V (6+) 3.99

ICE CREAMS

Jude’s 500ml tubs 4.99 each NEW Cinnamon Salted Caramel

Honeycomb Very Vanilla

26

MENU LISTING ‘The Main Event’ Checklist

Christmas Lunch for 8 100.00 Stuffed Crown of Turkey; Goose Fat Roast Potatoes; Parmesan Parsnips; Posh Pigs in Blankets; COOK Stuffing; Brussels Sprouts with Chestnuts, Sage & Red Onion; Honey-glazed Carrots with Thyme; Traditional Gravy Christmas Lunch for 2 28.00

Chicken Cushion; Posh Pigs in Blankets; Goose Fat Roast Potatoes; Parmesan Parsnips; Brussels Sprouts with Chestnuts, Sage & Red Onion; Honey-Glazed Carrots with Thyme IMPROVED

Stuffed Crown of Turkey (8) 45.00 LTD

NEW Posh Pigs in Blankets

Goose Fat Roast Potatoes

NEW Dauphinoise Potatoes with Taleggio & Gruyére Cheese

(2) 2.25 / (4) 4.50

Luxury Cranberry Sauce 2.99

NEW Brussels Sprouts with Chestnuts, Sage & Red Onion

Kiln-Roasted Side of Salmon with Dill (15) 35.00 Lebanese Salad (8) 8.50

Braised Red Cabbage

Quiche Lorraine (10-12) 17.00 Roasted Pepper & Goat’s Cheese Quiche (10-12) 17.00 V NEW French Onion Tart

(6-8) 10.00

(Box of 12) 6.99

Beef Wellingtons Brie & Cranberry Tarts Duck Filo Rolls Thai Chicken Rolls Salmon & Prawn Fishcakes Goats Cheese & Tomato Chutney Tarts V Smoked Salmon & Beetroot Relish Tarts

Steak & Red Wine Pie IMPROVED Wild Boar Poacher’s Pies (2) 15.95

V

(6-8) 8.99

Cheese Soufflés with Red Onion Marmalade (2) 4.99 NEW

Langoustines (2) 9.95

NEW

Fig & Stilton en Croute

(2) 7.95 V LTD

NEW Partridge & Pears with a Port Wine Jus

(2) 15.95 LTD

V

Smoked Salmon Terrine

(6) 19.99

(6) 21.99

(8-10) 13.95 V

STARTERS LTD

Chicken, Ham & Leek Pie

V

Chocolate Yule Log

Mulling Syrup (20cl) 3.49 / (50cl) 5.49

(6) 69.00 LTD

(1) 1.99 / (8) 9.99 V

Mince Pies (box of 6) 3.49

V

Venison Wellington

Double Chocolate Bombe

Christmas Cake (12-16) 15.00

Beef Wellington (6) 69.00

Coronation Chicken (8) 10.95

Canapes

NEW Heritage Carrots with

ENTERTAINING

(20) 27.50 - 32.50 (depending on weight)

NEW

Christmas Pudding

(2) 2.25 / (4) 4.50

Honey Glazed Gammon Studded with Cloves

Goat’s Cheese & Mushroom Filo parcels (2) 12.25 V

NEW Honey-glazed Carrots with Thyme

(4) 4.95 V

PARTY / BUFFET

(4) 4.99 V

(10) 15.00 V

Honey & Thyme

Nut Loaf

(2) 2.25 / (4) 4.50 V

Corn Fed Chicken Cushion NEW Traditional Gravy

1.75 / 2.95 / 5.75

COOK Stuffing (6-8) 4.95

(2) 2.25 / (4) 4.50 V

(6-8) 4.50

Parmesan Parsnips

(2) 2.50 / (4) 4.95

*Please note, requires defrosting in the fridge for 48hrs before cooking

(2) 13.95 LTD

IMPROVED

(8 sausages) 5.45

2 Individual Beef Wellingtons (2) 20.00

2 Individual Salmon en Croutes

Pate 4.99

NEW Duck & Plum Chicken Liver Venison & Pistachio Ravioli 4.99 Serves 2 (or 4 as a starter) Pea & Shallot V Pumpkin

(2) 13.00

Winter Wild Venison Casserole 5.95 / 11.95 / 23.85

Pheasant Casserole (2) 11.95 / (4) 23.85 LTD

Seasonal Recipes Available from November 5th

COOK Shops (for Banstead 01737 357852 Barnes 020 8392 2060 *(for Home Delivery call 020 8994 2820) 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 Burpham 01483 865753 Cardiff 029 2049 4166 Cheltenham 01242 571464 Chichester 01243 790737 Chiswick 020 8994 2820 Clapham 020 8675 5369 Clifton, Bristol 0117 317 9748 Dorchester 01305 756571 Dorking 01306 743674 East Grinstead 01342 821000 East Sheen 0208 166 9776 Epping 01992 800000 Farnham 01252 719191 Formby 01704 830400

addresses go to www.cookfood.net/shops) Fulham 020 3651 1329 Godalming 01483 550000 Guernsey 01481 729566 Harpenden 01582 764414 Harrogate 01423 705263 Haslemere 01428 652760 Haywards Heath 01444 810000 Henley 01491 411410 Horsham 01403 230449 Hove 01273 720221 Ilkley 01943 605256 Jersey 01534 601855 Leamington Spa 01926 450854 Leigh-on-Sea 01702 470037 Lewes 01273 483450 Lightwater 01276 850044 Lymington 01590 672480 Maidenhead 01628 799004 Marlborough 01672 513970 Midhurst 01730 817090 Morningside, Edinburgh 01314 471736 Muswell Hill 020 3589 8927 North Leeds 01132 370377 Northwood 01923 842224

27

Oxford 01865 554268 Oxted 01883 712900 Petts Wood 01689 839100 Reigate 01737 243801 Romsey 01794 329000 Rustington 01903 890127 Sanderstead 0203 691 9771 Sevenoaks 01732 452554 Sittingbourne* 01795 883001 *(reduced range and closed at weekends) Stamford 01780 766051 Surbiton 020 8399 2208 *(for Home Delivery call 0208 977 7223) Taunton 01823 323001 Teddington 0208 977 7223 Tonbridge 01732 359841 Tunbridge Wells 01892 523840 Twickenham 0208 892 9757 *(for Home Delivery call 0208 977 7223) Wells 01749 677726 West Dulwich 020 8670 4077 Weybridge 01932 845294 *(for Home Delivery call 0208 977 7223) Witney 01993 835001

= Local Delivery available direct from the COOK Shop

Our Gift Vouchers are the perfect Christmas present for anyone who loves good food Perfect at any time for new mums, elderly relatives, people who have moved house or as get well soon gifts.

SEASONS EATINGS CO OK

Ask in store or buy online at cookfood.net/vouchers

mailing page 27.indd 3

26/09/2013 13:02

COOK Gift Vouchers Our Gift Vouchers are the perfect Christmas present for anyone who loves good food

SEASONS EATINGS CO OK

Ask in store or buy online at cookfood.net/vouchers

Perfect at any time for new mums, elderly relatives, people who have moved house or as get well soon gifts.

Your local COOK shop:

Our Difference

At COOK we make remarkable food for your freezer, prepared by hand at our Kitchen in Kent using the same ingredients and techniques you would at home.

It means our food looks and tastes homemade (maybe even a bit better). And on every COOK dish you’ll find the name of the chef who prepared your food.

The COOK Kitchen • Sittingbourne • Kent • ME10 3HH edwardanddale@cookfood.net • Tel: 01732 759010 • www.cookfood.net