Cook summer menu issuu

summer

C E L E BRAT E

NEW Amazing Meat-Free Mains Quiches, Salads &Tarts Grand Meals for 8

www.cookfood.net

Hello,

there are the farmers and suppliers we’ve worked with for years. And, most important of all, there’s you, our customers, without whom we wouldn’t exist.

All these relationships count.

20

The Ope nin

To be honest, it feels like we’re still just getting started. For the next 20 years we’re on a mission to keep on nourishing relationships and prove business can be a force for good in society. We may just make and sell frozen food, and no doubt the cynics will scoff, but we believe great business begins with great relationships – and a good sprinkling of love.

years

rnham 19 97 f Fa go

That went quickly.

Amazingly, COOK is now 20 years old. On 29th March 1997, we opened the doors of a little shop in Farnham, Surrey. It’s still there today and I love it dearly.

celebrating

Looking back, what gives me the most joy is not the success we’ve enjoyed, but all the relationships COOK has made possible. Because, while there’s a lot of love in the world, there’s simply not enough of it in business.

For me, there is my co-founder Dale - we're still working together after two decades (and definitely a little bit in love). Then there is Matt, a school friend who opened our second shop. And my girlfriend back in the beginning, now my wife, Sophie. Both unsung heroes of COOK. Lots more love there.

Thank you for sticking with us.

We look forward to celebrating with you this summer.

E

d&

Then there are the relationships that have flourished in our shops, kitchens and offices. Mostly, the love has been purely platonic, although we’ve had our share of marriages and babies, too. Further afield,

Dale

Co-founder

( ) Portion sizes are in brackets Vegetarian

HOW COOK WORKS 1 At our Kitchen, we cook using exactly

Gluten Free

the same ingredients and techniques you would at home.

oven or microwave.

4 Enjoy a meal that looks and tastes

homemade (maybe even a bit better than you might manage yourself).

SHOP ONLINE Call our Customer Care team on 01732 759010 or email edwardanddale@cookfood.net

M

Must be microwaved

n Card Darre

Less than 400 cals e e nam for th Look label on the

eet

Great Taste Winners

K

3 At home, you cook from frozen in your

Microwaveable

our C O OK tY

OO

and nutrients (no nasty additives or preservatives required).

Me e

2 Freezing at -35°C locks in the flavour

Dairy Free

C Yo u r

Look for the name on the label to see which chef prepared your food.

Home Delivery We are proud to be a Living Wage employer.

‘Warm me up’ spicy Nice and spicy LTD

Limited Edition

Click & Collect We believe in business as a force for good in society. cookfood.net/bcorp

NEW

NEW

Vegetarian

Centrepieces

C O N T E N TS Vegetarian Mains

4-5 6-10

Beef • Lamb • Chicken Pork • Duck • Fish

Sides 10 Kids & Baby Food 11 Pots For One 12-13 All under 400 calories

4–5

30

Indian Thai

14-15 16

summer

C E L E BRAT E

NEW

Quiches • Tarts • Salads • Dips

17–28

Inspiration for Gatherings & Get-Togethers Long Lazy Lunches Sumptuous Spreads COOK-nic • Dining in Feeding a Crowd • Puddings

17-28

The COOK Kitchen • Sittingbourne • Kent • ME10 3HH 01732 759010 • www.cookfood.net facebook.com/thecookkitchen @thecookkitchen

Entertaining 29–33 Puddings, 34–39 Cakes & Ice Cream Gluten & 40–41 Dairy Free 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 (March 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

BE MORE HERBIVORE Better for you • Better for the planet We’re getting behind Meat-Free May again this year. As well as feeling like the right thing to do, it gives us a great opportunity to put our vegetarian meals in the spotlight.

You don’t have to go meat-free for a whole month (though it’s easier and tastier than you might think), but why not swap a few meat meals for their veggie alternatives in May? With our recipes, even the most ardent carnivore won’t miss the meat. So be more herbivore. It’s better for your health, better for the planet and generally better for your wallet too – especially in May, when there’s 15% off meat-free meals at COOK shops.

NEW Spanish Bean Stew with Peppers & Kale

NEW Butternut Squash & Goat’s Cheese Risotto

4.00 (1) / 7.00 (2)

NEW Spanish Bean Stew with Peppers & Kale

4.00 (1) / 7.00 (2)

NEW Red Lentil & Aubergine Moussaka

4.25 (1) / 7.50 (2)

Creamy risotto with roasted butternut squash, sage and white wine, topped with crumbled goat's cheese and pine nuts.

Cannellini and butter beans in a rich and smoky tomato sauce, with red and yellow peppers and kale.

Layers of spiced lentils, roasted aubergines, potatoes and béchamel sauce, topped with crumbled feta and oregano.

MAINS Macaroni Cheese

5

3.25 (1) / 6.00 (2)

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.

LAST CHANCE Veggie Cottage Pie

3.99 (1) / 6.99 (2)

Portobello Mushroom Risotto

3.99 (1) / 6.99 (2)

Vegetable & Chickpea Tagine

4.00 (1) / 7.00 (2)

Aubergines, carrots and speckled lentils in a rich red wine gravy, topped with sweet potato mash.

Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

NEW Butternut Squash & Goat’s Cheese Risotto

Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.

LAST CHANCE Goat’s Cheese & Butternut Filo

8.00 (2)

Goat’s cheese with a lightly spiced butternut squash and carrot purée, topped with roasted butternut squash and spinach in crisp filo pastry.

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 Red Lentil & Aubergine Moussaka

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.

How do you ask a tyrannosaurus out to lunch?

Tea, Rex?

6

summer

C E L E BRAT E

The Grand Cottage Pie

NEW

GRAND MEALS FOR 8

Don’t be fooled by the name: the humble Cottage Pie is officially a rock ‘n’ roll supper. The Rolling Stones’ Keith Richards often demands one backstage and even shared his recipe in his autobiography. Our own version uses prime cuts of British and Irish beef that we mince ourselves at our Kitchen, tender veg in a rich gravy sweetened with redcurrant jelly, all topped with fluffy mash.

This summer it’s available in a new, grand size – great for feeding eight or more.

make the most of it with COOK

MAINS

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. (pictured left)

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.

7

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 British 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 British 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.

P ONLINE SHO

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8

CHICKEN Chicken & Tomato Pasta Bake

4.25 Chicken breast, mushrooms and cannolicchi pasta in a rich tomato and basil sauce topped with mozzarella.

Chicken, Ham & Sweetcorn Gratin

(1)

12.00 (4)

Sliced chicken breast, ham, sweetcorn and broccoli in a creamy white sauce, with a crunchy Cheddar cheese topping.

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.

Chicken Alexander

4.25 (1) / 7.50 (2) / 15.00 (4)

Marinated chicken breast pieces with mushrooms and peppers in a rich white wine and sherry sauce. (pictured right)

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)

Tender chicken breast, ham and leeks in a white wine sauce, topped with melt-in-the-mouth, shortcrust pastry.

Chicken, Ham & Leek Pie

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 with lemon and garlic in a basil pesto and mascarpone sauce, with slow-roasted cherry tomatoes.

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.

Coq au Vin

4.50 (1) / 7.99 (2) / 15.95 (4)

Succulent chicken on the bone, cooked slowly in red wine with back bacon and mushrooms.

Tarragon & Lemon Chicken

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.

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)

Roasted Confit of Duck

6.00 (1) / 12.00 (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.

DUCK Confit duck leg in a juniper berry and orange zest sauce with cranberries.

Click & Collect Home Delivery www.cookfood.net

(4)

summer

C E L E BRAT E

Chicken Alexander

To give this dish a delicious summery twist, try serving with pasta. Wider ribbons like tagliatelle or pappadelle are perfect with this lovely sauce.

Add some chopped sun-blushed tomatoes and finish with some basil leaves to jazz it up. A green salad on the side. Glass of white wine. Perfection.

make the most of it with COOK

MAINS

9

10

summer

FISH 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. (pictured right)

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

C E L E BRAT E

Smoked Haddock & Leek Risotto

A risotto is the ideal summer dish: perfect for an al fresco supper when it’s warm, but cosy enough to settle down with on the sofa when it’s cold and wet outside. A squeeze of lemon and some chopped, fresh parsley on top will bring out the best in our new Smoked Haddock & Leek recipe.

make the most of it with COOK

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.

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.

The Grand Fish Pie

NEW SIZE

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.

SIDES

Plain Basmati Rice

1.00 (1) / 2.00 (2)

Braised Red Cabbage

Vegetable Rice

1.50 (1) / 2.45 (2)

Roasted Mediterranean 1.75 (1) / 3.50 (2) Vegetables

Minted Couscous

1.50 (1) / 3.00 (2)

Creamy Mash

Roast Potatoes

1.25 (1) / 2.45 (2)

Dauphinoise Potatoes

1.50 (1) / 3.00 (2)

Peas & Leeks with a 1.50 (1) / 2.50 (2) Lemon & Herb Butter

Garlic Ciabatta

2.60 (2)

2.60 (2)

2.49 (2)

11

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.

£2.75

Chicken Casserole 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

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

BABY FOOD from Nursery Kitchen

Spaghetti Bolognaise Shepherd’s Pie Fisherman’s Pie

P ONLINE SHO

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Roast Chicken Dinner Cheesy Vegetable Pasta Bake

£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.

LESS THAN

400 CALORIES & 14G FAT PER POT

LOW FAT LOW SUGAR

LOW FAT

LOW SUGAR

HIGH PROTEIN

LOW SUGAR

HIGH PROTEIN

Prawns with Chorizo & Lentils

287 cals

Halloumi & Roasted Vegetable Pasta

Green Thai Chicken Noodles

317 cals

King prawns and free-range pork chorizo with soft, speckled lentils, chickpeas, piquillo peppers, baby spinach and tomatoes.

300 cals Halloumi cheese with roasted courgettes, yellow peppers and cherry tomatoes with cannolicchi pasta and a tomato and basil pesto sauce.

Chicken breast in a mild, green Thai curry sauce with rice noodles, edamame beans, spring onions and courgettes.

LOW FAT

LOW FAT

LOW SUGAR

LOW SUGAR

HIGH PROTEIN

HIGH PROTEIN

LOW SUGAR

Teriyaki Chicken Noodles

348 cals

Chicken Pho

Yellow Thai Butternut Curry

234 cals

LOW FAT

LOW FAT

LOW SUGAR

LOW SUGAR

LOW SUGAR

HIGH PROTEIN

HIGH PROTEIN

HIGH PROTEIN

Nasi Goreng

Korean Pork & Kimchi Bowl

286 cals

Chicken Noodle Laksa

307 cals

Chicken marinated in dark soy and honey with egg noodles, edamame beans and sweetheart cabbage in a ginger and tamari soy sauce.

281 cals A classic Indonesian rice dish made with sliced chicken, pork, egg and mushrooms, with a light soy sauce, tamarind and chilli dressing.

116 cals A light and fragrant Vietnamese chicken soup with spring onions, shredded sweetheart cabbage and mushrooms.

Tender pork marinated in tamari and ginger, slow-cooked, shredded, and served with rice and fresh kimchi.

Roasted butternut squash with crisp, shredded vegetable and soya beans in a warming, coconut curry sauce.

Marinated chicken with rice noodles in a sweet and fragrant coconut sauce

13

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 FAT LOW SUGAR

LOW FAT

LOW FAT

HIGH PROTEIN

HIGH PROTEIN

HIGH PROTEIN

Lebanese Chicken with Olives & Peppers

307 cals

Moroccan-Spiced Chicken

319 cals

Hoisin Duck Noodles

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 SUGAR

LOW SUGAR

LOW FAT

HIGH PROTEIN

HIGH PROTEIN

HIGH PROTEIN

Keralan Chicken Curry

330 cals

Mac Cheese with Ham &

333 cals Cauliflower

Sweet Chilli Chicken

LOW SUGAR

LOW FAT

LOW SUGAR

HIGH PROTEIN

HIGH PROTEIN

HIGH PROTEIN

Caribbean Chicken with Rice & Beans 362 cals

Pad Thai

Chicken breast in a spiced Lebanese broth with chickpeas, peppers, rice and olives.

A mild curry from Southern India – tender breast of chicken and veggies in a coconut curry sauce, with pilau rice and toasted flaked almonds.

Jerk chicken, kidney beans and sweet potato in a delicately-spiced coconut sauce.

Ultimate comfort food: macaroni, cauliflower florets, leeks, chives and Chiltern ham in a light, vintage Cheddar cheese sauce.

371 cals

A classic, aromatic Thai dish with egg noodles, chicken, stir-fried vegetables and cashew nuts.

354 cals

With egg noodles, water chestnuts and stir-fried vegetables.

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.

14

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.

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. (pictured right) NEW

Prawn Tikka Masala

5.00 (1) / 10.00 (2)

Plump Tiger prawns in a classic masala sauce made with a blend of spices, coconut, tomato and yoghurt. (pictured below)

Chicken Korma

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)

NEW

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 Butter Chicken Curry

4.25 (1) 4.25 (1) / 7.50 (2)

NEW Vegetable Korma

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 Plain Naan Bread Prawn Tikka Masala

2.50 (2)

Pappadums

1.00 (1) / 2.00 (2)

1.50 (1) / 2.45 (2)

1.50 (2)

2.00 (x8)

P ONLINE SHO

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an Indian Fea st

C E L E BRAT E

more, choose For an easy, Indian feast for four or in the them a selection of our curries and pop g shelves ppin swa – cook oven, on a baking tray, to . Add a few oven full a got ve you’ if halfway through don’t forget and ), side dishes (one between two is fine ney. chut go man and the naans, rice, pappadums also cook our If you’re feeding a crowd, you can nt into a pot deca ost, defr Just hob. the on curries ugh ‘til piping thro heat with a splash of water, and y for 40 curr done ve We’ . hot, stirring regularly rd. orwa ightf stra gly risin surp it’s and this way

make the most of it with COOK

TAKEAWAY

15

16

THAI MAINS NEW

Chicken Satay

4.25 (1) / 7.50 (2)

A fragrant cashew and coconut sauce with marinated chicken breast, green beans and toasted cashews.

NEW Yellow Thai Chicken Curry

NEW

4.25 (1) / 7.50 (2)

A classic yellow curry with chicken breast, coconut milk, lime leaf, lemongrass and turmeric.

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. (pictured right) 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. (pictured below)

NEW

Drunken Noodles with Tiger Prawns 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 British 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.

Yellow Vegetable Curry

4.25 (1) / 7.50 (2)

Our popular Indonesian-style curry with roasted vegetables, green beans and toasted cashews.

Tamarind Beef with Lemongrass & Ginger 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)

A fragrant Thai curry infused with lemongrass, ginger and kaffir lime.

Chicken Pad Thai

4.25 (1) / 7.50 (2)

The classic dish of chicken and rice noodles with a sweet and salty cashew nut dressing, spring onions and green beans.

Green Thai Vegetable Curry

4.25 (1)

Crispy Roast Half Duck

7.50 (2)

Mild and creamy with beancurd sticks, peppers, green beans and baby sweetcorn.

With 10 pancakes & a rich Hoisin sauce.

THAI SIDES

Plain Basmati Rice

1.00 (1) / 2.00 (2)

Coconut & Lime Leaf Rice Jasmine Rice

1.50 (1) / 2.45 (2)

1.50 (1)

17

r e m m u s

C E L E BRAT E

Inspiration for gatherings & get-togethers

make the most of it with COOK

18

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.

19 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 seasonal 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).

Lebanese Salad Fruity Couscous Salad

Artichoke & Smoked Tomato Salad

AW TH

S

&

E RV E

Quinoa Wholefood Salad

Mixed Bean Salad

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

Ha m

21

k

Ho c

icca l &P i ll i Picn ic P ie

hO

n io nT ar t

d ion C h ed Ma dar & r ma la de Qu ich e

Fr enc

New

e ok m S n O Red

Make the most of summer and start planning a do. Whatever you’ve got to celebrate – birthdays, anniversaries, christenings, or just the company of some special people in your life – we can give you a helping hand in the kitchen, so you can spend more time enjoying yourself. Our shop staff will be delighted to help you plan a buffet menu or find more ideas at cookfood.net/buffet

22

When the occasion calls for a bit more than limp sandwiches, we can help you deliver the perfect picnic. Just bring a blanket, we’ll do the rest.

Picnic for

4

Brie & Bacon Quiche Fruity Couscous Salad Beetroot & Mint Dip Salmon Pâté Sensatioal Sausage Rolls Belgian Chocolate Brownie

Per head £7.81* £31.25*

+ Just add...

Green Salad French Baguette Crisps Strawberries & Raspberries

*Price doesn’t include the extras

23

NEW

Our new dips are bursting with intensely sunny flavours. You can just put them in a pot and dip in crisps, breadsticks or vegetable batons. Or you can turn them into seriously sophisticated summer party snacks or starters by spreading them onto bruschettas (ok, toast will do too)...

Sun-dried Tomato & Red Pepper Dip

Sun-dried Tomato & Red Pepper Dip: add rocket and mozzarella Artichoke & Green Pesto Dip: add toasted pine nuts and torn basil Beetroot & Mint Dip: add feta and fresh mint

Artichoke & Green Pesto Dip

p33 en

All our hot canapĂŠs cook from froz at the same oven temperature.

Beetroot & Mint Dip

24

“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

25

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*

26

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

27

Menu 1 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

28

Nestled away in the green West Country landscape, the team at COOK Puddings is busy creating perfect desserts for your summer, using fresh local Somerset cream, vibrant fruits, smooth caramel, rich chocolate and all sorts of other lip-smacking delights.

Make sure you round off your summer do with a spectacular finish.

Go to p34–39 for full pudding listing

make the most of it with COOK

ENTERTAINING LISTING

29

“The go-to shop for stress-free entertaining” BBC Good Food

NEW

GRAND MEALS FOR 8 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.

We’ve taken four of our most popular recipes and made new, grand versions to feed eight or more. For the Grand Fish Pie, we’ve replaced the sometimes-divisive prawns with more cod and smoked haddock.

Perfect for get-togethers, this crowdpleaser from the freezer will make life a bit easier (yes, we were born to rhyme).

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.

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.

30

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

31

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.

32

SALADS

Sliced chicken breast with sultanas and apricots in the classic creamy, mild curry sauce, topped with coriander and flaked almonds.

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

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

DIPS

EW

Quinoa, avocado, almonds, cashews, soy beans and coriander with a pot of lime and ginger dressing.

Giant couscous with roasted red peppers topped with feta cheese, with a pot of honey, mint and cumin dressing.

N

EW

N

Quinoa Wholefood Salad with a Lime & Ginger Dressing 8.50 (8)

Lebanese Salad with a Honey & Mint Dressing 8.50 (8) / 17.00 (12+)

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.

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

33

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.

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.

PATES

Whole prawns in a tikka sauce with mango chutney served in a crisp, tomato tortilla cup.

220g tubs Chicken Liver

5.00

Handmade pâté made with British chicken livers, balsamic vinegar and herbs. Beautifully smooth. Perfect as a starter or canapé.

Salmon

5.00

A smooth, rich pâté handmade of roast Scottish salmon with a twist of citrus. Perfect as a starter or canapé.

Sensational Sausage Rolls 6.00 (12 rolls) Sensational Veggie Rolls 6.00 (12 rolls)

NEW

Wild Mushroom

5.00

Smooth handmade wild mushroom pâté infused with Madeira and finished with truffle oil.

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.

Lemon Meringue Pavlova

35

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.

COMING IN MAY

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.

Available from May

Having tasted the samples from our Pudding Kitchen in Somerset, we can’t wait for the arrival of our new Apricot Tart at the start of May. Eat it warm or cold with whipped Amaretto cream or ice cream.

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.

36

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)

COMING IN MAY

Cherries, raspberries, strawberries, redcurrants and whipped cream between layers of hazelnut and classic meringue, topped with pistachios. and raspberries. Available from May

• 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 COMING IN MAY

Mojito Cheesecake

8.00 (6-8)

White Chocolate & Raspberry Cheesecake

8.00 (6-8)

Mango & Passion Fruit Cheesecake

8.00 (6-8)

Chocolate & Almond Torte Pear & Ginger Tart

COMING IN MAY Peach & Raspberry Semifreddo

I’M BACK

8.00 (6)

Summer Pudding

(pictured p38)

Eton Mess

8.50 (6) 11.00 (6-8)

HOT PUDDINGS

8.00 (6-8)

Sticky Toffee Pudding

8.50 (6-8)

Bramley Apple & Blackberry Crumble

7.00 (6) 7.00 (6)

summer

C E L E BRAT E

Chocolate Truffle Torte

Chocolate heaven: a rich, indulgent truffle mousse on a crisp, biscuit base topped with whipped Somerset cream.

Like all our thaw-and-serve puds, pop it onto your serving plate while still frozen to keep it looking pretty.

make the most of it with COOK

P ONLINE SHO Click & Collect

Home Delivery www.cookfood.net

38

PUDDINGS FOR TWO COLD PUDDINGS COMING IN MAY

Panna Cotta

Elderflower

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)

COMING IN MAY Cherry & Chocolate Tart

4.00 (2x1)

I’M BACK

(pictured below right)

I’M BACK

Summer Puddings

Lemon Tarts

4.00 (2x1) 4.00 (2x1) Summer Pudding

HOT PUDDINGS Belgian Chocolate Pudding Sticky Toffee Pudding

3.25 (2)

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)

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 Cheesecakes 17.00 (12)

39

Made by hand by the Ice Kitchen

1.75 COMING IN

All

MAY

Milk Chocolate Blueberry, Honey & Yoghurt

I’M BACK

Strawberries & Cream Oranges & Lemons Raspberry & Mint Mojito

MAY COMING IN

Mint Choc Chip

MAY COMING IN

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 • Chocolate Strawberry • Vanilla 1.75 (125ml tub) / all

40

Gluten Free & Dairy Free SUMMER

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

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 Dip Sun-dried Tomato & Red Pepper Dip Artichoke & Green Pesto Dip

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

PATES

Salmon

POTS FOR ONE

Prawns with Chorizo & Lentils Teriyaki Chicken Noodles Green Thai Chicken Noodles Korean Pork & Kimchi Bowl Hoisin Duck Noodles Keralan Chicken Curry Chicken Pho Yellow Thai Butternut Curry Nasi Goreng Chicken Noodle Laska Sweet Chilli Chicken Caribbean Chicken with Rice & Beans Pad Thai Lebanese Chicken with Olives & Peppers Moroccan-Spiced Chicken Japanese Salmon

41 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 March 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 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

42

Why COOK? ould Made like you w at home since 1997

Even good home cooks sometimes fancy 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.

Award-winning meals and puddings

COMMUNITY KITCHEN

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.

New Kid On The Block

10% off for new parents New mums and dads can get 10% off everything for six months.

Ask in store or apply online at cookfood.net/newparents

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Oxford 01865 554268 Oxted 01883 712900 Petersfield 01730 239639 Petts Wood 01689 839100

43

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... Cranleigh

= 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: Bakers & Larners of Holt 01263 712244 Battlers Green Farm (Radlett) 01923 856551 Beckworth Emporium (Northants) 01604 812371 Budgens, Ascot 01344 872286 Budgens, Belsize Park 020 7794 0163

Don’t forget, we stock 350 farm shops and outlets nationwide! (Limited products available).

Find your nearest shop at cookfood.net/shops

Budgens, Bromham 01234 824040 Budgens, Mortimer 01189 332488 Budgens, Moreton in Marsh 01608 651854 Budgens, Stony Stratford 01908 563808 Budgens, Wendover 01296 625864

Butterworth’s Deli

(New Romney) 01797 362430

Organically Speaking (Hartley Wintney)

01252 845577 Calcott Hall Farm Shop Stratford Garden Centre (Brentwood) 01277 264164 01789 205745 Doddington Hall 01522 688581(Lincolnshire) Rosebourne Garden Centre The Ham Pantry (Andover) 01264 771714 (Richmond) 020 8549 2139 Tuffins Supermarket Jempson’s, Peasmarsh 01588 672202 01797 230214 Udder Farm Shop (Shaftesbury) 01747 838899

“Since discovering COOK it is now a lot easier to 'entertain’ with good food without the stress…”

Lesley via email

NEW

GRAND MEALS FOR 8

The Grand Fish Pie 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