Christmas COOK Book 2011

Love Your Freezer This ChrisTmas PainLess ParTY CaTering

FesTive enTerTaining made easY Pudding aPPreCiaTion soCieTY

e re s -f a ss tm re is ch st hrLun r 8 C fo

COOK www.cookfood.net

C o nT e nT s COOK Feasts 3 Santa’s Midnight Feast 5 Entertaining 6 Seasonal Showstoppers to Share 7 Roasts 8 More Entertaining Ideas 9 Special Nights In 10 Parties 11 Curry Heaven 13 COOK for Kids One Pots 14 Puddings & Cakes 15 Love Your Freezer 19 Festive Feast Planner 21

W

e’ve always struggled to capture exactly the role COOK plays in people’s lives.

Now, thanks to the success of TV period drama Downton Abbey, we have the perfect comparison (apologies if you don’t watch Downton, but hopefully you’ll still get the gist).

We are the equivalent of Downton Abbey’s domestic cook, Mrs Patmore. Our kitchen is at your service, meaning you can relax “upstairs” with your guests, your Champagne and your sophisticated conversation. This scenario makes you the Earl or Countess of Grantham – unless your extended family is staying, in which case you’re more likely to be Carson the butler.

Enjoy the festivities - and don't spend too much time in the kitchen.

Edward and Dale (Founders) V

ke y Vegetarian

Your nearest CooK shop is

Microwavable Gluten Free

GF

LTD

Limited Edition

(dishes may not always be available)

‘Warm me up’ spicy ‘Nice and spicy’ Very occasionally we might have to change prices, ingredients or symbols before our next edition of The COOK price list for which we apologise. But all prices, ingredients and symbols were correct at time of going to print. Please refer to the packaging for the most up-to-date information.

“Thank you

for making our Christmas lunch such a stress-free and fantastic experience.

It tasted beautiful, was easy to prepare (you had done all the hard work of course) and was probably the

best we've ever had anywhere.

”

Happy Customer

Free s s e r sT mas T s i r Ch or 8 F h C n Lu Turkey and all the trimmings from £10.25 per head Relax on Christmas Day and let us COOK for you Crown of Turkey rolled and wrapped in bacon, stuffed with pork, chestnut and sage* £39.99 Goose Fat Roast Potatoes £4.99 (6) + £1.99 (2) Pigs in Blankets (12 sausages) £4.99 x 2 Pork, Chestnut & Sage Stuffing Roll (8) £4.99 Shredded Brussel Sprouts with Bacon & Chestnuts (4) £3.95 x 2 Honey-Roast Carrots with Mustard & Caraway Seeds (4) £3.95 x 2 Slow-cooked Gravy (8) £4.25 ToTaL: £81.99 / £10.25 per head

Stuffed Crown of Turkey Wrapped in Smoked Bacon

h ide dis more s over s option e g p the a

ChrisTmas daY

Shredded Brussel Sprouts with Bacon and Chestnuts

Cometh the hour, cometh the CooK (but feel free to take the credit)

Pigs in Blankets

Stued Crown of Turkey Wrapped in Smoked Bacon

Parmesan Parsnips and Honey Roast Carrots with Mustard and Caraway Seeds

Goose Fat Roast Potatoes

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sTuFFed CroWn oF TurKeY 39.99 LTD A juicy English Turkey breast, rolled and stuffed with pork, chestnut and sage, wrapped in smoked streaky bacon.

No bones, no waste and plenty for eight.

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

Pigs in bLanKeTs (12 sausages) 4.99 LTD Cumberland sausages wrapped in smoked, streaky bacon.

sLoW-CooKed gravY 4.25 It's often the last thing you think of but gravy can make or break the big meal. We simmer vegetables, herbs and stock for three hours before straining to create a deeper, richer flavour.

Parmesan ParsniPs (2) 2.50 GF The humble parsnip transformed by a touch of Italian class with Parmigiano Reggiano, cracked black pepper and olive oil.

PorK, ChesTnuT & sage broCCoLi, CeLeriaC sTuFFing roLL (8) 4.99 & sTiLTon graTin Our exclusive, preservative (2) 2.50 / (4) 4.99 V and additive-free sausagemeat Broccoli spears and roast from the Speldhurst Sausage celeriac in a cheddar cheese Company in Kent, mixed with sauce topped with stilton crumb. herbs and wrapped in smoked, streaky bacon for the perfect moist stuffing.

Cranberry & goose FaT roasT PoTaToes (2) 1.99 / (6) 4.99 GF Fluffy potatoes roasted in goose fat till they're crispy and golden. shredded brusseL sProuTs WiTh baCon & ChesTnuTs GF (2) 1.99 / (4) 3.95 No vegetable divides the nation (or the table) like the brussel sprout. Our new recipe may cure even the most vociferous sprout-a-phobe.

Vibrant shredded sprouts, with herbs, smoked bacon and soft, sweet chestnuts. honeY-roasT CarroTs WiTh musTard & CaraWaY seeds GF (2) 1.99 / (4) 3.95 V The fanciest carrot on the block. Sweet carrots, sprinkled with mustard and caraway seeds, enlivened with a pinch of orange zest.

Pecan Parcels with Butternut Squash

braised red Cabbage GF (2) 1.99 / (4) 3.95 V Red cabbage and bramley apples slowly braised in red wine and redcurrant jelly.

vegeTarian FeasT There’s no need for the non-meat eaters to miss out on the feast come Christmas day – and they’re likely to attract envious glances from their carnivorous neighbours.

CranberrY & PeCan ParCeLs WiTh buTTernuT squash (2 parcels) 6.99 V LTD A contemporary twist on traditional nut loaf that is bursting with classy Christmas flavours. Mixed nuts and cranberries, with a twist of citrus and a pinch of chilli, wrapped in delicate filo pastry before being glazed with vanilla, port and cinnamon and garnished with chopped pecans.

Perfect with some natural yoghurt mixed with chopped, fresh mint.

TradiTionaL nuT LoaF (3-to-4) 4.99 V A blend of toasted nuts, Madeira-soaked apricots, mushrooms & herbs, topped with red onion marmalade.

LuxurY CranberrY sauCe 2.99 Award-winning cranberry sauce made with port and brandy for a touch of decadence.

Luxury Cranberry Sauce

Broccoli, Celeriac & Stilton Gratin

4

S ANTA’ S Midnight FEAST

We all know that if your desired gifts are to arrive under the tree on Christmas morning you need to leave Santa a little something to help speed him on his way (not forgetting carrots for the reindeers).

We’ve heard via our contacts at the North Pole that Santa is very partial to one of our mince pies. This is, quite simply, the best mince pie he’s ever tasted (Mrs Clause’s excepted, in the interests of marital harmony).

The shortest of short-crust pastry made from scratch like you would at home; a generous filling of top quality mincemeat; all dusted with icing sugar. If you can buy a better mince pie, Santa will eat his hat.

Christmas Pudding (large 900g) (6-8) 9.99

V

Christmas Pudding V (small 110g) (1) 1.99 Made with Irish Stout and Brandy and matured for at least three months.

FesTive TreaTs

mince Pies (pack of 6) 3.49 V Chocolate Yule Log 12.99 V Winter Pudding (2) 4.50 (6) 8.50 V brandy butter 2.99 mulling syrup (small 20cl) 2.99 • (large 50cl) 4.99 CooK Christmas Cake 13.99 V Moist and packed with fruit. Ready to ice and decorate or to eat naked (the cake, that is, not you).

5

gingerbread shapes 1.99 Festive Chocolate Lollies 2.99 • Candy Canes 80p

e nTerTaining ne W PoaCher’s Pie (6-to-8) 32.99 LTD A stunning seasonal centrepiece of slow-cooked Scottish wild Venison, tender Duck and Wild Boar Sausage with shallots and chestnuts in an open, short-crust pastry case. What makes this pie really exceptional is the pastry, with free-range egg yolks and lemon juice added to create the shortest of crusts. Serve with some seasonal greens (curly kale would be perfect), or braised red cabbage.

It always seems like a good idea at the time – before you know it there’s a load of shopping to be done, food to be prepared, tables set, furniture cleared… somebody probably isn’t pulling their weight (naming no names)…the whole thing morphs into more trouble than it’s worth. Stop. Breathe.

Relax. Let us COOK for you…

ROAST-AT-HOME SIDE OF SCOTTISH SALMON with sun-dried tomatoes, red pesto and pine nuts (inset picture) LTD (4-to-6) 25.00 Soft, sweet salmon dressed with a perfect combination of bright Mediterranean flavours. Serve on a wooden platter or chopping board for a lovely homemade look, garnished with some rocket and torn basil leaves.

BEEF WELLINGTON (6) 65.00 Prime fillet of British beef with a brandy and chicken liver duxelle wrapped in all-butter puff pastry.

With a sauce of oven-roasted mushrooms, brandy and white wine. To really ramp up the indulgence, serve with our Broccoli, Celeriac & Stilton Gratin (see p4) and Dauphinoise Potatoes (p19).

Requires defrosting in the fridge for 36hrs.

6

s easonaL

s h oWsTo P P e r s To share

neW WINTER WILD VENISON CASSEROLE

Starters

CHEESE SOuFFLES WITH RED ONION MARMALADE (2) 4.99 Three-cheese soufflés with a spoonful of tangy red onion marmalade in a crisp filo pastry basket. Baked straight from the freezer these are little miracles of the culinary art.

The soufflé gods still decide exactly how much they rise but they are light and lovely and a little bit ground-breaking.

nd fluffy a , t h g i L “ heesy,” c y l l u f d wonder ood Foo CG says BB , and who ne magazi e? to argu are we

(above) LTD (1) 5.99 (2) 11.95 (4) 23.85 A classic game casserole of tender Scottish Venison braised in red wine with juniper berries, shallots, mushrooms and smoked bacon.

ROASTED CONFIT OF DuCK WITH A JuNIPER BERRY SAuCE

RISOTTO WITH PEAS & MINT

(1) 2.99 (2) 5.95 V microwave only Arborio rice with petit pois, flageolet beans and a knob of lemon and mint butter.

Share one portion between two as a starter.

SMOKED HADDOCK & ROCKET FISH CAKES

(1) 5.99 (2) 10.99 (4) 21.95 (2) 3.99 Two, handmade potato cakes blended with Welsh Confit duck leg in a juniper berry rarebit and rocket. Serve with some salad leaves and and orange zest sauce, with our Christmas Chutney. cranberries and fondant potatoes. te Serve with braised red cabbage pa n Veniso SMOKED SALMON & PESTO (you can make it into a neat TARTLETS (2) 3.99 circular stack using a cooking Topped with a mature Cheddar ring, if you’re feeling fancy). cheese crumb.

KILN-ROASTED SALMON

& ASPARAGuS Filo (4-to-6) 17.50 Flakes of roasted salmon and plump asparagus in a white wine and crème fraiche sauce on a bed of basmati rice, encased in filo pastry and topped with baby spinach and a pine nut crumb.

HuNTSMAN’S CHICKEN (4) 16.99 Whole chicken breasts stuffed with mushroom paté, wrapped in smoked bacon and served in a rich red wine sauce with button onions and oyster mushrooms.

7

BuTTERNuT SquASH & SPINACH TARTLETS (2) 3.99 With a hint of spice topped with feta cheese. V

HANDMADE PATES: VENISON GF SALMON GF CHICKEN LIVER GF 4.99 For a simple starter, serve in kilner jars or ramekins with crusty bread or melba toast, some salad leaves and Christmas Chutney.

CANAPéS from 6.25 (12 per box) Rather than a formal starter, a selection of our canapes with a glass of fizz is an easy alternative (see p11).

UT ANY EFF

O

R

T

HO

W

IT

Our new roasts are a great alternative to turkey or perfect for entertaining.

All the hard work has been done for you at the COOK Kitchen.

We’ve de-boned, stuffed, rolled and slowly roasted a melt-in-the-mouth belly of pork and a succulent shoulder of lamb. Each comes with a flavour-packed, slow-cooked gravy so all you need to do is take it from the freezer, pop it in the oven and less than three hours later you have a perfect, and rather posh, home-cooked roast.

SLOW-ROAST BELLY OF BRITISH PORK

WITH FENNEL SEEDS (6) 16.99 (top left) Rolled and stuffed by hand with Toulouse sausage and apples. Served with fennel-infused gravy.

SLOW-ROAST SHOULDER OF LAMB WITH ROSEMARY (6) 24.99 (left)

Rolled and stuffed by hand with sausage meat and apricots.

Served with a rich redcurrant gravy.

SERVE WITH : GOOSE FAT ROAST POTATOES (6) 4.99

PARMESAN PARSNIPS & HONEY ROAST CARROTS (6) 4.99

a bake-at-home Pud is perfect for dessert (See page 15) Chocolate & Pear Fondant Pudding Apple Strudel Cranberry & Orange Sponge Pudding (above)

Sticky Toffee Pudding Bramley Apple & Blackberry Crumble (left)

8

more

entertaining

ideas

Familiar COOK recipes perfect for sharing with family and friends (most of these recipes are also available as one or two portion dishes see p.19).

SALMON & ASPARAGuS GRATIN (4) 17.95 With a white wine veloute sauce topped with sliced potato and regatto cheese crumb.

urguign Beef Bo

on

STEAK & RED WINE PIE (6) 21.99 Slow-braised, prime beef with vegetables wrapped in golden pastry.

BEEF BOuRGuIGNON (4) 16.70 Silverside beef, slow-cooked for three hours in red wine and port before dry-cured bacon and mushrooms are added.

Perfect for after the Boxing Day walk.

MOROCCAN SPICED LAMB TAGINE (4) 17.95 A slow-cooked, aromatic stew of spiced lamb with chickpeas, apricots and dates.

9

Chicken, Ham

& Leek Pie CHICKEN, HAM & LEEK PIE (6) 19.99 Tender chicken, sweet leeks and a hint of salt from the ham, fully encased in handmade shortcrust pastry.

BRAISED BEEF IN BRANDY & MuSHROOM SAuCE (4) 16.70 Strips of silverside beef are pan-fried then braised in beef stock and white wine, before thyme, mushrooms and a good slug of brandy are added.

MOROCCAN HARISSA CHICKEN (4) 13.95 A delicately spiced North African classic with dates, chickpeas and almonds.

LASAGNE AL FORNO (4) 12.95 quite simply the best lasagne you can buy and ideal for informal entertaining.

Just add salad and crusty bread.

CHICKEN ALExANDER (4) 12.95 Named in honour of co-founder Dale (by Dale).

Marinated chicken pieces in a white wine sauce with mushrooms and peppers.

GREEN THAI CHICKEN CuRRY (4) 13.95 GF Perfect to warm up a winter’s evening. A mild Thai curry of marinated chicken with red peppers and green beans.

SuCCuLENT STICKY RIBS (2) 6.99 Racks of tender pork ribs marinated in honey, mustard and soy sauce. Perfect for sharing as a relaxed supper with friends or family.

COq Au VIN (4) 14.99 Succulent leg of chicken cooked slowly in red wine with back bacon and mushrooms.

Coq au Vin

For Special Nights In Restaurant quality in the comfort of your home. Perfect for a romantic night in with your partner, supper with friends or as a treat for yourself.

Sea Bass with Asparagus Tips & Linguine in a Lobster & Saffron Bisque Fillets of sea bass on a bed of linguine, asparagus tips and tender-stem broccoli, with a lobster, saffron and white wine sauce. (2) 13.99 Slow-Roasted Lamb Shanks with Root Vegetables & Roast Potatoes Lamb shanks marinated in garlic and mint served with chunky root vegetables, roast potatoes and a white wine and rosemary jus. (2) 12.99 Risotto with Porcini Mushrooms, Lemon & Sage Butter Arborio rice with porcini, cup and chestnut mushrooms topped with a knob of lemon and sage butter.

Microwave only (1) 3.99 / (2) 6.99 V Slow-Cooked Lamb with Spinach & Shallots Leg steaks of lamb, marinated in garlic, rosemary and mint, cooked slowly in a red wine sauce, served with potatoes, caramelised shallots and spinach.

(1) 6.99 / (2) 12.99 LTD 2 Monkfish Wellingtons with slow-cooked Mediterranean vegetables Monkfish marinated in lemon juice, topped with slow-cooked redpeppers, tomatoes, garlic, olives and capers, wrapped in latticed puff pastry. (2) 14.99 2 Beef Wellingtons with a mushroom & brandy duxelle Prime fillet of British beef, topped with a duxelle of chopped mushrooms soaked in brandy and served in a puff pastry lattice. (2) 15.99

Sea Bass with Asparagus Tips & Linguine in a Lobster & Saffron Bisque

Baked Cod with Peperonata Baked cod fillet with sun-dried tomatoes, roasted red peppers, onions and garlic with kalamata olives. (1) 5.75 / (2) 10.99 LTD Haunch of Venison with Crushed Celeriac British venison, celeriac crushed with chives and spoonful of caramelised red onion marmalade. Served with a port and red wine sauce infused with juniper, cinnamon and cloves. (1) 7.50 / (2) 12.99 LTD Corn-fed Chicken with Chestnut Stuffing Breast of corn-fed chicken stuffed with chestnuts, served with a marsala sauce, roasted shallots and mushrooms.

(1) 5.99 / (2) 10.99 LTD

Slow-Roasted Lamb Shanks

10

s e i t Pa r In our misspent youth, “party food” meant a few packets of crisps and peanuts discarded near a forest of bottles. Now we are older and possibly wiser, we appreciate that a good spread is essential to making a party go with a swing. But catering for the masses can be daunting.

Which is why we’ve come up with a range of party food to make the big bash as painless as possible.

Canapés (12 per box)

Grazing Look no further for the perfect festive buffet for guests to graze on for a few hours.

Defrost for 24-36 hours in a fridge

HONEY-GLAzED GAMMON STuDDED WITH CLOVES (from 2kg) from 23.00 GF

LTD

ROAST-AT-HOME SALMON dressed with sun-dried tomatoes, red pesto and pine nuts.(8-to-10 buffet portions) 25.00

Coronation Chicken

11

Because our canape s all cook from frozen in 20 minutes , you can easily keep a supply in the freezer and bring them out as guests co me and go.

They’re also ideal to have at hand when friends or neigh bours unexpectedly pop rou nd for a drink.

BEEF WELLINGTON S WITH MuSHROOM & HOR SERADISH DuxELLE 6.75 CHICKEN AND MANGO FILO ROLLS 6.25 GOAT’S CHEESE AN D CARAMELISE D ONION GALETTES 6.5 0 CHEESE SOuFFLéS

TOPPED WITH SWEET MANGO CHuTNEY AND MIxED SEEDS 6.5

0

CORONATION CHICKEN (16) 19.95 GF LTD

quiChe

PuY LENTIL & ADuKI BEAN SALAD (6) 7.99 / (12) 15.95

quICHE LORRAINE (top inset picture)

PESTO PASTA SALAD (6) 7.99 / (12) 15.95

V

Serve 10-12 buffet portions 16.99 V GF LTD

LTD

ROASTED PEPPER & GOAT’S CHEESE quICHE

V

HANDMADE

PATES & DIPS*

Honey-Glazed Gammon Studded with Cloves

Great as a simple starter with warm, crusty bread or as a quick-and-easy canape spread on reganas biscuits or small squares of toast. Or just open a pot and dip in and out over the course of an evening. handmade venison PaTe 4.99 Made with Scottish Venison, pancetta, pistachio nuts and juniper berries. GF

venison PaTe

handmade ChiCKen Liver PaTe 4.99 Made with British chicken livers, balsamic vinegar and herbs. GF handmade saLmon PaTe 4.99 A smooth, rich pate handmade of roast Scottish salmon with a twist of citrus. GF

saLmon PaTe

sTiLTon & CarameLised red onion diP 3.50 V GF *Need to be thawed in the fridge

or 20 f d o o F Party zed Gammon

Beef Wellingtons with Mushroom & Horseradish Duxelle Chicken and Mango Filo Rolls

la Honey-G ith Cloves w d e Studd e Salmon es, m o H t a 2 x Roast sun-dried tomato i th s dressed w esto and pine nut p red és ur canap o f o h c a 2xe alad ki Bean S u d A & l i Puy Lent ta Salad Pesto Pas ead .85 per h 7 £ / 0 .9 156 Total: £ 12

Curry Heaven

it’s hard to beat an indian feast. it would certainly make for a memorable Christmas lunch and Chicken Tikka masala is our nation’s favourite dish, after all (although great aunt ethel might not be amused).

GF goan ChiCKen CurrY (1) 3.85 / (2) 6.99 A vibrant southern Indian curry of boneless chicken thigh marinated in a blend of spices with tomatoes and tamarind.

New

GF saag ChiCKen (1) 3.85 / (2) 6.99 A fresh, light curry of chicken breast cooked with subtly spiced spinach, mint and yoghurt.

New

brinjaL bhaji (1) 2.99 V Spiced aubergine curry with chickpeas and crispy onions. Perfect as a side dish to share or a vegetarian main course for one.

New

GF saFFron riCe (1) 1.25 / (2) 2.45 V Basmati Rice cooked with saffron and a blend of herbs and spices.

GF aLoo gobi saag (2) 1.99 V Cauliflower, spinach and potatoes cooked with fresh tomatoes, onions, and a blend of spices.

TiLaPia Fish CurrY (1) 3.99 GF Fillets of sweet, meaty, freshwater fish topped with Indian spices with lightly-curried lentils and vegetables.

GF PraWn Karahi (1) 4.75 / (2) 8.99 A light and fragrant curry of Tiger Prawns with blended spices, coriander and spinach.

roasTed vegeTabLe & ChiCKPea CurrY GF (1) 2.99 / (2) 5.95 V

GF garLiC ChiCKen CurrY (1) 3.85 A deeply flavoured curry with tomatoes, sweet garlic and coriander.

GF

ChiCKen TiKKa masaLa (1) 3.85 / (2) 6.99

GF ChiCKen jaLFrezi (1) 3.85 / (2) 6.99 Pieces of breast marinated in yoghurt, garlic and paprika in a spicy tomato sauce.

ChiCKen Korma (1) 3.85 / (2) 6.99

GF

GF Lamb duPiaza (1) 4.99 / (2) 9.95 Marinated lamb with tomatoes and plenty of onions.

vegeTabLe samosas & onion bhajis (2) 1.99 handsTreTChed naan bread (2) 1.50

13

PaPPadums (8) 1.99

GF V

V

V

COOK For Kids prepared by human hands

2

Meaty Chilli for two

With all the excitement, hungry little monsters can be a real handful at Christmas. Our COOK for Kids sauces and meals provide a quick and nutritious supper when you’ve run out of time to make it yourself…

Sauces for Two Just add rice, pasta or potatoes Beefy Bolognese for two 3.50 Super-tasty tomato sauce with veg and minced beef.

Meaty Chilli for two 3.50 Big, bold chilli with minced beef and beans.

Lamb Tagine for two 3.50 Lip-smacking lamb with chickpeas and lentils in disguise.

Chicken Casserole for two 3.50 Chicken Korma for two 3.50 Mild, creamy curry with undercover cauliflower.

a well-balanced meal for one – perfect for when you’re all shopped out all microwave only

i for one Chicken Biryan

1 Meals for One

serves one

GF jambalaya Pot 3.49 with smoked paprika chicken, chorizo and wild rice.

vietnamese Pot 3.49 with citrus chicken, sweet chilli sauce and egg noodles. moroccan Pot 2.99 V with aubergines, chickpeas & couscous. oriental Pot 2.99 V with water chestnuts, soy sauce & egg noodles.

GF mediterranean Pot 2.99 V with red peppers, lentils & cannellini beans.

GF indian Pot 3.49 with curried chicken, daal & wild rice.

mexican Pot 3.49 with fajita chicken, red kidney beans & brown rice.

Chicken Biryani 2.70 Starship Stew 2.70 with sausages, baked beans and potatoes (inspired by a 1980 Blue Peter cook book) Macaroni Cheese 2.60 V Chicken and Mash Pie 2.70 Beef Lasagne 2.70 Cottage Pie 2.70 Meatballs & Spaghetti 2.70 Fish Pie 2.85 so baby organic baby Food from £2.75

GF Caribbean Pot 3.49 with jerk chicken, sweet potato & brown rice.

Free to f zer o 5 m rk in inut A W es

Bala e nced ll Mea for l One

14

The contribution of puddings to our national well-being is all-too-often overlooked.

To redress the balance we have formed the Pudding appreciation society to celebrate the pivotal role pud plays in our lives.

NEW

BAKE HOM PU

Cranberry & Orange Sponge Pudding

Our motto:

You Deserve Pudding!

Bramley Apple and Blackberry Crumble

Chocolate & Pear Fondant Pudding

Apple Strudel

15

Sticky Toee Pudding

Fill your kitchen with the heavenly aroma of freshly-baked pud.

These hot puddings have been mixed, stirred and folded to within an inch of the oven – then frozen quickly so when you take them out of your freezer you’re baking them fresh, not just reheating. it means they all deliver an authentic home-cooked taste. even your mother-in-law will be impressed.*

W

E AT mothers-in-law, none of whom were harmed in the process.

ME UDS Sticky Toffee Pudding Chocolate & Pear (6) 6.99 V Fondant Pudding *This claim is made following rigorous testing on

(6) 7.99 V GF An indulgent, gooey baked chocolate pudding with soft, sliced pears.

Apple Strudel

(6) 7.99 V Crisp filo pastry filled with delicately spiced Bramley apples, soft pecans and sweet, plump sultanas.

Cranberry & Orange Sponge Pudding

(6) 7.50 V Moist, light orange-scented sponge with ripe cranberries, soft pecans and a decadent orange sauce.

CAKES

A sumptuously dark, fluffy all-butter sponge made with dates, vanilla and a deliciously sticky toffee sauce.

Bramley Apple & Blackberry Crumble

(2) 3.25 (6) 6.99 V Sweet apple slices and plump blackberries beneath a golden oat crumble.

Belgian Chocolate Pudding

(2) 3.25 V In mathematical terms this equals chocolate squared: a rich chocolate sponge with a Belgian choc sauce.

Bread & Butter Pudding

(2) 3.25 V With orange, honey and Madeira and a toasted cinnamon and demerara topping.

baked from scratch just like you would at home, then frozen to stay fresh smaLL CaKes (4-6) Chocolate • Carrot • Cappuccino Seville Orange • Victoria all 4.49 Cherry & Almond 4.99 big CaKes (12-16) Carrot 13.99 • Chocolate 14.99 Chocolate Birthday 15.99 TraYbaKes Boston Brownie (6) 4.50 Millionaire’s Shortbread (6) 4.50

Ice Cream Parlour We scoured the land for the best artisan producers of ice creams, sorbets and frozen yoghurt.

Two stood out among the throng: just rachel and judes.

Just Rachel makes incredibly rich, indulgent, grown-up ice creams using thick Herefordshire cream, many of which are based on traditional recipes created before anyone had ever heard of an additive or preservative.

Judes makes lighter, contemporary, dare we say more youthful ices from its base in Hampshire.

Put them together and you have ice cream ying and yang, with something to please everyone. all 500ml tubs 4.99

Just Rachel

Vanilla • Honeycomb • Cinnamon • Ginger Damson & Sloe Gin

Judes

Vanilla • Strawberry Salted Caramel • Mango Sorbet Natural Yoghurt

Two Chocolate Fondants

(2) 4.50 V Melt in the middle, luxurious baked chocolate puds with a chocolate sauce centre

16

Lemon & Lime Pavlova

Indulgent Cold Puds Crowd-pleasing cold puddings to thaw and serve.

(8-to-10) 11.99 V A light pavlova roll filled with lemon curd, lime curd and whipped cream.

Raspberry Pavlova

(8-to-10) 11.99 V GF A light pavlova roll packed with fresh cream and raspberries.

Chocolate & Toffee Cheesecake (2) 2.50 / (10+) £13.99 A marbled chocolate and toffee cheesecake with dark chocolate swirls on a crunchy chocolate biscuit base.

Chocolate Roulade

(8-to-10) 11.99 V GF A rich chocolate roll generously filled with whipped cream.

Two Vanilla Panna Cotta Puds (above)

(2) 3.50 GF A clasic Italian cooked vanilla cream.

Pear & Almond Tart (6-to-8) 7.99 Soft sweet pears with a frangipane filling, topped with toasted almonds.

Blackberry & Cherry Pavlova

Mousses (2) 3.50 Chocolate / Lemon

Caramel & Hazelnut Tart

(6-to-8) 8.50 V Smooth, sweet caramel blended with roast hazelnuts and walnuts in a shortbread pastry case.

Winter Pudding

(2) 4.50 (6) 8.50 V An explosion of winter berries and fruit infused with cinnamon.

Chocolate Truffle Torte

V

(6-to-8) 7.50 / (12+) 14.99 A divine chocolate truffle mousse on a chocolate biscuit base.

17

(6) 7.99 V GF Handmade meringue roll filled with whipped cream, blackberries and cherries.

Eton Mess

(8) 10.99 V GF Raspberries, cream, handmade meringue and a dash of port in the poshest mess you’re likely find.

Chocolate Chip Pavlova (6) 7.99 V GF

Chocolate meringue roll crammed with dark chocolate chips and whipped cream (above).

Chocolate & Raspberry Roulade (8-to-10) 11.99 V

GF

A rich chocolate roll generously filled with whipped cream and raspberries.

Banoffi Pie (2) 2.50 / (6) 6.99 / (12+) 13.99 V Soft toffee, sliced bananas and fresh cream on a digestive biscuit base. Life doesn’t get much better than banoffi.

Lemon Cheesecake (2) 2.50 / (10+) 13.99 A fluffy lemon cheesecake on a thin biscuit base decorated with lemon curd swirls.

Normandy Apple Tart

(10+) 13.99 V A classic French apple tart, spiced with cinnamon and finished with thinly sliced apples in a sweet pastry case.

Rich Lemon Tart

(8) 8.50 V Classic French biscuit pastry base with a delicious lemon filling.

Caramel & Hazelnut Tart (Can be served warm)

Winter Pudding

Chocolate True Torte

Pear and Almond Tart

Blackberry and Cherry Pavlova

Eton Mess

Chocolate and Toee Cheesecake

Chocolate Roulade

Lemon Cheesecake

18

COOK CLASSICS

r LoveYou Freezer

e ing hom h s a d e n you’r ng for a i r e t Whether a c , e shops r simply o from th s n o i t a e f rel ife will b l influx o , y l i m a the f istmas r h feeding C s i h sier t much ea th your i w p u k oc s. if you st K recipe O O C e t i favour We all have dishes we love to make and some that are a bit of a chore. Rather than waste time on the incidentals, why not let us do the work so you can concentrate on your piece de resistance?

Pick from our selection of time-saving side dishes.

(2) 1.99 / (4) 3.95

GF

Honey-Roast Carrots with Mustard & Caraway Seeds (2) 1.99 / (4) 3.95

GF

(2) 2.50

Broccoli, Celeriac & Stilton Gratin V

Goose Fat Roast Potatoes (2) 1.99 / (6) 4.99

GF

Braised Red Cabbage (2) 1.99 / (4) 3.95

V

(1) 1.50 / (2) 2.99

V

GF

Dauphinoise Potatoes

19

(1) 1.25 / (2) 2.45

GF

V

Alsacienne Potatoes GF

Plain Basmati Rice

(8) 4.25

(2) 2.50 / (4) 4.99

V GF

Creamy Mash

(2) 1.99

Slow-cooked Gravy Parmesan Parsnips

Rustic Potato Wedges (2) 1.99

(1) 0.99 / (2) 1.95

V

GF

Minted Couscous (1) 1.50 / (2) 2.99

V

Vegetable Rice (1) 1.25 / (2) 2.45

V

GF

Mangetout, Petits Pois & GF Carrots (2) 1.50 V Oven Roasted Vegetables (1) 1.50 / (2) 2.99

V

Serves One / Serves Two / Serves Four

Chicken Alexander 3.85 / 6.99 / 12.95

Marinated chicken pieces in a white wine sauce with mushrooms & peppers.

Moroccan Harissa Chicken 3.85 / 6.99 / 13.95

A delicately spiced North African classic with dates, chickpeas and almonds.

Moroccan Spiced Lamb Tagine 4.99 / 8.99 / 17.95

GF

A slow-cooked, aromatic stew of spiced lamb with chickpeas, apricots and dates.

Vegetable and Chickpea GF Tagine 2.99 / 5.95 V

With aubergines, ginger and a blend of Moroccan spices.

TIME-SAVING SIDES

Shredded Brussel Sprouts with Bacon & Chestnuts

Recipes we’ve made our own

GF

Garlic Ciabatta (2) 1.99

Lasagne al Forno 3.75 / 6.99 / 12.95

Lamb Moussaka 3.99 / 6.99 / 13.95

Minced lamb layered with sliced potatoes, roasted aubergines and a bechamel sauce.

Smoked Haddock & Sweet Potato Gratin 4.50 / 8.50 / 16.99

With bacon, broccoli, sweetcorn and a hint of chilli in a white wine sauce.

Salmon & Asparagus Gratin 4.75 / 8.99 / 17.95

In a white wine and herb sauce topped with potatoes and cheese crumb.

Braised Beef in Brandy & Mushroom Sauce 4.50 / 8.35 / 16.70

CAS S EROL ES & S TEWS Slow-cooked and packed with flavour Serves One / Serves Two / Serves Four

Catalan Chicken 3.99 / 6.99

GF

Chicken on the bone with chorizo, potatoes and vegetables in a sherry jus.

Chianti Chicken 3.99 / 6.99

A classic Italian stew of chicken leg and thigh braised in Chianti with black olives, cannellini beans and sun-dried tomatoes.

Chicken Dijon 3.85 / 6.99 / 13.95

Chicken breast marinated in thyme and wholegrain mustard in a white wine sauce with caramelised red onions.

Coq au Vin

3.99 / 7.50 / 14.99

Succulent leg of chicken cooked slowly in red wine with back bacon and mushrooms.

Pot Roast Chicken (1) 3.99

With root vegetables in a flavour-packed gravy.

Beef Stroganoff 4.50 / 8.35 / 16.70

Lamb Bordeaux

P I ES

(4) 17.99

Chicken, Ham & Leek Pie

Lamb Casserole with Minted New Potatoes

3.85 / 6.99 / (6) 19.99

Tender chicken, sweet leeks and a hint of salt from the ham, beneath shortcrust pastry.

4.99 / 8.99

Huntsman’s Chicken

Steak & Red Wine Pie

(4) 16.99

Individual chicken breasts with mushroom pate stuffing, wrapped in bacon with a red wine sauce.

4.50/ 7.99 / (6) 21.99

Slow-braised, prime beef with vegetables and golden pastry.

Hearty Fisherman’s Pie 4.50 / 8.50 / 16.99

CO M FO R T

Favourite recipes for cosy nights in

Shepherd’s Pie

Chicken & Mushroom Lasagne 3.85 / 6.99 / 13.95

Cottage Pie

Serves One / Serves Two / Serves Four

3.50 / 6.99 / 13.50 3.50 / 6.75 / 12.50

Chicken & Tomato Pasta Bake (1) 3.85 / (4) 11.75 Chilli con Carne

THAI

Serves One / Serves Two

Green Thai Chicken Curry

3.25 / 5.25 / 9.99

3.85 / 6.99 / (4) 13.95

Spaghetti Bolognaise

(1) 3.50

GF

Chicken Pad Thai

Liver, Bacon & Onions

3.85 / 6.99

2.85 / 5.60

Meatballs in Rustic Tomato Sauce 3.50 / 6.99 / 12.95 Minced pork and rump steak with red pesto, chilli, basil and garlic

Macaroni Cheese

A classic, aromatic Thai dish with egg noodles and stir-fried cabbage

Sweet Chilli Chicken & Noodles 3.85 Indonesian Vegetable Curry 3.50 / 5.99 V

Tender strips of beef in a brandy and paprika sauce with chopped gherkins and roasted mushrooms.

2.75 / 4.99 / 9.75

With Barber’s 1833 Vintage Reserve Cheddar.

Yellow curry with roasted vegetables, green beans and toasted cashew nuts.

Beef Bourguignon

Roasted Vegetable Lasagne 3.65 / 6.50 / 12.99

Red Thai Chicken Curry GF 3.85 / 6.99

4.50 / 8.35 / 16.70

Pork Stroganoff 3.99 / 7.35 / 14.70

Pork Dijon

V

V

Wild Mushroom, Spinach & Butternut Lasagne 3.75 / 6.75 / 13.50

V

3.99 / 7.35 / 14.70

Cauliflower Cheese

Red Lentil & Mixed Bean GF Casserole (2) 5.50 V

Made with Barber’s Vintage Reserve Somerset Cheddar.

(1) 2.75

V

Chicken Panang Curry (2) 6.99

A fragrant Thai curry infused with ginger, lemon grass, lime leaves and garlic.

Sides:

Coconut & Lime Leaf Rice GF 1.25 / 2.45 V

20

Festive Feast Planner A quick checklist to help you plan your festive feast. List any other everyday items at the end. Our shop staff will be happy to help you find everything, assist you with menu planning or offer serving suggestions.

C H R I ST MAS DAY Stuffed Crown of Turkey Slow-cooked Gravy Pigs in Blankets Stuffing Goose Fat Roast Potatoes Brussel Sprouts Honey-Roast Carrots Broccoli, Celeriac Gratin Braised Red Cabbage Parmesan Parsnips Cranberry & Pecan Parcels Traditional Nut Loaf Cranberry Sauce Brandy Butter

(8) (8) (12) (8) (2)

(6)

(2)

(4)

(2)

(4)

(2)

(4)

(2)

(4)

Roast Lamb Chicken, Ham & Leek Pie

21

(6)

Succulent Sticky Ribs

(2, or 4 to share)

Starters Cheese Soufflés Risotto with Peas & Mint Haddock Fish Cakes Smoked Salmon Tartlets Butternut Squash Tartlets

(2)

(1)

(2)

(4)

(1)

(2)

(4)

(1)

(2)

(4)

(1)

(2)

(4)

(1)

(2)

(4)

(2) (1)

(2)

(2) (2) (2)

(2) (2)

P arty food

E ntertaining Beef Wellington Poacher’s Pie Roast-at-Home Salmon with sun-dried tomatoes Venison Casserole Roasted Confit of Duck Salmon & Asparagus Filo Huntsman’s Chicken Roast Pork

Steak & Red Wine Pie Moroccan Lamb Tagine Salmon & Asparagus Gratin Braised Beef in Brandy & Mushroom Sauce Coq au Vin Moroccan Harissa Chicken

(6) (6-8)

(4-6)

(1)

(2)

(4)

(1)

(2)

(4)

(4-6) (4) (6) (6) (6)

Honey-Glazed Gammon Coronation Chicken Puy Lentil & Bean Salad Pesto Pasta Salad Quiche Lorraine Roasted Pepper & Goat’s Cheese Quiche Stilton & Red Onion Dip Venison Paté Chicken Liver Paté Salmon Paté Canapés (boxes of 12 )

(16) (6)

(12)

(6)

(12)

(10-12) (10-12)

Chicken & Mango Filo Rolls Goat’s Cheese and Caramelised Onion Galettes Beef Wellingtons Cheese Soufflés Topped with Mango Chutney

(12)

(12)

(12)

(12)

P u ddings

F R E E Z E R F IL LE R S

(8)

(1) dding Christmas Pu (16) ke Christmas Ca

le Log Chocolate Yu (6) ing Winter Pudd (6)

Orange Sponge (6) Cranberry & t an ar Fond Chocolate & Pe (6) l Apple Strude (6)

ge on Sp Orange Cranberry & (6)

g Puddin Sticky Toffee (6) (2)

e bl um ple Cr Bramley & Ap (2)

olate Pudding Belgian Choc (2)

Bread & Butter (2)

ds Pu a a Cott 2 Vanilla Pann (2)

ts ndan 2 Chocolate Fo (6-8)

rt Ta t elnu Caramel & Haz (6-8) uffle Torte Chocolate Tr (6) ip Pavlova Chocolate Ch a (6) Cherry Pavlov Blackberry & (8) rt Rich Lemon Ta (8) ing Winter Pudd (8) Eton Mess (8-10) e Pavlova Lemon & Lim (8-10) vlova Raspberry Pa (8-10) ulade Chocolate Ro (8-10) spberry Chocolate & Ra Roulade (10+) ple Tart Normandy Ap (6) (2) Banoffi Pie (10) (2) cake Lemon Cheese (10) (2) ffee Chocolate & To Cheesecake

No. Product Na me:

Portion

(12+)

Banstead 01737 357852 • Barnes 020 8392 2060 • Battle 01424 777279 • Billericay 01277 626271 Bournemouth 01202 765560 • Bromley 020 8166 8364 • Cardiff 029 2049 4166 • Cheltenham 01242 571464 Chichester 01243 790737 • Chiswick 020 8994 2820 • Clapham 020 8675 5369 • Clifton, Bristol 0117 317 9748 Dorking 01306 743674 • East Grinstead 01342 821000 • Epping 01992 800000 • Epsom 01372 742999 Farnham 01252 719191 • Formby 01704 830400 • 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 Leigh-on-Sea 01702 470037 • Lewes 01273 483450 • Lightwater 01276 850044 • Lymington 01590 672480 Maidenhead 01628 799004 • Marlborough 01672 513970 • Midhurst 01730 817090 • North Leeds 01132 370377 Oxted 01883 712900 • Petts Wood 01689 839100 • Radlett 01923 856551 • Reigate 01737 243801 Romsey 01794 329000 • Rustington 01903 890127 • Sevenoaks 01732 452554 • Sittingbourne 01795 883001 Stamford 01780 766051 • Surbiton 020 8399 2208 • Taunton 01823 323001 • Teddington 020 8977 7223 Tonbridge 01732 359841 • Tunbridge Wells 01892 523840 • Wells 01749 677726 • West Dulwich 020 8670 4077 Weybridge 01932 845294 • Windsor 01753 866668 • Witney 01993 835001 Coming soon: Oxford • Morningside (Edinburgh) 22

COOK Gift vouchers Give someone you love time out of the kitchen Our gift vouchers are the perfect Christmas present for anyone who loves good food Ask in-store or buy online at www.cookfood.net

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.

edwardanddale@cookfood.net • 01732 759010 The COOK Kitchen • Sittingbourne • Kent ME10 3HH Join the family on Facebook and Twitter/theCOOKkitchen