COOK
Remarkable Food For Your Freezer
Spring Entertaining
COOK
says
RELAX
A letter from co-founder Edward Turn over to see why you can trust our food... www.cookfood.net
Free Time
with every meal!
facebook.com/theCOOKkitchen
Twitter.com/theCOOKkitchen
Spring Entertaining
Big Beef Wellington
Feel your spirits lift as the days get longer and invite friends or family over for a meal. Whether it’s smart or informal, we’ve got something to suit. Relax, enjoy yourself and let us COOK for you... Our limited edition, big Beef Wellington is back, just in time for Easter. Prime fillet of British beef with a duxelle of Chestnut Mushrooms, wrapped in all-butter puff pastry and served with a Port Wine jus. It’s a spectacular centrepiece for a special dinner.
Salmon en Croutes
(2) 13.00 With dill crème fraiche and a delicate beetroot puree
Big Beef Wellington (6) 65.00 LTD
serve with
Dauphinoise Potatoes
v
(1) 1.50 / (2) 2.99
Braised Red Cabbage
v
(2) 2.25 / (4) 4.50
Our Chicken, Ham & Leek Pie is perfect for a big lunch. Serve with boiled new potatoes, our Oven-Roasted Vegetables and a rich lemon tart for pud.
v Vegetarian
‘Warm me up’ spicy
Microwavable
Gluten Free
Nice and spicy
Our meals lowest in fat and calories
‘Hose me down’ hot
2012 Great Taste Award Winners
Serves 1 / Serves 2 / Serves 4
Chicken, Ham & Leek Pie (6) 19.99
Moroccan Feast A Moroccan-themed main course is perfect for a spring dinner party. Try our Moroccan Lamb Tagine or Harissa Chicken with our Minted Cous Cous on the side. Our Vegetable Tagine will keep any non-meat eaters happy.
Serving Suggestion An authentic tagine pot will add a bit of theatre. Use fresh mint to garnish and serve with crème fraÎche decorated with fresh pomegranate seeds.
Moroccan Spiced Lamb Tagine 4.99 / 8.99 / 17.95
A slow-cooked, aromatic stew of spiced lamb with chickpeas, apricots and dates
Minted Couscous v
(1)
1.50 / (2) 2.99
Vegetable & Chickpea v Tagine (1) 2.99 / (2) 5.95
Moroccan Harissa Chicken 3.85 / 6.99 / 13.95
COOK Free Time
with every meal!
*
saysX RELA
Pink Fish Pie
Classy Casseroles
Our co-founder, Dale, came up with the recipe for our Hearty Fisherman’s Pie a dozen years ago, since when he’s doggedly defended its right to be pink. Try as we might, we’ve never found a better recipe (and we’ve tried really hard, because Dale being right about something is hard to bear).
Catering for a crowd is easy with one of our slow-cooked casseroles, simply thawed and then heated gently on the hob in a big pot ‘til it’s piping hot.
Hearty Fisherman’s Pie 4.50 / 8.50 / 16.99
Chicken Alexander 3.85 / 6.99 / 12.95
*
Beef Bourguignon 4.99 / 8.99 / 17.95 Coq au Vin 3.99 / 7.50 / 14.99 Pork Dijon 3.99 / 7.35 / 14.70 Braised Beef in a (below) Brandy Sauce 4.99 / 8.99 / 17.95
COOK
*We shopped like you would for a dinner party at home: we didn't buy items we had in the kitchen cupboard and bought the smallest available amounts of items we needed. We used prices from waitrose.com in February 2013. The time is based on total time, including preparation, taken to cook the dishes in our development kitchen.
says
RELAX
*
Bring On The Buffet!
* All buffet products available from early March
No limp, egg sandwiches required, we can help you put together an amazing cold spread... Coronation Chicken LTD (8) 11.00
Chicken breast pieces in a mild curry, apricot, Madeira and crème fraîche sauce
Salmon Fillet with Dill (15+) 20.00 - 22.00 (depending on weight)
Smoked over oak chippings and dressed with fresh dill
Quiche Lorraine (10-12) 17.00 Roasted Pepper & Goat’s Cheese Quiche (10-12) 17.00 v
Smoked Salmon Terrine (6-8) 8.99
Smoked salmon and trout mousse, topped with flakes of roasted smoked salmon and finished with a slice of smoked salmon
Ham Hock, Pea & Mint Filo (6-8) 16.99
LTD
Half-way between a quiche and a pie, a classic British flavour combination of ham, pea and mint wrapped in light, crisp filo pastry. Perfect for lunch or for serving hot or cold as part of a buffet.
Honey-Glazed Gammon (20+) 25.00-30.00 (depending on weight)
Award-winning British breed hams with a traditional Wiltshire cure. Feeds 20 with ease.
Lebanese Salad (8) 8.50 v LTD with feta, mint and giant couscous
Pictured from left to right: Quiche Lorraine; Coronation Chicken; Salmon Fillet with Dill
Spring Puddings A sumptuous, hand-prepared pud will put a smile on everyone’s face. Whether it’s indulgent chocolate, light fruity loveliness or something hot and heart-warming, we’ve got the perfect pudding for every occasion. Share some pudding love this spring....
CHEE
Mango & Passionfru
Mango & Passio
Lemon Cheesec
Chocolate & To
White Chocolat Cheesecake
£1
goes to Glazed Fruit Tart
Cheesecake for Charity Once again we’re supporting kids’ cancer charity CLIC Sargent’s Great Mums Get Together by donating £1 from every portion of this limited edition cheesecake:
Limited Edition White Chocolate &
Raspberry Cheesecake (6-8) 6.99
Chocolate & Sal Pear & Almond
Glazed Fruit Ta
Rich Lemon Tar Apple Tart
v
EESECAKES
Raspberry Pavlova
uit Cheesecake
onfruit Cheesecake
cake
Pavlovas
(6-8) 7.99
(2) 2.50 / (10) 15.00
Chocolate & Amaretti Pavlova Apricot & Walnut Pavlova
offee Cheesecake (2) 2.50 / (10) 15.00
Raspberry Pavlova
te & Raspberry (6-8) 6.99 / (10) 15.00
Chocolate Roulade
(6-8) 7.99
v
(8-10) 12.50
v
(8-10) 12.50
v
Chocolate & Raspberry Roulade
Tarts
(6-8) 7.99
v
(8-10) 12.50
v
Bake-At-Home
Apple Strudel
lted Caramel Tart Tart
art
rt
v v
v
v
(6-8) 8.50 (6-8) 7.99 (6-8) 8.50 (8) 8.50 (10) 14.00
Bramley Apple & Blackberry Crumble v Sticky Toffee Pudding
v
(6) 6.99
v
Chocolate & Pear Fondant Pudding Apple Strudel
(2) 3.25 / (6) 6.99
v
(6) 7.99 (6) 7.99
Lasagne Al Forno
Minced beef braised in red win with a béchamel sauce, red pesto and basil
Hello Right, I’m going to get straight to the point. I am generally quite a happy soul but this horse meat scandal has made me absolutely, bloody furious.
The whole point of COOK is that you can trust the quality of our food and how we make it. It’s what we stand for.
When Dale and I set up COOK 16 years ago, the whole point was to do things differently to the supermarkets. Our founding principle was:
The scandal that is unfolding is ultimately about fraud. But the backdrop is of suppliers being under constant pressure to cut costs. It highlights why we have chosen never to supply one of the big six supermarkets, despite the sales potential. It means we can remain a proudly independent food business, free to make food according to our founding principle.
“To cook using the same ingredients and techniques that a good cook would use at home so everything looks and tastes homemade.” That remains the aperture through which everything we do is judged. When it comes to mince, we actually go a step further and do what a good butcher would: we buy whole joints of beef, trim off any excess fat and then mince them ourselves at the Kitchen. All our beef comes from the UK and Ireland and can be traced back to the farm and the animal it came from.This is the only way we can be sure of the quality of our mince - simple.
Pick up a full menu listing in store! All prices, ingredients and symbols correct as of Feb 2013. Very occasionally we may need to change a price, ingredient or symbol. Please refer to packaging for the most up-to-date information. Ask a member of staff if you have any queries or feel free to give us a call. The COOK Kitchen • Sittingbourne • Kent ME10 3HH edwardanddale@cookfood.net • Tel: 01732 759010 • www.cookfood.net
I’ve got quite worked up writing this so better go for a lie down, but I hope you will come and see us soon. All the best,
(COOK co-founder)
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