The
Summer 2011
COOK Book
Remarkable food for your freezer
COOK www.cookfood.net
WIN
A luxury weekend break for 10 in Wales catered by COOK To enter go to www.cookfood.net/weekend or pick up a postcard in store To read more about our trip go to p.10
About the Lake House Nestled in the shadow of the Black Mountains National Park and just three miles from Hay-on-Wye, the Lake House is the ideal weekend retreat. The big, light, open-plan kitchen and dining area looks out onto the lake and is perfect for long, lazy meals with family or friends. Five large and comfortable bedrooms include a master bedroom with en suite and a self-contained annex. Check it out at
www.sugarandloaf.com
The Prize A weekend at the Lake House, a Sugar & Loaf holiday for 10 in the Brecon Beacons, with food supplied by COOK The prize is a three night stay at the Lake House, exclusive self catering accommodation, from Friday to Monday, or Monday to Thursday for up to 10 persons. Prize to be taken between September 1st 2011 and December 20th 2011, excluding half term holidays. COOK will provide (via a single delivery or collection) food up to the value of ÂŁ300 for the weekend (we can suggest menus). Closing date for entries: July 31st 2011. For full terms and conditions go to www.cookfood.net/weekend
www.cookfood.net/weekend
Welcome From All
of
Us
at
COOK
At-A-Glance Menu nu COOK S u m m e r M e
At A Glance page 20 Cook Classics ge 20
s pa Lighter Dishe tews page 20 Ca s s e r o l e s & S 0 Comfort page 2 20
ghts In page For Special Ni taining page 20 S u mm e r E n t e r page 20 Indian & Thai Pies page 20 20 P u dd i n g s p a g e
Sides page 20 ge 20 Vegetarian pa 0 One Pots page 2
Ca k e s p a g e 2 0 e 20 K i d s & B ab y p a g
Ices page 20
our entire menu into We’ve managed to squeeze in an effort to give you the following three pages The to find what you want. a quick and easy way range. help you navigate our new categories should find numbers above you can If you turn to the page more details on each category.
page 13
Dale
NEW
Edward
It’s 14 years since Dale and I opened our first shop in Farnham, Surrey. Dale was thin and I had my hair – it feels like a long time ago. It’s been quite a journey but one thing that hasn’t changed one iota is the unshakable belief we have in COOK and the people who make it a remarkable business. COOK is a company wholly reliant on the skill, commitment and happiness of the people who work in it. Hopefully, that’s something you can taste in our food and experience in our shops. Have a look at the back page for a glimpse inside the Kitchen.
On the Cover page 4
NEW
For our summer menu we decided to take some photos of family and friends eating COOK food. This could be construed as slightly exploitative, maybe even a bit vain, but in our defence our volunteers were extremely cheap (free)! Alongside their photos we’ve packed this menu with loads of ideas for how to use our food, serving suggestions, simple recipe ideas and some amazing new dishes. Most exciting of all is the arrival of our One Pot meals, which means your lunch will never be the same again.
page 17
NEW
As always, we’d love to know what you think.
Our Newsletter Edward & Dale (co-founders) PS: Edward was 40 recently. He’s grown a beard. He thinks it looks distinguished. Such are the delusions of a newly middle-aged man.
Facebook.com/thecookkitchen Twitter.com/thecookkitchen
Sign up to our monthly e-newsletter at www.cookfood.net for news, offers, competitions & fun stuff
page 24 Very occasionally we might have to change prices, ingredients or symbols before our next edition of the COOK Book for which we apologise. But all prices, ingredients and symbols were correct at time of going to print. 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).
The COOK Kitchen • Sittingbourne, Kent ME10 3HH Tel: 01732 759010
d an
ew bl e
fr om
Ju ne
Br
N
Av ai la
Introducing the
COOK
Lunch can be a tricky business. Sandwich? Salad? Wrap? Full Monty fry up? We’ve created our new One Pots to make eating well at lunchtime a bit easier. Frozen so they taste freshly made, you get a well-balanced meal for one with less than 20% of your daily guideline amount of calories - and for less than the price of a fancy sandwich. Cooked straight from frozen in minutes (or from thawed if you take a pot to work), you get a meal bursting with exotic flavours and crunchy, nutritious vegetables. Keep a stash in your freezer for lunch, supper or a rather interesting breakfast.
www.cookfood.net/onepots
Caribbean Pot
Freez er to fork in minu 5 tes*
Chicken marinated in spices with sweet potato, black-eyed beans, lentils, coconut cream and brown rice. A source of fibre and protein. $3.49
GF
387
calories
Indian Pot
A mild curry of chicken, sweet potato, lentils and peas with wild rice. High in fibre and low in saturated fat. $3.49
320
AW e Balan ll c Meal ed for One
352
calories
GF
calories
$2.99
Perfect for
lunch, supper
v
Moroccan Pot
A slow-cooked vegetable stew of aubergines, squash, chickpeas and couscous. Low in fat and
saturated fat.
or a rather interesting
262
breakfast
calories
336 calories
258
$3.49
$2.99
calories
Mediterranean Pot
Mexican Pot
Fajita-spiced chicken with red kidney beans, sweetcorn, butternut squash and brown rice. High in fibre and low in saturated fat.
$2.99
v
v
GF
A flavour-packed vegetable stew of red peppers, tomatoes and lentils with cannellini and red kidney beans. High in fibre and a source of protein.
Oriental Pot
Crunchy vegetables, water chestnuts and black beans with ginger, soy sauce and egg noodles. Low in fat and saturated fat.
‘Warm me up’ spicy Key: GF Gluten Free ● v Vegetarian ● * Total cooking times vary from 5 min to 5 min 45 secs. All COOK one pots are microwave only
SUMMER ENTERTAINING MADE EASY “The concept of eating a buffet arose in mid 17th century France, when gentleman callers would arrive at the homes of ladies they wanted to woo unexpectedly. Their surprise arrival would throw the kitchen staff into a panic and the only food that could be served was a selection of what was found in the cold room.” Lillian B. Lansdown How to Prepare and Serve a Meal (1922)
Wooing on an empty stomach is a dangerous game, so bring on the buffet. While we may woo with less ardour than we once did (try saying that after a couple of glasses of rosé), we still appreciate a good spread.
This summer, we’re particularly excited about our new Roast-at-Home Sides of Scottish Salmon: one with a Mediterranean dressing of sun-dried tomatoes, red pesto and pine nuts (pictured left), and another limited edition recipe dressed with aromatic Indian spices. You just take them out of the freezer and pop them straight in the oven – and they’re as delicious cold as they are hot.
alnut Pear, W Salad , y r o ic Ch se e Chee per person and Blu ead
ge ory h o, arran ne chic Using o tween tw ish with e b r a e d ep es on a pieces of and on ory leav d the chic r and crumble kle a e e. Sprin p s f e o e s h c e slice on lu b ts walnu vourite your fa hopped or c e tt ly h re g ig u a some ro rve with a vin . se oice top and ing of your ch dress
POSH 60 MINUTE SUMMER LUNCH FOR 8 This literally takes an hour to prepare from start to finish (we know because we’ve done it).
Roast-at-Home Side of Scottish Salmon with sun-dried tomatoes, red pesto & pinenuts £25 Serves 4-6 main course portions, 8-10 buffet portions 4
www.cookfood.net
Nibbles (olives; habas fritas) Chicken, Ham & Leek Pie Roast-at-Home Sides of Scottish Salmon x 2 Chicory, pear, blue cheese and walnut salad (recipe above) Tomato salad Homemade dressing New potatoes Banoffi Pie for pud. Price (COOK food only) £90.47 • £11.31 per person
Canapés: Chicken and Mango Chutney Filo Rolls £6.25 Sun-Dried Tomato and Pesto Tartlets £6.25 Mini Quiches with Smoked Salmon and Rocket £6.50 Beef Wellingtons with Mushroom and Horseradish Duxelle £6.75
CANAPÉS
Random Fact no.53 “Canapé” means sofa or couch in French, apparently because the topping sits on the bread as you would on a sofa. You never know it may come up in a pub quiz one day. The brilliant thing about our tasty little sofas is that you take them straight from the freezer and pop them in the oven to cook in 20 minutes. 1 Pre-heat oven to 170ºC. Remove pie and salmon from the freezer and put in the oven; take Banoffi Pie out of fridge (it takes 24 hours to defrost in a fridge or three hours at room temperature). 2 Put new potatoes into big pan (no need to peel). 3 Make salads (chicory, blue cheese, pear and walnuts/ simple tomato salad). Chop some chives or mint to garnish the potatoes. 4 Make salad dressing (or choose one of our Olives Et Al dressings p.6). 5 Put potatoes on to boil. 6 Lay table, put out nibbles. 7 Uncork the wine, fill jug with water, lemon slices, mint.
D RINKS P ARTY
FOR 20 Four boxes of each of our canapés (12 per box)
Total £103 • £5.15 per person
8 Check oven (our cooking times are a guide and your oven may have a personality of its own). 9 Drain potatoes, leave in pan with the lid on to keep warm. 10 Take the sides of salmon out of oven and carefully transfer to a nice platter (with the help of a fish slice they should slide easily off the grease proof paper). 11 Take pie out of oven and transfer to a plate or dish. 12 Decant potatoes into a bowl, drizzle on some olive oil (or a knob of butter) and garnish with chives. 13 Take everything to the table. 14 Tuck in. www.cookfood.net
5
SUMMER ENTERTAINING MADE EASY “The concept of eating a buffet arose in mid 17th century France, when gentleman callers would arrive at the homes of ladies they wanted to woo unexpectedly. Their surprise arrival would throw the kitchen staff into a panic and the only food that could be served was a selection of what was found in the cold room.” Lillian B. Lansdown How to Prepare and Serve a Meal (1922)
Wooing on an empty stomach is a dangerous game, so bring on the buffet. While we may woo with less ardour than we once did (try saying that after a couple of glasses of rosé), we still appreciate a good spread.
This summer, we’re particularly excited about our new Roast-at-Home Sides of Scottish Salmon: one with a Mediterranean dressing of sun-dried tomatoes, red pesto and pine nuts (pictured left), and another limited edition recipe dressed with aromatic Indian spices. You just take them out of the freezer and pop them straight in the oven – and they’re as delicious cold as they are hot.
alnut Pear, W Salad , y r o ic Ch se e Chee per person and Blu ead
ge ory h o, arran ne chic Using o tween tw ish with e b r a e d ep es on a pieces of and on ory leav d the chic r and crumble kle a e e. Sprin p s f e o e s h c e slice on lu b ts walnu vourite your fa hopped or c e tt ly h re g ig u a some ro rve with a vin . se oice top and ing of your ch dress
POSH 60 MINUTE SUMMER LUNCH FOR 8 This literally takes an hour to prepare from start to finish (we know because we’ve done it).
Roast-at-Home Side of Scottish Salmon with sun-dried tomatoes, red pesto & pinenuts £25 Serves 4-6 main course portions, 8-10 buffet portions 4
www.cookfood.net
Nibbles (olives; habas fritas) Chicken, Ham & Leek Pie Roast-at-Home Sides of Scottish Salmon x 2 Chicory, pear, blue cheese and walnut salad (recipe above) Tomato salad Homemade dressing New potatoes Banoffi Pie for pud. Price (COOK food only) £90.47 • £11.31 per person
Canapés: Chicken and Mango Chutney Filo Rolls £6.25 Sun-Dried Tomato and Pesto Tartlets £6.25 Mini Quiches with Smoked Salmon and Rocket £6.50 Beef Wellingtons with Mushroom and Horseradish Duxelle £6.75
CANAPÉS
Random Fact no.53 “Canapé” means sofa or couch in French, apparently because the topping sits on the bread as you would on a sofa. You never know it may come up in a pub quiz one day. The brilliant thing about our tasty little sofas is that you take them straight from the freezer and pop them in the oven to cook in 20 minutes. 1 Pre-heat oven to 170ºC. Remove pie and salmon from the freezer and put in the oven; take Banoffi Pie out of fridge (it takes 24 hours to defrost in a fridge or three hours at room temperature). 2 Put new potatoes into big pan (no need to peel). 3 Make salads (chicory, blue cheese, pear and walnuts/ simple tomato salad). Chop some chives or mint to garnish the potatoes. 4 Make salad dressing (or choose one of our Olives Et Al dressings p.6). 5 Put potatoes on to boil. 6 Lay table, put out nibbles. 7 Uncork the wine, fill jug with water, lemon slices, mint.
D RINKS P ARTY
FOR 20 Four boxes of each of our canapés (12 per box)
Total £103 • £5.15 per person
8 Check oven (our cooking times are a guide and your oven may have a personality of its own). 9 Drain potatoes, leave in pan with the lid on to keep warm. 10 Take the sides of salmon out of oven and carefully transfer to a nice platter (with the help of a fish slice they should slide easily off the grease proof paper). 11 Take pie out of oven and transfer to a plate or dish. 12 Decant potatoes into a bowl, drizzle on some olive oil (or a knob of butter) and garnish with chives. 13 Take everything to the table. 14 Tuck in. www.cookfood.net
5
ith our ur friends w yo in ake a rt te n r to e an it is to m It’s cheape ine (below) th g ). Ta ve b o m st a t L ing a ho award-winn sweat over to d e e n £26.94. o n e nd mb Tagin : a L d e it yourself (a ic p S ccan of our Moro Six portions ingredients buying the The cost of £28.27* permarket: from the su
H SUPPER WIT
FRIENDS
A PICN IC
– August 2010 *Shopped in ppened ha ow what’s and we all kn es since then to food pric
BUFFET
FOR
10
Roast-at-home Side of Scottish Salmon dressed with sun-dried tomatoes, red pesto and pine nuts £25 Roasted Red Pepper and Goat’s Cheese Quiche £16.99 Fruity Couscous Salad (12) £13.95
Puy Lentil and Aduki Bean Salad (12) £15.95 Red Berry Cheesecake £13.99
Total £85.88 • £8.59 per person
be Luscom n ia il Sic ade Lemon
f Fine Guild o at re ‘G d o o F Gold Taste er. ’ Winn Award ottle 74cl b £2.99
rush Lime C ade Lemon Sicilian ts n e m St. Cle wer lderflo Wild E Bubbly
NAKED SALADS
Alternatively, our range of dressings from Olives Et Al are really quite special, from the traditional Mustard & Herb, to the spicy Chilli & Ginger and the exotic Pink Mojo. They also make great marinades for meat. All £3.75
LTERAT
NICS
You may ED SUM end up e MER PL batters th ating it in EASUR e roof, or E. th e c a r as the r with a co an admir a in a t w r apped tig able disp htly arou lay of sti picnickin ff-upper nd you in g should -lip, but m e the mere an the fo picnic is act of od tastes required great. An , then loo d if a pos Perfect fo k n o fu h rther for r picnics y ou r s p r : Roast-a ead… Honey-G t-Home lazed Ga Sides of mmon, Q Salmon, Coronati uiche Lo on Chick rraine (lef en, Fruit Pesto Pa t), y Cousco sta Salad us Salad , Puy Len (r ig ht), til and A duki Bea n Salad
Light Lunch For 4
Cheese Souffle´s with Red Onion Marmalade £4.99 x 2 Salad and dressing Banoffi Pie slices £2.50 x 2 Total £14.98 £3.75 per person not incl salad
SU
Like many of us, a salad tends to be vastly improved with a bit of dressing up and it’s so absurdly easy. Just take good quality, extra virgin olive oil, a vinegar of your choice and seasoning and away you go. Start with roughly two measures of oil for one of vinegar and experiment until you get the right balance (make sure you stir/shake really well before tasting). Add mustard, garlic, chilli, honey… whatever you like.
POSH PIC
IS AN U NADU
SIMPLTEARTERS S with MMER
lon ter me ese and a w f o e Cubes led feta ch int. crumb pped fresh m zzled cho es, dri the h c a e p in Halvedoil, roasted utes n h i t i m w or 20 oven f high heat. am on a r ma h ith Pa basil. w d e Serv chopped and peas, s with d with n a e b Broad and crushe emon. l cooked d mint and ough e d p r p u o ch on so il. Served with olive o bread
Lov e you r freezer!
20
ssed Salmon dre of Scottish e id 2 S x e 5 m 2 o ices £ Roast-at-h tic Indian sp ves £25 with aroma ed with Clo d d tu S n o m m zed Ga 5 Honey-Gla 2 (12) £15.9 a Salad x st a P o st e P .95 6-20) £19 Chicken (1 Coronation 9 .9 Pavlova £11 9 Raspberry 13.9 pple Tart £ A y d Norman person r e p .83: £7.65 2 5 1 £ l ta To
BUFFET
FOR
Nibbles-perfect with an aperitif
Olives (various flavours) £3.99 Habas Fritas (roasted broad beans) £2.50 Spicy Sesame Nuts £2.75 Chilli Puffs £2.50 Cheese Straws £2.55
ith our ur friends w yo in ake a rt te n r to e an it is to m It’s cheape ine (below) th g ). Ta ve b o m st a t L ing a ho award-winn sweat over to d e e n £26.94. o n e nd mb Tagin : a L d e it yourself (a ic p S ccan of our Moro Six portions ingredients buying the The cost of £28.27* permarket: from the su
H SUPPER WIT
FRIENDS
A PICN IC
– August 2010 *Shopped in ppened ha ow what’s and we all kn es since then to food pric
BUFFET
FOR
10
Roast-at-home Side of Scottish Salmon dressed with sun-dried tomatoes, red pesto and pine nuts £25 Roasted Red Pepper and Goat’s Cheese Quiche £16.99 Fruity Couscous Salad (12) £13.95
Puy Lentil and Aduki Bean Salad (12) £15.95 Red Berry Cheesecake £13.99
Total £85.88 • £8.59 per person
be Luscom n ia il Sic ade Lemon
f Fine Guild o at re ‘G d o o F Gold Taste er. ’ Winn Award ottle 74cl b £2.99
rush Lime C ade Lemon Sicilian ts n e m St. Cle wer lderflo Wild E Bubbly
NAKED SALADS
Alternatively, our range of dressings from Olives Et Al are really quite special, from the traditional Mustard & Herb, to the spicy Chilli & Ginger and the exotic Pink Mojo. They also make great marinades for meat. All £3.75
LTERAT
NICS
You may ED SUM end up e MER PL batters th ating it in EASUR e roof, or E. th e c a r as the r with a co an admir a in a t w r apped tig able disp htly arou lay of sti picnickin ff-upper nd you in g should -lip, but m e the mere an the fo picnic is act of od tastes required great. An , then loo d if a pos Perfect fo k n o fu h rther for r picnics y ou r s p r : Roast-a ead… Honey-G t-Home lazed Ga Sides of mmon, Q Salmon, Coronati uiche Lo on Chick rraine (lef en, Fruit Pesto Pa t), y Cousco sta Salad us Salad , Puy Len (r ig ht), til and A duki Bea n Salad
Light Lunch For 4
Cheese Souffle´s with Red Onion Marmalade £4.99 x 2 Salad and dressing Banoffi Pie slices £2.50 x 2 Total £14.98 £3.75 per person not incl salad
SU
Like many of us, a salad tends to be vastly improved with a bit of dressing up and it’s so absurdly easy. Just take good quality, extra virgin olive oil, a vinegar of your choice and seasoning and away you go. Start with roughly two measures of oil for one of vinegar and experiment until you get the right balance (make sure you stir/shake really well before tasting). Add mustard, garlic, chilli, honey… whatever you like.
POSH PIC
IS AN U NADU
SIMPLTEARTERS S with MMER
lon ter me ese and a w f o e Cubes led feta ch int. crumb pped fresh m zzled cho es, dri the h c a e p in Halvedoil, roasted utes n h i t i m w or 20 oven f high heat. am on a r ma h ith Pa basil. w d e Serv chopped and peas, s with d with n a e b Broad and crushe emon. l cooked d mint and ough e d p r p u o ch on so il. Served with olive o bread
Lov e you r freezer!
20
ssed Salmon dre of Scottish e id 2 S x e 5 m 2 o ices £ Roast-at-h tic Indian sp ves £25 with aroma ed with Clo d d tu S n o m m zed Ga 5 Honey-Gla 2 (12) £15.9 a Salad x st a P o st e P .95 6-20) £19 Chicken (1 Coronation 9 .9 Pavlova £11 9 Raspberry 13.9 pple Tart £ A y d Norman person r e p .83: £7.65 2 5 1 £ l ta To
BUFFET
FOR
Nibbles-perfect with an aperitif
Olives (various flavours) £3.99 Habas Fritas (roasted broad beans) £2.50 Spicy Sesame Nuts £2.75 Chilli Puffs £2.50 Cheese Straws £2.55
In Puds We
Trust
Chocolate Roulade (8-10) £11.99
v
GF
Chocolatey Crowd Pleasers Berrylicious Citrus Central Gluten Free GF Vegetarian v
Chocolate & Toffee Cheesecake (10) £13.99
Chocolate & Raspberry Banoffi Pie Roulade (8-10) £11.99 v GF (10) £13.99 v
Chocolate Mousse Torte (10) £13.99 v
Summer Pudding
Rich Lemon Tart
(6) £8.50 v
(8) £8.50
Eton Mess (6-8) £10.99
v
Strawberry & Lemon
v
GF
Mascarpone Trifle (6-8) £10.99
Raspberry Pavlova
Lemon & Lime Pavlova
(8-10) £11.99
(8-10) £11.99
v
GF
v
GF
Normandy Apple Tart
Red Berry Cheesecake
Lemon Cheesecake
(10) £13.99
(10) £13.99
(10) £13.99
v
Bake at Home Puds
We’ve done the hard part, you just bake in your oven from frozen v Bread & Butter v Eve’s Pudding (left) v Belgian Chocolate v Sticky Toffee v Blackberry & Apple Crumble (right) (2) £3.25 • (4) £5.50
You Deserve Pudding! Don’t worry about dessert, we’ve got it covered. Finish your meal in style with an indulgent, hand-prepared pud
Eton Mess Serves 6, £10.99
Are you posh enough? A wonderful combination of raspberries, cream, handmade meringue and a dash of port
Our new Honey-Glazed Gammon Studded with Cloves had been taken out of the freezer when we left Kent the day before and was all ready to go. A Side of Scottish Salmon Dressed with Sun-Dried Tomatoes, Red Pesto and Pine Nuts was put into the oven for an hour in the morning (to eat cold), along with a big quiche. A large Chicken, Ham & Leek Pie was put in an hour before we were due to sit down. With new potatoes and a couple of salads, catering for 10 was remarkably straightforward.
THE HOUSE PARTY Lemon Cheesecake
Quiche Lorra
A big house in Wales. Three families, two grandparents and a couple of guests for lunch. One food delivery. And a house party made easy with COOK. Edward, father and sons
The problem with heading off to a cottage for a weekend or longer is that someone inevitably gets lumbered with the cooking.
So when SJ and Marie got in touch to say they were big fans of COOK and might there be something fun we could do with their new cottage rental company, Sugar & Loaf, we saw the perfect opportunity to show how we could help a house party go smoothly, without someone being chained to the kitchen.
Three families set off for the beautiful Lake House near Hay-on-Wye, with eight kids in tow and a couple of grandparents promising to drop by for lunch.
The Lake House COOK delivered
10
www.cookfood.net
The Lake House looks like a sprawling traditional Welsh farmhouse. In fact, it was built in the 1970s with lots of salvaged materials. So while there are beams, a grand fireplace, slate floors and plenty of nooks and crannies, it also has large, light open-plan rooms and is wonderfully warm. The Black Mountains are on your doorstep and the literary town of Hay is just three miles away.
Arriving after a long drive on Friday afternoon, supper was easily taken care of with eight portions of our delicious new Mackerel on Braised Lentils (p.17), popped into the oven for half an hour with some salads prepared while it cooked. With Lemon and Lime Pavlova for pud it was the perfect way to ease ourselves into the weekend. With grandparents popping in on Saturday and Sugar & Loaf founders SJ and Marie also dropping by, we had a rather extravagant lunch lined up.
Chicken, Ham and Leek Pie Pasta and Pesto Salad
ine
A selection of our kids’ meals and plenty of cake made light work of the children’s tea and we even had time to enjoy a sundowner with some canapés while the assorted offspring ran off energy before bedtime.
Supper was arguably superfluous, but having committed to proving how COOK could cater for the weekend we ploughed on with fortitude. A couple of lasagnes (one meat, one vegetarian) and a bowl of risotto were perfect for a relaxed dinner, with a Lemon Cheesecake and summer berries for pud. Just time for a surprisingly amusing game of Lego Creationary and we were all tucked up in bed by 10.30 (no stamina these days). Grazing on ample leftovers meant Sunday was truly a day of rest.
If you like the look of our weekend, enter the competition to win it for yourself.
WIN a weekend for 10 at the Lake House with COOK food provided. Go to: www.cookfood.net/weekend or pick up a postcard in store.
COOK www.cookfood.net
11
Our new Honey-Glazed Gammon Studded with Cloves had been taken out of the freezer when we left Kent the day before and was all ready to go. A Side of Scottish Salmon Dressed with Sun-Dried Tomatoes, Red Pesto and Pine Nuts was put into the oven for an hour in the morning (to eat cold), along with a big quiche. A large Chicken, Ham & Leek Pie was put in an hour before we were due to sit down. With new potatoes and a couple of salads, catering for 10 was remarkably straightforward.
THE HOUSE PARTY Lemon Cheesecake
Quiche Lorra
A big house in Wales. Three families, two grandparents and a couple of guests for lunch. One food delivery. And a house party made easy with COOK. Edward, father and sons
The problem with heading off to a cottage for a weekend or longer is that someone inevitably gets lumbered with the cooking.
So when SJ and Marie got in touch to say they were big fans of COOK and might there be something fun we could do with their new cottage rental company, Sugar & Loaf, we saw the perfect opportunity to show how we could help a house party go smoothly, without someone being chained to the kitchen.
Three families set off for the beautiful Lake House near Hay-on-Wye, with eight kids in tow and a couple of grandparents promising to drop by for lunch.
The Lake House COOK delivered
10
www.cookfood.net
The Lake House looks like a sprawling traditional Welsh farmhouse. In fact, it was built in the 1970s with lots of salvaged materials. So while there are beams, a grand fireplace, slate floors and plenty of nooks and crannies, it also has large, light open-plan rooms and is wonderfully warm. The Black Mountains are on your doorstep and the literary town of Hay is just three miles away.
Arriving after a long drive on Friday afternoon, supper was easily taken care of with eight portions of our delicious new Mackerel on Braised Lentils (p.17), popped into the oven for half an hour with some salads prepared while it cooked. With Lemon and Lime Pavlova for pud it was the perfect way to ease ourselves into the weekend. With grandparents popping in on Saturday and Sugar & Loaf founders SJ and Marie also dropping by, we had a rather extravagant lunch lined up.
Chicken, Ham and Leek Pie Pasta and Pesto Salad
ine
A selection of our kids’ meals and plenty of cake made light work of the children’s tea and we even had time to enjoy a sundowner with some canapés while the assorted offspring ran off energy before bedtime.
Supper was arguably superfluous, but having committed to proving how COOK could cater for the weekend we ploughed on with fortitude. A couple of lasagnes (one meat, one vegetarian) and a bowl of risotto were perfect for a relaxed dinner, with a Lemon Cheesecake and summer berries for pud. Just time for a surprisingly amusing game of Lego Creationary and we were all tucked up in bed by 10.30 (no stamina these days). Grazing on ample leftovers meant Sunday was truly a day of rest.
If you like the look of our weekend, enter the competition to win it for yourself.
WIN a weekend for 10 at the Lake House with COOK food provided. Go to: www.cookfood.net/weekend or pick up a postcard in store.
COOK www.cookfood.net
11
Benjamin. Intent on giving Edward a complex about losing his hair.
“I felt happy knowing that what my daughter was eating was full of goodness... Thanks for giving me so much of my weekends back!” Happy Customer
COOK SUMMER MENU AT A GLANCE NEW: ONE POTS page 2 SUMMER ENTERTAINING page 4 PUDDINGS page 8 KIDS & BABY page 12 SIDES page 16 VEGETARIAN page 16 ICES page 16 LIGHTER BITES FOR SUMMER page 17 COOK CLASSICS page 18 CASSEROLES & STEWS page 20
KIDS & BABY
COMFORT page 21
We all want our kids to eat well. But sometimes there just isn’t time to create something good and wholesome from scratch. And when the little angels are running low on fuel they can get fractious to say the least. Relax. Reach for the freezer. Pull out one of our kids meals, made just like you would at home. Pop it in the microwave. Pour yourself a glass of something nice and soothing… Children’s meals from £2.60 – £2.85
Barnaby. The newest addition to the family
Organic baby food, made like you would at home, by So Baby. £2.75
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CURRY HEAVEN page 22 PIES page 23 FOR SPECIAL NIGHTS IN page 24 COOK CAKES page 26
We’ve managed to squeeze our entire menu into the following three pages in an effort to give you a quick and easy way to find what you want. The new categories should help you navigate our range. If you turn to the page numbers above you can find more details on each category.
www.cookfood.net
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COO K S u m m e r M e nu At A Glance NEW : O n e P o t s p a g e 2 S u mm e r E n t e r t a i n i n g p a g e 4 P u dd i n g s p a g e 8 Kids & BABY page 12 Sides page 16 Vegetarian page 16 Ices page 16 L i g h TER B ITES FOR SU M M ER p a g e 1 7 Cook Classics page 18 Ca s s e r o l e s & S t e w s p a g e 2 0 Comfort page 21 CURRY HE A V EN p a g e 2 2 Pies page 23 For Special Nights In page 24 COOK Ca k e s p a g e 2 6
We’ve managed to squeeze our entire menu into the following three pages in an effort to give you a quick and easy way to find what you want. The new categories should help you navigate our range. If you turn to the page numbers above you can find more details on each category.
C O O K C L A S S I CS Recipes we’ve made our own Serves One / Serves Two / Serves Four
Moroccan Harissa Chicken 3.85 / 6.99 / 13.95 with dates, chickpeas & toasted almonds
Chicken Alexander with mushrooms & peppers 3.85 / 6.99 / 12.95 Lasagne al Forno 3.75 / 6.99 / 12.95 Lamb Moussaka 3.99 / 6.99 / 13.95 GF Moroccan Spiced Lamb Tagine 4.99 / 8.99 / 17.95 with chickpeas, dates & apricots
Smoked Haddock & Sweet Potato Gratin 4.50 / 8.50 / 16.99 with broccoli & bacon
Salmon & Asparagus Gratin 4.75 / 8.99 / 17.95 GF Vegetable and Chickpea Tagine 2.99 / 5.95 Braised Beef in Brandy & Mushroom Sauce 4.50 / 8.35 / 16.70 v
Light Dishes & Starters Perfect for lunch, light supper or a starter Mackerel on Braised Lentils with a knob of chilli & coriander butter (1) 4.50 Risotto with Peas & Mint (1) 2.99 / (2) 5.95 share one portion as a starter for two Cheese Soufflés with Red Onion Marmalade (2) 4.99 • Smoked Haddock & Rocket Fish Cakes (2) 3.99 Smoked Salmon & Pesto Tartlets (2) 3.99 • Butternut Squash & Spinach Tartlets (2) 3.99 LTD
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CASSEROLES & STEWS
COMFORT
Slow-cooked and packed with flavour
Favourite recipes for cosy nights in
Serves One / Serves Two / Serves Four
Serves One / Serves Two / Serves Four
Chicken & Mushroom Lasagne 3.85 / 6.99 / 13.95 Chicken Dijon 3.85 / 6.99 / 13.95 Chicken & Tomato Pasta Bake (1) 3.85 / (4) 11.75 Coq au Vin 3.99 / 7.50 / 14.99 Chilli con Carne 3.25 / 5.25 / 9.99 Pot Roast Chicken (1) 3.99 Spaghetti Bolognaise (1) 3.50 Beef Stroganoff 4.50 / 8.35 / 16.70 Liver, Bacon & Onions 2.85 / 5.60 Beef Bourguignon 4.50 / 8.35 / 16.70 Meatballs in rustic tomato sauce 3.50 / 6.99 / 12.95 Pork Stroganoff 3.99 / 7.35 / 14.70 Macaroni Cheese 2.75 / 4.99 / 9.75 Pork Dijon 3.99 / 7.35 / 14.70 with Barber’s 1833 Vintage Reserve Cheddar GF Red Lentil & Mixed Bean Casserole (2) 5.50 Roasted Vegetable Lasagne 3.65 / 6.50 / 12.99 Lamb Bordeaux (4) 17.99 Lamb Casserole with minted new potatoes 4.99 / 8.99 Wild Mushroom, Spinach & Butternut Lasagne 3.75 / 6.75 / 13.50 Huntsman’s Chicken (4) 16.99 v
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F O R S pec i al n i ghts i n Restaurant quality in the comfort of your own home
Sea Bass with Asparagus Tips & Linguine in a Lobster & Saffron Bisque (2) 13.99 Slow-Roasted Lamb Shanks with Root Vegetables & Roast Potatoes (2) 12.99 Risotto with Porcini Mushrooms, Lemon & Sage Butter (1) 3.99 / (2) 6.99 Slow-Cooked Lamb with Spinach & Shallots (2) 12.99 Roasted Confit of Duck with a Juniper Berry Sauce (1) 5.99 / (2) 10.99 2 Monkfish Wellingtons with slow-cooked Mediterranean vegetables (2) 14.99 2 Beef Wellingtons with a mushroom & brandy duxelle (2) 15.99
NEW
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Microwavable ● GF Gluten Free ● LTD Limited Edition (dishes may not always be available) ‘Warm me up’ spicy ● ‘Nice and spicy’
Summer Entertaining Made Easy NEW
Quiche
Roast-at-Home Sides of Scottish Salmon
Serve 10-12 buffet portions 16.99
Serve 4-6 main course, 8-10 buffet portions
with sun-dried tomatoes, red pesto & pine nuts 25.00
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with aromatic Indian spices 25.00
LTD
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GF
Quiche Lorraine Roasted Pepper & Goat’s Cheese Roasted Vegetable Feta & Caramelised Red Onion
NEW Honey-Glazed Gammon studded with cloves
CanapÉs Boxes of 12 canapés
(2.3kg-2.6kg) 25.00-28.00
Kiln-Roasted Salmon & Asparagus Filo
Chicken & Mango Chutney Filo Rolls 6.25 Sun Dried Tomato & Pesto Tartlets 6.25 Mini Quiches with smoked salmon & rocket 6.50 Beef Wellingtons with mushroom
(4-6 main, 8-10 buffet portions) 17.50
Salads Defrost for 24-36 hours in a fridge GF
(2)
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P ates & D ips & Pistachio Paté 4.99 GF NEW Chicken Liver Paté 4.99 Chickpea & Coriander Dip 3.50 Stilton & Caramelised Red Onion Dip 3.50
Fruity Couscous Salad (6) 6.99
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& horseradish duxelle 6.75
Coronation Chicken
3.99 / (8-10) 9.99 / (16-20) 19.95
GF
/ (12) 13.95
Puy Lentil & Aduki Bean Salad (6) 7.99 / (12) 15.95
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Pesto Pasta Salad (6) 7.99 / (12) 15.95
NEW Venison
PUDDINGS
PIES Chicken, Ham & Leek 3.85 / 6.99 / (6) 19.99 Steak & Red Wine 4.50/ 7.99 / (6) 21.99 Hearty Fisherman’s 4.50 / 8.50 / 16.99 Shepherd’s 3.50 / 6.99 / 13.50 Cottage 3.50 / 6.75 / 12.50
Indulgent hand-prepared puds
Rich Lemon Tart (8) 8.50 Summer Pudding (6) 8.50 Strawberry & Lemon Mascarpone Trifle (6-8) 10.99 GF Eton Mess (6-8) 10.99 INDIAN & THAI GF Lemon & Lime Pavlova (8-10) 11.99 Make your freezer the best takeaway in town GF Raspberry Pavlova (8-10) 11.99 Serves One / Serves Two GF Chocolate Roulade (8-10) 11.99 GF Chocolate & Raspberry Roulade (8-10) 11.99 GF NEW Tilapia Fish Curry 3.99 / 7.95 Red Berry Cheesecake (2) 2.75 / (10) 13.99 GF Prawn Karahi 4.75 / 8.99 Lemon Cheesecake (2) 2.75 / (10) 13.99 GF Roasted Vegetable & Chickpea Curry 2.99 / 5.95 Chocolate Mousse Torte (10) 13.99 GF Garlic Chicken Curry 3.85 Normandy Apple Tart (10) 13.99 GF Chicken Tikka Masala 3.85 / 6.99 Banoffi Pie (2) 2.50 / (10) 13.99 GF Chicken Korma 3.85 / 6.99 Chocolate & Toffee Cheesecake (2) 2.75 / (10) 13.99 GF Green Thai Chicken Curry 3.85 / 6.99 / (4) 13.95 Chicken Pad Thai 3.85 / 6.99 Mousses (2) 3.50 Chocolate • Lemon • Red Berry Sweet Chilli Chicken & Noodles 3.85 Indonesian Vegetable Curry 3.50 / 5.99 v
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Bake-at-Home Puds
Lamb Dupiaza 4.99 / 9.95 Chicken Jalfrezi 3.85 / 6.99 Red Thai Chicken Curry 3.85 / 6.99 Chicken Panang Curry (2) 6.99 GF
GF
GF
For Indian and Thai sides see the next page
Bread & Butter Pudding (2) 3.25 Belgian Chocolate Pudding (2) 3.25 / (4) 5.50 Bramley Apple & Blackberry Crumble v
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Eve’s Pudding (4) 5.50 Sticky Toffee Pudding (4) 5.50 v
S i des Minted Couscous (1) 1.50 / (2) 2.99 GF Vegetable Rice (1) 1.25 / (2) 2.45 GF Mangetout, Petits Pois & Carrots (2) 1.50 GF Oven Roasted Vegetables (1) 1.50 / (2) 2.99 GF Cabbage, Bacon & Pinenuts (2) 1.99 / (4) 3.95 GF Braised Red Cabbage (2) 1.99 / (4) 3.95 Garlic Ciabatta (2) 1.99 v
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GF
GF Alsacienne Potatoes (2) 1.99 Goose Fat Roast Potatoes (2) 1.99
Indian & Thai
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Potatoes
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GF Aloo Gobi Saag (2) 1.99 Plain Basmati Rice (1) 0.99 / (2) 1.95 GF Saffron Rice (1) 1.25 / (2) 2.45 GF Coconut & Lime Leaf Rice (1) 1.25 / (2) 2.45 Vegetable Samosas & Onion Bhajis 1.99 Handstretched Naan Bread (2) 1.50 GF Pappadums (8) 1.99 Award-winning Mango Chutney 2.95 v
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Dauphinoise Potatoes (1) 1.50 / (2) 2.99 GF Rustic Potato Wedges (2) 1.99 GF Creamy Mash (1) 1.25 / (2) 2.45
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C akes *
Baked from scratch just like you would at home, then frozen to stay fresh NEW Small Cakes (4-6) Chocolate • Carrot • Coffee • St Clements • Victoria all 4.49
Cherry & Almond 4.99
NEW Big Cakes (12-16) Carrot 13.99 • Chocolate 14.99 • Chocolate Birthday 15.99 NEW Bags of Mini Bites Chocolate mix (20) 4.99 • Non-chocolate mix (20) 4.99
Traybakes Boston Brownie
(6)
4.50 • Millionaire’s Shortbread
(6)
4.50
* new cakes available from June
k i ds Macaroni Cheese 2.60 Chicken and Mash Pie 2.70 GF Chicken Curry with Rice 2.70 Cottage Pie 2.70 Lasagne 2.70 Meatballs & Spaghetti 2.70 Spaghetti Bolognaise 2.70 Cod and Mash Potato 2.85 Fish Pie 2.85 Chicken Goujons (2-3) 3.50
V egetar i an Main courses suitable for vegetarians Risotto with Peas & Mint 2.99 / 5.95
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Risotto with Porcini Mushrooms 3.99 / 6.99 Butternut Squash & Spinach Tartlets (2) 3.99 Macaroni Cheese 2.75 / 4.99 / 9.75 GF Red Lentil & Mixed Bean Casserole (2) 5.50 GF Vegetable & Chickpea Tagine 2.99 / 5.95 Wild Mushroom, Spinach & Butternut Lasagne v
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3.75 / 6.75 / 13.50
Roasted Vegetable Lasagne 3.65 / 6.50 / 12.99 GF Roasted Vegetable & Chickpea Curry 2.99 / 5.95 Indonesian Vegetable Curry 3.50 / 5.99 Nut Loaf (3-4) 4.99
Organic Baby Food 2.75
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For babies 6 months plus All microwave cook only
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N E W : one pots * Well-Balanced Meals for One All microwave cook only
Moroccan Pot 2.99
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with aubergines, chickpeas & couscous
Oriental Pot 2.99
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with water chestnuts, soy sauce & egg noodles v
GF
Mediterranean Pot 2.99
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 GF
Caribbean Pot 3.49
with jerk chicken, sweet potato & brown rice *available from June
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Cottage Pie • Spaghetti Bolognaise Braised Beef & Barley Hotpot GF Chicken & Vegetable Casserole Moroccan Lamb with Couscous GF Risotto with Butternut Squash Macaroni Cheese v
Ices Jude’s Ice Cream (120ml) 1.65 Rum & Raisin • Double Choc Very Vanilla • Mango Crush Fruit Sorbet Just Rachel’s Ice Cream (500ml) 4.99 Vanilla • Honeycomb Gooseberry & Elderflower NB: Some dishes are not available for Home Delivery. For more information go to www.cookfood.net
LIGHTER BITES FOR SUMMER
Just add a few salad leaves for a perfect summer lunch, a light evening meal or as a starter for a fancy supper. Mackerel, a fishy tale
Like many people (nearly 700,000 at last count) we supported Hugh Fearnley Whittingstall’s Fish Fight campaign to get the EU to change its rules on fishing quotas. This crazy system means half the fish caught in the North Sea get thrown back overboard dead. Hugh urged us all to eat more mackerel (and other less popular fish) to decrease the pressure on cod stocks. As luck would have it, we had a delicious mackerel recipe ready to go. The problem was getting the fish. Because of the way the rules work, British fishermen often catch their quota in the first week of a month and are then not allowed to land more fish until the following month (any mackerel they catch is thrown back dead).
It means home-caught mackerel supply is irregular to say the least. But our recipe for Mackerel with Braised Lentils and a knob of chilli and coriander butter was too good to shelve so we’ve done it as a limited edition dish (it will only appear in shops as-and-when we can get the fish). So snap it up when you get the chance!
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Mackerel on braised lentils (1) £4.50 (main pic) Cheese Soufflés with Red Onion Marmalade (2) £4.99 (above left) Risotto with Peas and Mint (1) £2.99 / (2) £5.95 (above right) Smoked Haddock and Rocket Fish Cakes (2) £3.99 (right) Smoked Salmon and Pesto Tartlets (2) £3.99 Butternut Squash and Spinach Tartlets (2) £3.99
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COOK Classics
Recipes we’ve made our own Levis 501s; The Rolling Stones, Exile On Main Street; Penguin orange paperbacks; Chicken Alexander... Oh yes, they’re all classics of their kind.
Our other classics:
the Jamie in kitchen t en m develop
Lamb Moussaka (minced lamb layered with sliced potatoes, roasted aubergines and a béchamel sauce) Smoked Haddock & Sweet Potato Gratin Braised Beef in Brandy & Mushroom Sauce ● Vegetable & Chickpea Tagine
Most people have a few recipes perfected over years. These are ours. Jamie, our development chef, and co-founder Dale are responsible for making sure every recipe delivers exactly the right balance of flavours and an authentic home-cooked taste. Sometimes they crack a new recipe in a day, others take weeks before they’re ready and plenty never make the grade. Our classics have been tweaked and refined to perfection and are quite simply the best you can buy.
Lasagne Al Forno £3.75 / £6.99 / £12.95 A grown-up lasagne with bold Italian flavours. Serve with a rocket and Parmesan salad, drizzled with extra virgin olive oil and balsamic vinegar. Or for something a bit different, replace the rocket with lambs’ lettuce or red and yellow chicory with a squeeze of lemon, a drizzle of balsamic and some shavings of Pecorino cheese. Just add fresh air for the perfect summer supper.
New Cera mic Dis hes Handma
de to fit o ur 2 4 portion meals perf and ectly just pop th e meal ou t of its tray when fro in your dis zen and cook h. Looks lik made it yo e you urself. No w in cool new colou rs (we’ve used the red one h ere for ou r lasagne ). £9.95 - 2 portion £12.50 - 4 portion
Moroccan Spiced Lamb Tagine
GF
£4.99 / £8.99 / £17.95
“Absolutely delicious”
JT Case
A slow-cooked, aromatic north African stew with tender pieces of lamb marinated in spices then braised for three hours and finished with chickpeas, apricots and dates. To create a Moroccan feast, garnish with fresh coriander leaves and serve with our minted couscous and Vegetable & Chickpea Tagine as a side dish.
Moroccan Harissa Chicken £3.85 / £6.99 / £13.95
A sweet and spicy dish with chicken breast pieces marinated in cumin, cinnamon & honey, finished with chickpeas, dates & toasted almonds. Try this with our minted couscous, a bowl of natural yoghurt topped with ribbons of cucumber or a sprinkling of pomegranate seeds and a simple side salad of spinach (you can add pomegranate seeds to the salad too).
Salmon and Asparagus Gratin
Chicken Alexander £3.85 / £6.99 / £12.95
£4.75 / £8.99 / £17.95 Flakes of salmon and asparagus tips in a white wine and cream sauce, topped with buttered, sliced potatoes and a regato cheese crumb. Serve with a simple, fresh and crunchy green salad and a light French vinaigrette dressing, with a warm, crusty baguette to share. (Not forgetting a nice glass of chilled Sauvignon Blanc).
Marinated chicken in a white wine sauce with mushrooms and peppers.
When he came up with this recipe 10 years ago, Dale liked it so much he named it after himself (Alexander is his middle name). Serve with crushed new potatoes topped with generous helpings of butter and freshly ground black pepper and some crunchy vegetables on the side (or pair with our Creamy Mash and Mangetout, Petits Pois and Carrots).
Casseroles and Stews
Comfort Our favourite recipes for cosy nights in. Just add a comfy sofa and some trashy TV.
Slow-cooked and packed with flavour
Meatballs in a Rustic Tomato Sauce
COOK began its life making casseroles (we were originally called Cakes & Casseroles because that was all we sold), so we reckon we know a thing or two about meat and sauce. The simple fact is that it takes time to create deep flavours and succulent meat. That’s why we marinate our meat for anything up to 48 hours and will often cook it gently in its sauce for hours to soak up the flavour.
Macaroni Cheese
(below)
(1) £2.75 / (2) £4.99 / (4) £12.95
Our Macaroni Cheese is made with Barber's 1833 Vintage Reserve Cheddar, produced in Somerset by the oldest family of cheesemakers in Britain. They still use natural cultures to make their cheddar - a dying practice ...and we're sure you can taste the difference.
All our casseroles are perfect for a simple mid-week supper but are classy enough to make a sophisticated dinner for friends.
Pork Dijon
(1) £3.50 / (2) £6.99 / (4) £12.95
Rump steak and pork with red pesto, chilli, basil and garlic in a sun-dried tomato sauce on a bed of spinach. Just add pasta or rice.
(right)
(1) £3.99 / (2) £7.35
(4) £14.70
“Delicious-better than most of the restaurant meals we have had.” Dick and Margaret, Yorkshire
Chicken and Mushroom Lasagne (left)
(1) £3.85 / (2) £6.99 / (4) £13.95
"Absolutely perfect"
Coq au Vin
Beef Stroganoff (above)
(1) £4.50 / (2) £8.35 / (4) £16.70
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(main pic) (1) £3.99 / (2) £7.50 / (4) £14.99
Using the whole chicken leg brings depth of flavour and sweet, succulent meat that falls off the bone. Perfect from the pot on a damp summer’s evening, with some creamy mash and a leafy green salad to mop up the juices.
Gill and Allen, Stamford
Virtually Guilt-Free Suppers
The unfortunate thing about most comfort food is it tends not to be healthy. Luckily our handy, Virtually Guilt-Free Suppers guides tell you which COOK meals contain 20% or less of the daily guideline amount of both fat and calories. And you can be sure they don’t skimp on flavour (some are even pretty comforting).
Roasted Vegetable & Chickpea Curry • Vegetable & Chickpea Tagine • Prawn Kahari Lamb Casserole • Chilli Con Carne • Red Lentil Casserole • Moroccan Harissa Chicken Beef Bourguinon • Lamb Bordeaux • Sweet Chilli Chicken • Cottage Pie • Tilapia Fish Curry www.cookfood.net
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Casseroles and Stews
Comfort Our favourite recipes for cosy nights in. Just add a comfy sofa and some trashy TV.
Slow-cooked and packed with flavour
Meatballs in a Rustic Tomato Sauce
COOK began its life making casseroles (we were originally called Cakes & Casseroles because that was all we sold), so we reckon we know a thing or two about meat and sauce. The simple fact is that it takes time to create deep flavours and succulent meat. That’s why we marinate our meat for anything up to 48 hours and will often cook it gently in its sauce for hours to soak up the flavour.
Macaroni Cheese
(below)
(1) £2.75 / (2) £4.99 / (4) £12.95
Our Macaroni Cheese is made with Barber's 1833 Vintage Reserve Cheddar, produced in Somerset by the oldest family of cheesemakers in Britain. They still use natural cultures to make their cheddar - a dying practice ...and we're sure you can taste the difference.
All our casseroles are perfect for a simple mid-week supper but are classy enough to make a sophisticated dinner for friends.
Pork Dijon
(1) £3.50 / (2) £6.99 / (4) £12.95
Rump steak and pork with red pesto, chilli, basil and garlic in a sun-dried tomato sauce on a bed of spinach. Just add pasta or rice.
(right)
(1) £3.99 / (2) £7.35
(4) £14.70
“Delicious-better than most of the restaurant meals we have had.” Dick and Margaret, Yorkshire
Chicken and Mushroom Lasagne (left)
(1) £3.85 / (2) £6.99 / (4) £13.95
"Absolutely perfect"
Coq au Vin
Beef Stroganoff (above)
(1) £4.50 / (2) £8.35 / (4) £16.70
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(main pic) (1) £3.99 / (2) £7.50 / (4) £14.99
Using the whole chicken leg brings depth of flavour and sweet, succulent meat that falls off the bone. Perfect from the pot on a damp summer’s evening, with some creamy mash and a leafy green salad to mop up the juices.
Gill and Allen, Stamford
Virtually Guilt-Free Suppers
The unfortunate thing about most comfort food is it tends not to be healthy. Luckily our handy, Virtually Guilt-Free Suppers guides tell you which COOK meals contain 20% or less of the daily guideline amount of both fat and calories. And you can be sure they don’t skimp on flavour (some are even pretty comforting).
Roasted Vegetable & Chickpea Curry • Vegetable & Chickpea Tagine • Prawn Kahari Lamb Casserole • Chilli Con Carne • Red Lentil Casserole • Moroccan Harissa Chicken Beef Bourguinon • Lamb Bordeaux • Sweet Chilli Chicken • Cottage Pie • Tilapia Fish Curry www.cookfood.net
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FOR SPECIAL NIGHTS IN
2 MONKFISH WELLINGTONS WITH SLOW-COOKED MEDITERRANEAN VEGETABLES To serve: Roast cherry tomatoes on the shelf beneath the Wellingtons (just drizzle with oil, sprinkle with sea salt and cook for the same time) and serve with a green salad and a pesto dressing. To drink: A rich, New World Chardonnay or a ripe Viognier (both white), or a light Pinot Noir (red). Serves two £14.99 2 BEEF WELLINGTONS WITH A MUSHROOM AND BRANDY DUXELLE To serve: A simple salad of crunchy green leaves with shaved, fresh horseradish, green beans sautéed in butter and our dauphinoise potatoes. To drink: A classic Merlot-based Bordeaux such as St Emilion or Pomerol, or a Chilean Merlot. Serves two £15.99 SLOW-ROASTED LAMB SHANKS WITH ROOT VEGETABLES AND ROAST POTATOES To serve: No rocket science, just make it look pretty in the middle of a big white plate or bowl. To drink: Côtes du Rhône or Gigondas from the Rhône Valley or a Shiraz. Serves two £12.99 RISOTTO WITH PORCINI MUSHROOMS, LEMON AND SAGE BUTTER To serve: Top with salad leaves (rocket is ideal), shavings of fresh Parmesan and a drizzle of good quality Extra Virgin Olive Oil. To drink: A fruity New World Pinot Noir, or lighter, fruity Italian red, such as Montepulciano d’Abruzzo. As a treat, try a rosé Champagne. Serves one £3.99 Serves two £6.99 Suitable for Vegetarians • Microwave only ROASTED CONFIT OF DUCK WITH A JUNIPER BERRY SAUCE To serve: Arrange the duck leg attractively and serve with our braised red cabbage and dauphinoise potatoes. To drink: A fruity red from Burgundy or a South American Pinot Noir. Serves one £5.99 Serves two £10.99
NEW SEA BASS WITH ASPARAGUS TIPS AND LINGUINE
IN A LOBSTER AND SAFFRON BISQUE* To serve: Using tongs, pile the linguine onto the centre of a warmed bowl. Place sea bass on top (remove skin if preferred, it should peel away easily) and pour remaining bisque around the edge. Garnish with chopped parsley.
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To drink: A light, fruity un-oaked Chardonnay or a light red, such as a Pinot Noir. *Available from Serves two £13.99 end of May
SLOW-COOKED LAMB WITH SPINACH, POTATOES AND SHALLOTS To serve: Arrange the meat in the centre of a warmed plate with the potatoes surrounding and spoon on the sauce. Serve with our mange tout, petits pois and carrots. To drink: A Rioja is the classic choice, while Claret or Chianti are good alternatives. Serves two £12.99
www.cookfood.net
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FOR SPECIAL NIGHTS IN
2 MONKFISH WELLINGTONS WITH SLOW-COOKED MEDITERRANEAN VEGETABLES To serve: Roast cherry tomatoes on the shelf beneath the Wellingtons (just drizzle with oil, sprinkle with sea salt and cook for the same time) and serve with a green salad and a pesto dressing. To drink: A rich, New World Chardonnay or a ripe Viognier (both white), or a light Pinot Noir (red). Serves two £14.99 2 BEEF WELLINGTONS WITH A MUSHROOM AND BRANDY DUXELLE To serve: A simple salad of crunchy green leaves with shaved, fresh horseradish, green beans sautéed in butter and our dauphinoise potatoes. To drink: A classic Merlot-based Bordeaux such as St Emilion or Pomerol, or a Chilean Merlot. Serves two £15.99 SLOW-ROASTED LAMB SHANKS WITH ROOT VEGETABLES AND ROAST POTATOES To serve: No rocket science, just make it look pretty in the middle of a big white plate or bowl. To drink: Côtes du Rhône or Gigondas from the Rhône Valley or a Shiraz. Serves two £12.99 RISOTTO WITH PORCINI MUSHROOMS, LEMON AND SAGE BUTTER To serve: Top with salad leaves (rocket is ideal), shavings of fresh Parmesan and a drizzle of good quality Extra Virgin Olive Oil. To drink: A fruity New World Pinot Noir, or lighter, fruity Italian red, such as Montepulciano d’Abruzzo. As a treat, try a rosé Champagne. Serves one £3.99 Serves two £6.99 Suitable for Vegetarians • Microwave only ROASTED CONFIT OF DUCK WITH A JUNIPER BERRY SAUCE To serve: Arrange the duck leg attractively and serve with our braised red cabbage and dauphinoise potatoes. To drink: A fruity red from Burgundy or a South American Pinot Noir. Serves one £5.99 Serves two £10.99
NEW SEA BASS WITH ASPARAGUS TIPS AND LINGUINE
IN A LOBSTER AND SAFFRON BISQUE* To serve: Using tongs, pile the linguine onto the centre of a warmed bowl. Place sea bass on top (remove skin if preferred, it should peel away easily) and pour remaining bisque around the edge. Garnish with chopped parsley.
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To drink: A light, fruity un-oaked Chardonnay or a light red, such as a Pinot Noir. *Available from Serves two £13.99 end of May
SLOW-COOKED LAMB WITH SPINACH, POTATOES AND SHALLOTS To serve: Arrange the meat in the centre of a warmed plate with the potatoes surrounding and spoon on the sauce. Serve with our mange tout, petits pois and carrots. To drink: A Rioja is the classic choice, while Claret or Chianti are good alternatives. Serves two £12.99
www.cookfood.net
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COOK
C
NEW
Victoria Sponge
AK ES
SMALL CAKES
5” cakes serve four-to-six
Chocolate • Carrot • Coffee Victoria Sponge All £4.49 Cherry & Almond £4.99
NEW
BIG CAKES
10” cakes serve 12-to-16
Carrot £13.99 Chocolate £14.99 Chocolate Birthday £15.99
Can be iced with a personal message – just give us 48hrs notice
NEW
BAGS
OF
MINI-BITES
20 individually wrapped treats
Chocolate Mix £4.99
(Rocky road and chocolate krispie)
Cherry and Almond
Non-Chocolate Mix £4.99
(Granola and caramel krispie)
TRAYBAKES
(Ready-to-eat, serve six-to-eight)
Millionaire’s Shortbread £4.50 Boston Brownie £4.50
COOK CAKES Our new cakes are all baked from scratch, just like you would at home, then frozen so they taste freshly made. Just thaw at room temperature for a few hours for the perfect summer tea party. 26
www.cookfood.net
We couldn’t find 40 candles for Edward’s Chocolate Birthday Cake Carrot Cake
New cakes available from June
www.cookfood.net
27
COOK
C
NEW
Victoria Sponge
AK ES
SMALL CAKES
5” cakes serve four-to-six
Chocolate • Carrot • Coffee Victoria Sponge All £4.49 Cherry & Almond £4.99
NEW
BIG CAKES
10” cakes serve 12-to-16
Carrot £13.99 Chocolate £14.99 Chocolate Birthday £15.99
Can be iced with a personal message – just give us 48hrs notice
NEW
BAGS
OF
MINI-BITES
20 individually wrapped treats
Chocolate Mix £4.99
(Rocky road and chocolate krispie)
Cherry and Almond
Non-Chocolate Mix £4.99
(Granola and caramel krispie)
TRAYBAKES
(Ready-to-eat, serve six-to-eight)
Millionaire’s Shortbread £4.50 Boston Brownie £4.50
COOK CAKES Our new cakes are all baked from scratch, just like you would at home, then frozen so they taste freshly made. Just thaw at room temperature for a few hours for the perfect summer tea party. 26
www.cookfood.net
We couldn’t find 40 candles for Edward’s Chocolate Birthday Cake Carrot Cake
New cakes available from June
www.cookfood.net
27
The COOK Kitchen We COOK so you don’t have to... Dressing the Roast-at-Home Salmon
Remarkable hand-prepared food made by people not machines, using the same ingredients and techniques you would at home.
Debbie making quiche bases in the pastry room
Kirsty and Robin finishing the Beef Wellingtons
Dale and Jamie in the Development Kitchen
Hand-
rollin
g mea tb
alls!
Shaping the Chicken Pie pastry leaves
On every COOK dish you’ll find the name of the chef who prepared your food. Plenty of other people at the Kitchen make sure each dish is just right but the chefs get the limelight. Feel free to send fan mail. edwardanddale@cookfood.net
The COOK Shops Banstead • 01737 357852 149 High Street, Banstead SM7 2NT
Barnes • 020 8392 2060 50 High Street, Barnes SW13 9LN
Battle • 01424 777279 1 Mount Street, Battle TN33 0EG
Billericay • 01277 626271 140 High Street, Billericay CM12 9DF NEW
NEW
Harrogate • 01423 705263 14 West Park, Harrogate HG1 1BL
Haslemere • 01428 652760
Rustington • 01903 890127
16-18 South Road, Haywards Heath, RH16 4LA
Henley • 01491 411410 51 Duke Street, Henley RG9 1UR
Horsham • 01403 230449 8 Sterling Buildings Horsham RH12 1DR
22 Chiswick Lane, Chiswick W4 2JG NEW
Clapham • 020 8675 5369 Clifton, Bristol • 0117 317 9748
Jersey • 01534 601855
13 Burrard Street, St Helier Jersey JE2 4WS
37 Abbeville Road, Clapham SW4 9JX
3 St.John’s Court, Whiteladies Road Bristol BS8 2QY
Leigh-on-Sea • 01702 470037
NEW
29-30 Churchill Parade The Street, Rustington BN16 3DE
Sevenoaks • 01732 452554 7 Black’s Yard, Sevenoaks TN13 1DS
Stamford • 01780 766051 50 High Street, Stamford PE9 2BD NEW
Taunton • 01823 323001
Corporation Street, Taunton TA1 4AW NEW
Teddington • 020 8977 7223
156 High Street, Teddington TW11 8Hz
Tonbridge • 01732 359841
Clements Arcade, The Broadway Leigh-on-Sea SS9 1PA
84 High Street, Tonbridge TN9 1AP
Lewes • 01273 483450
Tunbridge Wells • 01892 523840
Dorking • 01306 743674 5 St Martin’s Walk, Dorking RH4 1UX
7 Cliffe High Street, Lewes BN7 2AH
East Grinstead • 01342 821000
Lightwater • 01276 850044
High Street, East Grinstead RH19 3AW
Romsey • 01794 329000
Haywards Heath • 01444 810000
Chiswick • 020 8994 2820
NEW
Reigate • 01737 243801 65a High Street, Reigate RH2 9AE
4 Latimer Walk, Romsey SO51 8LA
248 Bath Road, Cheltenham, GL53 7NB
Unit 4, The Square, Eastgate Chichester P019 7LJ
Radlett • 01923 856551 COOK at Battlers Green Farm Shop Common Lane, Radlett WD7 8PH
Wey Hill, Haslemere GU27 1BY
Cheltenham • 01242 571464
Chichester • 01243 790737
Harpenden • 01582 764414
11 Bowers Parade, High Street Harpenden AL5 2SH
12 Monson Road Tunbridge Wells TN1 1ND NEW
Wells • 01749 677726
37 Guildford Road Lightwater GU18 5SA
13 Broad Street, Wells BA5 2DJ
180 High Street, Epping CM16 4AQ
Maidenhead • 01628 799004
West Dulwich • 020 8670 4077
Epsom • 01372 742999
76 Cordwallis Road Maidenhead SL6 7BB
Epping • 01992 800000
The Ashley Centre, Epsom KT18 5DA
Farnham • 01252 719191 21 Downing Street, Farnham GU9 7PB NEW
Formby • 01704 830400
NEW
Marlborough • 01672 513970
21 Baker Street, Weybridge KT13 8AE
Midhurst • 01730 817090
64-65 Windsor Royal Station Windsor SL4 1PJ
Easebourne Lane, Midhurst GU29 9AZ
Godalming • 01483 550000
82-84 Station Road East Oxted RH8 0PG
NEW
Guernsey • 01481 729566
3 Pollet House , Lower Pollet St Peter Port, Guernsey GY1 2JX
Weybridge • 01932 845294
80-83 High St Marlborough SN8 1HF
7 The Beacons, School Lane Formby L37 3LN
1 Bridge Street, Godalming GU7 1UA
80 Park Hall Road West Dulwich SE21 8BW
Oxted • 01883 712900
Petts Wood • 01689 839100 198 Petts Wood Road Petts Wood BR5 1LG
Windsor • 01753 866668
Witney • 01993 835001 4 Mill Walk, Witney OX28 6FY Please see our website for individual shop opening hours and details of new shop openings. A selection of COOK meals are also stocked by over 300 independent shops across the UK. See our website for details .
National Home Delivery Service www.cookfood.net ● Tel: 01732 759020 The COOK Kitchen • Sittingbourne, Kent ME10 3HH • Tel: 01732 759010
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Mexican
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Perfect for lunch, supper or a rather interesting breakfast
www.cookfood.net/onepots * Total cooking times vary from 5 min to 5 min 45 secs