Summer 2008 Menu
COOK
Our founding principle when we started cooking in 1997 was ...
‘ to cook using the same ingredients and techniques that you would use at home so everything looks homemade and tastes homemade. ’ 2008 - Nothing’s changed.
www.cookfood.net
Steph
Jamie
Brian
Wayne
Tony Damien
Great for Summer
We have traditionally approached Summer with a certain degree of trepidation. Whatever the temperature was outside you could usually add about 12 - 15 degrees to get to the temperature we were cooking in. With the steam in the air from all the cooking the atmosphere was often akin to a hot summer's day in the Amazonian Basin. But this year is different. With our shiny, new, air conditioned kitchen Damien, Wayne and the other chefs can look forward to summer again safe in the knowledge that they will not be plying their craft in a South American sauna. This year, you'll see that we've highlighted all the meals that we reckon work really well when the weather is good along with some summer serving suggestions on the packaging. We've called it 'Great for Summer' - simple stuff but we hope this helps. We've also been busy developing several new dishes (the Salmon and Smoked Haddock Lasagne is a particular triumph), a completely new range of party food and canapes, new kids’ meals, and a couple of very fine puds. As ever, please get in touch with any feedback you might have at edward.perry@cookfood.net. All the best Edward and Dale, Founders
Menu Key You will see these symbols next to our food. This is what they mean:
How spicy is this dish ? 1 chilli = warm me up All meals can be re-heated 2 chillies = nice and spicy in a conventional oven, 3 chillies = hose me down but those with this symbol Gluten free can also be cooked in a microwave. Great for Summer HD Home Delivery. Our puddings, quiche, canapes, cakes and traybakes are not available online except for those marked with HD. Suitable for vegetarians.
Very occasionally we might have to change prices, ingredients or symbols mid-menu 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.
Grea t
fo r
r e m Sum Just for a change we have decided to highlight at the beginning of this menu all of our meals that we think work best for summer eating. We've also included some simple ‘summery’ serving suggestions which you will also find on the packaging. This doesn't exactly qualify as a ‘great leap for mankind’ but we hope you find it useful. If you need the full product descriptions for these meals you will find them later in this menu.
Red Pesto Chicken
Red Pesto Chicken
Works really well with pappardelle pasta and, if you’re entertaining, a big plate of roasted vegetables drizzled with olive oil and balsamic vinegar. Serves 1 4.25 Serves 2 8.00 Serves 4 16.00
Tarragon and Orange Chicken
Tarragon and Orange Chicken
Delicious with green vegetables and some spuds, rice or couscous. Finish with grated orange zest and a sprig of tarragon. Serves 1 3.75 Serves 2 6.75 Serves 4 13.25
Lemon and Ginger Chicken.
A perfect summer supper. Serve with wild rice and a watercress salad. Serves 1 3.75 Serves 2 6.75 Serves 4 13.25
Marinated Chicken in Tomato and Sweet Red Pepper Sauce
Marinated Chicken in Tomato and Sweet Red Pepper Sauce Serve with our minted couscous and a hearty green salad. Serves 1 3.75 Serves 2 6.75 Serves 4 13.25
Sweet Chilli Chicken and Noodles
Sweet Chilli Chicken and Noodles
Great for lunch. It really comes alive with sliced spring onions and chopped coriander sprinkled on the top. Serves 1 3.75 Serves 2 6.75
Green Thai Chicken
Green Thai Chicken
Serve with stir-fried Thai ribbon noodles or our Thai-style rice and finish with some fresh coriander leaves. Serves 1 4.00 Serves 2 7.50 Serves 4 15.00
Chicken and Mushroom Lasagne Couldn't be easier. Serve on its own or with a green leaf salad and some garlic bread. Serves 1 3.75 Serves 2 6.75 Serves 4 13.25
Persian Lamb Pilaf
Persian Lamb Pilaf
Lovely as it is but you could add some chopped parsley and serve with warm pitta. Serves 1 4.50 Serves 2 8.50
Moroccan Spiced Lamb Tagine
Delicious with steamed sugar snaps, our minted couscous and a sprinkling of fresh coriander leaves. Serves 1 4.50 Serves 2 8.50 Serves 4 16.75
Beef in Black Bean Sauce
Beef in Black Bean Sauce
Serve with egg noodles and sprinkle chopped spring onions on top. Serves 1 4.25 Serves 2 8.00
Pork Stroganoff
Pork Stroganoff
Serve with our Vegetable Rice. There - couldn't be easier. Serves 1 3.95 Serves 2 7.35 Serves 4 14.50
Stir-fried Pork and Noodles in Plum Sauce
Great for lunch. It really comes alive with sliced spring onions and chopped coriander sprinkled on the top. Serves 1 4.00 Serves 2 7.75
Salmon and Smoked Haddock Lasagne
Salmon and Smoked Haddock Lasagne
A meal in itself, however, adding some purple sprouting broccoli tossed in lemon zest finishes it off nicely. Serves 1 4.50 Serves 2 8.50 Serves 4 17.00
Smoked Haddock and Sweet Potato Gratin
Great with wild rocket salad. Serves 1 4.50 Serves 2 8.50 Serves 4 17.00
Smoked Haddock and Rocket Fish Cakes
Smoked Haddock and Rocket Fish Cakes Serves 1 4.00
Salmon and Dill Fish Cakes
Our fish cakes are ideal for a light lunch or starter. Serve with a handful of watercress and a lemony dressing. Serves 1 4.00
Hearty Fisherman’s Pie
Hearty Fisherman>s Pie
Delicious with steamed French beans or purple sprouting broccoli. Serves 1 4.50 Serves 2 8.50 Serves 4 17.00
Salmon and Asparagus Gratin
Salmon and Asparagus Gratin
Delicious with a mixed summer salad. Keep it simple Serves 1 4.50 Serves 2 8.50 Serves 4 17.00
Cod Tagine
Works well with green vegetables and our minted couscous. If you’ve got some to hand top with fresh coriander leaves and some slivered almonds. Serves 1 3.75 Serves 2 7.45
Salmon en Croute
Serve with buttered runner beans and sauteed new potatoes. Serves 1 6.00
Mushroom and Spinach Lasagne
Delicious with a finely sliced tomato salad and some fresh French bread. Serves 1 3.50 Serves 2 6.00 Serves 4 12.00
Roasted Vegetable Lasagne
Roasted Vegetable Lasagne
Lovely with a fresh herbed salad and some crusty rolls Serves 1 3.60 Serves 2 6.35 Serves 4 12.50
Indonesian Vegetable Curry
Indonesian Vegetable Curry
Serve with a bowl of sticky rice sprinkled with chopped coriander and mustard seeds and a basket of toasted pitta. Serves 1 3.50 Serves 2 6.00
Hot Canapes Great for summer parties, twelve to a box. Each canape is a good two mouthfuls. Unfortunately our canapes are not available for home delivery.
Toad in the Hole
Thai Chicken Filo Rolls
Mini Lamb Koftas
Mini Smoked Salmon and Rocket Quiche
Teriyaki Salmon
Crab Cakes
Toad in the Hole
7.00
Mini Lamb Koftas
7.00
Thai Chicken Filo Rolls
7.00
Mini Smoked Salmon and Rocket Quiche
7.00
Teriyaki Salmon
7.00
Crab Cakes
7.00
Roasted Baby Potatoes filled with Ricotta
7.00
Parma Ham and Goat’s Cheese Wraps
7.00
Quiche These quiche need to be defrosted in a refrigerator for 24 hours before cooking. Once cooked they can be eaten warm or cold. Unfortunately our quiche are not available for home delivery. Serves 10-12 buffet portions Feta and Caramelised Red
Onion Quiche
17.00
Roasted Vegetable Quiche
17.00
Quiche Lorraine
17.00
Roasted Pepper and Goat’s Cheese Quiche
Roasted Pepper and Goat>s Cheese Quiche
Serves 10-12 buffet portions
17.00
Salads and Buffet Food
Fruity Couscous Salad
Feta and Red Pesto Pasta Salad
Decorated Side of Salmon
Smoked Salmon Mousse
Servings are per buffet portion.
Coronation Chicken
Chicken breast pieces in a mild curry, apricot, Madeira and creme fraiche sauce. Samples available everyday in all our shops. Serves 2 3.75 Serves 4 7.00 Serves 12 20.00
Fruity Couscous Salad
Couscous with dates, apricots, roasted vegetables and pumpkin seeds. Serves 6-7 6.75 Serves 12-14 13.00
Feta and Red Pesto Pasta Salad
Farfalle pasta with feta, roasted peppers and sundried tomatoes in a red pesto dressing. Serves 4 6.50 Serves 1o 15.00
Decorated Side of Salmon
Poached salmon topped with a smoked salmon and ricotta mousse, decorated with tiger prawns and lime segments. Serves 8-10 25.00
Smoked Salmon Mousse
Salmon blended with smoked salmon, lemon and dill. Serves 8-10 13.00
Chicken
1 2 4
Portion Portion Portion
Red Pesto Chicken Marinated chicken breast pieces with oven roasted peppers in a red pesto and basil sauce.
4.25 8.00 16.00
Pot Roast Chicken
Leg, thigh and breast of chicken braised with root vegetables in a chicken gravy.
4.00 7.50 15.00
Malayan Chicken Curry
3.75 6.75 13.25
Tarragon and Orange Chicken
3.75 6.75 13.25
Marinated chicken breast pieces in a ginger, garlic, cinnamon and star anise sauce.
Chicken breast pieces in a creamy white wine sauce with tarragon and orange zest garnished with julienne of carrot.
Chicken and Tomato Pasta Bake 3.75 Chicken breast, mushrooms and penne pasta in a rich tomato and basil sauce topped with mozzarella.
6.75 11.50
Huntsman>s Chicken
Whole chicken breasts stuffed with a mushroom pate, wrapped in smoked bacon and served in a rich red wine sauce with button onions and oyster mushrooms.
4.50 8.75 16.50
Chicken, Ham and Leek Pie
3.85 6.75
Chicken breast pieces, ham and leeks in a creamy parsley sauce topped with all butter shortcrust pastry.
Chicken, Ham and Leek Pie As above but fully encased in pastry.
18.50
Serves 6
Coq au Vin
4.00 7.50 15.00
Lemon and Ginger Chicken
Marinated chicken breast pieces with red peppers and sugarsnaps in a white wine, lemon and ginger sauce.
3.75 6.75 13.25
Chicken Alexander
3.75 6.75 11.50
Marinated Chicken in Tomato and Sweet Red Pepper Sauce
3.75 6.75 13.25
Moroccan Harissa Chicken
3.75 6.75 13.25
Leg, thigh and breast of chicken in a rich red wine sauce garnished with dry cured back bacon and mushrooms.
Marinated chicken breast pieces with mushrooms and peppers in a rich white wine and sherry sauce.
The chicken is marinated in smoked paprika and olive oil for 24 hours and then oven roasted. The sauce is made with smoked bacon, red peppers, tomatoes, basil, thyme and cream to create a stunning dish.
Marinated chicken breast pieces in a Harissa sauce of cumin, cinnamon and honey, finished with dates and toasted almonds.
1 2 4
Portion Portion Portion
Chicken Dijon
3.75 6.75 13.25
Chicken and Mushroom Lasagne
3.75 6.75 13.25
Sweet Chilli Chicken and Noodles
Strips of chicken with noodles, water chestnuts and stir fried vegetables in our own sweet chilli sauce. Makes a great lunchtime meal.
3.75 6.75
Green Thai Chicken
Chicken breast pieces and stir-fried vegetables in a Thai-style sauce with coconut, chillies, lime and ginger.
4.00 7.50 15.00
Red Thai Chicken
Chicken breast pieces and stir-fried vegetables in a fiery Thai-style sauce with lemongrass and birdseye chillies.
4.00 7.50
Chicken Jalfrezi
A hot and fiery dish of marinated chicken breast spiked with red chillies, garlic and cumin, garnished with red peppers, green peppers and coriander leaves.
3.75 6.75
Chicken Tikka Masala
Chargrilled chicken breast seasoned with yoghurt, lemon juice, saffron, garlic and paprika in a cream and tomato sauce.
3.75 6.75
Chicken Korma
3.75 6.75
Confit of Duck in Orange Liqueur Sauce
6.00 11.95 23.65
Marinated oven roasted chicken breast pieces in a white wine and mustard sauce with caramelised red onions.
Marinated chicken breast pieces in a creamy korma sauce made with onions, almonds and coriander.
We braise the duck until tender and serve with a zesty red wine and orange juice sauce finished with an orange liqueur and topped with orange segments.
Beef
1 2 4
Portion Portion Portion
Beef in Black Bean Sauce Marinated pieces of silverside beef in black bean sauce with onions and red peppers.
4.25 8.00
Braised Beef in Brandy and Mushroom Sauce
Strips of beef are braised until tender and added to a brandy and mushroom veloute sauce.
4.50 8.25 16.50
Individual Beef en Croute
7.50
Prime fillet of beef topped with mushroom and liver pate and then encased in all butter puff pastry and served with our mushroom and white wine veloute sauce.
1 2 4
Portion Portion Portion
Beef Goulash
We braise the beef until tender with potatoes and green peppers and then add a rich red wine, tomato and paprika sauce.
4.25 8.00
Beef Bourguignon
Tender pieces of silverside beef braised in red wine and port with dry cured bacon, onions and mushrooms.
4.50 8.25 16.50
Steak and Red Wine Pie
4.00 7.75
Tender pieces of silverside beef and vegetables in red wine, topped with all butter pastry.
Steak and Red Wine Pie
As described above but fully encased in pastry.
Chilli Con Carne Spaghetti Bolognaise Cottage Pie Classic Lasagne Verde
Pork
20.00
(Serves 6)
3.25 5.25 10.00 3.50 6.25 3.50 6.75 11.50 3.50 6.75 11.50
1 2 4
Portion Portion Portion
Cassoulet
Tender pork pieces, confit of duck, Toulouse sausage, canellini beans and root vegetables in a tomato sauce.
5.50 10.50 21.00
Sausage and Potato Bake
3.50 6.00 11.50
Pork and Chorizo in Tomato and Smoked Paprika Sauce Strips of pork leg, chorizo, beans and peppers in a spicy tomato sauce.
3.95 7.35 14.50
Pork Dijon
Braised strips of pork with sliced mushrooms finished with a creamy white wine, sherry and mustard veloute.
3.95 7.35 14.50
Pork Stroganoff
3.95 7.35 14.50
Stir-fried Pork and Noodles in Plum Sauce
Marinated strips of pork with egg noodles and stir-fried vegetables in a tangy plum sauce.
4.00 7.75
Sausage & Red Onion Casserole
3.50 6.00
Spicy Italian-style Meatballs in Tomato Sauce
3.50 6.50 11.50
Pork and leek sausages, borlotti and canellini beans and dry cured bacon in a smoky barbeque sauce topped with diced potatoes.
The pork strips are braised until tender then added to a sherry, brandy and paprika sauce.
Meaty pork and leek sausages in a sweet red onion sauce.
Hand rolled pork and beef meatballs lightly seasoned with chilli, garlic and basil in a rich tomato sauce.
Lamb
1 2 4
Portion Portion Portion
Persian Lamb Pilaf
4.50 8.50
Moroccan Spiced Lamb Tagine
Tender leg of lamb pieces braised in Moroccan spices with apricots, dates and chickpeas.
4.50 8.50 16.75
Shepherd>s Pie
Tender minced leg of lamb and diced carrots topped with mashed potato.
3.50 6.75 11.50
Liver, Bacon and Onions
Tender pieces of lambs’ liver in red wine sauce garnished with onions and smoked back bacon.
2.85 5.60
Lamb Moussaka
3.75 6.75 13.25
Lamb Casserole with Minted New Potatoes
Tender pieces of leg of lamb and root vegetables in a rich lamb stock with minted new potatoes.
4.50 8.50 16.75
Lamb Bordeaux
4.50 8.50 16.75
Tender pieces of lamb braised in ginger and star anise with basmati rice, apricots and almonds.
We mince our own lamb, braise until tender and serve with chopped tomatoes, onions, mint, diced Maris Piper potatoes and oven roasted aubergines. We finish it with a bechamel sauce.
We braise the lamb in a red wine and port sauce and add smoked bacon and caramelised onions to finish.
Braised Lamb Shanks
10.50
Oven roasted lamb shanks, marinated in olive oil, rosemary and mint, then braised in white wine and Dijon mustard. Garnished with chunky vegetables.
Lamb Rogan Josh
4.50 9.00
Tender pieces of lamb braised with Indian spices, red chillies, garlic and ginger finished with hand diced tomatoes.
Fish
1 2 4
Portion Portion Portion
Salmon and Smoked Haddock 4.50 Lasagne
Salmon and smoked haddock in a white wine and sherry sauce layered with pasta, cheese sauce and topped with a regato cheese crumb.
Smoked Haddock and Rocket 4.00 Fish Cakes Two smoked haddock fish cakes blended with Welsh rarebit and rocket.
Salmon and Dill Fish Cakes
Two salmon and rocket fish cakes with potato, lemon and dill.
4.00
Salmon en Croute
6.00
Fillet of Scotch salmon with an asparagus and white wine sauce encased in puff pastry.
8.50 17.00
1 2 4
Portion Portion Portion
Smoked Haddock and Sweet Potato Gratin
Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potato.
4.50 8.50 17.00
Hearty Fisherman>s Pie
Salmon, coley and naturally smoked haddock in a white wine and tomato sauce, layered with fresh spinach and topped with creamy parsley mashed potatoes.
4.50 8.50 17.00
Salmon and Asparagus Gratin
Salmon fillet pieces and asparagus in a white wine veloute sauce topped with sliced potato and a regato cheese crumb topping.
4.50 8.50 17.00
Cod Tagine
3.75 7.45
Diced cod fillet in a sweet Moroccan-style sauce with apricots, sun-dried tomatoes and chickpeas.
Smoked Salmon and Leek Tartlets 4.00 Smoked salmon, leeks, mature Cheddar and sweet onions in a poppy and sesame seed shortcrust pastry case (not available for home delivery).
Vegetarian
1 2 4
Portion Portion Portion
Mushroom and Spinach Lasagne
Oven roasted mushrooms and baby spinach in a creamy sherry sauce layered with spinach pasta and topped with Cheddar cheese.
3.50 6.00 12.00
Macaroni Cheese
2.75 5.00
Red Lentil and Mixed Bean Casserole
2.75 5.00
Macaroni in a creamy mature Cheddar cheese sauce topped with sliced tomatoes.
Red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce.
Vegetable and Bean Chilli Chunky oven roasted vegetables and six different beans in a tomato and chilli sauce, finished with baby spinach.
2.75 5.00
Vegetable Tagine
The aubergines are finely diced and cooked down to a thick paste. This provides an ideal sauce to which the oven roasted vegetables and Moroccan spices are added.
3.00 6.00
Mushroom Stroganoff
Oven roasted chestnut and cup mushrooms with baby spinach in a brandy and paprika sauce.
3.65 6.25
Vegetable Korma
3.00 6.00
Selection of fresh vegetables, oven roasted then slowly cooked in a cream and coconut sauce.
Roasted Vegetable Pasta Bake Oven roasted vegetables and penne pasta in a tomato and basil sauce.
11.50
1 2 4
Portion Portion Portion
Roasted Vegetable and Feta Bake
Oven roasted vegetables in a tangy tomato and basil sauce topped with diced feta and a herb and pinenut crust topping.
3.50
Spinach and Ricotta Cannelloni
Spinach and ricotta cannelloni in a tomato and basil sauce topped with Cheddar and regato cheeses.
3.50 6.00
Roasted Vegetable Lasagne
3.60
Roasted Mediterranean vegetables in a rich tomato sauce layered with spinach lasagne, creamy Cheddar cheese sauce and topped with tomatoes and fresh Cheddar cheese.
Nut Loaf
6.00 12.00
6.35 12.50
(Serves 3-4)
5.00
A blended loaf of toasted nuts, Madeira soaked apricots, mushrooms and herbs, topped with red onion marmalade.
Spinach and Feta Tartlets
Spinach and feta in a poppy and sesame seed shortcrust pastry case topped with roasted red pepper pieces. (Not Home Delivery)
4.00
Creamy Leek and Cheddar Tartlets
4.00
Leeks, mature Cheddar, sweet onions and creamy sauce in a wholewheat pastry case, topped with a cheesy crumble. (Not Home Delivery)
Indonesian Vegetable Curry
3.50 6.00
An Indonesian yellow curry sauce with oven roasted vegetables, green beans and toasted cashew nuts.
Side Dishes
1 2 4
Portion Portion Portion
Goose Fat Potatoes
Maris Piper potatoes roasted in goose fat.
3.00
Alsacienne Potatoes
3.50
Maris Piper potatoes oven roasted with garlic and garnished with smoked streaky bacon and sun-dried tomatoes.
Dauphinoise Potatoes
Layers of thinly sliced potatoes baked in a mature Cheddar cheese and double cream sauce.
2.00 4.00
Oven Roasted Vegetables
2.00 4.00
Hand cut oven roasted vegetables in sun-dried tomato, garlic and basil dressing.
Cabbage, Bacon and Pinenuts
Green cabbage with smoked bacon and toasted pinenuts.
2.50 5.00
Braised Red Cabbage
Red cabbage and Bramley apples slowly braised in red wine and redcurrant jelly.
2.00 4.00
Minted Green Vegetables
2.00
Crisp mange tout, green beans and peas with a hint of mint.
1 2
Portion Portion
Vegetable Rice
Basmati rice braised in vegetable stock, mixed with oven roasted peppers, mushrooms, peas and julienne of carrots with coriander and parsley.
1.50 3.00
Thai-Style Rice
Basmati rice with kaffir lime leaves, ginger, coconut cream and coriander.
1.50 3.00
Creamy Mash
Maris Piper potatoes, cream, butter, sea salt and cracked black pepper.
1.50 3.00
Minted Couscous
Couscous with oven roasted peppers, mushrooms, sweet sun-dried tomatoes and finished with mint.
1.75 3.50
Peas Pilau
1.50 3.00
Fragrant basmati rice flavoured with saffron, cardamon, cinnamon and cloves.
Feed the
Family
Whilst we have no doubt that your highly sophisticated offspring are extremely partial to our Cassoulet, it is nevertheless helpful to have a few meals in the freezer that you can pull out on a school night and that you can be sure all your family will enjoy.
4
Main Courses
Portion
Sausage and Potato Bake
11.50
Spicy Italian-style Meatballs in Tomato Sauce
Hand rolled pork and beef meatballs lightly seasoned with chilli, basil and garlic in a rich tomato sauce.
11.50
Chicken Alexander
Marinated chicken breast pieces with mushrooms and peppers in a rich white wine and sherry sauce.
11.50
Chilli Con Carne
10.00
Cottage Pie
11.50
Classic Lasagne Verde Shepherd>s Pie
11.50
Tender minced leg of lamb and diced carrots topped with mashed potato.
11.50
Chicken and Tomato Pasta Bake
11.50
Pork and leek sausages, borlotti and canellini beans, dry cured bacon in a smoky barbecue sauce topped with diced potatoes.
Chicken breast pieces, mushrooms and penne pasta in a rich tomato and basil sauce topped with mozzarella.
4
Portion
Roasted Vegetable Pasta Bake
Oven roasted vegetables and penne pasta in a tomato and basil sauce.
11.50
Puddings Bramley Apple and Blackberry Crumble HD
Kentish Bramley apples and blackberries topped with our own buttery almond crumble.
6.00
Belgian Chocolate Pudding
A rich chocolate sponge topped with a moreish Belgian chocolate sauce.
6.00
Eve>s Pudding
Kentish Bramley apples topped with an all butter cinnamon sponge and sprinkled with sliced almonds.
6.00
Sticky Toffee Pudding
6.00
HD
Date and vanilla all butter sponge with a dark sticky toffee sauce.
Kids’ Meals
1
Portion
Cottage Pie
Minced beef with carrots, leeks and swede topped with cheesy mash potato.
2.70
Chicken Pasta Bake
Pasta spirals with chicken, sweetcorn and peas in tomato sauce.
2.70
Spaghetti Bolognaise
Minced beef in tomato, carrot and celery sauce with spaghetti.
2.70
Chicken Goujons
3.85
Strips of chicken breast in a breadcrumb coating.
Fish Goujons
Hake fillet in a breadcrumb coating.
2-3 servings
4.00
2-3 servings
Macaroni Cheese
Macaroni, oven roasted butternut squash, cauliflower and peas in a cheesy sauce.
2.60
Sausage and Mash
2.70
Lentil, Vegetable and Potato Bake
Red lentils and oven roasted vegetables in a tomato sauce topped with diced potato and cheese.
2.60
Shepherd>s Pie
Minced leg of lamb in a tomato sauce with potato and swede mash.
2.70
Pasta Bolognaise
2.70
Lasagne
2.70
Pork and leek sausages in a tangy tomato sauce with lots of hidden vegetables and mashed potato.
Penne pasta with minced beef, carrots and tomato sauce. Minced beef with hidden carrots, spinach pasta and a cheese sauce.
1
Portion
Chicken Curry with Rice
Chicken breast pieces in a mild curry sauce with basmati rice.
2.70
Chilli con Carne with Rice
Minced beef, carrots, white and red kidney beans and sweetcorn in a mildly spiced tomato sauce with basmati rice.
2.70
Cod and Sweet Potato Mash
2.85
Sweet and Sour Chicken with Rice
Chicken breast pieces in a sweet and sour sauce with carrot, pineapple and sweetcorn with basmati rice.
2.70
Chicken and Mash Pie
Chicken, sweetcorn and peas topped with potato, butternut squash and sweet potato mash.
2.70
Meatballs and Spaghetti
Pork and beef meatballs in a tomato sauce with spaghetti.
2.70
Fish Pie
2.85
Fillet of cod in a parsley sauce with sweet potato mash, sweetcorn and petit pois.
Cod and salmon in a white sauce with sweetcorn and petit pois topped with mash.
Organic Baby Food ‘So Baby’ is a small, family business run by husband and wife team Chris and Sarah Larkin. Inspired by the arrival of their daughter Charlotte in 2005 they spent ages testing recipes with Our new ‘So Baby’ range mums and babygroups and they now have this fantastic range of meals full of nutrients and, just as Months importantly, flavour.
6+
(180g)
Moroccan Lamb with Couscous Salmon and Vegetable Pie Braised Beef and Barley Hotpot Chicken and Vegetable Casserole Macaroni Cheese Risotto with Butternut Squash Thick Carrot and Lentil Soup Butternut Squash and Orange Soup
3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00
Puddings Almost all of our puddings are made by our ‘Pudding Supremo’, Liz Dove and her team at her kitchen in the heart of the Somerset countryside (but unfortunately the puddings are not available for home delivery, with the exception of those marked HD).
Lemon and Lime Pavlova Serves 8-10 11.50 A light pavlova roll filled with lemon curd, lime curd and whipped cream.
Lemon and Lime Pavlova
Blueberry and Raspberry Meringue
Blueberry and Raspberry Meringue
Serves 10-12 13.50 Layers of meringue filled with thick cream, blueberries and raspberries.
Chocolate and Toffee Cheesecake
Chocolate and Toffee Cheesecake Serves 10 A marbled chocolate and toffee cheesecake with dark chocolate swirls on a crunchy chocolate biscuit base.
Tiramisu Serves 10 13.00 Rich chocolate sponge soaked with Marsala and coffee and layered with Mascarpone.
13.00
Red Berry Cheesecake
Red Berry Cheesecake Serves 10 13.00 Light fromage frais cheesecake with juicy whole berries marbled with summer berry puree, on a thin biscuit base.
Lemon Cheesecake Serves 10 13.00 A fluffy lemon cheesecake on a thin biscuit base decorated with lemon curd swirls.
Lemon Cheesecake
Normandy Apple Tart
Normandy Apple Tart Serves 10 13.00 A classic French apple tart spiced with cinnamon and finished with thinly sliced apples in a sweet pastry case. Chocolate Mousse Torte Serves 10 13.00 Rich dark chocolate mousse on a crisp, buttery biscuit base, topped with a thin layer of cream and dusted with cocoa powder.
Banoffi Pie
Banoffi Pie Serves 10 14.00 A soft toffee topping with bananas on a digestive biscuit base topped with cream. Chocolate Roulade
Serves 8-10
A rich chocolate roll generously filled with whipped cream.
11.50
Raspberry Pavlova Serves 8-10 11.50 A light pavlova roll packed with raspberries and cream.
Raspberry Pavlova
Chocolate Cappuccino Roulade
Chocolate Cappuccino Roulade
Serves 8-10 11.50 Light meringue flecked with dark chocolate, filled with whipped cream, brandy and coffee.
Chocolate and Raspberry Roulade
Chocolate and Raspberry Roulade
Serves 8-10 11.50 A rich chocolate roll generously filled with whipped cream and raspberries.
Apricot and Walnut Roulade
Serves 8-10 11.50 A light walnut roulade filled with apricots and cream.
Rich Chocolate Mousse
Serves 8 11.00 A light yet rich mousse made with Belgian chocolate.
Rich Chocolate Mousse
Apple and Pecan Tart
Eton Mess
Rich Lemon Tart Serves 8 8.50 Classic French recipe biscuit pastry base with a delicious lemon filling. Serves 6 8.25 Bramley apples, pecans and cinnamon in a buttery tart base topped with crispy filo pastry.
Apple and Pecan Tart
Eton Mess Serves 6 11.00 Are you posh enough? Wonderful mixture of raspberries, thick cream, crisp meringue and port. Serves 6 8.50 Traditional recipe bursting with raspberries, strawberries and blackcurrants.
Summer Pudding
Eve>s Pudding HD Serves 4 6.00 Kentish Bramley apples topped with an all butter cinnamon sponge and sprinkled with sliced almonds. Sticky Toffee Pudding Serves 4 6.00 Date and vanilla all butter sponge with a dark sticky toffee sauce. Belgian Chocolate Pudding
Serves 2 3.25 Serves 4 6.00 A rich chocolate sponge topped with a moreish Belgian chocolate sauce.
Bramley Apple and Blackberry Crumble
Bramley Apple and Blackberry Crumble Serves 2 3.25 Serves 4 6.00 Kentish Bramley apples and blackberries topped with our special buttery almond crumble. Serves 2 4.50 Traditional recipe bursting with raspberries, strawberries and blackcurrants.
Summer Pudding
HD
Two individual mousse in Chocolate, Lemon or Red Berry
Chocolate Mousse Serves 2 3.00 Two light chocolate mousse made with Mascarpone cheese on a crunchy biscuit base.
Lemon Mousse Serves 2 3.00 Two light lemon mousse made with Mascarpone cheese on a crunchy biscuit base. Red Berry Mousse Serves 2 3.00 Two red berry mousse made with Mascarpone cheese on a crunchy biscuit base. Banoffi Pie Serves 2 3.25 A soft toffee topping with bananas on a digestive biscuit base topped with cream. HD Serves 2 3.55 Bread and butter pudding with orange, honey and Madeira, finished with a crunchy cinnamon and demerara topping.
Bread and Butter Pudding
Rice Pudding with Clotted Cream HD Serves 2 260 Slow-cooked short grain rice with double cream and clotted cream finished with vanilla and nutmeg.
Ice Cream (500ml) Gooseberry and Elderflower
5.30
Damson and Sloe Gin
5.30
Vanilla
5.30
Honeycomb
5.30
Cakes Our frozen Cakes and Traybakes take 4-5 hours to defrost at room temperature. They are not available for home delivery.
Coffee and Walnut Cake
Chocolate Fudge Cake
Coffee and Walnut Cake Serves 12-16 11.50
Carrot Cake
Serves 6-8 7.50 Serves 12-16 12.00
Chocolate Fudge Cake
Serves 8-10 7.50 Serves 12-16 11.50
Chocolate Fudge Celebration Cake Serves 20
23.00
Chocolate Fudge Birthday Cake Serves 12-16
13.00
Our Chocolate Fudge Celebration Cake (pictured above left) can be iced with a personal message of your choice. All we ask is that you give us 48 hours notice to allow time for the cake to defrost.
Traybakes
Lemon Drizzle
Boston Brownie
Lemon Drizzle Serves 5-6 4.50 Serves 12-16 8.50 Boston Brownie Serves 12-16 8.50 Millionaire’s Shortbread Serves 12-16 8.50
Ready To Eat Cakes Serves 5-6
Chocolate Cornflake Cake
4.50
Chocolate, Fruit and Nut
4.50
Chocolate Fudge Cake
5.00
Coffee and Walnut Cake
5.00
Buttercream and Jam Sponge
5.00
Blueberry and Lemon Cake
5.00
Flapjack
4.50
Millionaire’s Shortbread
4.50
Boston Brownie
4.50
Chocolate Biscuit Bites
220g
2.00
What Else...?
www.cookfood.net Our internet ordering and home delivery service
If you or your friends or family don't live near one of our shops then you can order our meals* for delivery nearly anywhere in the UK. Sending food this way is also a rather brilliant and much more practical alternative to sending flowers. Simply go to www.cookfood.net or you can telephone 01732 770657 to place an order. (*Unfortunately, we are not able to deliver our cakes, puddings or party food as they defrost too quickly.)
Gift Vouchers
COOK Gift Vouchers - A perfect and highly practical present much appreciated by new mums, elderly parents, those coping with ill health, busy working parents, someone in need of a treat... I think you get the idea! Available from all shops or by phone on 01732 359841.
Loyalty Card Card Loyalty COOK Name: s: Addres
Email: by: Issued
de: Post Co
als Staff initi
te: End Da
ear month/y
Simple really. We stamp your loyalty card every time you spend over £35 in a COOK shop and on the fifth occasion that you spend over £35 we will give you a 15% discount. Pick up a card from any one of our shops.
Mailing List
For COOK updates (What’s COOKing), new menus and money off vouchers sign up in one of our shops or send Fiona your name and address and we'll pop you on our mailing list. (Fiona MacInnes, 84 High St, Tonbridge, TN9 1AP or phone her on 01732 770657)
What’s COOKin g ISSUE
25 • JAN UARY 2008 edward.pe
Mostly written by Edwa rd Perry
rry@cookf ood.net
Ken Perc ‘The Gate ival Keeper’
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It’s p not maceople hines
Tucked away on bourne, an indu Kent is strial esta far, no our new te poe kitc outstand t has ever been hen. It is truein Sittingthat, thus Estate ing charm and moved to but verse on beauty on in our don't be fool the of the ed, overdue new kitchen there is art of Eurolink . We felt sort to som that we give that it s going grea e was well Hopeful of the dedicat ter profile in ly ed peo ple that our shops be photos by the time you work here that the up in all the shop read this ther . names the pack of the chef s so you can e will see agin s that g (includi are inde we ng the ed real put on Fritter.. ...no ‘stagmuch vaunted people kitchen e’ nam .) es allo Wayne wed in our Essentia lly, ther e are 6 sections 1) ‘THE to the kitch GATEKE en: 30 year s experie EPER’ – Ken , a chef John nce and with over chec his trus same dilig k in all ty side ingr his troo ence as a serg edients with kick ps on the eant maj enters or insp the the kitc parade grou ecting nd. hen unle and, as all our ss they No ingredient really very sup are , very fusspliers will tell 100% happy you, they y. are
Cheating Made Easy
We sell ceramic dishes that are the same size as our two and four portion meals making it even easier for you to pretend you made it yourself... Simply decant the frozen meal into the ceramic dish, pop it in the oven following the cooking guidelines and serve up a meal that looks and tastes as though you made it yourself. To admit it or not - that is the question. Two portion dishes £7.00 Four portion dishes £9.00
Our perfectly sized Ceramic Dishes
“A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing and the lawn mower is broken.� James Dent
www.cookfood.net
Banstead
149 High Street, SM7 2NT 01737 357852
Barnes
50 High Street, SW13 9LN 020 8392 2060
Battle
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Billericay
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Brighton
142 Western Road, BN1 2LX 01273 739151
Chichester
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Chiswick
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Clapham
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Dorking
7 St. Martin’s Walk, RH4 1UX 01306 743674
Epsom
The Mall, KT18 5TA 01372 742999
Farnham
21 Downing Street, GU9 7PB 01252 719191
Horsham
8 Sterling Buildings, RH12 1DR 01403 230449
Loughton
257 High Road, IG10 1AD 020 8508 1916
Lightwater
37 Guildford Road, GU18 5SA
Maidenhead
76 Cordwallis Road, SL6 7BB 01628 799004
Midhurst
Easebourne Lane, GU29 9AZ 01730 817090
Oxted
82-84 Station Road East, RH8 0PG 01883 712900
Petts Wood
198 Petts Wood Road, BR5 1LG 01689 839100
Sevenoaks
7 Black’s Yard, TN13 1DS 01732 452554
Tenterden
3-5 High Street, TN30 6BN
Tonbridge
84 High Street, TN9 1AP 01732 359841
Tunbridge Wells 12 Monson Road, TN1 1ND 01892 523840
Weybridge
Haslemere
21 Baker Street, KT13 8AE 01932 845294
Henley
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Wey Hill, GU27 1BY 01428 652760 Friday Street, RG9 1UR 01491 411410
Windsor
Home Delivery Service
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COOK Office
84 High Street, Tonbridge TN9 1AP Tel: 01732 353825