New 2008
Banstead
Henley
149 High Street, SM7 2NT 01737 357852
Barnes
50 High Street, SW13 9LN 020 8392 2060
Battle
Horsham
8 Sterling Buildings, RH12 1DR 01403 230449 New 2008
1 Mount Street, TN33 0EG 01424 777279
Billericay
140 High Street, CM12 9DF 01277 626271
142 Western Road, BN1 2LX 01273 739151
Chichester
29 Sadler’s Walk, PO19 1HQ 01243 790737
Chiswick
22 Chiswick Lane, W4 2JG 020 8994 2820
Dorking
COOK
New 2008
Oxted
Petts Wood
198 Petts Wood Road, BR5 1LG 01689 839100
Sevenoaks
7 Black’s Yard, TN13 1DS 01732 452554
Delicious Ready Meals
Tenterden Tonbridge
84 High Street, TN9 1AP 01732 359841
High Street, RH19 3AW
Epping
Menu
3-5 High Street, TN30 6BN 01580 857000
East Grinstead 180 High Street, CM16 4AQ 01992 800000
Midhurst
82-84 Station Road East, RH8 0PG 01883 712900
New 2008
7 St Martin’s Walk, RH4 1UX 01306 743674
Tunbridge Wells 12 Monson Road, TN1 1ND 01892 523840
Epsom
Weybridge
The Mall, KT18 5TA 01372 742999
21 Baker Street, KT13 8AE 01932 845294
Farnham
21 Downing Street, GU9 7PB 01252 719191
Godalming
Windsor
64-65 Windsor Royal Station, SL4 1PJ 01753 866668 New 2008
1 Bridge Street, GU7 1UA 01483 550000
Haslemere Haywards Heath
Witney
4 Mill Walk, OX28 6FY 01993 835001 New 2008
Wey Hill, GU27 1BY 01428 652760
New 2008
Maidenhead
Easebourne Lane, GU29 9AZ 01730 817090
Clapham
New 2008
The
76 Cordwallis Road, SL6 7BB 01628 799004
37 Abbeville Road, SW4 9JX 020 8675 5369
Moved from n Loughto
Lightwater
37 Guildford Road, GU18 5SA 01276 850044
New 2008
Brighton
New 2008
Friday Street, RG9 1UR 01491 411410
The COOK Kitchen Shop
Eurolink Way, Sittingbourne, ME10 3HH 01795 883001
16-18 South Road, RH16 4LA
(open Monday - Friday)
* Please see our website for individual shop opening hours
Home Delivery Service
www.cookfood.net or telephone: 01732 759020 COOK Office 84 High Street, Tonbridge, TN9 1AP Tel: 01732 759000
September 2008 to April 2009
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. 2008/9 - Nothing’s changed.
”
www.cookfood.net
For thirty years “our mother served up leftovers. The original meal was never found. Calvin Trillin, American Journalist
”
www.cookfood.net
“Staying in is the new going out. ” (apparently!)
We’re pleased to say that despite the best efforts of the economic doomsayers, our glass at COOK remains resolutely half full. After years of development we are particularly pleased to have, at last, cracked ours (and the UK’s) favourite cuisine – Indian. For slightly sad, ready meal obsessives like Dale and me this has been a bit of a Holy Grail and we’re just relieved that we finally have an Indian range of which we are 100% proud, and that we think stands up to comparison with the best takeaways. For all hard pressed Mums and Dads out there we have a great offer on our Family Meals – buy 5 at one time and get £5 off delicious cooking, nutritionally balanced, more time for other things and zero washing up, so fill up that freezer! We are also particularly pleased with our new Apple and Blackberry Cinnamon Roulade, an absolutely perfect comfort pudding for those cold evenings. So when you are next wondering whether to go out or stay in, come and see us - we can provide great cooking for your curry night, weekend lunches and suppers with the kids from our ‘Family’ range, more grown-up meals for evenings with friends, or simply a delicious dinner for two. All for a fraction of the cost of going out, and no babysitter required. As ever, please get in touch with any comments, good or bad, at edwardanddale@cookfood.net, and we’ll get back to you. All the best
Edward and Dale, Founders
Menu Key
You will see these symbols next to our food. This is what they mean:
HD
Suitable for vegetarians
How spicy is this dish?
All meals can be re-heated in a conventional oven, but those with this symbol can also be cooked in a microwave
1 chilli = warm me up 2 chillies = nice and spicy Gluten free
Home Delivery. Our puddings, quiches, canapes, cakes and traybakes are not available online except for those marked with HD.
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.
The
Indian
Range
To produce a great range of Indian food has become a bit of a Holy Grail over the years. At long last and after epic amounts of trial and error we are finally 100% happy and confident that our food will bear comparison with any local takeaway.
Garlic Chicken Curry
1 2
Portion Portion
Garlic Chicken Curry
3.75
6.75
Chicken Tikka Masala
3.75
6.75
Chicken Korma
3.75
6.75
Marinated chicken breast pieces in a NeW garlic and coriander sauce.
Chicken breast pieces marinated with yoghurt, lemon and paprika in a coconut, IMPRoveD cream and tomato sauce. Marinated chicken breast pieces in a creamy coconut and almond sauce.
Chicken Jalfrezi
IMPRoveD
3.75
6.75
Chicken breast pieces marinated in yoghurt, garlic and paprika in a spicy IMPRoveD tomato sauce.
Chicken Jalfrezi
Beef Rogan
NeW
Tender pieces of silverside beef in a tomato, garlic and coriander sauce.
3.99
7.95
our Indian Range
1 2
Portion Portion
Roasted vegetable and Chickpea Curry NeW
3.00
6.00
Oven roasted peppers and carrots with cauliflower, spinach and toasted cumin seeds in a chickpea and lentil sauce.
Roasted vegetable and Chickpea Curry
Lamb Koftas
NeW
3.99
7.95
1.50
3.00
1.25
2.50
Lamb koftas seasoned with chilli, ginger and garlic in a spicy tomato sauce.
Peas Pilau
Fragant basmati rice flavoured with saffron, cardamon, cinnamon and cloves.
Plain Rice
NeW
Boiled basmati rice.
Aloo Gobi Saag
NeW
Diced potatoes with cauliflower and spinach leaves in a cumin and coriander sauce.
Aloo Gobi Saag
1.99
Family Meals Family meals can be a bit like cleaning the fridge. You know it’s a good idea but it can be a bit of an effort. Whether it be polemic discourse or petty argument, eating and talking together has to be a good thing in the long run. Our family meals taste great, mean less time in the supermarket, less time in the kitchen, less time spent washing up and, best of all, when you buy 5 of them we give you £5 off. So go on, fill up that freezer (main courses only).
Main Courses
4
Portion
Classic Lasagne Verde
Classic Lasagne Verde
11.50
Spicy Italian-Style Meatballs in Tomato Sauce
11.50
Chilli con Carne
10.00
Shepherd’s Pie
11.50
Layers of prime minced beef, lasagne verde, mature farmhouse Cheddar cheese sauce and topped with cheddar cheese.
Hand rolled pork and beef meatballs lightly seasoned with chilli, basil and garlic in a rich tomato sauce.
Medium spiced minced beef with tomato, oregano, red chillies and kidney beans.
Tender minced leg of lamb and diced carrots topped with mashed potato.
Cottage Pie
Cottage Pie
11.50
Tender minced beef with onion, carrot and leeks topped with mashed potato.
Fill up your freezer and save $5 when you buy 5 Family Meals main courses
Chicken and Tomato Pasta Bake
Portion sizes
All of our meals will easily serve four adults so if you are a family of five with three younger children then there will be plenty.
4
Portion
Chicken and Tomato Pasta Bake
11.50
Roasted Vegetable Pasta Bake
11.50
Sausage and Potato Bake
11.50
Chicken Alexander
11.50
Chicken breast pieces, mushrooms and penne pasta in a rich tomato and basil sauce topped with mozzarella.
Oven roasted vegetables and penne pasta in a tomato and basil sauce. Pork and leek sausages, borlotti and cannellini beans and dry cured bacon in a smoky barbecue sauce topped with diced potatoes.
Marinated chicken breast pieces with mushrooms and peppers in a rich white wine and sherry sauce.
Puddings
4
Portion
Eve’s Pudding
HD
HD
Eve’s Pudding
5.50
Bramley Apple and Blackberry Crumble
5.50
Belgian Chocolate Pudding
5.50
Sticky Toffee Pudding
5.50
Kentish Bramley apples topped with an all butter cinnamon sponge and sprinkled with sliced almonds.
Kentish Bramley apples and blackberries topped with our own buttery almond crumble.
A rich chocolate sponge topped with a moreish Belgian chocolate sauce.
Date and vanilla all butter sponge with a dark sticky toffee sauce.
Fill up your freezer and save $5 when you buy 5 Family Meals main courses
Kids’ Meals
two children aged three and one I have learned “ With a lot about feeding children recently (as well as sleep deprivation, lack of social life etc). Making children eat well is simple – make the food taste good. There is no magic formula to this beyond using good ingredients, taking care in the kitchen and not having the need to add any additional sugar or salt. If only they were as obedient as they are hungry. Edward Perry, Co Founder
”
Chicken and Mash Pie
1
Portion
Chicken and Mash Pie
2.70
Chicken Goujons
3.50
Chicken, sweetcorn and peas topped with potato, butternut squash and sweet potato mash. (2-3 servings)
Strips of chicken breast in a breadcrumb coating.
Chicken Pasta Bake
2.70
Chicken Curry with Rice
2.70
Sweet and Sour Chicken with Rice
2.70
Fish Pie
2.85
Pasta spirals with chicken, sweetcorn and peas in tomato sauce.
Chicken breast pieces in a mild curry sauce with basmati rice.
Chicken breast pieces in a sweet and sour sauce with carrot, pineapple and sweetcorn with basmati rice.
Cod and salmon in a white wine sauce with sweetcorn and petits pois topped with mash.
Fish Goujons
Fish Goujons
(2-3 servings)
3.75
Hake fillet in a breadcrumb coating.
Cod and Sweet Potato Mash
2.85
Pasta Bolognaise
2.70
Fillet of cod in a parsley sauce with sweet potato mash, sweetcorn and petit pois. Penne pasta with minced beef, carrots and tomato sauce.
Lasagne
1
Portion
Lasagne
2.70
Chilli con Carne with Rice
2.70
Cottage Pie
2.70
Spaghetti Bolognaise
2.70
Meatballs and Spaghetti
2.70
Sausage and Mash
2.70
Shepherd’s Pie
2.70
Macaroni Cheese
2.60
Lentil, Vegetable and Potato Bake
2.60
Minced beef with hidden carrots, spinach pasta and a cheese sauce.
Minced beef, carrots, white and red kidney beans and sweetcorn in a mildly spiced tomato sauce with basmati rice.
Minced beef with carrots, leeks and swede topped with cheesy mash potato.
Minced beef in tomato, carrot and celery sauce with spaghetti.
Pork and beef meatballs in a tomato sauce with spaghetti.
Pork and leek sausages in a tangy tomato sauce with lots of hidden vegetables and mashed potato.
Minced leg of lamb in a tomato sauce with potato and swede mash.
Macaroni, oven roasted butternut squash, cauliflower and peas in a cheesy sauce. Roasted Vegetable and Chickpea Curry Red lentils and oven roasted vegetables in a tomato sauce topped with diced potato and cheese.
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 mums and babygroups and they now have this fantastic range of meals full of nutrients and, just as importantly, flavour.
6
Months
Spaghetti Bolognaise NEW Salmon and Vegetable Pie Braised Beef and Barley Hotpot Chicken and Vegetable Casserole Macaroni Cheese Risotto with Butternut Squash Thick Carrot and Lentil Soup Moroccan Lamb with Couscous NEW Banana Rice Pudding NEW Fruity Oat Pot
3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 2.00 2.00
+
Chicken
1 2 4
Portion Portion Portion
Chicken Alexander
3.75
6.75
Tarragon and Orange Chicken
3.75
6.75 13.25
Chicken Dijon
3.75
6.75 13.25
Malayan Chicken Curry
3.75
6.75 13.25
Chicken, Ham and Leek Pie
3.85
6.75
11.50
Marinated chicken pieces with mushrooms and peppers in a rich white wine and sherry sauce.
Chicken breast pieces in a creamy white wine sauce with tarragon and orange zest garnished with julienne of carrot.
Marinated oven roasted chicken breast pieces in a white wine and mustard sauce with caramelised red onions.
Malayan Chicken Curry
Marinated chicken breast pieces in a ginger, garlic, cinnamon and star anise sauce.
Chicken breast pieces, ham and leeks in a creamy parsley sauce topped with all butter shortcrust pastry.
Chicken, Ham and Leek Pie
18.50
Serves 6
As above but fully encased in pastry.
Coq au Vin
4.00
7.50 15.00
Leg, thigh and breast of chicken in a rich red wine sauce garnished with dry cured back bacon and mushrooms.
Chicken and Tomato Pasta Bake
Chicken and Tomato Pasta Bake
3.75
6.75
11.50
Red Pesto Chicken
3.75
6.75
13.25
Chicken breast, mushrooms and penne pasta in a rich tomato and basil sauce topped with mozzarella.
Marinated chicken breast pieces with oven roasted peppers in a red pesto and basil sauce.
Moroccan Harissa Chicken
1 2 4
Portion Portion Portion
Moroccan Harissa Chicken
3.75
6.75 13.25
Lemon and Ginger Chicken
3.75
6.75 13.25
Pot Roast Chicken
4.00
7.50 15.00
Marinated chicken breast pieces in a Harissa sauce of cumin, cinnamon and honey, finished with dates and toasted almonds.
Marinated chicken pieces with red peppers and sugarsnaps in a white wine, lemon and ginger sauce.
Leg, thigh and breast of chicken braised with root vegetables in a chicken gravy.
Making Green Thai Chicken
Marinated Chicken in Tomato and Sweet Red Pepper Sauce
3.75
6.75 13.25
Chicken and Mushroom Lasagne
3.75
6.75 13.25
Sweet Chilli Chicken and Noodles
3.75
6.75
Green Thai Chicken
4.00
7.50 15.00
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.
Chicken breast pieces and mushrooms in an Italian style tomato sauce with spinach pasta, cheese sauce and Cheddar cheese topping.
Strips of chicken with noodles, water chestnuts and stir fried vegetables in our own sweet chilli sauce. Makes a great lunchtime meal.
Chicken breast pieces and stir-fried vegetables in a Thai-style sauce with coconut, chillies, lime and ginger.
1 2 4
Portion Portion Portion
Red Thai Chicken
4.00
7.50
Chicken Tikka Masala
3.75
6.75
Chicken Jalfrezi
3.75
6.75
3.75
6.75
3.75
6.75
Huntsman’s Chicken
4.50
8.75 16.50
Confit of Duck in Orange Liqueur Sauce
6.00
11.95
Chicken breast pieces and stir-fried vegetables in a fiery Thai-style sauce with lemongrass and birdseye chillies.
Chicken breast pieces marinated with yoghurt, lemon and paprika in a coconut, cream and tomato sauce. Improved Improved
Chicken breast pieces marinated in yoghurt, garlic and paprika in a spicy tomato sauce.
Chicken Korma
Chicken Korma
Improved
Marinated chicken breast pieces in a creamy coconut and almond sauce.
Garlic Chicken Curry
NEW
Marinated chicken breast pieces in a garlic and coriander sauce.
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.
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.
Grilling Chicken Strips
Chilli con Carne
Beef
1 2 4
Portion Portion Portion
Beef in Black Bean NEW with Noodles
4.25
8.00
Beef Rogan
3.99
7.95
Braised Beef in Brandy and Mushroom Sauce
4.50
8.25 16.50
Beef Goulash
4.25
8.00
Beef Bourguignon
4.50
8.25 16.50
Classic Lasagne Verde
3.50
6.75
Steak and Red Wine Pie
4.00
7.75
Marinated pieces of silverside beef in black bean sauce with egg noodles, onions and red peppers. NEW
Tender pieces of silverside beef in a tomato, garlic and coriander sauce.
Strips of beef are braised until tender and added to a brandy and mushroom veloute sauce.
We braise the beef until tender with potatoes and green peppers and then add a rich red wine, tomato and paprika sauce.
Tender pieces of silverside beef braised in red wine and port with dry cured bacon, onions and mushrooms. Layers of minced beef, lasagne verde, mature farmhouse Cheddar cheese sauce and topped with cheddar cheese.
11.50
Tender pieces of silverside beef and vegetables in red wine, topped with all butter pastry.
Steak and Red Wine Pie
20.00 Serves 6
As above but fully encased in pastry.
Spaghetti Bolognaise
3.50
6.25
Cottage Pie
3.50
6.75
Chilli con Carne
3.25
5.25 10.00
Individual Beef en Croute
7.50
Minced beef in a tomato and red wine bolognaise sauce with spaghetti.
Minced beef with onion, carrot and leeks topped with mashed potato. Minced beef with tomato, oregano, red chillies and kidney beans.
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.
11.50
Pork
1 2 4
Portion Portion Portion
Sausage and Potato Bake
3.50 6.00 11.50
Sausage and Red Onion Casserole
3.50 6.00
Pork and Chorizo in Tomato and Smoked Paprika Sauce
3.95
7.35 14.50
Pork Dijon
3.95
7.35 14.50
Pork Stroganoff
3.95
7.35 14.50
Stir-fried Pork and Noodles in Plum Sauce
4.00
7.75
3.50
6.50 11.50
Pork and leek sausages, borlotti and cannellini beans and dry cured bacon in a smoky barbecue sauce topped with diced potatoes.
Meaty pork and leek sausages in a sweet red onion sauce.
Strips of pork leg, chorizo, beans and peppers in a spicy tomato sauce.
Making Pork Dijon
Braised strips of pork with sliced mushrooms finished with a creamy white wine, sherry and mustard veloute.
The pork strips are braised until tender then added to a sherry, brandy and paprika sauce.
Marinated strips of pork with egg noodles and stir-fried vegetables in a tangy plum sauce.
Spicy Italian-style Meatballs in Tomato Sauce
Hand rolled pork and beef meatballs lightly seasoned with chilli, garlic and basil in a rich tomato sauce.
Spicy Italian-style Meatballs in Tomato Sauce
Cassoulet
Tender pork pieces, confit of duck, Toulouse sausage, cannellini beans and root vegetables in a tomato sauce.
5.50 10.50
Moroccan Spiced Lamb Tagine
Lamb
1 2 4
Portion Portion Portion
Liver, Bacon and Onions
2.85
5.60
Shepherd’s Pie
3.50
6.75
3.99
7.95
4.50
8.50
Tender pieces of lambs’ liver in red wine sauce garnished with onions and smoked back bacon.
11.50
Tender minced leg of lamb and diced carrots topped with mashed potato.
Lamb Koftas
NEW
Lamb koftas seasoned with chilli, ginger and garlic in a spicy tomato sauce.
Persian Lamb Pilaf
Tender pieces of lamb braised in ginger and star anise with basmati rice, apricots and almonds.
Lamb Casserole with Minted Potatoes
Lamb Casserole with Minted New Potatoes
4.50
Lamb Moussaka
3.75 6.75
Lamb Bordeaux
4.50
8.50 16.75
Tender pieces of leg of lamb and root vegetables in a rich lamb stock with minted new potatoes.
13.25
We mince our own lamb, braise until tender and serve with chopped tomatoes, onions, mint, diced potatoes and oven roasted aubergines. We finish it with a bechamel sauce.
8.50 16.75
We braise the lamb in 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.
Moroccan Spiced Lamb Tagine Tender leg of lamb pieces braised in Moroccan spices with apricots, dates and chickpeas.
4.50
8.50 16.75
Fish
1 2 4
Portion Portion Portion
Salmon and Smoked Haddock Lasagne
4.50
Smoked Haddock and Rocket Fish Cakes
4.00
8.50 17.00
Salmon and smoked haddock in a white wine and sherry sauce layered with pasta, cheese sauce and topped with a regato cheese crumb.
Two smoked haddock fish cakes blended with Welsh rarebit and rocket.
Adding sauce to our Salmon and Asparagus Gratin
Salmon and Dill Fish Cakes
4.00
Salmon en Croute
6.00
Smoked Haddock and Sweet Potato Gratin
4.50
8.50 17.00
Hearty Fisherman’s Pie
4.50
8.50 17.00
Salmon and Asparagus Gratin
4.50
8.50 17.00
3.75
7.45
Two salmon and rocket fish cakes with potato, lemon and dill. Fillet of Scotch salmon with an asparagus and white wine sauce encased in puff pastry.
Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potato.
Salmon, coley and naturally smoked haddock in a white wine and tomato sauce, layered with fresh spinach and topped with creamy parsley mashed potatoes.
Salmon fillet pieces and asparagus in a white wine veloute sauce topped with sliced potato and a regato cheese crumb topping.
Cod Tagine
Cod Tagine
Diced cod fillet in a sweet Moroccan-style sauce with apricots, sun-dried tomatoes and chickpeas.
Our prep chefs Steph and Lynette
Vegetarian
1 2 4
Portion Portion Portion
Mushroom and Spinach Lasagne
3.50
6.00 12.00
Roasted Vegetable and Chickpea Curry NEW
3.00
6.00
Vegetable and Bean Chilli
2.75
5.00
Vegetable Tagine
3.00
6.00
Red Lentil and Mixed Bean Casserole
2.75
5.00
Oven roasted mushrooms and baby spinach in a creamy sherry sauce layered with spinach pasta and topped with Cheddar cheese.
Oven roasted peppers and carrots with cauliflower, spinach and toasted cumin seeds in a chickpea and lentil sauce.
Vegetable and Bean Chilli
Chunky oven roasted vegetables and six different beans in a tomato and chilli sauce, finished with baby spinach.
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.
Red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce.
Roasted Vegetable Pasta Bake
11.50
Oven roasted vegetables and penne pasta in a tomato and basil sauce.
Mushroom Stroganoff
Oven roasted chestnut and cup mushrooms with baby spinach in a brandy and paprika sauce.
3.65
6.25
1 2 4
Portion Portion Portion
Spinach and Ricotta Cannelloni
3.50 6.00
Roasted Vegetable and Feta Bake
3.50 6.00 12.00
Spinach and ricotta cannelloni in a tomato and basil sauce topped with Cheddar and regato cheeses.
Oven roasted vegetables in a tangy tomato and basil sauce topped with diced feta and a herb and pinenut crust topping.
Roasted Vegetable Lasagne
Roasted Vegetable Lasagne
3.60 6.35 12.50
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
5.00
Serves 3-4
A blended loaf of toasted nuts, Madeira soaked apricots, mushrooms and herbs, topped with red onion marmalade.
Macaroni Cheese
2.75 5.00
Macaroni in a creamy mature Cheddar cheese sauce topped with sliced tomatoes.
Indonesian Vegetable Curry
Indonesian Vegetable Curry An Indonesian yellow curry sauce with oven roasted vegetables, green beans and toasted cashew nuts.
3.50
6.00
Oven Roasted Vegetables
Side Dishes
1 2 4
Portion Portion Portion
Oven Roasted Vegetables
2.00 4.00
Hand cut oven roasted vegetables in sun-dried tomato, garlic and basil dressing.
Alsacienne Potatoes
2.50
Oven roasted with garlic and garnished with smoked streaky bacon and sun-dried tomatoes.
Dauphinoise Potatoes
1.80
3.60
Layers of thinly sliced potatoes baked in a mature Cheddar cheese and double cream sauce.
Goose Fat Potatoes
2.50
Roasted potatoes in goose fat.
Aloo Gobi Saag
1.99
NEW
Diced potatoes with cauliflower and spinach in a cumin and coriander sauce.
Cabbage, Bacon and Pinenuts
2.00
4.00
Braised Red Cabbage
2.00
4.00
Minted Green Vegetables
2.00
Green cabbage with smoked bacon and toasted pinenuts.
Red cabbage and Bramley apples slowly braised in red wine and redcurrant jelly.
Crisp mange tout, green beans and peas with a hint of mint.
Vegetable Rice
1.50
Thai-Style Rice
1.50
Creamy Mash
1.50 3.00
Minted Couscous
1.75
3.50
Peas Pilau
1.50
3.00
1.25
2.50
3.00
Basmati rice braised in vegetable stock, mixed with oven roasted peppers, mushrooms, peas and julienne of carrots with coriander and parsley.
3.00
Basmati rice with kaffir lime leaves, ginger, coconut cream and coriander.
Mashed potatoes with cream, butter, sea salt and cracked black pepper.
Couscous with oven roasted peppers, mushrooms, sweet sun-dried tomatoes and finished with mint.
Fragrant basmati rice flavoured with saffron, cardamom, cinnamon and cloves.
Plain Rice
Boiled basmati rice.
NEW
Quiche & Tartlets
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 and tartlets are not available for home delivery.
Quiche Lorraine
Serves 10-12 buffet portions
Roasted Pepper and Goat’s Cheese Quiche Roasted Vegetable Quiche Quiche Lorraine Feta and Caramelised Red Onion Quiche
17.00 17.00 17.00 17.00
2
Portion
Creamy Leek and Cheddar Tartlets
4.00
Spinach and Feta Tartlets
4.00
Smoked Salmon and Leek Tartlets
4.00
Leeks, mature Cheddar, sweet onions and creamy sauce in a wholewheat pastry case, topped with a cheesy crumble.
Spinach and feta in a poppy and sesame seed shortcust pastry case topped with roasted red pepper pieces.
Smoked salmon, leeks, mature Cheddar and sweet onions in a poppy and sesame seed short-crust pastry case.
Making Quiche Bases
Canapes Great for all 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
Mini Lamb Koftas
Thai Chicken Filo Rolls
Mini Smoked Salmon and Rocket Quiche
Teriyaki Salmon
Crab Cakes
12
Canapes
Toad in the Hole Mini Lamb Koftas Thai Chicken Filo Rolls Mini Smoked Salmon and Rocket Quiche Teriyaki Salmon Crab Cakes Roasted Baby Potatoes filled with Ricotta Parma Ham and Goat’s Cheese Wraps
7.00 7.00 7.00 7.00
7.00 7.00 7.00
7.00
Liz Dove and her team
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 * Unfortunately, the puddings, ice cream and sorbets are not available for home delivery, with exception of those marked HD.
Two Individual Red Berry Mousse
Red Berry Mousse
Serves 2 3.25
Chocolate Mousse
Serves 2 3.25
Lemon Mousse
Serves 2 3.25
Two light red berry mousse made with Mascarpone cheese on a crunchy biscuit base.
Two light chocolate mousse made with Mascarpone cheese on a crunchy biscuit base.
Two light lemon mousse with Mascarpone cheese on a crunchy biscuit base.
Two Individual Lemon Mousse
Banoffi Pie
A soft toffee topping with bananas on a digestive biscuit base topped with cream.
Serves 2 3.25
Rice Pudding with Clotted Cream
Rice Pudding with Clotted Cream
Serves 2 2.25
Belgian Chocolate Pudding
Serves 2 3.25 Serves 4 5.50
Bread and Butter Pudding
Serves 2 3.25
HD Slow-cooked short grain rice with double cream and clotted cream finished with vanilla and nutmeg.
A rich chocolate sponge topped with a moreish Belgian chocolate sauce.
HD Bread and butter pudding with orange, honey and Madeira, finished with a crunchy cinnamon and demerara topping.
Apple and Blackberry Cinnamon Roulade
Serves 8-10 11.50 NEW
A light cinnamon meringue roulade filled with whipped cream and an apple, blackberry and blackcurrant compote.
Winter Pudding
NEW
Bursting with cranberries, blueberries, blackberries, raspberries and apples, finished with cinnamon.
Serves 2 4.50 Serves 6 8.50
Bramley Apple and Blackberry Crumble
HD
Bramley Apple and Blackberry Crumble Kentish Bramley apples and blackberries topped with our special buttery almond crumble.
Serves 2 3.25
Serves 4 5.50
Eve’s Pudding HD
Eve’s Pudding
Kentish Bramley apples topped with an all butter cinnamon sponge and sprinkled with sliced almonds.
Serves 4 5.50
Sticky Toffee Pudding
Sticky Toffee Pudding
Date and vanilla all butter sponge with a dark sticky toffee sauce.
Serves 4 5.50
Apple and Pecan Tart
Apple and Pecan Tart
Bramley apples, pecans and cinnamon in a buttery tart base topped with crispy filo pastry.
Serves 6 8.25
Rich Lemon Tart
Rich Lemon Tart
Classic French recipe biscuit pastry base with a delicious lemon filling.
Serves 8 8.50
Rich Chocolate Mousse
Rich Chocolate Mousse
A light yet rich mousse with Belgian chocolate.
Serves 8 11.00
Eton Mess
Eton Mess
Are you posh enough? Wonderful mixture of raspberries, thick cream, crisp meringue and port.
Serves 6 11.00
Lemon and Lime Pavlova
Lemon and Lime Pavlova
A light pavlova roll filled with lemon curd, lime curd and whipped cream.
Serves 8-10 11.50
Raspberry Pavlova
Raspberry Pavlova
A light pavlova roll packed with raspberries and cream.
Serves 8-10 11.50
Chocolate and Raspberry Roulade
Chocolate and Raspberry Roulade A rich chocolate roll generously filled with whipped cream and raspberries.
Serves 8-10 12.00
Tiramisu
Tiramisu
A rich chocolate sponge soaked with Marsala and coffee and layered with Mascarpone.
Serves 8-10 12.00
Chocolate Roulade
Chocolate Roulade
A rich chocolate roll generously filled with whipped cream.
Serves 8-10 11.50
Red Berry Cheesecake
Red Berry Cheesecake
Light fromage frais cheesecake with juicy whole berries marbled with summer berry puree, on a thin biscuit base.
Serves 10 13.00
Lemon Cheesecake
Lemon Cheesecake
A fluffy lemon cheesecake on a thin biscuit base decorated with lemon curd swirls.
Serves 10 13.00
Chocolate and Toffee Cheesecake
Chocolate and Toffee Cheesecake
A marbled chocolate and toffee cheesecake with dark chocolate swirls on a crunchy chocolate biscuit base.
Serves 10 13.00
Normandy Apple Tart
Normandy Apple Tart
A classic French apple tart spiced with cinnamon and finished with thinly sliced apples in a sweet pastry case.
Serves 10 13.00
Chocolate Mousse Torte
Chocolate Mousse Torte
Rich dark chocolate mousse on a crisp, buttery biscuit base, topped with a thin layer of cream and dusted with cocoa powder.
Serves 10 13.00
Rolling our Chocolate Cappuccino Roulade
Chocolate Cappuccino Roulade
Light meringue flecked with dark chocolate, filled with whipped cream, brandy and coffee.
Serves 8-10 11.50
Making our Banoffi Pie
Banoffi Pie
A soft toffee topping with bananas on a digestive biscuit base topped with cream.
Serves 10 14.00
Ice Cream
(500ml)
Our Ice Cream Tubs
Raspberry
5.30
Damson and Sloe Gin Vanilla
5.30
Honeycomb
5.30
Sorbet
5.30
(500ml)
Raspberry Sorbet
4.50
Vanilla Sorbet
4.50
Cakes
Ready to Eat Chocolate, Fruit and Nut Chocolate Fudge Cake Coffee and Walnut Cake Buttercream and Jam Sponge Flapjack Millionaire’s Shortbread Boston Brownie
Serves 5-6 4.50 5.00 5.00 5.00 4.50 4.50 4.50
Frozen Cakes Our frozen cakes and traybakes take 4-5 hours to defrost at room temperature. * Unfortunately, they are not available for home delivery.
Coffee and Walnut Cake
Coffee and Walnut Cake Carrot Cake Serves 6-8 7.50 Chocolate Fudge Cake
Chocolate Fudge Celebration Cake
Serves 12-16 11.50 Serves 12-16 12.00 Serves 8-10 7.50 Serves 12-16 11.50
Chocolate Fudge Birthday Cake
Chocolate Fudge Celebration Cake Chocolate Fudge Birthday Cake
23.00 Serves 20
13.00 Serves 12-16
Our Chocolate Fudge Celebration Cake 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
Lemon Drizzle
Serves 5-6 4.50 Serves 12-16 8.50
Boston Brownie Millionaire’s Shortbread
Serves 12-16 8.50 Serves 12-16 8.50
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 to almost 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 759020 to place an order. *Unfortunately, we can only deliver our meals and a limited selection of our puddings as they defrost too quickly. COOK
Gift Vouchers A perfect and highly practical present.
COOK
Use your on www.co voucher in any one okfood.net nearest or alternatof our shops one.
- a list can be ively call Sadly, theseHead office: 84 01732 found High vouchers separate Tonbridge,759011 for your cannot be Street, e-voucher used online
Kent TN10 3JE.
available if this would(though we do have a
suit you better).
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$10
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, and e-vouchers available for our home delivery service. Order both by calling 01732 759020.
Use our free...
Gift Voucher
$5
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Gift
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Loyalty Card
Simple really. We stamp your loyalty card every time you spend over ÂŁ35 in a COOK shop and on the fifth occasion that you spend over ÂŁ35 we will give you a 15% discount. Pick up a card from any one of our shops.
Join our Mailing List WC JuneFinal
AW 2008:Layout
1
9/6/08
12:29
Page 7
Number 3 in the series featuring our chefs. This time‌
CAROL MALB Y Head of Pastry
Bags for Life There has been much chatter about the problems with plastic bags in the media recently so we thought it was high time to give you an update of where we stand. The good news is that we have changed all our plastic bags so they bio degradeab are now fully we have also le. In addition sourced some jute bags rather attractive which will be on sale shops in a for ÂŁ2.75 couple of in all months time. replace them We will free of charge the end of when they their useful come to life.
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. 1 How long have you worked & Dale (our known co-founder )? I have known Dale for over Century!! a quarter But of a this year (do worked for COOK for 10 years I get a bonus?). 2 Favourite colleague to The whole pastry team. work with picked and They are all brilliant. hand 3 Favourite product you Sticky Toffee make? Pudding – tastes wonderful Smells delicious – has a feel and good factor. 4 Most time consuming The new fish product & why cakes – over batch, all 1000 in a hand bread crumbed made, shaped and single then (very time consuming 5 Favourite ). time of the Autumn – year My birthday. 6 Ideal house Water front in door to Rick Sandbanks (near Poole) or Stein’s seafood next (my favourite restaurant English restaurant , Padstow 7 Favourite ). song/band All types of music but I do object songs being to played in the kitchen Christmas time of year. at this 8 Best thing about having They get on two sons really sense of humour. well and have a great 9 Worst thing about having Washing muddy football two sons too much kits and Top Gear and football. watching
What’s COOKing ISSUE 2 7
Tastings Banstead in Chiswick, and Midhu rst
We are going to tasting weekend be having a on Friday 27th and Saturday 28th June. If you live near one of the above shops, or you have friends that might enjoy some of our food and a glass of wine, then please come along.
Office • 84 High Street Telephone • Tonbridge 01732 759 010 • www.cookf TN9 1AP ood.net
However the rest of the time you may well be forced to embark on a journey of crusade like proportions to the nearest supermarke t 30 minutes away, and to suffer an unfamiliar kitchen that inevitably doesn’t have all the bits and pieces that you mind the time it takes to prepare would almost th certainly be better spe with a glass of wine.
We have had lots of nice letters and the years e from people saying what massive difference a Weathe our food made r’s rubbish to , children them whilst are behavin on g badly. holiday so But at least please I’m having not remember the to cook!
‘spend at leisure’ part of the holiday definition which is very ‘spend in different the supermarke t’ or ‘spend at th
Here’s how you can go abo • Order online
your holiday
Everything can be deliver home. It’s that simple: www.co
• Collect from the shop
The Kitche n Shop
Although our kitchen is situated an Industrial estate in Sittingbouon the wilds of decided to rne we have open a shop there at the of Septembe beginning r. The one big bonus be easier is that it will to show our customers kitchen. We around the have already group and done a tour several others. for a W.I. and would So if you live like a tour nearby of the kitchen with a group of friends then please let us know. The maximum number we can take around at any one time is 10 people. COOK
(Fiona MacInnes, 84 High Street, Tonbridge, Kent, TN9 1AP, phone her on 01732 759010 or email mailinglist@cookfood.net)
Take our Food on Holiday Here is the dictionary definition of a holiday:– ‘A day free from work that one may spend at leisure’. Is this definition speaking strictly true for those folk who self catering are hiring cottages
If you have in the UK? chosen to take a holiday rather than in the UK Europe, first this year of all well Blighty and done. Supporting enjoying the wonders on be a good our doorstep thing. However, has to feeding oneself holiday can be a pain. when on Fish and Chips meal another one night, and maybe a pub a barbecue.
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. Our perfectly sized
New Design
Two portion dishes ÂŁ9.50 Four portion dishes ÂŁ12.00
•
July 20 Mostly written 08 by Edward Perry (Co-founder) edward.perry @cookfood.ne t
Ceramic Dishes
The meals when wrapped will s in newspaper with ice packs upto 8 hours. We will have f the ice packs just let the in th shop manager know what will package you wan everything up for you, can bring or alternat in a coolbag or coolbox food in there. and we can p Finally I will leave you with the definition of relaxation, ‘freedom from activity (work or strain or responsibili the existence ty).’ Whilst of children might put to the ‘responsibil paid ity’ bit, I think of the definition the rest is a noble state to aspire to.
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. 2008/9 - Nothing’s changed.
”
www.cookfood.net
For thirty years “our mother served up leftovers. The original meal was never found. Calvin Trillin, American Journalist
”
www.cookfood.net
New 2008
Banstead
Henley
149 High Street, SM7 2NT 01737 357852
Barnes
50 High Street, SW13 9LN 020 8392 2060
Battle
Horsham
8 Sterling Buildings, RH12 1DR 01403 230449 New 2008
1 Mount Street, TN33 0EG 01424 777279
Billericay
140 High Street, CM12 9DF 01277 626271
142 Western Road, BN1 2LX 01273 739151
Chichester
29 Sadler’s Walk, PO19 1HQ 01243 790737
Chiswick
22 Chiswick Lane, W4 2JG 020 8994 2820
Dorking
COOK
New 2008
Oxted
Petts Wood
198 Petts Wood Road, BR5 1LG 01689 839100
Sevenoaks
7 Black’s Yard, TN13 1DS 01732 452554
Delicious Ready Meals
Tenterden Tonbridge
84 High Street, TN9 1AP 01732 359841
High Street, RH19 3AW
Epping
Menu
3-5 High Street, TN30 6BN 01580 857000
East Grinstead 180 High Street, CM16 4AQ 01992 800000
Midhurst
82-84 Station Road East, RH8 0PG 01883 712900
New 2008
7 St Martin’s Walk, RH4 1UX 01306 743674
Tunbridge Wells 12 Monson Road, TN1 1ND 01892 523840
Epsom
Weybridge
The Mall, KT18 5TA 01372 742999
21 Baker Street, KT13 8AE 01932 845294
Farnham
21 Downing Street, GU9 7PB 01252 719191
Godalming
Windsor
64-65 Windsor Royal Station, SL4 1PJ 01753 866668 New 2008
1 Bridge Street, GU7 1UA 01483 550000
Haslemere Haywards Heath
Witney
4 Mill Walk, OX28 6FY 01993 835001 New 2008
Wey Hill, GU27 1BY 01428 652760
New 2008
Maidenhead
Easebourne Lane, GU29 9AZ 01730 817090
Clapham
New 2008
The
76 Cordwallis Road, SL6 7BB 01628 799004
37 Abbeville Road, SW4 9JX 020 8675 5369
Moved from n Loughto
Lightwater
37 Guildford Road, GU18 5SA 01276 850044
New 2008
Brighton
New 2008
Friday Street, RG9 1UR 01491 411410
The COOK Kitchen Shop
Eurolink Way, Sittingbourne, ME10 3HH 01795 883001
16-18 South Road, RH16 4LA
(open Monday - Friday)
* Please see our website for individual shop opening hours
Home Delivery Service
www.cookfood.net or telephone: 01732 759020 COOK Office 84 High Street, Tonbridge, TN9 1AP Tel: 01732 759000
September 2008 to April 2009