Page 1

The

COOK Book Summer 2010

The Alternative to Home Cooking www.cookfood.net


Contents Our founding principle when we started cooking in 1997:

Page

“To cook using the same ingredients and techniques that you would use at home so everything looks and tastes homemade.”

1

Introduction

2

Meals for 1 and 2

8

Puddings for 1 and 2

9

Side Dishes

Today - Nothing’s changed.

10

The Indian Range

12

Recipes from The Far East

14

Family Meals and Puddings

15

Little Family – for Toddlers Upwards

16

Entertaining

Menu Key

You will see these symbols next to our food. This is what they mean. Suitable for vegetarians.

17

Dinner With Friends

20

Summer Buffet

Not available for home delivery.

24

Drinks Party

How spicy is this dish?

26

Summer Lunches

28

Puddings

32

Smaller Puddings

34

Cakes

All meals can be reheated in a conventional oven, but those with this symbol can also be cooked in the microwave.

1 chilli - warm me up

2 chillies - nice and spicy

GF

Gluten Free

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.

36

National Home Delivery Service Why We Are Different


Introduction Our role in life is to make food for you that looks and tastes homemade. We’re not going to win any Nobel prizes with this remit but you can rely on us to give you back that most precious of commodities – time.

During the summer the plethora of different events, holidays and parties means that the scarce amount of time you had in the first place is stretched even further. Alas, additional daylight hours do not equate to extra hours in the day so we have got loads of suggestions in this menu, whether it be a simple dinner for two or a party for twenty. This will mean less time spent in your kitchen and more time spent doing whatever it is you like doing (or not doing). Over the winter months Jamie, our Development Chef, has been busy in his kitchen getting ready for summer. There are a couple of absolute crackers that he has come up with: Kiln Roasted Salmon and Asparagus Filo (page 22), ideal for evening or lunchtime entertaining; the Honey Mustard Dry Cured Loin of Pork (page 22) is perfect for any summer ‘do’ and if you tend to only eat pies in the winter, then you’re wrong. Chicken, Ham and Leek Pie served with a nice crisp salad is perfect on a summer’s day. So, no Nobel prizes for us but we will give ourselves a pat on the back for our time management skills.

Dale and Edward, Founders

As ever, we are always trying to improve what we do so please get in touch at edwardanddale@cookfood.net if you have any suggestions.

All the best

Edward and Dale (Founders)

Meet the Chefs behind our food They’re on our packaging, they’ve cooked your meal, here’s what they look like!

(Many thanks to various friends and family who took part in our homemade photo shoot. We look forward to negotiating appearance fees with your agents next time we do this.)

Introduction

1


Meals for 1 and 2

Chicken and Tomato Pasta Bake

James Stevens Chef

Meals for 1 and 2

A conundrum for you. Total time to shop for and prepare a meal for one or two – maybe one hour. The COOK way: Walk to freezer, remove meal, put in oven – that’s it! So what to do? Most of our customers are good cooks who appreciate good food but COOK exists for those two or three nights per week when frankly, you have got better things to do than cook and you want to serve a meal that is as good as your own cooking. 2

Meals for 1 and 2

Tarragon and Orange Chicken

Chicken

Serves 1 2

Moroccan Harissa Chicken

3.75

6.75

Lemon and Ginger Chicken

3.75

6.75

Chicken Alexander

3.75

6.75

Tarragon and Orange Chicken

3.75

6.75

Chicken and Mushroom Lasagne

3.75

6.75

Marinated chicken breast pieces in a Harissa sauce of cumin, cinnamon and honey, finished with dates and toasted almonds. • Serve with our Minted Couscous (page 9) Marinated chicken pieces with red peppers and sugarsnaps in a white wine, lemon and ginger sauce. 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. Chicken breast pieces and mushrooms in an Italian style tomato sauce with pasta, cheese sauce and Cheddar cheese topping.


Meals for 1 and 2 Light Lunch for 2

Moroccan Harissa Chicken £6.75 Minted Couscous £2.99 (page 9) Serve with a watercress salad.

Serves 1 2

Pot Roast Chicken

3.99

7.50

Huntsman’s Chicken

4.50

8.75

Confit of Duck in Orange Liqueur Sauce

4.50

8.75

Leg, thigh and breast of chicken braised with root vegetables in a chicken gravy. 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.

Summer Supper for 2

Serves 1 2

Chicken and Tomato Pasta Bake

3.75

6.75

Chicken Dijon

3.75

6.75

Marinated Chicken in Tomato and Sweet Red Pepper Sauce

3.75

6.75

Chicken, Ham and Leek Pie

3.85

6.75

Coq au Vin

3.99

7.50

Chicken breast, mushrooms and penne pasta in a rich tomato and basil sauce topped with mozzarella.

Marinated oven roasted chicken breast pieces in a white wine and mustard sauce with caramelised red onions. GF

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. Chicken breast pieces, ham and leeks in a creamy parsley sauce topped with all butter shortcrust pastry.

Leg, thigh and breast of chicken in a rich red wine sauce garnished with dry cured back bacon and mushrooms. • Serve with our Goose Fat Roast Potatoes (page 9)

Marinated Chicken in Tomato and Sweet Red Pepper Sauce £6.75 Summer Pudding £4.50 (page 32) Serve with our minted couscous and garlic ciabatta.

Meals for 1 and 2

3


Meals for 1 and 2 Serves 1 2

Beef

Chilli con Carne

3.25

5.25

Spaghetti Bolognaise

3.50

6.25

Cottage Pie

3.50

6.75

3.50

6.75

3.99

7.75

Minced beef with tomato, oregano, red chillies and kidney beans. • Serve with our Plain Basmati Rice (page 9) Minced beef in a tomato and red wine bolognaise sauce with spaghetti. Minced beef with onions and carrots topped with mashed potato and cheddar cheese.

Lasagne al Forno

IMPROVED

As warm-hearted and tasty as a little Italian restaurant down a back street in Rome. Just add vino rosso. • Serve with our Garlic Ciabatta (page 9)

Steak and Red Wine Pie

Tender pieces of silverside beef and vegetables in red wine, topped with all butter pastry.

Beef Goulash

Easy Lunch for 2

Lasagne al Forno £6.75 with Garlic Ciabatta £1.99 (page 9) Serve with fresh green beans tossed with a Balsamic dressing.

Serves 1 2

Beef Stroganoff

3.99

7.95

Beef Goulash

4.25

7.99

Braised Beef in Brandy and Mushroom Sauce

4.50

8.25

Beef Bourguignon

4.50

8.25

Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.

We braise the beef until tender with potatoes and green peppers and then add a rich red wine, tomato and paprika sauce. • Serve with Our Cabbage, Bacon and Pinenuts (page 9)

Strips of beef are braised until tender and added to a brandy and mushroom veloute sauce. Tender pieces of silverside beef braised in red wine and port with dry cured bacon, onions and mushrooms.

4

Meals for 1 and 2


Meals for 1 and 2 Serves 1 2

Lamb

Liver, Bacon and Onions

2.85

5.60

Shepherd’s Pie

3.50

6.75

Lamb Moussaka

3.75

6.75

Lamb Casserole with Minted New Potatoes

4.50

8.50

Moroccan Spiced Lamb Tagine

4.50

8.50

Tender pieces of lambs’ liver in red wine sauce garnished with onions and smoked back bacon.

Tender minced leg of lamb and diced carrots topped with mashed potato. Minced lamb with onion and tomato topped with aubergines, sliced potatoes and cheese sauce.

Tender pieces of leg of lamb and root vegetables in a rich lamb stock with minted new potatoes. GF

Tender leg of lamb pieces braised in Moroccan spices with apricots, dates and chickpeas. • Serve with our Minted Couscous (page 9)

Lamb Bordeaux

Summer Supper for 1 4.50

We braise the lamb in red wine and port sauce and add smoked bacon and caramelised onions to finish.

Braised Lamb Shanks

Lamb Casserole with Minted Potatoes

Oven roasted lamb shanks, marinated in olive oil, rosemary and mint, then braised in white wine and Dijon mustard. Garnished with chunky vegetables.

8.50 10.50

Lamb Moussaka £3.75

Serve with some lightly steamed sugar snap peas tossed in olive oil and freshly chopped mint.

Matt Smith Head Chef

Meals for 1 and 2

5


Meals for 1 and 2

Pork Dijon

Pork Stroganoff

Pork

Serves 1 2

Sausage and Red Onion Casserole

3.50

Italian-style Meatballs in Tomato Sauce

3.50

Pork Stroganoff

3.95

7.35

Pork Dijon

3.95

7.35

Cassoulet

4.99

9.95

Meaty pork and leek sausages in a sweet red onion sauce. • Serve with our Creamy Mash (page 9)

Hand rolled pork and beef meatballs lightly seasoned with chilli, garlic and basil in a rich tomato sauce. The pork strips are braised until tender then added to a sherry, brandy and paprika sauce. Braised strips of pork with sliced mushrooms finished with a creamy white wine, sherry and mustard veloute.

Tender pork pieces, confit of duck, Toulouse sausage, cannellini beans and root vegetables in a tomato sauce.

6

Meals for 1 and 2

5.99

6.50

Summer Supper for 2

Italian-style Meatballs in Tomato Sauce ÂŁ6.50 Serve with spaghetti or parpadelle pasta and a bowl of fresh salad. Finish this dish off by shaving fresh parmesan over the top just before serving.


Meals for 1 and 2 Fish

Smoked Haddock and Rocket Fish Cakes

3.99

Salmon and Dill Fish Cakes

3.99

Two smoked haddock fish cakes blended with Welsh rarebit and rocket.

Two fish cakes with potato, lemon and dill. GF

Serves 1 2

Cod Tagine

Diced cod fillet in a sweet Moroccan style sauce with apricots, sun-dried tomatoes and chickpeas. • Serve with our Minted Couscous (page 9)

Hearty Fisherman’s Pie

Salmon, coley and naturally smoked haddock in a white wine and tomato sauce, layered with spinach, topped with creamy parsley mashed potatoes.

3.75

4.50

7.45

8.50

Summer Supper for 1

Salmon and Asparagus Gratin £4.50 Serve with a fresh watercress salad and lemony dressing. 1

Serves 2

Smoked Haddock and Sweet Potato Gratin

4.50

Salmon and Asparagus Gratin

4.50

8.50

Salmon and Smoked Haddock Lasagne

4.50

8.50

Salmon en Croute

5.99

Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potato.

Salmon fillet pieces and asparagus in a white wine veloute sauce topped with a regato cheese crumb.

Salmon and smoked haddock in a white wine and sherry sauce layered with pasta and cheese sauce. Fillet of Scotch salmon with an asparagus and white wine sauce encased in puff pastry.

8.50

Light Lunch for 2

Salmon and Smoked Haddock Lasagne

Salmon and Dill Fishcakes (2 packs) £7.98 Red Berry Mousse £3.25 (page 8) Serve with slices of roasted sweet potato, a rocket salad and our chilli dipping sauce (page 25).

Meals for 1 and 2

7


Meals for 1 and 2 Serves 1 2

Vegetarian

2.75

4.99

Lemon Cheesecake (2 slices)

Red Lentil and Mixed Bean Casserole

2.75

4.99

Red Berry Cheesecake (2 slices)

2.25

Vegetable and Chickpea Tagine

2.99

5.95

Chocolate and Toffee Cheesecake (2 slices)

2.25

Banoffi Pie (2 slices)

2.25

Red Berry Mousse

3.25

Chocolate Mousse

3.25

Lemon Mousse

3.25

Summer Pudding

4.50

Red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce. GF

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. • Serve with Our Minted Couscous (page 9)

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

3.50

5.99

Roasted Vegetable Lasagne

3.60

6.35

Oven roasted chestnut and cup mushrooms with baby spinach in a brandy and paprika sauce.

Nut Loaf

3.65

Serves 3-4 4.99 A blended loaf of toasted nuts, Madeira soaked apricots, mushrooms and herbs, topped with red onion marmalade.

Meals for 1 and 2

A marbled chocolate and toffee cheesecake with dark chocolate swirls on a crunchy chocolate biscuit base.

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.

5.99

Two light lemon mousse with Mascarpone cheese on a crunchy biscuit base.

Roasted Mediterranean vegetables in a rich tomato sauce layered with lasagne, Cheddar cheese sauce and topped with tomatoes and Cheddar cheese.

Mushroom Stroganoff

Light cheesecake with juicy whole berries marbled with ripe summer berry puree, on a thin biscuit base.

5.99

3.50

Spinach and ricotta cannelloni in a tomato and basil sauce topped with Cheddar and regato cheeses.

2.25

A fluffy lemon cheesecake on a thin biscuit base decorated with lemon curd swirls.

Soft toffee and bananas on a biscuit base topped with cream.

Mushroom and Spinach Lasagne

Oven roasted mushrooms and baby spinach in a creamy sherry sauce layered with spinach pasta and topped with Cheddar cheese.

8

Serves 1 or 2

Macaroni Cheese

Macaroni in a creamy vintage mature Cheddar cheese sauce. GF

Puddings

6.25

Traditional recipe bursting with raspberries, strawberries, blackberries and blackcurrants.

GF

Rice Pudding with Clotted Cream

Serves 2

Slow-cooked short grain rice with double cream and clotted cream finished with vanilla and nutmeg.

Belgian Chocolate Pudding

Rich chocolate sponge topped with Belgian chocolate sauce.

Bread and Butter Pudding

Bread and butter pudding with orange, honey and Madeira, finished with a crunchy cinnamon and demerara topping.

Bramley Apple and Blackberry Crumble

2.25 3.25 3.25 3.25

Bramley apples and blackberries topped with buttery almond crumble.


Side Dishes Wouldn’t life be duller without accessorising. Think about it. No earrings, necklaces, scarves or handbags. And so it is with food. It is often the side dishes that are a fiddle to make but without them the ‘outfit’ is incomplete. Lewis Feaver Chef

Garlic Ciabatta

Serves 1 2

GF

GF

GF

GF

GF

Mangetout, Petits Pois and Carrots

1.50

Plain Basmati Rice

0.99

1.95

1.25

2.45

Creamy Mash

1.25

2.45

Oven Roasted Vegetables

1.50

2.99

Minted Couscous

1.50

2.99

Dauphinoise Potatoes

1.50

2.99

Boiled Basmati rice.

Vegetable Rice

Basmati rice braised in vegetable stock, mixed with oven roasted peppers, mushrooms, peas and julienne of carrots with coriander and parsley. Mashed potatoes with cream, butter, sea salt and cracked black pepper.

Hand cut oven roasted vegetables in sun-dried tomato, garlic and basil dressing. Couscous with oven roasted peppers, mushrooms, sweet sun-dried tomatoes and finished with mint. Layers of thinly sliced potatoes baked in a mature Cheddar cheese and double cream sauce.

GF

GF

GF

GF

Oven Roasted Vegetables

1.99

NEW

Hand-crafted ciabatta loaf with garlic and parsley.

Alsacienne Potatoes

1.99

Goose Fat Roast Potatoes

1.99

Oven roasted with garlic and garnished with smoked streaky bacon and sun-dried tomatoes.

Cabbage, Bacon and Pinenuts Braised Red Cabbage

Red cabbage and Bramley apples slowly braised in red wine and redcurrant jelly.

Serves 2 4

1.99

3.95

1.99

3.95

Side Dishes

9


The Indian Range

NEW

Mango Chutney

The Guild of Fine Food ‘Great Taste Gold Award Winner’; Mango Chutney now in our shops £2.95 Clockwise from top left: Naan Bread, Mango Chutney, Aloo Gobi Saag, Chicken Tikka Masala, Chicken Korma, Pappadums and Peas Pilau in the middle.

Indian

Takeaway for 2 (pictured above)

Cost per Person £8.65

Chicken Tikka Masala Chicken Korma Aloo Gobi Saag Peas Pilau • Naan Bread Pappadums • Mango Chutney Total price £17.30

10

The Indian Range

The

Indian Range So, Chicken Tikka Masala is now the UK’s favourite dish. Without wishing to offend the sensibilities of the noble ‘Fish and Chips’ and the institution that is ‘Sausages and Mash,’ we fully endorse this evolution of the nation’s taste buds. But why stop at Chicken Jamie Wallace Development Chef Tikka Masala? Our Beef Rogan is exceptional and the Chicken Jalfrezi is a dish of wonder.


The Indian Range Main Dishes GF

1

Serves 2

4

Roasted Vegetable and Chickpea Curry

2.99

Garlic Chicken Curry

3.75

6.75

Chicken Tikka Masala

3.75

6.75 13.25

Chicken Korma

3.75

6.75

Chicken Jalfrezi

3.75

6.75

Beef Rogan

3.99

7.95

Lamb Koftas

3.99

7.95

5.95

Oven roasted peppers and carrots with cauliflower, spinach and toasted cumin seeds in a chickpea and lentil sauce. GF

GF

GF

GF

GF

Marinated chicken breast pieces in a garlic and coriander sauce.

Chicken breast pieces marinated with yoghurt, lemon and paprika in a coconut, cream and tomato sauce. Marinated chicken breast pieces in a creamy coconut and almond sauce. Chicken breast pieces marinated in yoghurt, garlic and paprika in a spicy tomato sauce. Tender pieces of silverside beef in a tomato, garlic and coriander sauce. Lamb koftas seasoned with chilli, ginger and garlic in a spicy tomato sauce.

Side Dishes GF

Pappadums

Serves 1 2

1.75

NEW

Ready to eat. Pack of 8

Naan Bread GF

Aloo Gobi Saag

Diced potatoes with cauliflower and spinach leaves. GF

1.15 1.50

Plain Basmati Rice

0.99 1.95

Peas Pilau

1.25 2.45

Boiled Basmati rice. GF

Garlic Chicken Curry

Fragant Basmati rice flavoured with saffron, cardamon, cinnamon and cloves.

Aloo Gobi Saag

The Indian Range

11


Recipes from The Far East GF

Green Thai Chicken Curry

A green Thai curry with stir-fried red peppers and fine green beans. Serves 1

3.75

GF

Serves 2

6.75

Serves 4

13.25

Red Thai Chicken Curry

A hot Thai curry with stir-fried red peppers and fine green beans. Serves 1

3.75

Serves 2

6.75

Chicken Pad Thai

Lemongrass, ginger, garlic, tamarind and lime marinated chicken with egg noodles and stir-fried cabbage.

Recipes from

Serves 1

3.75

Yes, we know, to try and combine the varying types of Asian cuisine under one broad heading is a tad clumsy but marketing taglines are an imperfect science. That aside, the recipes and ingredients for these dishes are as authentic as can be.

12

Recipes from The Far East

GF

Serves 2

6.75

Chicken Panang Curry

A fragrant Thai curry infused with ginger, lemongrass, kaffir lime and garlic. Serves 1

3.75

Serves 2

6.75


Recipes from The Far East Sweet Chilli Chicken and Noodles

GF

Strips of chicken with noodles, water chestnuts and stir-fried vegetables in our own sweet chilli sauce. Serves 1

3.75

GF

3.75

Massaman Beef Curry

6.75

Strips of chicken marinated in a ginger, soy and sesame sauce with stir-fried mushrooms, sugar snaps and water chestnuts.

Serves 1

Serves 1

3.75

Serves 2

6.75

Shanghai-style Beef with Ginger and Soy

Coconut and Lime Leaf Rice

Basmati rice with coconut milk, kaffir lime leaf, lemongrass and coriander. Serves 1

Serves 2

Cantonese Oyster Chicken

3.99

1.25

Turmeric, cumin, ginger and lemongrass marinated chicken in a creamy Malaysian style coconut sauce with stir-fried butternut squash and mangetout. Serves 1

Serves 2

6.75

A sweet and tangy southern Thai beef curry cooked with cumin, coriander and garlic.

GF

Chicken Laksa

Strips of beef braised in soy sauce, Shaohsing wine, garlic and ginger with stir-fried red peppers and sugar snaps.

Serves 2

2.45

Serves 1

3.99

Indonesian Vegetable Curry

Indonesian yellow curry with roasted vegetables, green beans and toasted cashew nuts. Serves 1

3.50

GF

Plain Basmati Rice Boiled Basmati rice. Serves 1

0.99

Serves 2

1.95

Serves 2

5.99

Recipes from The Far East

13


Family Meals and Puddings We have broadened our remit and moved into the insurance business. How so? Well, if you have been out all the day with the family at the weekend or just had a busy week day playing the multiple roles of chauffeur, cleaner, bread winner and gardener, then also having the role of cook can sometimes grate. Therefore can we recommend, as an insurance policy, that you carry a few of our family meals and puddings in your freezer for those moments when you would rather use one of ‘our’ chefs.

Main Courses Macaroni Cheese

Serves 4

9.75

Macaroni in a creamy vintage mature Cheddar cheese sauce.

Chilli con Carne

Medium spiced minced beef with tomato, oregano, red chillies and kidney beans.

Lasagne al Forno

IMPROVED

9.99

Puddings and Traybakes

11.50

Eve’s Pudding

As warm-hearted and tasty as a little Italian restaurant down a back street in Rome. Just add vino rosso for the grown-ups. • Serve with our Garlic Ciabatta (page 9)

Italian-style Meatballs in Tomato Sauce

Hand rolled pork and beef meatballs lightly seasoned with chilli, basil and garlic in a rich tomato sauce.

Shepherd’s Pie

Tender minced leg of lamb and diced carrots topped with mashed potato.

11.50

Cottage Pie

11.50

Chicken and Tomato Pasta Bake

11.50

Chicken Alexander

11.50

Minced beef with onions and carrots topped with mashed potato and Cheddar cheese.

Chicken breast pieces, mushrooms and penne pasta in a rich tomato and basil sauce topped with mozzarella. Marinated chicken breast pieces with mushrooms and peppers in a rich white wine and sherry sauce.

14

11.50

Family Meals and Puddings

Serves 4

5.50

Kentish Bramley apples topped with an all butter cinnamon sponge and sprinkled with sliced almonds.

Bramley Apple and Blackberry Crumble

5.50

Belgian Chocolate Pudding

5.50

Sticky Toffee Pudding

5.50

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 sponge with a dark sticky toffee sauce.

Flapjack

Millionaire’s Shortbread Boston Brownie

See page 33 for Ice Cream

Serve 5–6

4.50 4.50 4.50


Little Family – for Toddlers Upwards You don’t have the time but we do. And when we make our children’s meals we do it using exactly the same ingredients and techniques you would use at home. So there is no need to feel guilty. Really.

Children’s Meals

Serves 1

Macaroni Cheese

2.60

Chicken and Mash Pie

2.70

Chicken Pasta Bake

2.70

Macaroni, oven roasted butternut squash, cauliflower and peas in a cheesy sauce. Chicken, sweetcorn and peas topped with potato, butternut squash and sweet potato mash.

Pasta spirals with chicken, sweetcorn and peas in tomato sauce. GF

GF

Chicken Curry with Rice

Chicken breast pieces in a mild curry sauce with Basmati rice.

Sweet and Sour Chicken with Rice

Chicken breast pieces in a sweet and sour sauce with carrot, pineapple and sweetcorn with basmati rice.

Pasta Bolognaise

Penne pasta with minced beef, carrots and tomato sauce.

Lasagne

Minced beef with hidden carrots, pasta and a cheese sauce.

Cottage Pie

Minced beef with carrots, leeks and swede topped with cheesy mash potato.

2.70 2.70 2.70 2.70 2.70

Spaghetti Bolognaise

2.70

Meatballs and Spaghetti

2.70

Minced beef in tomato, carrot and celery sauce with spaghetti. Pork and beef meatballs in a tomato sauce with spaghetti.

Bangers and Mash

Pork and leek sausages in a tangy tomato sauce with lots of hidden vegetables and mashed potato.

Shepherd’s Pie

Minced leg of lamb in a tomato sauce with potato and swede mash.

2.70 2.70

Lasagne

Cod and Mash Potato

2.85

Fish Pie

2.85

Cod fillet in a parsley sauce with mashed potato, sweetcorn and petit pois. Cod and salmon in a white wine sauce with sweetcorn and petit pois topped with mash.

Chicken Goujons

(2-3 servings)

Strips of chicken breast in a breadcrumb coating.

3.50

Organic Baby Food For babies 6 months plus. $2.75 So Baby is run by husband and wife team Chris and Sarah Larkin. Inspired by the arrival of daughter Charlotte, they developed this fantastic range full of nutrients and flavour which has just received a well deserved Organic Food Award. Microwave only. These meals cannot be reheated in a conventional oven. Spaghetti Bolognaise • Cottage Pie • Braised Beef and Barley Hotpot Macaroni Cheese • GF Chicken and Vegetable Casserole Moroccan Lamb with Couscous • GF Risotto with Butternut Squash

Little Family

15


Entertaining

What is more important in life than relationships? Eating together is both the literal and figurative fuel that powers these relationships. So, ask yourself, time spent with your guests versus time spent being a martyr in the kitchen. It’s no contest really, let us do your cooking. Everybody wins. 16

Entertaining

Page 17 20 24 26 28 34

Dinner With Friends Summer Buffet Drinks Party Summer Lunch Puddings Cakes


Dinner with Friends – Suggested Menus Dinner for 4

Cost per Person £5.66

Green Thai Chicken Curry (page 18) Coconut and Lime Leaf Rice two portion x 2 (page 13) Red Berry Cheesecake two portion x 2 (page 32) Total price £22.65

Dinner for 4

Cost per Person £8.50

Parma Ham and Goat's Cheese Wraps (page 25) Smoked Haddock and Sweet Potato Gratin (page 19) Mangetout, Petits Pois and Carrots two portion x 2 (page 9)

Apple and Pecan Tart (page 29) Total price £33.99

Dinner for 8

Cost per Person £5.98

Marinated Chicken in Tomato and Sweet Red Pepper Sauce four portion x 2 (page 18) Vegetable Rice two portion x 4 (page 9) Raspberry Pavlova (page 30) Total price £47.80

Dinner for 8

Darren Card Oven Chef

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.

Two portion dish £9.30

Four portion dish £11.75

Cost per Person £7.99

Smoked Salmon and Dill Terrine (page 22) Moroccan Spiced Lamb Tagine four portion x 2 (page 19)

Minted Couscous two portion x 4 (page 9) Rich Lemon Tart (page 29) Total price £63.91

Entertaining

17


Dinner with Friends

Moroccan Harissa Chicken

Chicken GF

Chicken Tikka Masala

Chicken, Ham and Leek Pie Serves 4

Chicken breast pieces marinated with yoghurt, lemon and paprika in a coconut, cream and tomato sauce. • Serve with our Peas Pilau, Aloo Gobi Saag and Naan Bread (page 11)

13.25

13.25

Chicken and Mushroom Lasagne

13.25

Chicken breast pieces and mushrooms in an Italian style tomato sauce with pasta, cheese sauce and Cheddar cheese topping.

Moroccan Harissa Chicken

Marinated chicken breast pieces in a Harissa sauce of cumin, cinnamon and honey. • Serve with our Minted Couscous (page 9)

18

Entertaining

13.25

Marinated Chicken in Tomato and Sweet Red Pepper Sauce

13.25

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. GF

Chicken Dijon

Marinated oven roasted chicken breast pieces in a white wine and mustard sauce with caramelised red onions.

GF

Serves 4

Green Thai Chicken Curry

13.25

Coq au Vin

14.95

Huntsman’s Chicken

16.50

A green Thai curry with stir-fried red peppers and fine green beans. • Serve with Coconut and Lime Leaf Rice (page 13) Leg, thigh and breast of chicken in a red wine sauce with dry cured back bacon and mushrooms. 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.

Chicken, Ham and Leek Pie

Chicken breast pieces, ham and leeks in a creamy parsley sauce fully encased in pastry.

Serves 6

18.50


Dinner with Friends Pork

Beef

Individual Beef en Croute

Serves 1 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. • Serve with our Dauphinoise Potatoes (page 9) Serves 4

Beef Stroganoff

15.85

Braised Beef in Brandy and Mushroom Sauce

16.50

Beef Bourguignon

16.50

Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.

Strips of beef are braised until tender and added to a brandy and mushroom veloute sauce. Tender pieces of silverside beef braised in red wine and port with dry cured bacon, onions and mushrooms.

Steak and Red Wine Pie

Tender pieces of silverside beef and vegetables in red wine, fully encased in pastry.

Lamb

Serves 6

19.95

Serves 4

Lamb Moussaka

Minced lamb with onion and tomato topped with aubergines, sliced potatoes and cheese sauce.

13.25

Lamb Bordeaux

16.75

Moroccan Spiced Lamb Tagine

16.75

We braise the lamb in red wine and port sauce and add smoked bacon and caramelised onions to finish. • Serve Apple and Pecan Tart for pudding (page 29) GF

Tender leg of lamb pieces braised in Moroccan spices with apricots, dates and chickpeas. • Serve with our Minted Couscous (page 9)

Dale Penfold Co-Founder and Chef Director

Serves 4

Pork Dijon

Braised strips of pork with sliced mushrooms finished with a creamy white wine, sherry and mustard veloute.

Pork Stroganoff

The pork strips are braised until tender then added to a sherry, brandy and paprika sauce.

14.50 14.50

Fish

Smoked Haddock and Sweet Potato Gratin

16.95

Hearty Fisherman’s Pie

16.95

Salmon and Smoked Haddock Lasagne

16.95

Salmon and Asparagus Gratin

16.95

Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potato. • Serve Red Berry Cheesecake for pudding (page 31) Salmon, coley and naturally smoked haddock in a white wine and tomato sauce, layered with spinach, topped with creamy parsley mashed potatoes.

Salmon and smoked haddock in a white wine and sherry sauce layered with pasta, cheese sauce and topped with a regato cheese crumb. Salmon fillet pieces and asparagus in a white wine veloute sauce topped with sliced potato and a regato cheese crumb topping.

Vegetarian

Mushroom and Spinach Lasagne

11.95

Roasted Vegetable Lasagne

12.50

Oven roasted mushrooms and baby spinach in sherry sauce layered with spinach pasta, topped with cheese.

Roasted Mediterranean vegetables in a rich tomato sauce layered with lasagne, Cheddar cheese sauce and topped with tomatoes and Cheddar cheese.

Entertaining

19


Summer Buffet Having thrown open the doors of your home to the masses for a ‘Summer Do’ you have already displayed generosity of spirit and admirable fortitude. Now let common sense prevail and let us help you with the cooking for the event. Generosity and common sense, a happy combination. 20

Entertaining

Buffet for 20

Cost per person £7.03

Two Poached and Decorated Salmon (page 22) Two Roast Pepper and Goat's Cheese Quiche (page 23) Coronation Chicken (serves 16-20) (page 21) Fruity Couscous Salad (serves 6-8) (page 21) Fruity Couscous Salad (serves 12-16) (page 21) Two Lemon Cheesecakes (page 31) Total cost £140.59 Make the Lemon Cheesecake your own by grating fresh lime zest on top.


Summer Buffet These products take between 24 and 36 hours to defrost in the fridge. Please ask in the shops for details.

Summer Party Food GF

Coronation Chicken

Chicken breast pieces in a mild curry, apricot, Madeira and creme fraiche sauce topped with toasted almonds.

2-3 8-10 16-20 3.75 9.99 19.95

Fruity Couscous Salad

Couscous with dates, apricots, roasted peppers and pumpkin seeds. GF

Puy Lentil and NEW Aduki Bean Salad

Puy lentils, aduki and soya beans in balsamic dressing.

Pesto Pasta Salad

Buffet Portions

Gnocco sardo pasta with red onions, petit pois and pine nuts in a pesto dressing topped with regato cheese.

6-8 12-16 6.99 13.95 6-8 12-16 7.50 14.95 Puy Lentil and Aduki Bean Salad

6-8 12-16 7.50 14.95

‘Thank you for making wonderful pre-prepared food. I was able to spend time with my family as well as enjoy a meal that would take me several hours to prepare.’ A Happy Customer

Andy Cox Chef

Coronation Chicken

Entertaining

21


Summer Buffet Summer Party Food Buffet Portions

Smoked Salmon and Dill Terrine

Serves 8-10

9.95

Smoked salmon mousse topped with a horseradish cream and a layer of smoked salmon.

Wild Mushroom and Spinach Roulade

Serves 8-10

8.95

Spinach roulade filled with wild mushrooms, brandy, sherry and cream.

Kiln Roasted Salmon and Asparagus Filo

NEW

Serves 8-10

16.95

Kiln roasted salmon and asparagus in white wine and crème fresh sauce on a bed of basmati rice, encased in filo pastry and topped with baby spinach and a pine nut crumb. GF

Poached and Decorated Salmon

Serves 8-10

19.95

Poached side of salmon decorated with a smoked salmon, ricotta and horseradish mousse.

Honey Mustard IMPROVED Dry Cured Loin of Pork

Serves 15

Simply defrost and serve. This is so much more than ham. We take the best cut of pork, the loin, and cure using a traditional dry cure method in which no water is added. We then glaze the loin with honey, wholegrain mustard and thyme and finally roast.

Handy Hint To make it your own decorate the poached salmon with sprigs of fresh dill and slices of lemon.

22

Entertaining

Kiln Roasted Salmon and Asparagus Filo

24.95

Poached and Decorated Salmon

Honey Mustard Dry Cured Loin of Pork


Summer Buffet Dips GF

GF

220g pot

Chickpea and Coriander Dip

Houmous with a difference. Chickpeas, tomatoes, turmeric and coriander.

NEW

3.50

Smoked Mackerel and Horseradish Dip

3.50

Stilton and Caramelised Red Onion Dip

3.50

Smoked mackerel, crème fraiche and creamed horseradish. GF

Crème fraiche, stilton and caramelised red onions.

Lee Piles Chef

From front to back: Chickpea and Coriander Dip, Smoked Mackerel and Horseradish Dip, Stilton and Caramelised Red Onion Dip

Quiche The quiche need to be defrosted in a refrigerator for 24 hours before cooking. Once cooked they can be eaten warm or cold.

Roasted Pepper and Goat’s Cheese Quiche

Roasted Vegetable Quiche

Quiche Lorraine

Feta and Caramelised Red Onion Quiche

10-12 Buffet Portions

16.95 16.95

16.95 16.95 Roasted Pepper and Goat’s Cheese Quiche

Entertaining

23


Drinks Party You do the drinks, we do the nibbles. Seems fair.

Drinks Party for 20 Cost per person £4.94

Rob Stevens Head Chef

24

Entertaining

Three boxes of the following canapes: Beef Wellington Parma Ham and Goat’s Cheese Wraps Mini Smoked Salmon and Rocket Quiche Crab Cakes Chickpea and Coriander Filo Rolls Two packets each of: Chilli Puffs Habas Fritas Total cost £99.85 (not including drinks of course)

GF

NEW

and to drink…

Luscombe Sicilian Lemonade

Guild of Fine Food ‘Great Taste Gold Award’ Winner. 74cl bottle £2.75


Drinks Party Canapes

5.99 per box of 12

Canapes are not available for home delivery.

Our canapes need to be heated in the oven and can be done so from frozen. GF

NEW

Chilli Dipping Sauce Perfect with our Thai Chicken Filo Rolls and Crab Cakes. 200ml bottle £1.15

Beef Wellington

Thai Chicken Filo Rolls

Chilli Puffs

150g bag £2.50 (Above right) Rice crackers spiced with chilli. GF

Crab Cakes

Chickpea and Coriander Filo Rolls

Habas Fritas

200g bag £2.50 (Above left) Roasted broad beans.

Spicy Sesame Nuts

200g bag £2.50 (Above centre) Peanuts coated in a spicy batter.

Grissini Vecchio Palone 250g box £2.65 (not pictured) Olive oil breadsticks from Italy which are great nibbles for any party.

Mini Smoked Salmon and Rocket Quiche

Parma Ham and Goat’s Cheese Wraps

Entertaining

25


Summer Lunch It’s lunch, it’s light and it’s tasty. And it’s one less thing for you to think about.

Carol Malby Head of Pastry

26

Entertaining


Summer Lunch

Wild Mushroom and Spinach Quiche

Summer Lunch for 4 Cost per person £4.00

Wild Mushroom and Spinach Quiche Fruity Couscous Salad (serves 6-8) (page 21) Red Berry Cheesecake two portion x 2 (page 32) Total cost £15.99

Summer Lunch for 8 Cost per person £4.49

Kiln Roasted Salmon and Asparagus Filo (page 22) Puy Lentil and Aduki Bean Salad (serves 6-8) (page 21) Raspberry Pavlova (page 30) Total Cost £35.95

Tartlet Range

Small Quiche and Tartlets Small quiche and tartlets are not available for home delivery.

Small quiche and tartlets need to be cooked from frozen before eating.Once cooked they can be eaten warm or cold.

Wild Mushroom and Spinach Quiche Smoked Bacon and Mature Cheddar Quiche

Creamy Leek and Cheddar Tartlets

Serves 4-6

4.50

4.50 Serves 2

3.99

Leeks, mature Cheddar and creamy sauce in wholewheat pastry.

Spinach and Feta Tartlets

3.99

Spinach and feta in a poppy and sesame seed shortcrust pastry.

Smoked Salmon and Leek Tartlets

Smoked salmon, leeks, mature Cheddar and sweet onions in a poppy and sesame seed shortcrust pastry case.

Entertaining

3.99

27


Puddings

A tip from Liz Dove our Pudding Supremo To finish off our Eton Mess (right) run a fork through the top and pile with fresh raspberries and a sprig of mint.

Puddings Where would Laurel have been without Hardy, Astaire without Rogers or Keith Harris without Orville? There is far too much ‘pudding skipping’ in the current world, which is bad form. A meal needs a good pudding to make it complete. Can you imagine Morecombe without Wise? Point made. 28

Entertaining


Puddings NEW GF

Chocolate and Hazelnut Meringue

Puddings are not available for home delivery.

Rich Lemon Tart

Classic French recipe biscuit pastry base with a delicious lemon filling.

Chocolate, hazelnut and vanilla meringue with whipped cream, dark Belgian chocolate sauce and toasted hazelnuts

Serves 8

8.50

Serves 6-8 10.95

NEW

Strawberry and Lemon Mascarpone Trifle

Summer Pudding

Traditional recipe bursting with raspberries, strawberries, blackberries and blackcurrants.

Orange soaked sponge and crushed strawberries with lemon mascarpone mousse. This is our take on an Italian Limoncello Trifle. Serves 6-8

8.50

10.95

Apple and Pecan Tart

Bramley apples, pecans and cinnamon in a buttery tart base topped with crispy filo pastry. Serves 6

Serves 6

8.25

GF

Eton Mess

Are you posh enough? Wonderful mixture of raspberries, thick cream, crisp meringue and port.

Serves 6-8

10.95

Entertaining

29


Puddings GF

Lemon and Lime Pavlova

Puddings are not available for home delivery. GF

A light pavlova roll filled with lemon curd, lime curd and whipped cream.

Apple and Blackberry Cinnamon Roulade

A light cinnamon meringue roulade filled with whipped cream and an apple, blackberry and blackcurrant compote.

Serves 8-10 11.50

Serves 8-10

GF

Raspberry Pavlova

A light pavlova roll packed with raspberries and cream.

Serves 8-10 11.50

GF

Chocolate and Raspberry Roulade

A rich chocolate roll generously filled with whipped cream and raspberries. Serves 8-10

GF

Chocolate Roulade

A rich chocolate roll generously filled with whipped cream. Serves 8-10

11.50

Entertaining

11.95

Apricot Frangipane

A hand rolled pastry case filled with almond frangipane and topped with caramelised apricots. Serves 10

30

11.50

12.50


Puddings Red Berry Cheesecake

Light cheesecake with juicy whole berries marbled with ripe summer berry puree, on a thin biscuit base. Serves 10 12.95

Puddings are not available for home delivery.

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 12.95

Chocolate and Toffee Cheesecake

A marbled chocolate and toffee cheesecake with dark chocolate swirls on a crunchy chocolate biscuit base. Serves 10 12.95

Lemon Cheesecake

A fluffy lemon cheesecake on a thin biscuit base decorated with lemon curd swirls. Serves 10 12.95

Normandy Apple Tart A classic French apple tart spiced with cinnamon and finished with thinly sliced apples in a sweet pastry case. Serves 10

12.95

Banoffi Pie

A soft toffee topping with bananas on a digestive biscuit base topped with cream. Serves 10 13.95

Entertaining

31


Smaller Puddings Lemon Cheesecake (2 slices)

A fluffy lemon cheesecake on a thin biscuit base decorated with lemon curd swirls.

2.25

Chocolate and Toffee Cheesecake (2 slices)

2.25

Banoffi Pie (2 slices)

2.25

Red Berry Mousse

3.25

Chocolate Mousse

3.25

Lemon Mousse

3.25

Summer Pudding

4.50

A marbled chocolate and toffee cheesecake with dark chocolate swirls on a crunchy chocolate biscuit base.

Soft toffee and bananas on a digestive biscuit base topped with cream. Two light red berry mousse made with Mascarpone cheese on a crunchy biscuit base.

Smaller Puddings You know that L'Oreal advert where some celebrity with big hair turns to camera, pouts, and in their best 'actorly' voice says ‘Because you're worth it’ - so it is with our puddings. (No proof of big hair required for purchase.) 32

Entertaining

2.25

Red Berry Cheesecake (2 slices)

Light cheesecake with juicy whole berries marbled with ripe summer berry puree, on a thin biscuit base.

Red Berry Mousse

Serves 1 or 2

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. Traditional recipe bursting with raspberries, strawberries, blackberries and blackcurrants.

Joy Cooper Head Chef


Smaller Puddings GF

Serves 2 4

Rice Pudding with Clotted Cream

2.25

Bread and Butter Pudding

3.25

Belgian Chocolate Pudding

3.25 5.50

Slow-cooked short grain rice with double cream and clotted cream finished with vanilla and nutmeg.

Bread and butter pudding with orange, honey and Madeira, finished with a crunchy cinnamon and demerara topping. A rich chocolate sponge topped with a moreish Belgian chocolate sauce.

Bramley Apple and Blackberry Crumble

3.25 5.50

Kentish Bramley apples and blackberries topped with our special buttery almond crumble.

Sticky Toffee Pudding

5.50

Eve’s Pudding

5.50

Date and vanilla sponge with a dark sticky toffee sauce. Kentish Bramley apples topped with an all butter cinnamon sponge and sprinkled with sliced almonds.

Ice Cream

(500ml)

Belgian Chocolate Pudding

All 4.95

Bramley Apple and Blackberry Crumble

Ice Cream is not available for home delivery.

After an exhaustive (yet not unpleasant) tasting of the UK’s finest ice cream, this is our favourite. GF

GF

GF

Another tip from Liz Dove our Pudding Supremo Posh up your custard by stirring in some double cream to instantly create crème anglais and pour over our Apple and Pecan Tart, Normandy Apple Tart, Eve’s Pudding, Bramley Apple and Blackberry Crumble etc...

Vanilla

Gooseberry and Elderflower Honeycomb

Rachel’s Ice Cream

Eve’s Pudding

Entertaining

33


Cakes

Clockwise fron top: Carrot Cake, Buttercream and Jam Sponge, Chocolate Fudge Cake (large), Coffee and Walnut Cake, Seville Orange Cake, Flapjack, Boston Brownie, Millionaire’s Shortbread and Chocolate Fudge Cake (small, in centre).

Cakes Apparently Winston Churchill insisted on tea and cake at 4pm every day regardless of what crisis he was facing in the war. Which all goes to show just how important cake is. 34

Entertaining


Cakes Special Occasion Cakes Cakes are not available for home delivery.

These frozen cakes and traybake take 4-5 hours to defrost at room temperature.

Carrot Cake

Chocolate Fudge Cake Chocolate Fudge Birthday Cake

Serves 6-8 Serves 12-16 Serves 8-10

Afternoon Tea

7.50

Serves 12-16

11.50

Serves 12-16

12.95

Chocolate Fudge Celebration Cake Serves 20 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. Boston Brownie (Frozen Traybake)

7.50 11.95

Serves 12-16

22.95

8.50

Chocolate Fudge Celebration Cake. We can ice a message of your choice.

Serves 5-6

Cakes are not available for home delivery. These cakes are ready to eat.

Seville Orange Cake

4.99

Buttercream and Jam Sponge

4.99

Chocolate Fudge Cake

Coffee and Walnut Cake Flapjack

Millionaire’s Shortbread Boston Brownie

4.99 4.99

4.50 4.50 4.50 Carrot Cake

Entertaining

35


National Home Delivery Service

And Finally...Why We Are Different

www.cookfood.net Telephone 01732 759020

Our team of chefs use the same ingredients, methods and techniques that you would use in your own kitchen.

Our National Home Delivery Service is perfect for: New Parents For that particular time in life when cooking is the last thing you want to do.

Busy Parents Family Meals. Children’s Meals or just a meal for you and your partner. A ready made ‘back-up plan in your freezer.

Treat Yourself You know you deserve it. Have a week off cooking.

Elderly Parents They might not have either the energy or the inclination to cook. Or maybe they have just got plenty of other things they would rather be doing.

Those Coping with Ill Health Being ill and having to cook is a pretty bad combination. A freezer full of our food will take the pressure off.

• Our ingredients are checked in by our Gatekeeper Ken, who is exquisitely fussy. Nothing enters The COOK Kitchen unless he is 100% happy.

• Our Prep-Chefs then get our ingredients ready to be cooked. We peel, chop, dice, marinate, you name it. It’s labour intensive but worth it! • We cook in ‘brat pans’ which allow us to boil, fry and reduce sauces just like you would at home. There are never any shortcuts in the cooking process.

• Portion control is as vital as any other process. Every component of every dish is weighed in by hand. No machines here!

• We then freeze the food at -35º which locks in all the nutrients and flavour.

You can order meal packs made up of our most popular dishes. See our website: www.cookfood.net

Gift Vouchers A Perfect Present

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 COOK shops. E-vouchers are available for use with our Home Delivery Service. Order both at www.cookfood.net or by calling 01732 759020.

36

That’s it! We are the Alternative to Home Cooking. Keep a few of our meals in your freezer, then whenever you are not in the mood to cook yourself... problem solved!

Right: Knife skills and juggling. Two essential talents for a COOK Chef.


COOK Shops 149 High Street, SM7 2NT 01737 357852

Banstead

1 Bridge Street, GU7 1UA 01483 550000

Godalming

65a High Street, RH2 9AE 01737 243801

New COOK Shops

Barnes

3 Pollet House , Lower Pollet, St Peter Port GY1 1ZG 01481 729566

Guernsey

4 Latimer Walk, SO51 8DG 01794 329000

Romsey

80 Park Hall Road, West Dulwich SE21 8BW Tel: 02086 704077

Haslemere

29-30 Churchill Parade, The Street, BN16 3DE 01903 890127

Rustington

Harrogate

50 High Street, SW13 9LN 020 8392 2060

Battle

1 Mount Street, TN33 0EG 01424 777279

Billericay

140 High Street, CM12 9DF 01277 626271

Brighton

142 Western Road, BN1 2LA 01273 739151

Chichester

4 The Square, Eastgate, PO19 1HG 01243 790737

Chiswick

22 Chiswick Lane, W4 2JG 020 8994 2820

Clapham

37 Abbeville Road, SW4 9JX 020 8675 5369

Dorking

5 St Martin’s Walk, RH4 1UX 01306 743674

East Grinstead

High Street, RH19 3AW 01342 821000

Epping

180 High Street, CM16 4AQ 01992 800000

Epsom

The Ashley Centre, KT18 5DA 01372 742999

Farnham

21 Downing Street, GU9 7PB 01252 719191

Wey Hill, GU27 1BY 01428 652760

Haywards Heath

16-18 South Road, RH16 4LA 01444 810000

Henley

51 Duke Street, RG9 1UR 01491 411410

Horsham

8 Sterling Buildings, RH12 1DR 01403 230449

Lewes

7 Cliffe High Street, BN7 2AH 01273 483450

Reigate

Stamford

50 High Street, PE9 2BD 01780 766051

Tenterden

3-5 High Street, TN30 6BN 01580 857000

Tonbridge

Lightwater

Maidenhead

12 Monson Road, TN1 1ND 01892 523840

76 Cordwallis Road, SL6 7BB 01628 799004

Midhurst

Easebourne Lane, GU29 9AZ 01730 817090

Tunbridge Wells Weybridge

21 Baker Street, KT13 8AE 01932 845294

Windsor

Oxted

64-65 Windsor Royal Station, SL4 1PJ 01753 866668

Petts Wood

4 Mill Walk, OX28 6FY 01993 835001

Radlett

The COOK Kitchen Shop

82-84 Station Road East, RH8 0PG 01883 712900 198 Petts Wood Road, BR5 1LG 01689 839100 COOK at Battlers Green Farm Shop, Common Lane, WD7 8PH 01923 856551

14 West Park North Yorkshire HG1 1BL 01423 705263

Sevenoaks

7 Black’s Yard, TN13 1DS 01732 452554

84 High Street, TN9 1AP 01732 359841

37 Guildford Road, GU18 5SA 01276 850044

West Dulwich

Opening Early Summer

Clifton, Bristol 3 St John’s Court Whiteladies Road Bristol BS8 2ST

Please see our website for individual shop opening hours and details of other new shop openings. A selection of COOK meals are also stocked by over 200 independent shops across the UK. See our website for details of locations.

Witney

Eurolink Way, Sittingbourne, ME10 3HH 01795 883001 (open Monday - Friday)

National Home Delivery Service www.cookfood.net • Telephone: 01732 759020 The COOK Kitchen • Sittingbourne, Kent ME10 3HH • Telephone: 01732 759010

COOK Book Spring/Summer 2010  

All our meals, cakes, puddings, traybakes and party food available in our stores

Read more
Read more
Similar to
Popular now
Just for you