* Please see our website for individual shop opening hours
New 2008
Edward and Dale, Founders
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.
Staying in is the new going out.
“”
(apparently!)
Menu KeyYou will see these symbols next to our food.
This is what they mean:Suitable for vegetarians
All meals can be re-heated in a conventional oven, but those with this symbol can also be cooked in a microwave
How spicy is this dish?
1 chilli = warm me up
2 chillies = nice and spicy
Gluten free
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 [email protected], and we’ll get back to you.
All the best
HD Home Delivery. Our puddings, quiches, canapes, cakes and traybakes are not available online except for those marked with HD.
IndianRange
The
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.
Aloo Gobi SaagDiced potatoes with cauliflower and spinach leaves in a cumin and coriander sauce.
1.99
Aloo Gobi Saag
1 Portion
2 Portion
Roasted Vegetable and Chickpea CurryOven roasted peppers and carrots with cauliflower, spinach and toasted cumin seeds in a chickpea and lentil sauce.
6.003.00
Roasted Vegetable and Chickpea Curry
1 Portion
2 Portion
Garlic Chicken Curry
Garlic Chicken CurryMarinated chicken breast pieces in a garlic and coriander sauce.
Chicken Tikka MasalaChicken breast pieces marinated with yoghurt, lemon and paprika in a coconut, cream and tomato sauce.
Chicken KormaMarinated chicken breast pieces in a creamy coconut and almond sauce.
6.753.75
6.753.75
6.753.75
IMPRoVeD
NeW
IMPRoVeD
Chicken JalfreziChicken breast pieces marinated in yoghurt, garlic and paprika in a spicy tomato sauce.
6.753.75
IMPRoVeD
Chicken Jalfrezi
Beef RoganTender pieces of silverside beef in a tomato, garlic and coriander sauce.
7.953.99NeW
NeW
Peas Pilau Fragant basmati rice flavoured with saffron, cardamon, cinnamon and cloves.
3.001.50
Lamb KoftasLamb koftas seasoned with chilli, ginger and garlic in a spicy tomato sauce.
3.99 7.95NeW
NeW
our Indian Range
Plain Rice Boiled basmati rice.
2.501.25NeW
Family MealsFamily 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).
Classic Lasagne Verde
Classic Lasagne VerdeLayers of prime minced beef, lasagne verde, mature farmhouse Cheddar cheese sauce and topped with cheddar cheese.
11.50
Chicken and Tomato Pasta Bake
4 PortionMain Courses
Spicy Italian-Style Meatballs in Tomato SauceHand rolled pork and beef meatballs lightly seasoned with chilli, basil and garlic in a rich tomato sauce.
11.50
Chilli con CarneMedium spiced minced beef with tomato, oregano, red chillies and kidney beans.
10.00
Shepherd’s PieTender minced leg of lamb and diced carrots topped with mashed potato.
11.50
Cottage Pie Tender minced beef with onion, carrot and leeks topped with mashed potato.
11.50
Cottage Pie
Fill up your freezer and save $5 when you buy 5 Family Meals main courses
4 Portion
Sausage and Potato BakePork and leek sausages, borlotti and cannellini beans and dry cured bacon in a smoky barbecue sauce topped with diced potatoes.
11.50
Chicken AlexanderMarinated chicken breast pieces with mushrooms and peppers in a rich white wine and sherry sauce.
11.50
Chicken and Tomato Pasta BakeChicken breast pieces, mushrooms and penne pasta in a rich tomato and basil sauce topped with mozzarella.
11.50
Roasted Vegetable Pasta BakeOven roasted vegetables and penne pasta in a tomato and basil sauce.
11.50
eve’s Pudding
4 PortionPuddings
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.
Fill up your freezer and save $5 when you buy 5 Family Meals main courses
Belgian Chocolate PuddingA rich chocolate sponge topped with a moreish Belgian chocolate sauce.
5.50
Bramley Apple and Blackberry CrumbleKentish Bramley apples and blackberries topped with our own buttery almond crumble.
5.50
eve’s PuddingKentish Bramley apples topped with an all butter cinnamon sponge and sprinkled with sliced almonds.
Sticky Toffee PuddingDate and vanilla all butter sponge with a dark sticky toffee sauce.
5.50
HD
HD
5.50
Kids’ MealsWith two children aged three and one I have learned 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
Chicken and Mash PieChicken, sweetcorn and peas topped with potato, butternut squash and sweet potato mash.
2.70
Cottage PieMinced beef with carrots, leeks and swede topped with cheesy mash potato.
2.70
Spaghetti BolognaiseMinced beef in tomato, carrot and celery sauce with spaghetti.
2.70
Macaroni CheeseMacaroni, oven roasted butternut squash, cauliflower and peas in a cheesy sauce.
2.60
Chicken GoujonsStrips of chicken breast in a breadcrumb coating.
3.50(2-3 servings)
Sausage and MashPork and leek sausages in a tangy tomato sauce with lots of hidden vegetables and mashed potato.
2.70
LasagneMinced beef with hidden carrots, spinach pasta and a cheese sauce.
2.70
Shepherd’s PieMinced leg of lamb in a tomato sauce with potato and swede mash.
2.70
Lasagne
Lentil, Vegetable and Potato BakeRed lentils and oven roasted vegetables in a tomato sauce topped with diced potato and cheese.
2.60
2.70Chilli con Carne with RiceMinced beef, carrots, white and red kidney beans and sweetcorn in a mildly spiced tomato sauce with basmati rice.
Chicken Curry with RiceChicken breast pieces in a mild curry sauce with basmati rice.
2.70
Sweet and Sour Chicken with RiceChicken breast pieces in a sweet and sour sauce with carrot, pineapple and sweetcorn with basmati rice.
2.70
Chicken Pasta BakePasta spirals with chicken, sweetcorn and peas in tomato sauce.
2.70
Meatballs and SpaghettiPork and beef meatballs in a tomato sauce with spaghetti.
2.701 Portion
1 Portion
Fish PieCod and salmon in a white wine sauce with sweetcorn and petits pois topped with mash.
2.85
”
“
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
Chicken and Vegetable CasseroleMacaroni CheeseRisotto with Butternut SquashThick Carrot and Lentil Soup
3.00
3.00
3.00
3.00
3.003.00
Spaghetti Bolognaise
Moroccan Lamb with Couscous
3.00
3.00
Salmon and Vegetable PieBraised Beef and Barley Hotpot
Fish Goujons
Fish GoujonsHake fillet in a breadcrumb coating.
3.75
Cod and Sweet Potato MashFillet of cod in a parsley sauce with sweet potato mash, sweetcorn and petit pois.
2.85
Pasta BolognaisePenne pasta with minced beef, carrots and tomato sauce.
2.70
(2-3 servings)
NeW
2.00
2.00
Banana Rice PuddingFruity oat Pot
NeW
NeW
Roasted Vegetable and Chickpea Curry
+
Chicken 1 Portion
2 Portion
4 Portion
Moroccan Harissa Chicken
Tarragon and orange ChickenChicken breast pieces in a creamy white wine sauce with tarragon and orange zest garnished with julienne of carrot.
3.75 6.75 13.25
1 Portion
2 Portion
4 Portion
Moroccan Harissa ChickenMarinated chicken breast pieces in a Harissa sauce of cumin, cinnamon and honey, finished with dates and toasted almonds.
3.75 6.75 13.25
Chicken AlexanderMarinated chicken pieces with mushrooms and peppers in a rich white wine and sherry sauce.
3.75 6.75 11.50
Chicken DijonMarinated oven roasted chicken breast pieces in a white wine and mustard sauce with caramelised red onions.
3.75 6.75 13.25
Chicken and Tomato Pasta BakeChicken breast, mushrooms and penne pasta in a rich tomato and basil sauce topped with mozzarella.
3.75 6.75 11.50
Malayan Chicken Curry
Chicken and Tomato Pasta Bake
Malayan Chicken CurryMarinated chicken breast pieces in a ginger, garlic, cinnamon and star anise sauce.
3.75 6.75 13.25
Chicken, Ham and Leek PieAs above but fully encased in pastry.
Chicken, Ham and Leek PieChicken breast pieces, ham and leeks in a creamy parsley sauce topped with all butter shortcrust pastry.
3.85 6.75
Coq au VinLeg, thigh and breast of chicken in a rich red wine sauce garnished with dry cured back bacon and mushrooms.
4.00 7.50 15.00
18.50Serves 6
Making Green Thai Chicken
Pot Roast ChickenLeg, thigh and breast of chicken braised with root vegetables in a chicken gravy.
4.00 7.50 15.00
Lemon and Ginger ChickenMarinated chicken pieces with red peppers and sugarsnaps in a white wine, lemon and ginger sauce.
3.75 6.75 13.25
Red Pesto ChickenMarinated chicken breast pieces with oven roasted peppers in a red pesto and basil sauce.
3.75 6.75 13.25
Marinated Chicken in Tomato and Sweet Red Pepper SauceThe 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.
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
Chicken and Mushroom LasagneChicken breast pieces and mushrooms in an Italian style tomato sauce with spinach pasta, cheese sauce and Cheddar cheese topping.
3.75 6.75
Green Thai ChickenChicken breast pieces and stir-fried vegetables in a Thai-style sauce with coconut, chillies, lime and ginger.
4.00 7.50 15.00
13.25
Chicken KormaMarinated chicken breast pieces in a creamy coconut and almond sauce.
Chilli con Carne
Grilling Chicken Strips
Confit of Duck in orange Liqueur SauceWe 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.
6.00 11.95
Garlic Chicken CurryMarinated chicken breast pieces in a garlic and coriander sauce.
1 Portion
2 Portion
4 Portion
Chicken Korma
Chicken JalfreziChicken breast pieces marinated in yoghurt, garlic and paprika in a spicy tomato sauce.
Chicken Tikka MasalaChicken breast pieces marinated with yoghurt, lemon and paprika in a coconut, cream and tomato sauce.
3.75 6.75
3.75 6.75
3.75 6.75
3.75 6.75
Red Thai ChickenChicken breast pieces and stir-fried vegetables in a fiery Thai-style sauce with lemongrass and birdseye chillies.
4.00 7.50
Individual Beef en CroutePrime 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.
7.50
Braised Beef in Brandy and Mushroom SauceStrips of beef are braised until tender and added to a brandy and mushroom veloute sauce.
4.50 8.25 16.50
Beef in Black Bean with NoodlesMarinated pieces of silverside beef in black bean sauce with egg noodles, onions and red peppers.
4.25 8.00
Beef RoganTender pieces of silverside beef in a tomato, garlic and coriander sauce.
3.99 7.95
Beef 1 Portion
2 Portion
4 Portion
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
IMPRoVeD
Beef BourguignonTender pieces of silverside beef braised in red wine and port with dry cured bacon, onions and mushrooms.
4.50 8.25 16.50
Beef GoulashWe 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
Steak and Red Wine PieTender pieces of silverside beef and vegetables in red wine, topped with all butter pastry.
4.00 7.75
Classic Lasagne Verde Layers of minced beef, lasagne verde, mature farmhouse Cheddar cheese sauce and topped with cheddar cheese.
3.50 6.75 11.50
Chilli con Carne Minced beef with tomato, oregano, red chillies and kidney beans.
3.25 5.25 10.00
Spaghetti Bolognaise Minced beef in a tomato and red wine bolognaise sauce with spaghetti.
3.50 6.25
Cottage Pie Minced beef with onion, carrot and leeks topped with mashed potato.
3.50 6.75 11.50
Steak and Red Wine PieAs above but fully encased in pastry.
20.00Serves 6
IMPRoVeD
IMPRoVeD
NeW
NeW
NeW
Pork 1 Portion
2 Portion
4 Portion
Sausage and Potato BakePork and leek sausages, borlotti and cannellini beans and dry cured bacon in a smoky barbecue sauce topped with diced potatoes.
3.50 6.00 11.50
Pork DijonBraised strips of pork with sliced mushrooms finished with a creamy white wine, sherry and mustard veloute.
3.95 7.35 14.50
Spicy Italian-style Meatballs in Tomato SauceHand rolled pork and beef meatballs lightly seasoned with chilli, garlic and basil in a rich tomato sauce.
3.50 6.50 11.50
Sausage and Red onion CasseroleMeaty pork and leek sausages in a sweet red onion sauce.
3.50 6.00
Stir-fried Pork and Noodles in Plum SauceMarinated strips of pork with egg noodles and stir-fried vegetables in a tangy plum sauce.
4.00 7.75
Pork StroganoffThe pork strips are braised until tender then added to a sherry, brandy and paprika sauce.
3.95 7.35 14.50
Making Pork Dijon
Spicy Italian-style Meatballs in Tomato Sauce
CassouletTender 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
Lamb MoussakaWe 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.
3.75 6.75 13.25
Lamb Casserole with Minted New PotatoesTender pieces of leg of lamb and root vegetables in a rich lamb stock with minted new potatoes.
4.50 8.50 16.75
Lamb BordeauxWe braise the lamb in red wine and port sauce and add smoked bacon and caramelised onions to finish.
4.50 8.50 16.75
Shepherd’s PieTender minced leg of lamb and diced carrots topped with mashed potato.
3.50 6.75 11.50
Lamb Casserole with Minted Potatoes
Braised Lamb ShanksOven roasted lamb shanks, marinated in olive oil, rosemary and mint, then braised in white wine and Dijon mustard. Garnished with chunky vegetables.
10.50
Persian Lamb PilafTender pieces of lamb braised in ginger and star anise with basmati rice, apricots and almonds.
4.50 8.50
Liver, Bacon and onionsTender pieces of lambs’ liver in red wine sauce garnished with onions and smoked back bacon.
2.85 5.60
1 Portion
2 Portion
4 Portion
Lamb KoftasLamb koftas seasoned with chilli, ginger and garlic in a spicy tomato sauce.
3.99 7.95
Pork and Chorizo in Tomato and Smoked Paprika SauceStrips of pork leg, chorizo, beans and peppers in a spicy tomato sauce.
3.95 7.35 14.50
Moroccan Spiced Lamb TagineTender leg of lamb pieces braised in Moroccan spices with apricots, dates and chickpeas.
4.50 8.50 16.75
NeW
our prep chefs Steph and Lynette
VegetarianMushroom and Spinach LasagneOven 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
FishSalmon and SmokedHaddock LasagneSalmon and smoked haddock in a white wine and sherry sauce layered with pasta, cheese sauce and topped with a regato cheese crumb.
4.50 8.50 17.00
Smoked Haddock and Rocket Fish CakesTwo smoked haddock fish cakes blended with Welsh rarebit and rocket.
Salmon and Dill Fish CakesTwo salmon and rocket fish cakes with potato, lemon and dill.
4.00
Cod TagineDiced cod fillet in a sweet Moroccan-style sauce with apricots, sun-dried tomatoes and chickpeas.
3.75 7.45
Salmon and Asparagus GratinSalmon 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
Hearty Fisherman’s PieSalmon, 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
Smoked Haddock and SweetPotato GratinNaturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potato.
4.50 8.50 17.00
Adding sauce to our Salmon and Asparagus Gratin
Salmon en CrouteFillet of Scotch salmon with an asparagus and white wine sauce encased in puff pastry.
6.00
Cod Tagine
3.00 6.00
1 Portion
2 Portion
4 Portion
4.00
1 Portion
2 Portion
4 Portion
Roasted Vegetable and Chickpea CurryOven roasted peppers and carrots with cauliflower, spinach and toasted cumin seeds in a chickpea and lentil sauce.
NeW
Red Lentil and Mixed Bean CasseroleRed lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce.
2.75 5.00
11.50
Vegetable and Bean ChilliChunky oven roasted vegetables and six different beans in a tomato and chilli sauce, finished with baby spinach.
2.75 5.00
Vegetable and Bean Chilli
Vegetable TagineThe 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
Roasted Vegetable Pasta BakeOven roasted vegetables and penne pasta in a tomato and basil sauce.
Mushroom StroganoffOven roasted chestnut and cup mushrooms with baby spinach in a brandy and paprika sauce.
3.65 6.25
1.99
Side Dishes
Goose Fat PotatoesRoasted potatoes in goose fat.
2.00 4.00
Dauphinoise PotatoesLayers of thinly sliced potatoes baked in a mature Cheddar cheese and double cream sauce.
2.50
oven Roasted Vegetables
oven Roasted VegetablesHand cut oven roasted vegetables in sun-dried tomato, garlic and basil dressing.
1.80 3.60
Alsacienne PotatoesOven roasted with garlic and garnished with smoked streaky bacon and sun-dried tomatoes.
2.50
Thai-Style RiceBasmati rice with kaffir lime leaves, ginger, coconut cream and coriander.
1.50 3.00
Indonesian Vegetable CurryAn Indonesian yellow curry sauce with oven roasted vegetables, green beans and toasted cashew nuts.
3.50 6.00
Roasted Vegetable Lasagne
Nut LoafA blended loaf of toasted nuts, Madeira soaked apricots, mushrooms and herbs, topped with red onion marmalade.
5.00
Roasted Vegetable LasagneRoasted Mediterranean vegetables in a rich tomato sauce layered with spinach lasagne, creamy Cheddar cheese sauce and topped with tomatoes and fresh Cheddar cheese.
6.35 12.50
Spinach and Ricotta CannelloniSpinach and ricotta cannelloni in a tomato and basil sauce topped with Cheddar and regato cheeses.
3.50 6.00
3.60
Indonesian Vegetable Curry
Macaroni CheeseMacaroni in a creamy mature Cheddar cheese sauce topped with sliced tomatoes.
2.75 5.00
Aloo Gobi SaagDiced potatoes with cauliflower and spinach in a cumin and coriander sauce.
1 Portion
2 Portion
4 Portion
1 Portion
2 Portion
4 Portion
Cabbage, Bacon and PinenutsGreen cabbage with smoked bacon and toasted pinenuts.
2.00 4.00
Braised Red CabbageRed cabbage and Bramley apples slowly braised in red wine and redcurrant jelly.
2.00 4.00
Vegetable RiceBasmati rice braised in vegetable stock, mixed with oven roasted peppers, mushrooms, peas and julienne of carrots with coriander and parsley.
1.50 3.00
Minted Green VegetablesCrisp mange tout, green beans and peas with a hint of mint.
2.00
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 6.00 12.00
Creamy MashMashed potatoes with cream, butter, sea salt and cracked black pepper.
1.50 3.00
Serves 3-4
NeW
Minted CouscousCouscous with oven roasted peppers, mushrooms, sweet sun-dried tomatoes and finished with mint.
1.75 3.50
Peas PilauFragrant basmati rice flavoured with saffron, cardamom, cinnamon and cloves.
3.001.50
Plain Rice Boiled basmati rice.
2.501.25NeW
Toad in the Hole 7.00
12 Canapes
Canapes
Mini Lamb Koftas 7.00
Thai Chicken Filo RollsMini Smoked Salmon and Rocket Quiche
7.00
7.00
Teriyaki SalmonCrab CakesRoasted Baby Potatoes filled with RicottaParma Ham and Goat’s Cheese Wraps
7.00
7.00
7.00
7.00
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
Mini Smoked Salmon and Rocket Quiche
Thai Chicken Filo Rolls
Teriyaki Salmon Crab Cakes
Making Quiche Bases
Roasted Pepper and Goat’s Cheese Quiche
17.00
Quiche Lorraine
Feta and Caramelised Red onion Quiche
17.00
Quiche & Tartlets
Quiche Lorraine17.00
17.00
Roasted Vegetable Quiche
Serves 10-12 buffet portions
Spinach and Feta TartletsSpinach and feta in a poppy and sesame seed shortcust pastry case topped with roasted red pepper pieces.
4.00
4.00Creamy Leek and Cheddar TartletsLeeks, mature Cheddar, sweet onions and creamy sauce in a wholewheat pastry case, topped with a cheesy crumble.
Smoked Salmon and Leek TartletsSmoked salmon, leeks, mature Cheddar and sweet onions in a poppy and sesame seed short-crust pastry case.
4.00
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.
2 Portion
Rice Pudding with Clotted CreamSlow-cooked short grain rice with double cream and clotted cream finished with vanilla and nutmeg.
Bread and Butter PuddingBread and butter pudding with orange, honey and Madeira, finished with a crunchy cinnamon and demerara topping.
Serves 2 2.25
Belgian Chocolate PuddingA rich chocolate sponge topped with a moreish Belgian chocolate sauce.
Serves 2 3.25
Bramley Apple and Blackberry Crumble Kentish Bramley apples and blackberries topped with
our special buttery almond crumble.
Bramley Apple and Blackberry Crumble
Serves 2 3.25 Serves 4 5.50
eve’s Pudding
Apple and Blackberry Cinnamon RouladeA light cinnamon meringue roulade filled with whipped cream and an apple, blackberry and blackcurrant compote.
Winter PuddingBursting with cranberries, blueberries, blackberries, raspberries and apples, finished with cinnamon.
HD
HD
eve’s PuddingKentish Bramley apples topped with an all butter cinnamon
sponge and sprinkled with sliced almonds.
Serves 4 5.50
HD
Rice Pudding with Clotted Cream
NeW
NeW
Serves 4 5.50
Serves 2 3.25
Serves 8-10 11.50
Serves 2 4.50 Serves 6 8.50
HD
Liz Dove and her team
PuddingsAlmost 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.
Lemon MousseTwo light lemon mousse with Mascarpone cheese on a crunchy biscuit base.
Red Berry MousseTwo light red berry mousse made with Mascarpone cheese on a crunchy biscuit base.
Two Individual Lemon Mousse
Chocolate MousseTwo light chocolate mousse made with Mascarpone cheese on a crunchy biscuit base.
Serves 2 3.25
Serves 2 3.25
Serves 2 3.25
Banoffi PieA soft toffee topping with bananas on a digestive biscuit base topped with cream.
Serves 2 3.25
Two Individual Red Berry Mousse
Chocolate and Raspberry Roulade
Chocolate and Raspberry RouladeA rich chocolate roll generously filled with whipped
cream and raspberries.
Serves 8-10 12.00
Lemon and Lime PavlovaA light pavlova roll filled with lemon curd, lime curd
and whipped cream.
Serves 8-10 11.50
Lemon and Lime Pavlova
eton MessAre you posh enough? Wonderful mixture of raspberries,
thick cream, crisp meringue and port.
eton Mess
Serves 6 11.00
Raspberry PavlovaA light pavlova roll packed with raspberries and cream.
Raspberry Pavlova
Serves 8-10 11.50
Apple and Pecan TartBramley apples, pecans and cinnamon in a buttery tart base
topped with crispy filo pastry.
Apple and Pecan Tart
Serves 6 8.25
Rich Lemon TartClassic French recipe biscuit pastry base with
a delicious lemon filling.
Rich Lemon Tart
Serves 8 8.50
Rich Chocolate MousseA light yet rich mousse with Belgian chocolate.
Rich Chocolate Mousse
Serves 8 11.00
Sticky Toffee PuddingDate and vanilla all butter sponge with a dark sticky toffee sauce.
Sticky Toffee Pudding
Serves 4 5.50
Chocolate and Toffee CheesecakeA marbled chocolate and toffee cheesecake with dark chocolate
swirls on a crunchy chocolate biscuit base.
Chocolate and Toffee Cheesecake
Serves 10 13.00
Chocolate Mousse TorteRich dark chocolate mousse on a crisp, buttery biscuit base, topped
with a thin layer of cream and dusted with cocoa powder.
Chocolate Mousse Torte
Serves 10 13.00
Chocolate Cappuccino RouladeLight meringue flecked with dark chocolate, filled with
whipped cream, brandy and coffee.
Rolling our Chocolate Cappuccino Roulade
Serves 8-10 11.50
Normandy Apple TartA classic French apple tart spiced with cinnamon and
finished with thinly sliced apples in a sweet pastry case.
Normandy Apple Tart
Serves 10 13.00
Chocolate RouladeA rich chocolate roll generously filled with whipped cream.
Chocolate Roulade
Serves 8-10 11.50
Lemon CheesecakeA fluffy lemon cheesecake on a thin biscuit base
decorated with lemon curd swirls.
Lemon Cheesecake
Serves 10 13.00
Red Berry Cheesecake
Red Berry CheesecakeLight fromage frais cheesecake with juicy whole berries
marbled with summer berry puree, on a thin biscuit base.
Serves 10 13.00
Tiramisu
TiramisuA rich chocolate sponge soaked with Marsala and
coffee and layered with Mascarpone.
Serves 8-10 12.00
Ice Cream (500ml)
Raspberry 5.30
Damson and Sloe Gin 5.30
Vanilla 5.30
Honeycomb 5.30
Ready to eat
Banoffi PieA soft toffee topping with bananas on a digestive biscuit
base topped with cream.
Making our Banoffi Pie
Serves 10 14.00
Sorbet (500ml)
Raspberry Sorbet 4.50
Vanilla Sorbet 4.50
our Ice Cream Tubs
4.50Chocolate, Fruit and NutChocolate Fudge Cake 5.00
5.00
5.00Coffee and Walnut CakeButtercream and Jam Sponge
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 Serves 12-16 11.50
Carrot Cake
Chocolate Fudge Cake
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.
1 How long have you worked & knownDale (our co-founder)?I have known Dale for over a quarter of aCentury!! But worked for COOK for 10 yearsthis year (do I get a bonus?).2 Favourite colleague to work withThe whole pastry team. They are all handpicked and brilliant.
3 Favourite product you make?Sticky Toffee Pudding – Smells delicious andtastes wonderful – has a feel good factor.4 Most time consuming product & whyThe new fish cakes – over 1000 in a singlebatch, all hand made, shaped and thenbread crumbed (very time consuming).5 Favourite time of the yearAutumn – My birthday.6 Ideal house
Water front in Sandbanks (near Poole) or nextdoor to Rick Stein’s seafood restaurant, Padstow(my favourite English restaurant).7 Favourite song/bandAll types of music but I do object to Christmas
songs being played in the kitchen at thistime of year.
8 Best thing about having two sonsThey get on really well and have a greatsense of humour.
9 Worst thing about having two sonsWashing muddy football kits and watchingtoo much Top Gear and football.
CAROL MALBY
Number 3 in the seriesfeaturing our chefs. This time…
However the rest of the time youmay well be forced to embarkon a journey of crusade likeproportions to the nearestsupermarket 30 minutes away,and to suffer an unfamiliarkitchen that inevitably doesn’thave all the bits and pieces that you are used to... nevermind the time it takes to prepare the food. Your timewould almost certainly be better spent on the balconywith a glass of wine.We have had lots of nice letters and emails overthe years from people saying what amassive differenceour food made tothem whilst onholiday so pleaseremember the‘spend at leisure’ part of theholiday definition which is very different from‘spend in the supermarket’ or ‘spend at the kitchen’.Here’s how you can go about it:• Order online Everything can be delivered frozen to
your holiday home. It’s that simple: www.cookfood.net•Collect from the shop The meals will stay frozenwhen wrapped in newspaper with ice packs for anythingupto 8 hours. We will have the ice packs in the shops sojust let the shop manager know what you want and theywill package everything up for you, or alternatively youcan bring in a coolbag or coolbox and we can pack thefood in there.
Finally I will leave you with the definitionof relaxation, ‘freedom from activity(work or strain or responsibility).’ Whilstthe existence of children might put paidto the ‘responsibility’ bit, I think the restof the definition is a noble state to aspire to.
Here is the dictionarydefinition of a holiday:–‘A day free from work that one mayspend at leisure’. Is this definition strictlyspeaking true for those folk who are hiring
self catering cottages in the UK?If you have chosen to take a holiday in the UK this yearrather than Europe, first of all well done. SupportingBlighty and enjoying the wonders on our doorstep has tobe a good thing. However, feeding oneself when onholiday can be a pain. Fish and Chips one night, a pubmeal another and maybe a barbecue.
There has been much chatterabout the problems with plasticbags in the media recentlyso we thought it was hightime to give you an updateof where we stand. Thegood news is that we havechanged all our plasticbags so they are now fullybio degradeable. In additionwe have also sourced some rather attractive
jute bags which will be on sale for £2.75 in allshops in a couple of months time. We willreplace them free of charge when they come tothe end of their useful life.
What’sCOOKing
We are going to be having atasting weekend on Friday27th and Saturday 28thJune. If you live near oneof the above shops, or youhave friends that mightenjoy some of our food and a glassof wine, then please come along.
Tastings in Chiswick,Banstead and Midhurst
Although our kitchen is situated on the wilds ofan Industrial estate in Sittingbourne we havedecided to open a shop there at the beginningof September. The one big bonus is that it willbe easier to show our customers around thekitchen. We have already done a tour for a W.I.group and several others. So if you live nearbyand would like a tour of the kitchen with agroup of friends thenplease let us know.Themaximum
number we can takearound at any onetime is 10 people.
The Kitchen Shop
Weather’srubbish, childrenare behavingbadly. But atleast I’m nothaving to cook!
Take our Foodon Holiday
COOK Office • 84 High Street • Tonbridge TN9 1APTelephone 01732 759 010 • www.cookfood.net
Head of Pastry
Bags for Life
WC JuneFinal AW 2008:Layout 1 9/6/08 12:29 Page 7
Cheating Made easyWe 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 £9.50 Four portion dishes £12.00
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.
www.cookfood.netour internet ordering and home delivery service
Use our free... CooK
Loyalty CardSimple 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.
our perfectly sized Ceramic Dishes
Gift VouchersA perfect and highly practical 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 shops, and e-vouchers available for our home delivery service. Order both by calling 01732 759020.
COOK
COOK Gift Voucher
COOK Use your voucher in any one of our shops - a list can be found
on www.cookfood.net or alternatively call 01732 759011 for your
nearest one. Head office: 84 High Street, Tonbridge, Kent TN10 3JE.
Sadly, these vouchers cannot be used online (though we do have a
separate e-voucher available if this would suit you better).
COOKwith ou
r Gift Voucher
Let US do your cook
ing...Gift Voucher $5
FIVE POUNDS
Gift Voucher$10TEN POUNDS
New Design
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. ”
