Christmas COOK BOOK

COOK 

Remarkable Food For Your Freezer 

1 

Serve up a 

Spectacular 

Christmas 

NEW 

Fig & Stilton en Croute 

Partridge in a Pear Tree 

Double Chocolate Bombe 

TRY OUR 

STRESS-FREE 

CHRISTMAS 

LUNCH 

www.cookfood.net facebook.com/theCOOKkitchen twitter.com/theCOOKkitchen

BRING ON 

THE PARTY 

COOK founders 

Edward & Dale 

Here at COOK, one of our core values is called ‘Churchill’s Pig’. 

According to Sir Winston: a cat looks down on you; a dog looks 

up to you; but a pig looks you in the eye and sees its equal. 

This is how we try to talk to each other and to you, our 

customers. So, time for a bit of “pork talk” regarding the festive 

season. I have always found Christmas a difficult time. In our 

business, December tends to be hugely busy and stressful and, in 

the past, the arrival of the 25th has found me craving nothing 

more than sleep. Things are different now I have three wonderful 

children who adore every moment, but I remain conscious that 

December can be extremely hard work if you are the designated 

Christmas fairy in your household. For you, in particular, I hope 

we can provide a helping hand in the kitchen this year to give 

you a bit more time to enjoy yourself. 

Have a wonderful Christmas and New Year. 

20-21 

NEW STARTERS 

HOW COOK WORKS 

1. At our Kitchen, we COOK using exactly the same ingredients 

and techniques you would at home 

2. Freezing at -35°C locks in the flavour and nutrients 

(no nasty additives or preservatives required) 

3. At home, you heat from frozen in your oven or microwave 

4. Enjoy a meal that looks and tastes homemade 

(maybe even a bit better than you might manage yourself) 

MEET YOUR COOK 

On the front of every COOK dish you’ll 

find the name of the chef who made it. 

Remarkable food made by real people. 

8-9 

SUMMER FEASTS 

FESTIVE 

ESSENTIALS 

V Vegetarian Microwavable only Must be microwaved Gluten Free 

‘Warm me up’ spicy Nice and spicy ‘ Hose me down’ hot 

Our meals lowest in fat and calories LTD Limited Edition 

2012/2013 Great Taste Award Winners 

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 (October 2013). 

Please refer to the packaging for the most up-to-date information. There may be products temporarily unavailable in shops. 

Not all products are available for home delivery (please go to www.cookfood.net or phone 01732 759020 for more details). 

19

CANAPES 

FEEDING A 

CROWD 

3 

22 

10-14 

COME TO DINNER 

12 

15-18 

SLOW-COOKED 

MEATS SERVED 3 WAYS 

4-5 

STRESS-FREE 

CHRISTMAS LUNCH 

$100 FOR 8 

10 

SPECTACULAR 

PUDDINGS 

FULL MENU LISTING 

ON PAGES 23-26 

FROM OUR KITCHEN 

Home 

Delivery 

TO YOUR KITCHEN 

Did you 

know we 

deliver 

to your 

doorstep? 

See cookfood.net/delivery 

for more details 

FIND A SHOP: PAGE 27

4 

Available from November 5th 

IMPROVED Stuffed Crown of Turkey* (8) 45.00 

All our turkeys are bred for us by William Grove Smith on his 

farm in Essex, where he follows a “plough to plate” philosophy: 

growing all his own wheat and barley to feed the birds, using his 

farm straw for their daily bedding and recycling their waste as 

fertilizer for his fields. We take the turkey crown, lay it flat and 

pile on our amazing stuffing made with Cumberland sausage 

meat from Speldhurst butchers, bramley apples, chestnuts, sage 

and dried cranberries for sweetness. The crown is folded around 

the stuffing and wrapped in a lattice of sweet-cured bacon to 

make sure the meat stays lovely and juicy. (Don’t forget to let 

your turkey rest for half an hour before carving). 

*Please note, requires defrosting in the fridge for 48hrs 

before cooking 

Goose Fat Roast Potatoes (2) 2.25 (4) 4.50 

Posh Pigs in Blankets (8 sausages) 5.45 

Brussels Sprouts with Chestnuts, 

Sage & Red Onion (2) 2.25 (4) 4.50 V 

Honey-glazed Carrots with Thyme 

(2) 2.25 (4) 4.50 V 

Honey-glazed Heritage Carrots 

with Thyme (4) 4.95 V 

Dauphinoise Potatoes with Taleggio 

and Gruyére Cheese (1) 1.75 (2) 2.95 (4) 5.75 

NEW 

NEW 

NEW 

NEW 

NEW 

IMPROVED 

Parmesan Parsnips (2) 2.50 (4) 4.95 

Braised Red Cabbage (2) 2.25 (4) 4.50 V 

Traditional Gravy (6-8) 4.50 

COOK Stuffing (6-8) 4.95 

Luxury Cranberry Sauce 2.99 

2 Goat’s Cheese & Mushroom Filo Parcels 

(2)12.25 V 

Nut Loaf (4) 4.99 V 

Christmas Pudding (1) 1.99 (8) 9.99 V 

Mince Pies (box of 6) 3.49 V 

NEW 

A STRES 

CHRIS 

LUN 

There’s no earthly reason why 

a palaver: it’s just a big roast, 

of occasion creates a hurtling 

aboard the stress express. 

and let us cook for you 

Our stress-free Christmas 

in less than three hours 

all the timings for you...

Christmas Lunch for 8 

5 

Stuffed Crown of Turkey (8) 

S-FREE 

TMAS 

CH 

Christmas lunch should be such 

after all. But somehow the sense 

train of pressure and it’s all 

This year, why not relax 

on Christmas Day? 

lunch for eight is ready 

(we’ve even worked out 

see cookfood.net/christmas). 

Goose Fat Roast Potatoes (4) x 2 

Parmesan Parsnips (4) x 2 

Posh Pigs in Blankets (8 sausages) x 2 

COOK Stuffing (8) 

Honey-Glazed Carrots with Thyme (4) x 2 

Brussels Sprouts with Chestnuts, 

Sage & Red Onion (4) x 2 

Traditional Gravy (6-8) 

Total: £100 

FROM OUR KITCHEN 

Home 

Delivery 

TO YOUR KITCHEN 

$12.50 

per head 

Available in store while stocks last 

or pre-order online and get it 

delivered to your doorstep... 

We can deliver a stress-free Christmas lunch for 8 

to (almost) anywhere in the UK. Some deliveries 

will come from your local shop (check the inside 

back cover) and some from our national home 

delivery service. Christmas delivery slots are likely 

to get booked up fast, so don’t leave it too late to 

order at www.cookfood.net 

Delivery slots available from November. 

Pictured from left to right: 2 Goat’s Cheese & Mushroom Filo Parcels; Braised Red Cabbage; Mince Pies; Posh Pigs in Blankets; 

COOK Stuffing; Luxury Cranberry Sauce; Traditional Gravy; Stuffed Crown of Turkey; Parmesan Parsnips; Brussels Sprouts 

with Chestnuts, Sage & Red Onion; Honey-glazed Carrots with Thyme; Goose Fat Roast Potatoes; Nut Loaf; Christmas Pudding.

6 

£14 Per Head 

The deep, earthy mushroom flavours 

of our Goat’s Cheese & Mushroom 

Filo Parcels are enhanced by a drizzle 

of decadent truffle oil and balanced 

by a sweet balsamic reduction and a 

layer of goat’s cheese. 

2 Goat’s Cheese & 

Mushroom Filo Parcels 

(2) 12.25 V 

Christmas Lunch for Two 

Corn-fed Chicken Cushion (2) Posh Pigs in Blankets (8 sausages) 

Goose Fat Roast Potatoes (2) Parmesan Parsnips (2) 

Brussels Sprouts with Chestnuts, Sage & Red Onion (2) 

Honey-Glazed Carrots with Thyme (2) 

TOTAL: £28 

Vegetarian Christmas Lunch 

If your Christmas Day is a more 

intimate affair, then our Corn-fed 

Chicken Cushion with a fig and 

brandy stuffing is the perfect turkey 

alternative. We take two, tender 

breasts from a single corn-fed chicken, 

keeping them attached together with 

the skin. The breasts are laid flat with 

fresh spinach leaves placed on top, 

then a hand-rolled ball of stuffing, 

made from Speldhurst cumberland 

sausage meat with brandy-soaked 

figs, goes in the middle. The chicken 

is then carefully wrapped around the 

stuffing, with rashers of sweet-cured 

bacon placed on top and a bay leaf 

garnish in the middle. The cushion is 

then secured with string. It comes with 

a richly flavoured Madeira jus, made 

by reducing Madeira, redcurrant jelly, 

cider vinegar and white wine with 

thyme and bay leaves. Carve into slices 

and serve with a full complement of 

Christmas sides. 

Corn-fed Chicken Cushion 

(2) 13.95 LTD 

Our Nut Loaf delivers a delicious 

blend of savoury and sweet flavours, 

with toasted nuts blended with 

Madeira-soaked apricots, mushrooms 

and herbs, topped with red onion 

marmalade. As well as a generous 

main course, it’s a great vegetarian 

alternative to stuffing. 


2 Goat’s Cheese 

& Mushroom Filo Parcels

The 

Alternative 

Christmas 

Pudding 

7 

Rumour has it that plenty of people don’t actually like Christmas pud. 

Unbelievable. Still, our Double Chocolate Bombe is so spectacular 

that we may be tempted to defect this year. The only slight downside 

is that you can’t set it on fire... unless you have sparklers... 

NEW Double Chocolate Bombe (10)15.00 LTD V 

Indulgent, chocolate mousse inside marsala-soaked, chocolate sponge, 

covered with whipped cream and a dusting of cocoa. 

With a “surprise” soft, raspberry toffee middle. 

And for the 

more traditional... 

Christmas Pudding 

(1) 1.99 / (8) 9.99 

Made with Irish stout and brandy and 

matured for at least three months. 

Chocolate Yule Log 

(8-10) 13.95 LTD V 

Brandy Butter 

2.99

8 

NEW Fig & Stilton en Croute 

(2) 7.95 V 

Half a sweet, sticky fig and salty Stilton 

cheese, with chopped walnuts and a spoonful 

of our own, fig chutney, served inside golden, 

puff pastry. Add a salad with blue cheese, 

walnuts and balsamic dressing for a stunning 

starter. 

Ravioli (serves 4 as a starter) 4.99 

Our award-winning ravioli needs to be tasted 

to be believed. Made for us (and a few top 

hotels and restaurants) by Francesco to his 

family recipe, each perfectly-formed pasta 

parcel delivers a little explosion of flavour. 

Pea & Shallot V 

Pumpkin 

Whether it’s a time-saving starter, 

a special main course or a spectacular 

pud, we can lend you a helping hand 

in the kitchen so you can get on 

with the bits you enjoy most 

(even if it’s just a pre-dinner 

soak and a glass of bubbly...) 

Smoked Salmon Terrine 

(6-8) 8.99 

Yes, it’s old school but this blend of delicate, 

soft smoked salmon and trout mousse, 

topped with smoked salmon slices is light and 

delicious. Serve a slice of terrine with some 

triangles of crisp toast and a green salad. 

Handmade Pâtés 4.99 

Each of our handmade pates delivers an 

intense burst of flavour, with a lovely soft 

texture. Serve in individual ramekins with a 

spoonful of chutney and a garnish of 

fresh herbs. 

Chicken Liver 

Duck & Plum 

Venison & Pistachio 

NEW 

Risotto with Porcini 

Mushrooms, Lemon 

& Sage Butter 

(1) 3.99 (2) 6.99 V only 

Our award-winning risotto is everything 

you’d expect: rich and creamy with deep, 

lingering mushroom flavours. Serve with 

shaved Parmesan, cracked black pepper and 

a drizzle of truffle oil. One portion serves two 

as a starter. 

Butternut Squash & 

Spinach Tartlets (2) 3.99 V 

NEW 

Langoustines with Garlic Butter & a Seaweed Crumb (2) 9.95 

It is officially impossible to eat langoustines without using your fingers and getting wonderfully 

messy. So make sure you have napkins and a finger bowl to hand. 

Serve with a salad and some warm, crusty bread for a simple yet impressive start to a meal. 

Cheese Soufflés with Red 

Onion Marmalade 

(2 soufflés) 4.99 

A little, frozen miracle. A feather-light soufflé 

made with mature cheddar, feta and 

Parmesan cheese. Each soufflé comes in 

a hand-shaped, filo pastry basket with a 

spoonful of our own, red onion marmalade 

hidden inside. Whip them out of the freezer, 

pop them in a pre-heated oven and 25 

minutes later you’ll have a gorgeous, 

melt-in-the-mouth soufflé.

Pea & Shallot Ravioli 

9 


Chicken 

Liver Pâté 

NEW 


Meet your COOK: 

Carol and The Pastry Team 

As any home cook knows, making pastry is an art not a science. 

Carol Malby has been our queen of pastry since the early days. Every pie crust, 

quiche base and wellington comes through the artful hands of her pastry team. 

Carol is also responsible for our hot puddings, including the delicious new 

French Brioche Pudding, see page 18.

10 

Invite friends, invite family, invite your beloved for a candlelit 

dinner for two... Sharing a great meal is what the festive 

season is all about. We’ve cooked up some sumptuous seasonal 

main courses so you can concentrate on enjoying the company. 

Beef Wellington* 

(6) 69.00 LTD 

Prime fillet of British beef with a duxelle of 

chestnut mushrooms, wrapped in all-butter 

puff pastry. Served with a port wine jus. 

Make the most of your Wellie: 

Watch the video at 

cookfood.net/christmas 

Home cooked but restaurant standard. 

I never thought frozen food could taste so good... 

*Please note, requires defrosting in 

the fridge for 36hrs before cooking 

Kristina Allen, Facebook

Beef Bourguignon 

(1) 4.99 (2) 8.99 (4)17.95 

Made with top rump steak, smoked 

bacon, chestnut mushrooms and 

caramelised shallots with plenty of 

Merlot wine. 

11 

Steak & Red Wine Pie (6) 21.99 

Fully encased in golden shortcrust pastry 

and decorated with three, hand-cut pastry 

leaves. Bring this big pie to the table to 

serve for lunch or dinner. Inside is tender, 

silverside beef steak cooked slowly in red 

wine with vegetables. 

Hot food for 20 on the hob - see overleaf 

2 Beef Wellingtons (2) 20.00 

Fillet of prime British beef, topped with a 

porcini and chestnut mushroom duxelle 

and a mild, horseradish sauce. Serve with 

some fresh green vegetables or our 

new Dauphinoise Potatoes with Taleggio 

and Gruyére Cheese. 

Slow-Roasted Lamb Shanks 

With a red wine and rosemary jus. 

(2)12.99 

How we COOK: Beef Wellington 

To make our big Beef Wellington we take prime fillet of British beef, season 

with cracked black pepper and pan fry to seal. Chestnut and porcini 

mushrooms are chopped finely, mixed with port and herbs, and the duxelle 

spread on a crêpe (which stops the meat juices turning the pastry soggy). 

Our all-butter, puff pastry is brushed with French mustard before being 

wrapped around the beef. On top are three hand-cut pastry leaves.

12 

Wild Boar Poacher’s Pies 

(2)15.95 LTD 

Tender Wild Boar meat, slow-cooked 

for over four hours then shredded 

and mixed with a spiced apple 

chutney. Topped with mustard 

mash and served with a Marsala 

and redcurrant sauce. 

Venison Wellington* 

(6) 69.00 LTD 

Loin of wild, Scottish venison with a 

duxelle of chestnut mushrooms, wrapped 

in all-butter puff pastry. Served with a red 

wine jus. 

IMPROVED 


the fridge for 36hrs before cooking 

Hot Food for 

20 on the hob 

with 5 of our 4-portion 

Pheasant Casseroles 

1. The day before: put your COOK 

Pheasant Casserole in the fridge to 

thaw. 

2. One hour before you plan to serve 

(or before your guests arrive) decant 

the Pheasant Casserole into a big 

pot on the hob. 

3. Warm over a low heat for 45 

minutes (or until the sauce begins 

to bubble and the meat is piping hot 

in the centre) stirring occasionally to 

prevent sticking. 

4. Serve in bowls with our Creamy 

Mash or boiled new potatoes 

(you can cook them in advance). 

Or... Try this with our: 

Winter Wild 

Venison Casserole 

(1) 5.95 (2) 11.95 (4) 23.85 

NEW 

Wild Pheasant Casserole with 

Portobello Mushrooms & 

Red Wine (2) 11.95 (4) 23.85 LTD 

Roast breast and braised leg of wild pheasant 

in a rich red wine sauce, with caramelised 

red onions, sweet-cured bacon and roast 

portobello mushrooms.

NEW 

Partridge & Pears 

with a Port Wine Jus 

(2) 15.95 LTD 

Whole wild partridge wrapped in 

sweet-cured bacon, ready to roast, with 

pear slices and a separate port wine Jus. 

13 

... And a Partridge in a Pear Tree 

What could be more festive than a partridge in a pear tree? Our partridge 

come from some of the finest sporting estates in the Vale of York and the 

Pennines and are served with pear slices and a sprig of thyme (as close as 

we could get to a tree). The intensely flavoured port wine jus can be served 

separately in a jug. Serve with our Creamy Mash or Dauphinoise Potatoes 

with green beans on the side.

14 

Huntsman’s Chicken 

(2) 8.99 (4) 17.95 

Whole chicken breasts filled with 

a shallot and mushroom duxelle, 

wrapped in sweet cured bacon. 

Served with a red wine and 

marsala reduction. 

Sea Bass with Asparagus 

Tips & Linguine 

In a lobster & saffron bisque. (2) 13.99 

2 Salmon en Croutes 

With dill créme frâiche and a 

delicate beetroot puree. (2) 13.00 

FREE TIME WITH EVERY MEAL 

It takes two and a half hours to make our Huntsman’s Chicken. 

We’ve worked out it would cost you more if you bought the 

ingredients and made it yourself at home. You’re welcome to try. 

The recipe and a little video are at: www.cookfood.net/recipes 

COOK: 

$17.95 

for four 

Or you cook: 

£30.78 

+2.5 hours 

TIME-SAVING 

SIDES 

Honey-glazed Heritage 

Carrots with Thyme 

NEW 

Brussels Sprouts with 

Chestnuts, Sage & Red Onion 

V (2) 2.25 (4) 4.50 

So it turns out that scoring a cross 

in the bottom of Brussels sprouts 

does absolutely nothing to help them 

cook! Reeling from that bombshell, 

we’re delighted not to be peeling or 

scoring any Brussels this year. Instead, 

we’ll be tucking into our very own 

roughly chopped sprouts cooked with 

chestnuts, sage and red onion. They’re 

a lovely, vibrant green, with just enough 

bite and a delicate flavour that might 

even convert the odd, lifelong 

sprout-o-phobe... 

NEW 

Dauphinoise Potatoes 

with Taleggio and Gruyére 

Cheese (1) 1.75 (2) 2.95 (4) 5.75 

Rich, creamy dauphinoise made with 

Italian taleggio and Swiss gruyére 

cheese, topped with a garlic crumb. 

NEW 


Carrots with Thyme V 

(4) 4.95 

Apparently, carrots weren’t orange 

until the 16th century. For 4,000 years 

previously we’d been perfectly happy 

with various other colours. This special 

mix of purple, yellow and orange 

varieties, glazed with honey and thyme, 

looks and tastes amazing. 

NEW

15 

Our pudding maestro, Liz Dove, has pulled out 

all the stops this year to create some truly 

spectacular festive puds guaranteed to put 

a smile on everyone’s face. 

NEW 

Chocolate 

Choux Ring V 

(10) 15.00 

Choux pastry filled with 

whipped cream and 

chocolate, topped with 

chocolate ganache and 

edible, gold stardust. 

THE BOMBE! 

We’d happily back our Double Chocolate Bombe 

in a fight with whatever novel concoction Heston 

has manufactured for Waitrose this year. 

NEW Double Chocolate Bombe LTD V 

(10)15.00 

Indulgent, chocolate mousse inside marsala-soaked, chocolate 

sponge, covered with whipped cream and a dusting of cocoa. 

With a “surprise” soft, raspberry toffee middle. 

NEW

16 

Our vanilla cheesecakes are made 

with lovely, rich West Country cream 

cheese and whipping cream. For our 

limited edition, Rhubarb & Ginger 

Cheesecake we use crushed ginger 

nut biscuits mixed with melted, 

Somerset butter to make the base. 

Sandwiched between two cheesecake 

layers is a soft rhubarb and orange 

compote, and on top are pretty swirls 

of rhubarb and raspberry purée. Or 

try one of our other delicious flavour 

combinations: Mango & Passionfruit, 

Lemon or Raspberry & White 

Chocolate (page 25). 

Rhubarb & Ginger 

Cheesecake (6) 7.95 

Vanilla cheesecake with rhubarb & 

orange compote on a ginger biscuit 

base, decorated with swirls of dusky 

pink rhubarb and raspberry coulis. 

NEW 

NEW 

Chocolate Truffle Torte 

V (10) 15.00 

A divine chocolate truffle mousse on a 

chocolate biscuit base. As desserts go, they 

don’t get much more luxurious than this. 

And... Don’t forget 

the Ice-Cream! 

Jude’s 500ml tubs 4.99 

Cinnamon 

Very Vanilla 

Salted Caramel 

Honeycomb 

NEW 

MORE 

CHEESECAKES 

& TARTS 

ON PAGE 25

17 

NEW 

“Wow, this tastes like Christmas!” is the common reaction to this sumptuous 

tart. It’s a bit like a very sophisticated mince pie, with lovely sticky pecans; 

boozy, Marsala-soaked fruit; and a subtle undertone of chocolate and soft 

caramel. Serve warm as a pudding with a scoop of ice cream. 

NEW 

Christmas Tart V (6-8) 8.50 

Chocolate caramel with Marsala-soaked fruit, 

topped with pecans, almonds and candied 

orange peel, in a chocolate pastry case.

18 

NEW 

French Brioche 

Pudding V 

(6) 7.95 

Our French Brioche Pudding is 

a sophisticated bread and butter 

pudding made with soft, all-butter 

French brioche and mincemeat, 

topped with a sprinkling of flaked 

almonds. In our tasting meetings, even 

those who claim to dislike bread and 

butter pudding (Edward, our founder 

among them), admit that this is 

absolutely delicious. To create a very 

classy pud for a dinner party, pre-cook 

the pud, let it cool and then cut out 

rounds using a metal ring. Re-heat and 

serve with vanilla custard or ice cream. 

serving suggestion 

Glazed Winter 

Fruit Tart V (6-8) 8.50 

NEW 

Chocolate Roulade 

V (8-10) 12.50 

A rich chocolate roll generously 

filled with whipped cream. 

MORE 

PAVLOVAS & 

ROULADES 

ON PAGE 25

MINCE 

PIES 

AND 

MULLED 

WINE 

The melt-in-the-mouth pastry 

and generous quantity of 

filling speak for themselves. 

Absolutely delicious. 

Homes & Gardens 

Christmas Entertaining Guide 

19 

Christmas Cake 

Mince Pies 

(6 pies per pack) 3.49 V 

We must confess to having had our first 

mince pie of the season way back in 

August, and it’s been downhill since (from a 

waistline perspective). Handmade in West 

Sussex to a 20 year-old family recipe, we 

challenge you to buy a better mince pie. 

Gourmet Mulling Syrup 

(20cl) 3.49 / (50cl) 5.49 

Enjoy a glass of mulled wine made with our 

Gourmet Mulling Syrup. It turns even the 

cheapest red plonk into an irresistible 

festive tipple. 

Christmas Cake V (10) 15.00 

Moist and packed with fruit. Ready to ice 

and decorate or to eat naked (the cake 

that is, not the eater).

20 

BRING ON THE 

PARTY 

Kiln-Roasted Side 

of Salmon with Dill 

A big spread needn’t 

turn into a big hassle. 

Talk to our shop staff 

about planning a party 

or find helpful tips and 

tools at cookfood.net/ 

party 

Honey-Glazed Gammon* 

(20) 27.50 - 32.50 (depending on weight) 

Award-winning British hams with a 

traditional Wiltshire cure. 

NEW French Onion Tart 

(6-8) 10.00 

Caramelised onions in short crust pasty, 

garnished with Gruyére cheese and thyme. 

We’ve put it on the party page but it would 

be equally at home as a main course lunch 

for four, served with salad and warm, crusty 

bread; or as a canapé, cooled and cut into 16 

or more little squares. 

French Onion Tart 

NEW 

Kiln-Roasted Side of 

Salmon with Dill* 

(15) 35.00 

Smoked over oak chippings and dressed 

with fresh dill. 

Also makes a great canapé - just flake and 

serve on blinis or biscuits with créme frâiche, 

horseradish and fresh dill. 

Coronation Chicken* 

(8) 10.95 

Chicken breast pieces in a mild curry, 

apricot, Madeira and crème fraîche sauce. 

Smoked Salmon Terrine* 

(6-8) 8.99 

Smoked salmon & trout mousse, topped 

with flakes of roasted smoked salmon and 

finished with a slice of smoked salmon. 

Quiche Lorraine 

(10-12) 17.00 

A lovely, deep quiche, made with egg and 

mascarpone cheese and packed with 

gammon, sundried tomatoes and onions. 

Roasted Pepper & 

Goat’s Cheese Quiche V 

(10-12) 17.00 


Chicken Liver 

Duck & Plum 


NEW 

Lebanese Salad* V 

(8) 8.50 

Giant couscous with feta and mint. 


the fridge for 24-48hrs before serving

21 

Smoked 

Salmon Terrine 

Venison Pâté 


Salmon with Dill 

Honey-Glazed 

Gammon 

Roasted Pepper & 

Goat’s Cheese Quiche 

Lebanese 

Salad 

Coronation 

Chicken

22 

Canapes 

All our canapes cook 

straight from frozen 

in half an hour or less 

(Box of 12) 6.99 

DIY 

CANAPES 

Rustle up some swanky 

cold canapes with a 

tub of our handmade 

pate, a jar of Wild At 

Heart chutney and some 

toasted breads. 


Chicken Liver 


Duck & Plum 

Crosta & Mollica 1.99 

Toasted Italian breads 

Wild at Heart: 

Wild Plum Chutney 

with Cardamom 3.99 

Red Onion Marmalade 

with balsamic vinegar 3.99 

Crab Apple Jelly 3.99 

From closest to you: 

Goats Cheese & 

Tomato Chutney Tarts V 

Duck with Plum Sauce 

Filo Rolls 

Salmon & Prawn Fishcakes 

Beef Wellingtons 

with mushroom and horseradish duxelle 

Thai Chicken Filo Rolls 

Smoked Salmon & 

Beetroot Relish Tarts 

Brie & Cranberry Tarts 

(not pictured) 

The Canape 

Calculator: 

Pre-dinner drinks: 

4 per person per hour 

Drinks only: 

6 per person per hour 

But, if serving mince pies: 

subtract 2 canapés!

CHICKEN 

Chicken Alexander 

3.99 / 6.99 / 13.95 

Moroccan Spiced Harissa 

Chicken 

3.99 / 6.99 / 13.95 

Lasagne with Chicken & 

Sweet Red Peppers 

3.99 / 6.99 / 13.95 

Chicken & Tomato 

Pasta Bake (1) 3.99 

Pot Roast Chicken (1) 3.99 

MENU LISTING 

In general, portion sizes are listed as: Serves 1 / Serves 2 / Serves 4 

Chicken Dijon 

3.99 / 6.99 / 13.95 

Coq au Vin 

3.99 / 7.50 / 14.99 

Chicken, Ham & Leek Pie 

(1) 3.99 / (2) 6.99 


(6)19.99 

Fully encased in shortcrust pastry. 

Perfect for entertaining. 

Huntsman’s Chicken 

(2) 8.99 / (4) 17.95 

DUCK 

Roasted Confit of Duck 

(1) 5.99 / (2) 10.99 

In a juniper berry and orange zest 

sauce with cranberries. 

PORK 

Pork Dijon 

3.99 / 7.35 / 14.70 

Meatballs in a Rustic 

Tomato Sauce 

3.50 / 6.99 / 13.95 

23 

BEEF 

Beef Bourguignon 

4.99 / 8.99 / 17.95 

Beef Stroganoff 

4.75 / 8.50 / 17.50 

Braised Beef in a Brandy 

Sauce with Roasted Chestnut 

Mushrooms 

4.99 / 8.99 / 17.95 

Cottage Pie 3.65 / 6.99 / 13.50 

Lasagne al Forno *contains pork 

3.99 / 6.99 / 13.95 

Chilli con Carne 

(1) 3.50 / (2) 5.50 

Spaghetti Bolognese 

(1) 3.65 

Steak & Red Wine Pie 

(1) 4.75 / (2) 8.50 


(6) 21.99 

Fully encased in shortcrust pastry. 

Perfect for entertaining. 

2 Beef Wellingtons 

(2) 20.00 

SIDES 

Garlic Ciabatta V 2.49 

Alsacienne Potatoes (2)1.99 

Creamy Mash V (1) 1.25 / (2) 2.45 

Oven Roasted Vegetables 

V (1) 1.50 / (2) 2.99 

Mangetout, Petits Pois 

& Carrots V (2) 1.50 

Braised Red Cabbage 

V (2) 2.25 / (4) 4.50 

LAMB 

Lamb Moussaka 

3.99 / 6.99 / 13.95 

Moroccan Spiced 

Lamb Tagine 

4.99 / 8.99 / 17.95 

Lamb Casserole with 

Minted New Potatoes 

With root vegetables. (1) 4.99 / (2) 8.99 

Liver, Bacon & Onions 

(1) 2.99 / (2) 5.60 

Shepherd’s Pie 

3.65 / 6.99 / 13.50 

Slow-Roasted Lamb Shanks 

(2)12.99 

VEGETARIAN 

Risotto with Porcini 

Mushrooms, Lemon & Sage 

Butter V only (1) 3.99 / (2) 6.99 

Roasted Vegetable Lasagne 

V 3.99 / 6.99 / 13.95 

Vegetable & Chickpea 

Tagine V (1) 2.99 / (2) 5.95 

Brussels Sprouts with 


V (2) 2.25 / (4) 4.50 

NEW 


Carrots with Thyme V (4) 4.95 

NEW 

Honey-glazed Carrots 

with Thyme V (2) 2.25 / (4) 4.50 

NEW 

Dauphinoise Potatoes with 

Taleggio and Gruyére Cheese 

1.75 / 2.95 / 5.75 

NEW 

FISH 

Classic Fish Pie 

4.50 / 8.50 / 16.99 

Sea Bass with Asparagus 

Tips & Linguine 

(2)13.99 

Smoked Haddock & 

Sweet Potato Gratin 

4.50 / 8.50 / 16.99 

2 Salmon en Croutes 

(2)13.00 

Salmon & Asparagus Gratin 

4.85 / 9.25 / 18.50 

Smoked Salmon 

& Pesto Tartlets (2) 3.99 

Red Lentil & Mixed Bean 

Casserole V (2) 4.99 

Macaroni Cheese V 

(1) 2.99 / (2) 4.99 

Butternut Squash & 

Spinach Tartlets V (2) 3.99 

Nut Loaf V (4) 4.99 

Goose Fat Roast Potatoes 

(2) 2.25 / (4) 4.50 

Peas Pilau V (1)1.25 / (2) 2.45 

Plain Basmati Rice 

V (1) 0.99 / (2) 1.95 

Vegetable Rice 

V (1) 1.25 / (2) 2.45 

Coconut & Lime Leaf Rice 

V (1) 1.50 / (2) 2.45 

Minted Couscous 

V (1) 1.50 / (2) 2.99

24 

INDIAN 

Chicken Balti 

(1) 3.99 / (2) 6.99 

Kashmiri Chicken Curry 

(1) 3.99 / (2) 6.99 

Chicken Tikka Masala 

(1) 3.99 / (2) 6.99 

Garlic Chicken Curry 

(1) 3.99 

Chicken Korma 

(1) 3.99 / (2) 6.99 

Chicken Jalfrezi 

(1) 3.99 / (2) 6.99 

SIDES 

Aloo Gobi 

V (2) 2.50 

Tarka Dal 

V (2) 2.50 

Saag Paneer 

V (2) 2.65 

8 Puppodoms V 1.99 

MENU LISTING 

Chicken Vindaloo 

(1) 3.99 

Chicken Rogan Josh 

(1) 3.99 / (2) 6.99 

Lamb Dupiaza 

(1) 4.99 / (2) 9.95 

Prawn Karahi 

(1) 4.75 / (2) 8.99 

Roasted Vegetable & 

Chickpea Curry V 

(1) 2.99 / (2) 5.95 

Plain Basmati Rice 

V (1) 0.99 / (2) 1.95 

Peas Pilau 

V (1) 1.25 / (2) 2.45 

Handstretched Naan Bread 

V (2)1.50 

Coconut & Lime Leaf Rice 

V (1) 1.50 / (2) 2.45 

ASIAN 

Szechuan Chicken 

(1) 3.99 / (2) 6.99 

Chicken breast pieces, marinated with 

ginger, chilli, fish sauce and soy, in a fiery 

Szechuan pepper sauce. 

Sweet & Sour Pork Balls 

(1) 3.99 / (2) 6.99 

Hand-rolled pork balls coated with sesame 

seeds, served with peppers and a sweet and 

sour sauce. 

Red Thai Duck Curry 

(1) 4.99 / (2) 9.95 

Green Thai Chicken Curry 

(1) 3.99 / (2) 6.99 / (4) 13.95 

Red Thai Chicken Curry 

(1) 3.99 / (2) 6.99 

Chicken Panang Curry 

(2) 6.99 

A fragrant Thai curry infused with ginger, 

lemongrass, kaffir lime and garlic. 

Indonesian Vegetable Curry 

V (1) 3.50 / (2) 5.99 

EAT TOGETHER 

FOR #10 

Serves two grown-up and 

two less grown-up appetites 

Lemon Chicken Risotto 

only 

Marinated chicken breast pieces with 

Arborio rice, mascarpone cheese and 

pan-fried leeks. 

Beef Bolognese Pasta Bake 

Slow-cooked beef with tomatoes, celery 

and carrots served in a rich tomato sauce 

and topped with a delicious crispy crumb 

on top. 

Sweet & Smoky Moroccan 

Chicken Bake 

Sweet and smoky Moroccan chicken bake 

with bulgar wheat, roasted aubergines, 

roasted peppers and chickpeas. 

COOK POTS FOR ONE 

Caribbean Chicken with 

Rice & Beans only (1) 3.99 

Jerk chicken, kidney beans and sweet 

potato in a delicately-spiced 

coconut sauce. 

Orecchiette Pasta with 

Pork and Fennel only (1) 3.69 

Trofie Pasta with 

Mushrooms & Mascarpone 

only V (1) 3.69 

SKINNY POTS FOR ONE 

Pad Thai only 

(347 calories) (1) 3.99 

Sweet Chilli Chicken 

only (319 calories) (1) 3.99 

Chicken Noodle Laksa 


Marinated chicken with rice noodles in a 

sweet and fragrant coconut sauce. 

Chicken & Cherry 

Tomato Penne only 

(254 calories) (1) 3.69 

Paella with Chicken, 

Chorizo, Peppers and Peas 


A fiesta of vibrant flavours in this classic 

Spanish recipe. 

King Prawn Miso Broth 


Thai-Style Chicken 

Patties in an Aromatic Broth 


Mediterranean Four 

Bean Casserole only V 

(230 calories) (1) 3.29 

A flavour-packed vegetable stew of red 

peppers, tomatores and lentils with 

cannellini and red kidney beans. 

Mexican Fajita Chicken 

only (320 calories) (1) 3.69

PIZZAS 4.99 

Char-Grilled Aubergines, 

Roast Courgettes 

& Peppers V 

Ham Hock, Roasted 

Portobello Mushrooms & 

Bocconcini Mozzarella 

Milano Salami, Roquito® 

Peppers & Chilli Flakes 

Yellow Sunblush® 

Tomatoes, Pesto & 

Bocconcini Mozzarella V 

Prepared by human hands 

for hungry little monsters 

MEALS FOR 1 

Beef Lasagne 

Cheesy Veggie 

Spaghetti V 

Chicken & Mash Pie 

Chicken & 

Vegetable Pasta 

Chicken Tikka & Rice 

Cottage Pie 

Meatballs & Spaghetti 

Salmon & Pesto Pasta 

Sausage Casserole 

Fish Pie £2.85 

Chicken Goujons 

(3 - 4 servings) £4.99 

£2.50 

So Baby Organic Baby Food 

(6 months+) from 2.75 only 

PUDDINGS & CAKES 

CHEESECAKES 

Rhubarb & Ginger 


NEW 

Mango & Passionfruit 


Lemon Cheesecake 

(2) 2.50 / (10) 15.00 

A fluffy lemon cheesecake on a 

thin biscuit base decorated 

with lemon curd swirls. 

White Chocolate & 

Raspberry Cheesecake 

(2) 2.50 / (10) 15.00 

TARTS 

Individual Lemon Tarts 

V (x2) 4.50 

Glazed Winter 

Fruit Tart V (6-8) 8.50 

NEW 

Christmas Tart V 

(6-8) 8.50 

NEW 

Apple Tart V (10) 15.00 

Apple and frangipane with an apricot 

glaze in a handmade, shortbread 

pastry case. 

PAVLOVAS & ROULADES 

Chocolate & Amaretti 

Pavlova V (6-8) 7.99 

Chocolate Roulade 

V (8-10) 12.50 

Raspberry Pavlova 

V (8-10) 12.50 

OTHER COLD PUDS 

Chocolate Choux Ring 

V (10) 15.00 

NEW 


V (10) 15.00 

NEW 

Lemon Meringue Pie 

(6-8) 8.50 

Banoffi Pie 

(2) 2.50 / (6) 7.95 

Chocolate Truffle Torte 

V (10)15.00 

BAKE AT HOME PUDDINGS 

Bread & Butter Pudding V 

(2) 3.25 

Belgian Chocolate Pudding V 

(2) 3.25 

Apple Strudel V (6) 7.99 

Sticky Toffee Pudding V 

(6) 6.99 

French Brioche Pudding 

V (6) 7.95 

NEW 

Bramley Apple & 

Blackberry Crumble 

(2) 3.25 / (6) 6.99 

INDIVIDUAL PUDDINGS 

Lemon Tarts V (x2) 4.50 

Lemon Cheesecake Slices 

(x2) 2.50 

White Chocolate & 

Raspberry Cheesecake Slices 

(x2) 2.50 

Banoffi Pie Slices (x2) 2.50 

CAKES 

Chocolate Cake V (12+) 16.00 

Carrot Cake V (12+) 15.00 

Belgian Chocolate Brownie V 

(6+) 3.99 / (15+)10.00 

Millionaire’s Shortbread V 

(6+) 3.99 

Cherry & Almond Slice V 

(6+) 3.99 

Granola Slice V (6+) 3.99 

Rocky Road V (6+) 3.99 

Lemon Drizzle V (6+) 3.99 

Raspberry & Coconut Slice V 

(6+) 3.99 

ICE CREAMS 

Jude’s 500ml tubs 4.99 each 

NEW Cinnamon Honeycomb 

Salted Caramel 

V 

Very Vanilla 

25

26 

MENU LISTING 

Christmas Lunch for 8 100.00 

Stuffed Crown of Turkey; Goose Fat Roast 

Potatoes; Parmesan Parsnips; Posh Pigs in 

Blankets; COOK Stuffing; Brussels Sprouts 

with Chestnuts, Sage & Red Onion; 

Honey-glazed Carrots with Thyme; 

Traditional Gravy 

Christmas Lunch for 2 28.00 

Chicken Cushion; Posh Pigs in Blankets; 

Goose Fat Roast Potatoes; Parmesan Parsnips; 

Brussels Sprouts with Chestnuts, Sage & Red 

Onion; Honey-Glazed Carrots with Thyme 

IMPROVED 

Stuffed Crown of Turkey 

(8) 45.00 LTD 

*Please note, requires defrosting in the fridge 

for 48hrs before cooking 

Corn Fed Chicken Cushion 

(2) 13.95 LTD 

‘The Main Event’ Checklist 

NEW Posh Pigs in Blankets 

(8 sausages) 5.45 

Goose Fat Roast Potatoes 

(2) 2.25 / (4) 4.50 

COOK Stuffing (6-8) 4.95 

Luxury Cranberry Sauce 

2.99 

NEW Brussels Sprouts with 


(2) 2.25 / (4) 4.50 V 

NEW Honey-glazed Carrots 

with Thyme 

(2) 2.25 / (4) 4.50 V 

NEW Heritage Carrots with 

Honey & Thyme 

(4) 4.95 V 

IMPROVED 

Parmesan Parsnips 

(2) 2.50 / (4) 4.95 

Dauphinoise Potatoes 

with Taleggio & Gruyére Cheese 

1.75 / 2.95 / 5.75 

NEW 


Goat’s Cheese & Mushroom 

Filo parcels (2) 12.25 V 

NEW 


(10) 15.00 V 

Christmas Pudding 

(1) 1.99 / (8) 9.99 V 

Chocolate Yule Log 

(8-10) 13.95 V 

Christmas Cake (12-16) 15.00 V 

NEW Traditional Gravy 

(6-8) 4.50 

Braised Red Cabbage 

(2) 2.25 / (4) 4.50 V 

Mince Pies (box of 6) 3.49 V 

Mulling Syrup (20cl) 3.49 / (50cl) 5.49 

PARTY / BUFFET 

Honey Glazed Gammon 

Studded with Cloves 

(20) 27.50 - 32.50 (depending on weight) 


Salmon with Dill (15) 35.00 

Lebanese Salad (8) 8.50 V 

Coronation Chicken (8) 10.95 

Quiche Lorraine (10-12) 17.00 

Roasted Pepper & Goat’s 

Cheese Quiche (10-12) 17.00 V 

NEW French Onion Tart 

(6-8) 10.00 

Canapes (Box of 12) 6.99 

Beef Wellingtons 

Brie & Cranberry Tarts 

Duck Filo Rolls 

Thai Chicken Rolls 

Salmon & Prawn Fishcakes 

Goats Cheese & 

Tomato Chutney Tarts V 

Smoked Salmon & 

Beetroot Relish Tarts 

ENTERTAINING 

Beef Wellington (6) 69.00 LTD 

Venison Wellington 

(6) 69.00 LTD 


(6) 19.99 


(6) 21.99 

IMPROVED 

Wild Boar 

Poacher’s Pies (2) 15.95 LTD 

NEW Partridge & Pears with 

a Port Wine Jus 

(2) 15.95 LTD 

2 Individual Beef Wellingtons 

(2) 20.00 

2 Individual Salmon en Croutes 

(2) 13.00 

Winter Wild 

Venison Casserole 

5.95 / 11.95 / 23.85 

Pheasant Casserole 

(2) 11.95 / (4) 23.85 LTD 

STARTERS 


(6-8) 8.99 

Cheese Soufflés with 

Red Onion Marmalade 

(2) 4.99 

NEW 

NEW 

Langoustines (2) 9.95 


(2) 7.95 V 

Pate 4.99 

Duck & Plum 

Chicken Liver 


NEW 

Ravioli 4.99 Serves 2 (or 4 as a starter) 

Pea & Shallot V 

Pumpkin 

Seasonal Recipes 

Available from 

November 5th

COOK Shops (for addresses go to www.cookfood.net/shops) 

27 

Banstead 01737 357852 

Barnes 020 8392 2060 

*(for Home Delivery call 020 8994 2820) 

Battle 01424 777279 

Beaconsfield 01494 681333 

Berkhamsted 01442 879111 

Billericay 01277 626271 

Bishop’s Stortford 01279 501484 

Blackheath 020 8852 8082 

Bournemouth 01202 765560 

Bromley 020 8166 8364 

Burpham 01483 865753 

Cardiff 029 2049 4166 

Cheltenham 01242 571464 

Chichester 01243 790737 

Chiswick 020 8994 2820 

Clapham 020 8675 5369 

Clifton, Bristol 0117 317 9748 

Dorchester 01305 756571 

Dorking 01306 743674 

East Grinstead 01342 821000 

East Sheen 0208 166 9776 

Epping 01992 800000 

Farnham 01252 719191 

Formby 01704 830400 

Fulham 020 3651 1329 

Godalming 01483 550000 

Guernsey 01481 729566 

Harpenden 01582 764414 

Harrogate 01423 705263 

Haslemere 01428 652760 

Haywards Heath 01444 810000 

Henley 01491 411410 

Horsham 01403 230449 

Hove 01273 720221 

Ilkley 01943 605256 

Jersey 01534 601855 

Leamington Spa 01926 450854 

Leigh-on-Sea 01702 470037 

Lewes 01273 483450 

Lightwater 01276 850044 

Lymington 01590 672480 

Maidenhead 01628 799004 

Marlborough 01672 513970 

Midhurst 01730 817090 

Morningside, Edinburgh 

01314 471736 

Muswell Hill 020 3589 8927 

North Leeds 01132 370377 

Northwood 01923 842224 

Oxford 01865 554268 

Oxted 01883 712900 

Petts Wood 01689 839100 

Reigate 01737 243801 

Romsey 01794 329000 

Rustington 01903 890127 

Sanderstead 0203 691 9771 

Sevenoaks 01732 452554 

Sittingbourne* 01795 883001 

*(reduced range and closed at weekends) 

Stamford 01780 766051 

Surbiton 020 8399 2208 


Taunton 01823 323001 

Teddington 0208 977 7223 

Tonbridge 01732 359841 

Tunbridge Wells 01892 523840 

Twickenham 0208 892 9757 


Wells 01749 677726 

West Dulwich 020 8670 4077 

Weybridge 01932 845294 


Witney 01993 835001 

= Local Delivery available direct from the COOK Shop 

Our Gift Vouchers are the perfect Christmas 

present for anyone who loves good food 

Perfect at any time for new mums, 

elderly relatives, people who have 

moved house or as get well soon gifts. 

SEASONS 

EATINGS 


Ask in store or buy online at 

cookfood.net/vouchers 

mailing page 27.indd 3 26/09/2013 13:02

COOK Gift Vouchers 

Our Gift Vouchers are the perfect Christmas 

present for anyone who loves good food 

SEASONS 

EATINGS 


Ask in store or buy online at 

cookfood.net/vouchers 

Perfect at any time 

for new mums, elderly 

relatives, people who 

have moved house or as 

get well soon gifts. 

Your local COOK shop: 

Our Difference 

At COOK we make remarkable food for your freezer, 

prepared by hand at our Kitchen in Kent using the 

same ingredients and techniques you would at home. 

It means our food looks and tastes homemade 

(maybe even a bit better). And on every COOK dish 

you’ll find the name of the chef who prepared your food. 

The COOK Kitchen • Sittingbourne • Kent • ME10 3HH 

edwardanddale@cookfood.net • Tel: 01732 759010 • www.cookfood.net

Christmas COOK BOOK

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?