Don’t boil or steam your vegetables before freezing; you’ll get much better results if you roast them (we use rapeseed oil, herbs and seasoning). Peppers, onions, aubergines, courgettes, squash, cherry tomatoes and mushrooms will all benefit hugely. Just 8-10 minutes at 180°c removes the excess water and concentrates their flavour.
On taster at your local COOK shop this week is a brand new dish: Basil & Mascarpone Chicken. Whole chicken breast marinated with lemon and garlic in a basil pesto and mascarpone sauce, with slow-roasted cherry tomatoes. It’s classic COOK: hearty, unpretentious and seriously tasty. It’s got so many fans in our Kitchen, it feels like we’ve been making it forever … and, to be honest, we’re kicking ourselves we haven’t been.
Meet Dale. Almost 20 years ago, he and Edward founded COOK. Back then it was just a two-man business and Dale did all of the cooking himself. He’s tasted every dish we’ve ever sold (and made a fair few of them, too), so he knows a thing or two about good food.
This week sees the launch of ‘Dish of the Dale’ where we shine a light on his favourite COOK meals … because, after all, he’s the go-to person for recommendations.
To kick off is a dish that was at the top of our very first menu: Beef Bourguignon. Until 18th September, if you pop into your local COOK shop, you’ll find it on taster so you can try it for yourself and find out what all the fuss is about.
Every so often, someone from the COOK team will hold a lunchtime workshop at our Kitchen. Yesterday it was Rosie and SJ, our Development Chefs, who shared some healthy recipes. They were such a hit, we thought you might like to see them…
We officially launched the Community Kitchen towards the end of 2015, but really it’s a broad scheme that includes things we’d been doing for some time, like donating leftovers to a nearby drop-in centre for the vulnerable, paid volunteering days for our staff, and responding to those requests that come in every now and then to help out someone in need. The new bit, when we launched, was a discount on our food that we offer for community events. We’re pleased to say it has really taken off and in last December alone we helped cater for 19 different events, feeding 1014 people.