COOK

Remarkable Food For Your Freezer

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Our Blog

This Week’s Dish of the Dale: Goan Chicken Curry

Posted on 21 March 2017

Tags: Good Food, Good Recipe

Dish of the Dale

Our co-founder’s favourite recipes

“To be quite honest, we’re kicking ourselves we didn’t make this earlier. It’s an absolutely classic Indian dish, based on a traditional recipe from the coastal region of Goa. Succulent pieces of chicken, marinated in tamarind, in an aromatic, mild curry sauce made with coconut milk and coriander, with vibrant green spinach and cherry tomatoes. Unusually, it gets its mild heat from mustard seeds rather than chilli. Mild and aromatic, this is a real crowd pleaser.”

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How to make … a COOK curry sauce

Posted on 6 March 2017

Tags: Good Food, Good Recipe

‘Bhunaring’ is a COOKism for the first stage in making our delicious Indian curries. But, while we might have made up the word itself, the technique is as old as the hills – it’s the tradition cooking method used by Indian chefs all over the world.

It’s more of an art than a science and it will take a bit of practice (plus there’s a fair chance it will make your kitchen smell like a takeaway) but master it and you’ll soon be creating your own signature curries.

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This Week's Dish of the Dale - Chicken Tikka Masala

Posted on 6 March 2017

Tags: Good Food, Good Recipe

Dish of the Dale

Our co-founder’s favourite recipes

“The nation’s favourite curry! The story goes it was invented when some British diners didn’t realise that Chicken Tikka was a dry dish and asked for some sauce, and a quick thinking chef added a creamy coconut and tomato one to keep them happy. Whether that’s true or not, I learnt how to make it myself many moons ago now from an experienced Indian chef at a great local restaurant. And it’s still one of my absolute favourites.”

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FoodCycle

Posted on 27 February 2017

Tags: Good Business, Good Relationships

Charlotte, our Social Impact Manager, and Romane from Finance recently went to visit a FoodCycle hub near King’s Cross in London.They have 29 projects across the UK, and their volunteers cook surplus food in space kitchen spaces to feed those at risk of food poverty and social isolation. We give them the money we get from the 5p bag charge... which really add up and make a big difference.

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Camp Hope

Posted on 27 February 2017

Tags: Good Business, Good Relationships

A message from Arta, a chef in our Prep Team who used some of the paid leave we offer our office team to volunteer…

This January I went to Costa Rica for 3 weeks to work with children from vulnerable backgrounds, orphans and kids that suffer from abuse. We did a two-week Christian summer camp called Camp Hope for them completely free of cost where they could come and just be children again. We did loads of fun things together like rock climbing, ropes course, water day, games, dance, music and many other things. 

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Best Companies 2017

Posted on 27 February 2017

Tags: Good Food, Good Business

Best Companies to Work For 2017

Last week at a ceremony in London, the Sunday Times 100 Best Companies to Word For 2017 list was announced. It’s always an important event in the COOK calendar, and some of team were there in person to see how we did in this, the sixth year we’ve entered.

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Cooking For Your Freezer

Posted on 23 February 2017

Tags: Good Food, Good Recipe

Tips from the COOK Kitchen

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.

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This Week's Dish of the Dale - Basil & Mascarpone Chicken

Posted on 20 February 2017

Tags: Good Food, Good Relationships

Dish of the Dale

Our co-founder’s favourite recipes

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.

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