Our Blog

Beetroot Bourguignon Recipe

Posted on 1 July 2019

(Serves 4)

We’re sharing the recipe for the Beetroot Bourguignon we introduced for Meat Free May this year. It’s a terrific veggie take on the classic French dish, packed with flavour … and lots of wine! And, of course, it freezes rather well.

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Asian Slaw Recipe

Posted on 5 June 2019

Our brilliant chef SJ shares a recipe for a delicious (and surprisingly light) slaw. Easy to knock up at home, this is destined to become your side of choice for the summer.

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Climate Impact Update

Posted on 7 May 2019

Here’s a summary of our progress, big challenges and next steps with regards to the Climate Crisis. We will continue to publish the full details of our impact on the environment each year in our Purpose Progress Report. The next one is due in a few months. Scroll to the bottom to see a letter from Ed and Rosie, our co-CEOs, regarding what COOK stands for when it comes to the Climate Crisis.

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Growing Edible Flowers

Posted on 30 April 2019

Gardener and writer Alex Mitchell’s new book, ‘Crops in Tight Spots’ from Kyle Books has just hit the shelves. It’s perfect for anyone short of outdoor space who wants to grow fruit and vegetables. She’s shared with us a lovely section about growing edible flowers…

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RAW Talent Catch-up

Posted on 25 March 2019

We caught up with John, formally known as Red, for a quick update about the COOK RAW Talent programme.

Watch the video in our blog for a recap of his personal story.

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Chicken Jalfrezi Recipe

Posted on 12 March 2019

Serves 4

We’re sharing the COOK recipe for one of our most popular Indian dishes, so you can try it at home. We suggest you use higher-welfare chicken and, if you want to use the same spices as we do in our Kitchen, they are from East End Foods, available in many supermarkets and speciality shops.

You can always substitute the chicken for your veggies of choice if you want to make a vegetarian version … and, obviously, this recipe freezes well if you’ve got leftovers!

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B Corp

Posted on 27 February 2019

“I’m proud to work for a B Corp because...”

“Together we can ’B’ Better” - Alison, COOK Woodford Green

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COOK Wellbeing Guide 2019

Posted on 21 January 2019

We published this guide recently for our team. While a lot of it concerns courses, workshops and details specific to COOK, there are a few gems we thought we’d share that might help keep you happy and healthy over the coming year…

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Moroccan Spiced Lamb Tagine

Posted on 21 January 2019

The secret behind making remarkable meals isn’t really a secret at all. It’s all about good ingredients, good recipes and preparing everything by hand with care, just like you would at home. If you need proof, here’s the recipe for our Lamb Tagine. John, from the Brand Team in the COOK Office, tried it at home recently.

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How To Stick To Your New Year’s Resolutions

Posted on 2 January 2019

Ever wondered where your New Year’s resolutions always fail? Al, our Dream Manager, is here to help…

You’ve finally run out of turkey for sandwiches, you’ve drunk the house dry, and the box of chocolates only has the horrible coconut ones left. Attention turns to the year ahead and the pledges that many of us make to be better people over the next 12 months. Yet with all the best intentions in the world of ‘exercising more’, ‘losing weight’, ‘eating more healthily’, ‘learning a new skill’, ‘spending more time on personal wellbeing’ and so on, so few of us succeed. Why is that? It’s simple really. It comes down to perseverance. Only a few ‘stay the course’. We get bored, loose the excitement, the results are too slow and the initial will power ebbs away. Change is hard, staying as you are is easy.

Good luck!

Al

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