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Our Blog

This Week’s Dish Of The Dale: Spanish Bean Stew With Peppers & Kale

Posted on 28 April 2017

Tags: 01/05/2017

Dish of the Dale

Our co-founder’s favourite recipes

“I adore Spanish food. It’s a cuisine full of love and sunshine. We’ve been adding quite a few Spanish-inspired dishes to our menu over the last few years and we thought it was high time we made a classic bean stew. I might not be a vegetarian, but this has rocketed onto my list of favourite COOK meals. Full of colour, packed with protein in the cannellini and butter beans, and a gorgeous sweet, smoky tomato sauce. This is an absolute corker of a stew.”

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Sugar in our Kids Meals

Posted on 28 April 2017

We’ve had some enquires recently about the sugar in our Kids Meals, so we thought we’d post something about this important issue.

Our founding statement is “To cook using the same ingredients and techniques a good cook would use at home” and that still underpins everything we do. How that works in practice is that we use only familiar, store-cupboard ingredients; we don’t add any artificial preservatives or flavour enhancers; and if we want to take the acidic edge off a tomato sauce we use a sprinkle of sugar, like you would at home.

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How to Make Bruschetta Better

Posted on 25 April 2017

Tags: Good food, Good Recipe

If you’re new to bruschetta, you’re in for a treat. Essentially a posh open sandwich, they make for an amazing quick summer lunch, a light supper, or a starter or buffet option.

They are incredibly simple, so the trick to creating a great one is not to scrimp on the ingredients.

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This Week’s Dish Of The Dale: Yellow Thai Chicken Curry

Posted on 11 April 2017

Tags: Good Food, Good Recipe

Dish of the Dale

Our co-founder’s favourite recipes

Both our prawn and our vegetable Thai yellow curries won Great Taste Awards last year, so I knew the chicken version would be a winner. And so it proved. That signature flavour combination of fish sauce, lime juice, lemongrass, coconut milk and Thai spices is balanced so beautifully this has already become one of my favourites. Forget the takeaway, this is the real deal!

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Scotch Cream Eggs

Posted on 10 April 2017

Tags: Good Food, Good Recipe

Anyone who knows Mary from the COOK office will tell you she is somewhat of a chocoholic. For Easter, we’re sharing a recipe she made recently. “I won’t lie,” Mary says, “they are a faff to make, and somewhat time consuming – but they’re a pretty cool Easter treat.”

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The Team Speaks!

Posted on 4 April 2017

Tags: Good Business, Good Relationships

As part of our birthday celebrations, we asked some members of the teams for their thoughts on 20 years of COOK, with some moving, insightful … and surprising results!

“We were employee number three and four! We’ve seen many come and go and weathered many storms, helping to steady Dale’s sometimes rocky ship … which has now become a luxury cruise liner! Best wishes on your 20th Anniversary”

Carol & Angela, the Pastry Team

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This Week’s Dish Of The Dale: Slow-Cooked Rump Beef With Brandy

Posted on 3 April 2017

Tags: Good Food, Good Recipe

Dish of the Dale

Our co-founder’s favourite recipes

‘It may be showing my age but I can remember when Beef Diane was a go-to dinner party dish in the 1970s. The name may have changed but there’s no mistaking those classic flavours of top rump steak, cream, brandy, mushrooms and parsley. It makes for an amazing supper, whether it’s a quiet night in or you’re hosting guests. Safe to say the recipe has aged rather better than I have!’  Dale

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Our First Menu

Posted on 29 March 2017

In honour of our 20th birthday, here's our very first menu, before we changed our name from the rather prosaic Cakes & Casseroles.

 

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BIG DAY OUT

Posted on 29 March 2017

On Monday it was all happening at the terribly grand Porchester Hall in Bayswater. The teams from all our company-owned shops got together to celebrate, share ideas, and try all of our new summer dishes.

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The Perfect Moroccan Feast

Posted on 28 March 2017

Tags: Good Food, Good Recipe

Our Moroccan dishes are incredibly popular and perfect for large get-togethers. Here are our top tips for hosting a phenomenal Moroccan dinner…

For pre-dinner nibbles, our favourites are little bowls of olives, some Moroccan Spice Chickpea Crispbreads to dip in a homemade Baba Ganoush … which, honestly, is a lot easier to make than it is to spell! Our co-founder Dale will walk you through it.

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