Harvest has been and (mostly) gone, and we’re in the use-it-or-lose-it stage with all that lovely fruit and veg. If you’ve got a box of apples from a tree in your garden or you’ve picked some up at a local shop, now’s the time to get them ready for the freezer. This recipe from Claire in our team will ensure you’re not short of stewed apple over the winter months…
If you’ve been growing your own tomatoes and have ended up with more than expected, here are some tasty ways to use them up, care of the new Development Chef at COOK, Laoise.
With a little imagination you can recreate the magic of a five-star restaurant at home. We’ve created some menu templates for you to download, depending on which restaurant you're ‘visiting’: Classic British, French, Italian, Thai or Indian. Print at home, fill in with your menu du jour and leave the cooking to us...
With the plans for V.E. Day scuppered by the coronavirus, we didn’t want to the day to pass unnoticed so we asked COOK customers who can remember that day in 1945 to share their memories. We were overwhelmed by the response.
A vegetable stock can be as simple or as complicated as you want it to be, but the essential base ingredients are onion, garlic, celery, carrots, salt and a bouquet garni (a bundle of herbs tied together – at its most basic, just bay leaves and thyme).