Our Blog
Best Ever Veggie Burgers
Posted on 2 August 2019
Meat-free burgers are not created equal, but they are an essential addition to a good barbecue. Our food team hosted a lunchtime workshop and taught a bunch of us from HQ how to make these delicious bean burgers. If you try the recipe for yourself, do send us a picture and let us know how it was.
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.
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.
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.
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…
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.
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!
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
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…
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.
Recent Posts
- Best Ever Veggie Burgers
- Beetroot Bourguignon Recipe
- Asian Slaw Recipe
- Climate Impact Update
- Growing Edible Flowers
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