Fancy a spot of home COOKing? Below is the formally-secret recipe for our popular Roasted Vegetable & Chickpea Curry. It’s a bit of a faff, but a great introduction to making Indian dishes at home. Master it, then invent your own! It makes six portions, but that’s just as easy as making enough for one, and it freezes marvellously (of course). Let us know how you get on at email@example.com
On Monday 14th May, the teams from our company-owned shops flipped the sign to ‘closed’ and headed to London for our annual Big Day Out. Although shutting up shop for a day might not seem like good business sense, we think it’s really important to get everyone together at least once a year. They boarded the Dixie Queen and set off on a cruise along the Thames. The weather was kind, which fitted the Caribbean theme perfectly. Here are some photos from our big day…
On Friday we flipped the sign to open for the first time at our sparkling new COOK shop at 93 St John’s Street in Bury St Edmunds.
Our founder Edward was there with Vanessa, the new shop manager, and her team to welcome the first customers through the door. It was a great day and we wish them the best of luck for the first few weeks. We are thrilled to be in this beautiful town and look forward to playing an active role in the community.
In honour of our Steak & Stilton and Roasted Veg, Lentil & Kale pies both winning a British Pie Award, we’re sharing our amazing recipe for shortcrust pastry. We often tweak it from recipe to recipe, but this is the most common version, and one you can also tweak yourself.
So get baking! And don’t forget to send us any pictures of your creations: firstname.lastname@example.org
For the good home chef, one of the benefits of a COOK main course is that it frees up time to focus on those little extras that can really transform a meal. Here are three terrific accompaniments for our Moroccan-inspired dishes.
It was a big day today for COOK, with our first new shop of 2018 opening in Cirencester. Vanessa, the new manager, and her team were joined by some COOK veterans and it was a great day. The ribbon was cut at 9am by Pam Farnsworth, the Chair of Watershed, the local disabled riding charity the shop will be supporting.
Unsurprisingly, we’ve had quite a few queries about plastic recently, and we’re very happy to share what we’ve been up to behind the scenes at COOK to reduce – and hopefully eliminate – our use of it.
The biggest challenge has always been finding a tray that is both food safe and can go straight from the freezer to the oven. To date there hasn’t been a realistic alternative to plastic. However, the technology is finally catching up and we’re currently working on a trial to replace our plastic trays with a fully recyclable, paper-based version, similar to the kind we introduced with our new pie range last autumn.
Eating well at COOK has always been about knowing a meal has been hand-prepared with care using great ingredients, just like we would at home. It then comes down to using our common sense to eat a balanced diet (based on the government’s Eatwell Plate). This means not feeling guilty about enjoying the occasional treat but also making sure some meals are much healthier.