“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.”
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.
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!
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.”
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”
‘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