It's always exciting to pop down into the development kitchen and see what's COOKing; discovering these lovely little puds was a pleasant surprise indeed! This is a fantastic way of making the most of every last morsel; they're made from left over Christmas Pudding and could be made with leftover Christmas Cake too.
A festive message from COOK Founders, Edward and Dale
In the next couple of months, some lovely new COOK packaging will be appearing in a freezer near you. On the side of one of the new sleeves it says:
COOK is as much fun today as it was in 1997. Thank you for making it possible.” And the thing is, it’s absolutely true! Building a business is a slow and sometimes painful journey. You need brilliant people working with you and a good slice of luck. But most of all you need. customers who’ll give you a chance. So, whether you’re a recent convert or a long-standing fan, thank you.
Here at the COOK kitchen, we take all your feedback very seriously and continuously develop and redevelop all our recipes. We’ve had lots of invaluable feedback from you all (thank you!) about our new Pizza range and their base.
Part of this recipe redevelopment involves getting out into the field, sussing out the competition, checking out the trends, tasting, tasting, tasting & on this occasion, eating a lot of pizza!
These DIY canapés perfect for serving whilst your hot canapés are cooking (they take about 20 mins to cook from frozen) you can serve up some of your pre-prepared, cold 'DIY' canapés*. Simply prep before people descend - then glide seamlessly from kitchen to lounge with plate in hand looking like the kitchen deity you know you are.
Smoked Mackerel Pâté with Original Crispbread and Wild Plum Chutney
The strong flavour of the Smoked Mackerel Pâté goes very well with the sweetness and spice of the Wild Plum Chutney. The Original Crispbreads have been used so not to overpower the other strong flavours.
You might like to use a small sprig of dill for decoration. It’s fabulous with fish!
If you think foraging is only for Ray Mears, think again. Caro and Ginny, who make our amazing Wild At Heart preserves, have written the brilliant and beautiful Hedgerow Cook Book. They've kindly provided us with five, signed copies to give away.
At the COOK Kitchen in Kent, Carol Malby's pastry team have created a sensational French Brioche Pudding that you can turn into a sophisticated dinner party dessert - as Lyndsay shows us in the video above...
Some people don't like Brussels Sprouts...but we're pretty confident they'll enjoy them when they try this recipe. Beautiful colours, textures and flavours make for a deliciously comforting side dish, perfect for Christmas lunch...