Last week the B Corp community got together in Battle, East Sussex. We’re very proud to be a founding member of this important movement in Britain that believes that business can be a force for good in society. When we joined, there were just five of us; now there are 140 in the UK alone!
“Since the arrival of the higher-welfare chorizo we’ve had made specially for COOK, our chefs have been going crazy for Spanish-inspired recipes. This one stood out. Lovely flavours of smoked paprika, red wine, garlic, red peppers and, of course, chorizo all come together with the classic roasted cubes of potatoes and whole chicken breasts. It’s a meal in itself, but I like to give it some zing with a squeeze of fresh lemon. It’s like taking your taste buds on holiday!”
We had a big 20th birthday party earlier this month at a lovely venue on an organic farm in Kent. Everyone who has been with us for 10 years or more was invited, along with friends of COOK past and present who have helped make us who we are today.
Our Lamb Shanks featured in Michel Roux Jr’s Tried and Tasted programme last night on Channel 4. They were sampled by a panel of experts, along with offerings from Tesco, Iceland and Morrisons. And... drumroll... we won, making it into Michel’s ‘ultimate shopping list’!
Plastic bags, bottles, boxes, and crates ... we have hundreds of products in all shapes and sizes, but what are we doing in the supply chain to improve the transport packaging and deliveries and how do we aspire to be more sustainable with our supply chain partners?
We have always worked on better packaging for our own products that includes focusing on our suppliers and working hard to reduce the transport packaging they use. Some of the work we have done with suppliers over the years has been easier than others, such as removing cardboard from our protein deliveries and using an Returnable Transit Packaging (RTP). These are plastic containers that our suppliers use to deliver our products, which they then collect, clean and reuse for the next delivery.
“This is a classic, pure and simple. But let’s not beat around the bush: there are chicken kormas and there are chicken kormas. We’ve pulled out all the stops and honed the recipe over the years to ensure this is the very best. Using an intricate blend of spices from our Spice Room with traditional Indian cooking techniques, we create an amazing sauce with almonds, coconut milk, a little cream and natural yoghurt. One mouthful and you’ll see why we go to so much effort.”
A quick, easy and delicious way to make our naans a little fancier.
Finely slice a clove of garlic and about a tablespoon of fresh mint, then mix them together with a tablespoon of olive oil. Then sprinkle two naans with water (as per the instructions), and put under a hot grill, bottoms up. Turn them after 2-3 minutes, spread the mixture over the top and grill for another 2-3 minutes. Serve straight from the grill and you’ll never look back!