COOK

Remarkable Food For Your Freezer

Blog Archive - March 2017

Our First Menu

Posted on 29 March 2017

In honour of our 20th birthday, here's our very first menu, before we changed our name from the rather prosaic Cakes & Casseroles.

 

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BIG DAY OUT

Posted on 29 March 2017

On Monday it was all happening at the terribly grand Porchester Hall in Bayswater. The teams from all our company-owned shops got together to celebrate, share ideas, and try all of our new summer dishes.

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The Perfect Moroccan Feast

Posted on 28 March 2017

Tags: Good Food, Good Recipe

Our Moroccan dishes are incredibly popular and perfect for large get-togethers. Here are our top tips for hosting a phenomenal Moroccan dinner…

For pre-dinner nibbles, our favourites are little bowls of olives, some Moroccan Spice Chickpea Crispbreads to dip in a homemade Baba Ganoush … which, honestly, is a lot easier to make than it is to spell! Our co-founder Dale will walk you through it.

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COOK Turns Twenty

Posted on 28 March 2017

Tags: Good Business, Good Relationships

In March 1997, under the name Cakes and Casseroles, our first shop opened in Farnham. It’s been quite a journey and a lot has changed in those twenty years … but a lot has stayed the same: we still prepare all our meals by hand from quality ingredients, just like you would at home.

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This Week’s Dish of the Dale: Goan Chicken Curry

Posted on 21 March 2017

Tags: Good Food, Good Recipe

Dish of the Dale

Our co-founder’s favourite recipes

“To be quite honest, we’re kicking ourselves we didn’t make this earlier. It’s an absolutely classic Indian dish, based on a traditional recipe from the coastal region of Goa. Succulent pieces of chicken, marinated in tamarind, in an aromatic, mild curry sauce made with coconut milk and coriander, with vibrant green spinach and cherry tomatoes. Unusually, it gets its mild heat from mustard seeds rather than chilli. Mild and aromatic, this is a real crowd pleaser.”

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How to make … a COOK curry sauce

Posted on 6 March 2017

Tags: Good Food, Good Recipe

‘Bhunaring’ is a COOKism for the first stage in making our delicious Indian curries. But, while we might have made up the word itself, the technique is as old as the hills – it’s the tradition cooking method used by Indian chefs all over the world.

It’s more of an art than a science and it will take a bit of practice (plus there’s a fair chance it will make your kitchen smell like a takeaway) but master it and you’ll soon be creating your own signature curries.

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This Week's Dish of the Dale - Chicken Tikka Masala

Posted on 6 March 2017

Tags: Good Food, Good Recipe

Dish of the Dale

Our co-founder’s favourite recipes

“The nation’s favourite curry! The story goes it was invented when some British diners didn’t realise that Chicken Tikka was a dry dish and asked for some sauce, and a quick thinking chef added a creamy coconut and tomato one to keep them happy. Whether that’s true or not, I learnt how to make it myself many moons ago now from an experienced Indian chef at a great local restaurant. And it’s still one of my absolute favourites.”

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