News from COOK

How to COOK Our Stress-Free Christmas Lunch

Posted on 22 September 2021

Tags: Video, christmas, christmas lunch

“Christmas dinner was spectacular and an absolute doddle" - Sean

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Co-Founder Dale COOKs up our Spring Roast...

Posted on 1 April 2015

Tags: Video

Co-founder Dale gets stuck in at the chef's kitchen with our Spring Roast!

This is the easiest ever Spring Roast, though Dale shows us how to fancy it up a bit with some chef-y tips.

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National Pie Week: Turn COOK Beef Bourguignon Into Individual Pies

Posted on 7 March 2014

Tags: Video, recipe, pies

With it being National Pie Week we thought it was high time we cracked out a couple of videos e made with development chef Lyndsay in which she turns two COOK classics into delicious pies. The Beef Bourguignon has been given a shortcrust lid and the Chicken Alexander a simple puff pastry lid. We're serious converts to the Alex Pie in particular - it transforms the recipe into something completely different (but still completely delicious).

Biggest bonus of all: both pies couldn't look more homemade if you tried.

Pie Number 1:

BEEF BOURGUIGNON PIES WITH SHORTCRUST PASTRY LID

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How to Make the Perfect Shortcrust Pastry

Posted on 7 March 2014

Tags: Video, recipe, pies

Often people don't make their own shortcrust pastry because it seems too difficult (or perhaps simply unfamiliar) a task. It's actually very easy - and Lyndsay shows us how in this quick little video. She covers: 

• the ideal ratio of flour to butter
• how to keep your pastry cool
• how to account for hot hands
• how to breadcrumb
• why you need to be careful about the amount of water you add
• how and why you need to ridge (and what ridging is!)
• why you shouldn't add too much flour to your worktop before rolling
• and - lastly - how to roll it out neatly...

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National Pie Week: Chicken Alexander Puff Pastry Pie

Posted on 7 March 2014

Tags: Video, recipe, pies

Make our Classic Chicken Alexander into an awesome pie with a simple puff pastry lid. We're serious converts to this recipe - it transforms a well-loved COOK Classic into something completely different (and still completely delicious). Along with our Beef Bourguignon pies we're pretty set for National Pie Week.

Biggest bonus of all: both pies couldn't look more homemade if you tried.

CHICKEN ALEXANDER PIE WITH PUFF PASTRY LID

Lyndsay's Tip: pick a shallow dish so you can stretch the puff pastry across and it won't sink and touch the pie filling.

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DIY Canapes

Posted on 5 December 2013

Tags: Video, dinner party, canapes, party food

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. 

*No hammers required. 

Shop for your DIY Canapes

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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! 

 

  

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Veggie Christmas Recipes

Posted on 4 December 2013

Tags: Video, recipe, christmas

No, we haven't forgotten the vegetarians this Christmas. Our Goat's Cheese & Mushroom Filo Parcels make a sumptuous main course while our new Fig & Stilton en Croutes shown in this little video are "perfect" says Cook Vegetarian magazine. And don't forget our good old Nut Loaf (we've yet to taste a better one)...

Read more to find out how to serve our Goats Cheese & Mushroom Filo Parcels.

Buy yours here

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How to Make our Brussels Sprouts

Posted on 4 December 2013

Tags: Video, recipe, christmas

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...

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Stress-Free Christmas Lunch: Don't board the Stress Express!

Posted on 4 December 2013

Tags: Video, recipe, christmas, christmas lunch

Don't get on board the stress express, let us do the hard work on Christmas Day so you can enjoy it to full.

Our Stress-Free Christmas lunch for 8 is ready in less than three hours and it costs just £100. If you're planning a more intimate Christmas Day our Christmas Lunch for 2 is just £28. Watch Lyndsay serve them both up to see JUST how easy it is...

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Wonderful Beef Wellington

Posted on 1 November 2013

Tags: Video, serving suggestion

Let our development chef Lyndsay show you how to make the most of your beef wellington this festive season. It's the perfect centre piece for either a Boxing Day lunch or a New Years Eve dinner.

Serve with our creamy mash and add your own greens - shown in our video are baby carrots and french green beans dressed with butter and seasoning.

Click here to buy

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