Meet Dale. Don’t be shy, he’s very friendly. Almost 20 years ago, he and Edward founded COOK. Back then it was a two-man business and Dale did all of the cooking, so he knows a thing or two about good food. We’re shining a light on his favourite COOK meals with ‘Dish of the Dale’. Check out his suggestions and see the man in action in the videos below.
How to make our Beef Bourguignon
In this video, co-founder Dale takes you through, step by step how to make our Beef Bourguignon at home.
Boozy, beefy and just bloomin’ lovely, this French classic has been on the COOK menu since we started. Look at the first Cakes and Casseroles menu from 1997 and there it is, top of the list: Boeuf Bourguignonne.
The recipe has stayed pretty much the same: top rump beef is braised for up to four hours in onions, garlic, rosemary, thyme, bay leaves and enough red wine to float a battleship – there’s around a glass of French Merlot in each and every portion. Then it’s time for the smoked back bacon, sautéed chestnut mushrooms and caramelised shallots.
Three ways to serve our Beef Bourguignon
Dale shows us three quick, simple and delicious ways to serve our Beef Bourguignon at home. Rich and smoky, with top rump steak, caramelised shallots, bacon, chestnut mushrooms and Merlot.
Macaroni Cheese with Rosemary Roasted Tomatoes
Discover Dale's serving suggestion for the ultimate comfort food. Rich, cheesy, irresistible, made with vintage, West Country cheddar, with added cream and a touch of English mustard and lemon juice.
Three ways to serve Chicken Alexander
Back in the 1970s, when the world was all platform shoes and glam rock, the go-to party dish was Chicken à la King.
A version was on the COOK menu since the beginning, but we couldn’t understand why, as the business grew, the sales didn’t. It was, after all, a recipe we were very proud of. Then we tried renaming it, using one of Dale’s middle names. Bam! Sales shot up and today it’s still one of our top sellers. ‘What’s in a name?’ asked Shakespeare. Well, quite a lot as it turns out.
Whatever you call it, it’s a cracking dish: chicken breast strips are marinated in oil and Fino sherry before being roasted; mushrooms, onions, and red and yellow peppers are cooked in French white wine and more sherry, which is then reduced and added to our homemade velouté sauce; then it’s finished with double cream, parsley and chives. A dish fit for a king. Or an Alex.