Our Autumn Menu is here!

Our Recipes for Change Lasagne was inspired by a visit to a nature-friendly, Grassroots beef farm in Wales. Farmer Aled showed us how his regenerative approach let nature thrive, improved the soil, and made more sense for him financially. And when we tasted his beef… well, we were sold. We became determined to find a way to bring nature-friendly beef to COOK.

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Better for nature. Better for farmers. Better for you.

Our new, trial lasagne uses a blend of nature-friendly beef mince, higher-welfare pork from Dingley Dell in Suffolk, puy lentils and mushrooms. This clever blend increases the veg in the meal without detracting from its “meaty” flavour.

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Roasted higher-welfare chicken leg cooked on the bone, in a classic Provençal sauce of shallots, white wine, tomatoes, olives and artichokes.

Roasted confit duck leg served with baby spinach, red wine-braised lentils and higher-welfare lardons, finished with lemon and parsley.

King and queen scallops, langoustine tails, king prawns and salmon with buttered leeks and sliced potatoes in a rich thermidor sauce, topped with crisp puff pastry.

Caramelised bacon lardons and onions in a garlic, white wine and cream sauce with roasted sliced potatoes, topped with British Ogleshield cheese.

Handmade pistachio meringue rolled with a passionfruit cream and raspberries, finished with white chocolate, nibbed pistachios and dried raspberries.

Handmade, all-butter shortcrust pastry filled with a silky, dark chocolate ganache, finished with a touch of sea salt and dusted with cocoa powder.

Crisp puff pastry topped with British Bramley apples roasted in a caramel sauce.

Two individual cinnamon and vanilla panna cottas, topped with a blackberry and sloe gin compote.