A taste of the future?
The Recipes for Change Lasagne proves that making better choices can still be delicious and affordable.
It started life as a limited test, and thanks to brilliant customer feedback it’s now here to stay. It ticks all the classic lasagne boxes: a slow-cooked beef and pork ragu, Italian pasta, rich Cheddar cheese sauce… while serving up a lower environmental impact and one of your five a day. Alongside extra veg we’ve used nature-friendly beef from British farmers pioneering a regenerative approach to raising cattle. Give it a try!
Better for nature. Better for farmers. Better for you.
"We farm to allow nature to thrive, not because it's a nice-to-have, but because it's critical"
Alastair from Grassroots
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.
Nature-friendly, Grassroots beef from British farms is at the heart of our Recipes for Change Lasagne. The beef has roughly half the carbon footprint of typical British beef, because of the way it’s farmed.
Our chefs use 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.
As the Grassroots beef is more expensive than typical British beef mince, to make sure the dish is affordable, some meat is swapped out for lentils and mushrooms. Eating “less but better” meat is one way we can all take steps towards a more future-proof diet, without feeling like we’re giving something up. Less dairy also helps reduce the carbon footprint.
While the portion size is exactly the same, our single-portion Recipes for Change Lasagne has a 17% smaller carbon footprint, 5g less fat and 84 fewer calories than our single-portion Lasagne al Forno.
When COOK began back in 1997, our dream was to fnd a better way of doing business, one that works for people and the planet, not just proft. That mission is still at the heart of everything we do. And we can’t do any of that without you.