Garden Suppers

Pieces of top rump beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.

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A Murgh Makhani with a bit of kick, made with traditional spices, tomatoes, cream, and marinated higher-welfare British chicken breast.

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Puff pastry topped with red onion marmalade, roasted celeriac, with a ring of shallots, and a Stilton and Somerset Cheddar fondant centre.

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Layers of higher-welfare British chicken in a rich tomato sauce, and mushrooms and spinach, with béchamel topped with mature Cheddar and basil.

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Higher-welfare British chicken breast, marinated in garlic and chilli, in a medium-spiced curry sauce with roasted green peppers and a squeeze of lime.

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Higher-welfare British chicken breast, spring onions, and red and green peppers in a classic black bean sauce.

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Higher-welfare British chicken breast marinated in yoghurt, garlic and paprika in a spicy onion, tomato and red and green pepper sauce.

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Marinated higher-welfare British chicken breast in a gently spiced and creamy coconut and almond sauce.

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A fragrant mild Thai curry infused with lemongrass, ginger and kaffir lime leaf, with higher-welfare British chicken breast.

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Higher-welfare British chicken and ham with sliced leeks in a cream and parsley sauce, encased in handmade shortcrust pastry.

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Hazelnut meringue swirled together with cream, dark chocolate and hazelnut sauce, topped with chunks of hazelnut meringue, a drizzle of chocolate sauce and hazelnut pieces.

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A rich chocolate roll generously filled with whipped cream.

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Scottish salmon, smoked haddock and king prawns in our classic, creamy sauce with white wine, lemon and parsley, topped with a smooth, buttery mash.

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With a rich Hoisin sauce and 10 pancakes.

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A classic garlic, coriander, onion and tomato sauce with marinated higher-welfare British chicken breast.

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A slow-cooked ragu of beef and pork layered between sheets of Italian pasta, with béchamel sauce and a West Country Cheddar topping.

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Sustainably-sourced salmon and coley with a fragrant mix of lemongrass, ginger and Thai spices.

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Higher-welfare British chicken breast in a katsu sauce with coriander, pickled red onion and radish.

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A light pavlova roll packed with fresh cream and raspberries. A firm favourite since day one at COOK.

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A handmade sponge, layered with a deliciously tangy rhubarb compote and vanilla custard, topped with roasted flaked almonds.

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A boneless, rolled belly of pork from Dingley Dell Farm in Suffolk with a garlic, rosemary, sage and fennel stuffing and golden crackling.

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Slow-roasted boneless British lamb shoulder with handmade stuffing and a port, orange and cranberry jus.

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4 handcrafted crispy rolls filled with shredded vegetables, soy, ginger and five spice.

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Classic Steak & Ale with caramelised red onions

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Mashed potato, cream, butter, sea salt and cracked black pepper.

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Ham Hock & Leek in a cream sauce topped with wholegrain mustard mash

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Two classic lemon tarts with a smooth, rich lemon filling and shortcrust pastry.

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Roasted Veg, Lentils & Kale with sweet potatoes and parsnips in a tomato and red wine sauce

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with roasted red pepper, sun-blushed tomato, pine kernels and ricotta.

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With tarragon and peas in a white wine sauce.

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With a rich ale sauce and suet pastry lid.

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Higher-welfare British chicken with edamame beans, julienne carrot, sweetheart cabbage and egg noodles, in a ginger and tamari soy sauce.

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Roasted sweet potato with julienne carrot, cabbage and edamame beans in a katsu curry sauce, served with rice and finished with pumpkin seeds.

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Higher-welfare British chicken breast marinated with yoghurt, lemon and paprika in a creamy tomato and coconut sauce.

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Tender pieces of lamb's liver in red wine sauce garnished with onions and smoked back bacon.

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Layers of roasted aubergine and potatoes with a rich tomato sauce, lentils and a nutmeg bechamel, all topped with roasted cherry tomatoes.

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A fragrant cashew and coconut sauce with higher-welfare British chicken breast, green beans and toasted cashews.

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Steak & Stilton with roasted parsnips and red wine

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Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.

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Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

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Slow-cooked spiced beef in a fragrant coconut sauce, finished with coriander, chilli and desiccated coconut, with a portion of turmeric rice.

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A take on the Cantonese classic with higher-welfare British chicken breast, sliced onion, peppers and pineapple.

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King prawns, choi sum, red pepper and rice noodles in a coconut laksa broth.

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Our twist on the classic Laotian dish, with rice, mint, coriander, chilli, lime and minced turkey, finished with crispy onions and sesame seeds.

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Egg noodles, higher-welfare British chicken breast with beansprouts, spring onion, tamari and oyster sauce.

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Tofoo™ tofu, egg noodles, shiitake mushrooms, edamame beans in a tamari, ginger and garlic broth.

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Higher-welfare British chicken thigh, shiitake mushrooms, choi sum and egg noodles in a tamari, ginger and garlic broth.

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A classic mild Thai curry made with higher-welfare British chicken breast, green peppers, coconut milk, kaffir lime leaf, lemongrass and coriander.

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King prawns in a mild curry sauce infused with fennel seeds, turmeric and lime leaf.

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A creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound!

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Spiced cauliflower and aubergine in a creamy tarka dhal, with lemon-soaked sultanas and pickled red onions.

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Higher-welfare British chicken breast marinated in lime and coriander in a fragrant and mild coconut, lemongrass and lime leaf sauce, finished with spring onions and cashew nut pieces.

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Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.

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Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.

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Higher-welfare British diced chicken breast marinated with lemon and garlic in a basil pesto and mascarpone sauce, with semi-dried cherry tomatoes.

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Higher-welfare British chicken breast and soft leeks in a delicate cream and white wine sauce, with tarragon, lemon and a little mustard.

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Higher-welfare British chicken breast, marinated in harissa, in a sweetly-spiced sauce with roast aubergines, chickpeas and almonds.

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British beef and red wine ragu with garlic, tomato, rosemary and thyme.

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Spiced beef tossed with stir-fried choi sum and Jasmine rice in a tamari, chilli and ginger sauce, topped with pickled red onions.

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Grass-fed minced lamb seasoned with cinnamon and mint, with layers of roasted aubergine, topped with potato slices and a creamy béchamel sauce.

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A classic Italian dish of garlic-roasted aubergines layered with a creamy tomato sauce, finished with mozzarella, rosemary and pine nuts.

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Creamy risotto with basil, mozzarella, mascarpone and white wine, topped with semi-dried tomatoes, pine nuts and a knob of lemon and parsley butter.

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Parmesan-crusted, higher-welfare British chicken breast with roasted new potatoes and tomatoes in a creamy spinach and red pepper sauce.

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Bronze-die Italian pappardelle, shredded British chicken thigh and baby spinach, tossed in basil and garlic, Italian cheese and chopped pistachios.

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Linguine topped with plump, sustainably-sourced king prawns in a lobster, crème fraiche and white wine sauce with semi-dried tomatoes, parsley and a squeeze of lemon.

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Italian linguine in a crème fraiche and lemon sauce, with balsamic roasted vegetables, semi-dried tomatoes, oregano and feta.

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Layers of thinly sliced potatoes baked in a cream and garlic sauce topped with mature Cheddar cheese.

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