The fig and rosemary base in made by sweating sliced onions and garlic with chopped rosemary and thyme. Next we add port, demerara sugar and figs and cook until we have a sweet and sticky chutney.
The tart cases are made in our kitchen, too, by blind-baking puff pastry in square tart tins, which we then fill with the fig and red onion mix. We top this with crumbled goats cheese which has been whipped up with crème fraiche and egg.
Last but not least, it’s garnished with sprigs of rosemary and caramelised fig quarters.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
*NOT SUITABLE FOR MICROWAVES* OVEN COOK
Pre-heat oven. Remove from all packaging and place on a baking tray with the silicone paper provided. Cook in the centre of the oven.
Gas Mark 5.
Ensure piping hot and allow to rest for 5 mins before serving.
Please Note: The details above are correct as of 5 February 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.