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From your local COOK
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From a grand dinner, a relaxed supper with friends, drinks and canapes, or feeding a multitude with a rolling buffet … however you’re entertaining, let us COOK so you can enjoy the party.
Higher-welfare British chicken and ham with sliced leeks in a cream and parsley sauce, encased in handmade shortcrust pastry.
A slow-cooked duck and British venison puff-pastry pie, with caramelised lardons, celeriac, red wine and port.
Puff pastry topped with red onion marmalade, roasted celeriac, with a ring of shallots, and a Stilton and Somerset Cheddar fondant centre.
Two higher-welfare British chicken breasts in a classic Port and Merlot wine jus with roasted shallots and chestnut mushrooms.
Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.
Slow-cooked lamb with chickpeas, spinach and sweet potato, dressed in North African spices, wrapped in golden filo pastry and topped with feta and pistachio.
Tender top rump beef, with Portobello mushrooms and shallots, cooked slowly with Merlot wine and wrapped in all-butter, shortcrust pastry.
A generous salmon fillet topped with beetroot duxelle and a dill & horseradish cream, wrapped in all-butter puff pastry.
A crustless quiche of kiln-roasted salmon and baby spinach, with dill, horseradish, mascarpone and West Country Cheddar.
Roasted butternut squash slices on pickled red onions, pearl barley and red quinoa, wrapped in puff pastry and garnished with pomegranate seeds and nibbed pistachios.
Prime fillet of beef with a Portobello and porcini mushroom duxelle and chicken liver pate, wrapped in crisp golden puff pastry.
Seared fillet of beef topped with a porcini and Portobello mushroom duxelle and chicken liver paté, wrapped in crisp puff pastry, and served with a velvety port and red wine jus.
Two whole racks of lamb from British farms with a mustard, garlic, rosemary, chive and parsley crust.
A prime beef fillet, coated with creamed horseradish and wrapped in Dingley Dell higher-welfare, air-dried ham, served with a Béarnaise-style sauce with a hint of tarragon.
Slow-cooked lamb shanks with a red wine and rosemary jus
Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.
A higher-welfare British chicken crown with a handmade stuffing of Speldhurst sausagemeat, bacon and herbs, with an indulgent sauce made with English sparkling wine, shallots and orange.
A fillet of higher-welfare Scottish salmon topped with an indulgent crab, lemon and tarragon cream cheese, finished with a white crabmeat crumb.
A haunch of British venison, boned and rolled in a sweet and smoky crumb, with a handmade sloe gin and blackberry jus.
Two succulent pieces of pork belly from Dingley Dell Farm with Bramley apples and roasted new potatoes, topped with a sage and parsley crumb.
Salmon fillets filled with spinach, caper, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper.
Two butterflied sea bass stuffed with roasted fennel and dill, garnished with lemon and ready to cook from frozen.
A blended loaf of toasted nuts, Madeira-soaked apricots, mushrooms and herbs, topped with a red onion marmalade.
A boneless, rolled belly of pork from Dingley Dell Farm in Suffolk with a garlic, rosemary, sage and fennel stuffing and golden crackling.
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
Succulent higher-welfare British chicken on the bone, slow-cooked in red wine with back bacon and mushrooms.
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.
Boneless higher-welfare duck with a handmade stuffing of wild boar, smoked bacon, Bramley apples and pistachios, finished with orange slices.
Confit duck leg in a juniper berry and orange zest sauce with cranberries.
A whole French camembert wrapped in golden puff pastry and topped with garlic, rosemary and honey. Perfect for sharing with crusty bread.
Light and airy souffles with a melt-in-the-middle lobster thermidor sauce, topped with lobster and a dill crumb.
A vintage Cheddar and thyme souffle with a mature Cheddar and Italian-style hard cheese fondant centre.
Two rostis of julienned parsnip and carrot with speckled lentils and a garlic and mushroom cream centre, topped with a parsnip and Cheddar cream, finished with parsnip ribbons.
Handmade stacks of blended spinach and ricotta, with a layer of chargrilled aubergines and red peppers, topped with halloumi slices dressed with sesame and dill.
Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.
Cod and smoked haddock in a classic, white roux sauce with lemon, parsley and chives. Topped with fluffy, buttery and parsley mash and finished with a crispy crumb and lemon zest.
A slow-cooked ragu of beef and pork layered between sheets of Italian pasta, with béchamel sauce and a West Country Cheddar topping.
Slow-cooked, minced beef with red wine, thyme, celery and carrots, topped with a rich, buttery mash and mature Cheddar cheese.
A smooth, rich handmade duck liver paté with lightly-spiced poached plums.
A smooth, rich handmade paté made with roast Scottish salmon with a twist of citrus.
Handmade paté made with British chicken livers, balsamic vinegar and herbs. Beautifully smooth. Perfect as a starter or canapé.
A smooth, handmade wild mushroom paté finished with truffle oil.
Feta cheese blended with chickpeas, tomato and red pepper, wrapped in buttery puff pastry and sprinkled with cheese.
Higher-welfare pork sausagemeat with bacon and sage, wrapped in buttery puff pastry and sprinkled with poppy seeds
Silver Hill duck, shredded and mixed with hoisin sauce, wrapped in all-butter puff pastry decorated with sesame seeds.
Sustainably-sourced salmon and coley with a fragrant mix of lemongrass, ginger and Thai spices.
Cod, lemongrass, ginger, garlic and chilli in little patties with our handmade Thai sweet chilli sauce.
Higher-welfare chicken mixed with garlic, Regato cheese, butter and parsley, hand-rolled in breadcrumbs and polenta.
A blend of higher-welfare British chicken in a fragrant cashew and coconut sauce with spring onions on a puff pastry base.
Crisp puff pastry topped with a homemade tomato and red pepper jam, semi-dried tomatoes and pine nuts.
Puff pastry rounds filled with goats cheese, green basil pesto and semi-dried cherry tomatoes
Quinoa and soya beans with almonds, cashews and coriander.
A vibrant couscous salad with dried apricots, sultanas, grilled red peppers and a squeeze of lemon juice.
A zesty giant couscous salad with grilled peppers, edamame beans, chickpeas, and a mix of sunflower and pumpkin seeds.
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