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). If you’d like to find out more about our ingredients, click here
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.
Remove sleeve, film lid and sauce container. Leave the lamb in its container and place on a baking tray and cook in the centre of a preheated oven.
Gas Mark 5.
Once cooked, simply pull the meat apart with two forks – careful, it will be hot.
For the sauce, remove the lid and loosely recover, then pop in the microwave for two minutes, stirring halfway through. Alternatively, heat on the hob until piping hot.
1 min > Stir > 1 min
Drizzle sauce to taste over the pulled lamb and stir through before serving.
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 30-35 mins. And the microwave instructions (for sauce) for 1 min.
Steam may be released when removing sauce lid. Although every care has been taken to remove all bones, some may remain.
Please Note: The details above are correct as of 22 February 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.