Remarkable Food For Your Freezer
Categories
Beef Fillet & Bearnaise
A prime fillet of beef, coated with creamed horseradish and wrapped in Iberico ham, served with a Béarnaise-inspired sauce with a hint of tarragon. Full details >
Cranberry, Kale & Pecan Nut Roast
A sensational savoury tart of pecans, walnuts, hazelnuts and cranberries coated in mulled wine syrup, on a layer of kale with a base of mushroom and herb stuffing. Full details >
Whole Roast Duck with Cranberry Stuffing
Easy-to-carve, boneless, higher-welfare duck with a handmade cranberry and pistachio stuffing and a sticky orange glaze. Full details >
Beef Wellington (6)
with Port & Red Wine Jus
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. Full details >
Celebration Crown of Turkey & Duck
A generous English Rose turkey crown, with six duck breasts rolled inside, filled with our own sausagemeat, chestnut, orange and cranberry stuffing. Full details >
Stuffed Crown of Turkey
English Rose turkey crown wrapped in sweet-cure bacon with a handmade stuffing of sausagemeat, cranberries and hazelnuts. Full details >
Slow-Cooked Beef & Caramelised Onion Pie
Shredded beef in a caramelised onion and white wine sauce, topped with melted Gruyère toasts with a hint of mustard and red onion sautéed in red wine vinegar, all wrapped in handmade shortcrust pastry. Full details >
Pork Loin with Apple & Sage Stuffing
A rolled loin of outdoor-bred, higher-welfare Dingley Dell pork, with apple and sage stuffing and golden crackling. Full details >
Salmon en Croute
Salmon fillets filled with rocket, caper, lemon, crème fraîche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper. Full details >
Winter Vegetable Tarte Tatin
Thyme-roasted carrots and parsnips on a layer of celeriac purée in a classic French 'upside down' puff pastry tart. Full details >
Chicken, Ham and Leek Pie
Chicken breast pieces, ham and buttery leeks in a creamy parsley sauce enclosed in all butter shortcrust pastry. Full details >
Steak, Mushroom & Merlot Pie
Tender top rump beef, with Portobello mushrooms and shallots, cooked slowly with Merlot wine and wrapped in all-butter, shortcrust pastry. Full details >
The Grand Roasted Vegetable Lasagne
Layers of roasted peppers, mushrooms, courgettes and spinach between Italian egg pasta sheets with a light, crème fraiche and mascarpone sauce. Full details >
The Grand Fish Pie
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. Full details >
The Grand Lasagne al Forno
A slow-cooked ragu of beef and pork layered between sheets of free range egg pasta, with béchamel sauce and a West Country Cheddar topping. Full details >
The Grand Cottage Pie
Our own minced beef with tender vegetables, sweetened with redcurrant jelly and a dash of port, topped with fluffy, buttery mash and a mustard seed crumb. Full details >
Moroccan Spiced Lamb Tagine
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes. Full details >
Beef Bourguignon
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine. Full details >
Classic Fish Pie
Cod, smoked haddock and plump tiger prawns in a classic, white roux sauce with lemon, parsley and chives. Topped with buttered, parsley mash Full details >
Champagne Chicken
Tender, higher-welfare chicken breast, slow-cooked in a delicate cream and Champagne sauce, with shallots and thyme. Full details >
Honey Roast Ham
A Wiltshire-cured gammon from Dingley Dell’s free range pigs: smoked traditionally, coated with honey, studded with cloves and roasted to perfection. Full details >
Side of Scottish Salmon with Lemon & Dill
Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices Full details >
Nut Loaf
A blended loaf of toasted nuts, Madeira-soaked apricots, mushrooms and herbs, topped with a red onion marmalade. Full details >
Lasagne Al Forno
A slow-cooked ragu of beef and pork layered between sheets of free range egg pasta, with béchamel sauce and a West Country Cheddar topping. Full details >
Roasted Vegetable Lasagne
Layers of roasted peppers, mushrooms, courgettes and spinach between Italian egg pasta with a light, crème fraiche and mascarpone sauce. Full details >
Chicken and Mushroom Lasagne
Layers of chicken and mushroom with a classic Italian tomato sauce, under a crisp topping of mature Cheddar and red pesto. Full details >
Venison Lasagne
A rich ragu of slow-cooked venison, red wine and smoky bacon layered between Italian lasagne sheets with a velvety béchamel sauce, topped with a mature Vicenza hard cheese. Full details >
Chicken Dijon
Marinated chicken breast pieces in a white wine and mustard sauce with caramelised red onions. Full details >
Pork Dijon
Tender strips of pork cooked in tangy sherry and mustard sauce with mushrooms and chives. Full details >
Basil & Mascarpone Chicken
Whole chicken breast marinated with lemon and garlic in a basil pesto and mascarpone sauce, with slow-roasted cherry tomatoes. Full details >
Moroccan Spiced Harissa Chicken
Harissa-marinated chicken breast in a sweetly-spiced sauce with roast aubergines and almonds. Full details >
Slow-cooked Rump Beef with Brandy
Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce. Full details >
Coq au Vin
Succulent chicken on the bone, cooked slowly in red wine with back bacon and mushrooms. Full details >
Beef Stroganoff
Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce. Full details >
Moroccan Lemon Chicken
Chicken breast marinated in harissa and garlic in a light lemon sauce, with green olives and sundried red peppers Full details >
Salmon Wellington
A generous salmon fillet topped with beetroot duxelle and a dill & horseradish cream, wrapped in all-butter puff pastry. Full details >
Beef Wellington
Prime fillet of beef with a porcini mushroom duxelle wrapped in an all-butter puff pastry. Full details >
Steak & Stout Stew with Cheese Scone Dumplings
A hearty stew of tender top rump beef and dark stout with Cheddar scone dumplings Full details >
Duck & Wild Boar Cassoulet
Slow-cooked duck and slices of wild boar sausage in a rich, red wine sauce with mushrooms and cannellini beans Full details >
Tarragon & Lemon Chicken
Tender chicken breast and soft leeks in a delicate cream and white wine sauce, with tarragon, lemon and a dash of mustard. Full details >
Huntsman's Chicken
Whole chicken breasts filled with a shallot and mushroom duxelle, wrapped in sweet cured bacon. Served with a red wine and marsala reduction. Full details >
Green Thai Chicken Curry
Creamy, aromatic and packed with flavour. This has been on the COOK menu for 15 years, and we’ve been perfecting it along the way. Full details >
Chicken Cacciatore
A classic Italian casserole of chicken on the bone, braised in a rich tomato and red wine sauce, garnished with yellow peppers and black olives. Full details >
Classic Paella
The ultimate Spanish dish. Tender chicken, smoky chorizo and king prawns meet rice, roasted red peppers and peas cooked with sherry and smoked paprika. Full details >
Moroccan Lamb Filo Pie
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. Full details >
Chorizo & Piquillo Pepper Frittata
A crust-less quiche made with chorizo, piquillo peppers and new potatoes, topped with shaved Manchego cheese. Full details >
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