Remarkable Food For Your Freezer
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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 >
Goat’s Cheese, Tomato & Pesto Lattice
Serves 6
Sun-blushed tomatoes, pesto, goat’s cheese, red onion and pine nuts wrapped in crisp puff pastry with basil and oregano. Full details >
Slow-roasted Tomato Tarte Tatin
Sun-blushed and fresh tomatoes roasted with thyme and honey in a classic French ‘upside down’ puff pastry tart. Full details >
Artichoke, Olive & Tomato Tart
Chargrilled artichokes, semi-dried tomatoes and black olives in a puff pastry case, sprinkled with basil and Italian cheese 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 >
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 >
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 >
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 >
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 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 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 >
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 >
Chicken and Mushroom Lasagne
Lasagne with chicken and mushroom layers, sun-dried tomatoes, basil, garlic - beneath a crisp topping of Cheddar cheese and red pesto. Full details >
Roasted Vegetable Lasagne
Layers of roasted peppers, mushrooms, courgettes and spinach between Italian egg pasta with a creme fraiche and mascarpone sauce 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 >
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 >
Roast Ham Glazed with Marmalade
A Wiltshire-cured gammon from the higher-welfare farm Dingley Dell, traditionally smoked, coated with marmalade and decorated with fresh orange slices Full details >
Chicken Dijon
Marinated chicken breast pieces in a white wine and mustard sauce with caramelised red onions. Full details >
Pork Dijon
Strips of pork are pan-fried then braised with white wine and mustard and finished with sliced mushrooms and cream. 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 >
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 >
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 (2)
Prime fillet of beef with a porcini mushroom duxelle wrapped in an all-butter puff pastry. Full details >
Nut Loaf
An amazing blend of flavours and textures with toasted nuts, apricots, mushrooms and herbs, and a layer of red onion marmalade on top. 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 >
Beef Bourguignon
Rich, smoky, beef bourguignon with top rump steak, caramelised shallots, bacon, mushrooms and Merlot. Full details >
Moroccan Spiced Harissa Chicken
Harissa-marinated chicken breast in a sweetly-spiced sauce with roast aubergines and almonds. 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 >
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 >
Classic Paella
The ultimate Spanish dish. Tender chicken, smoky chorizo and king prawns meet rice, roasted peppers and peas cooked with sherry and smoked paprika. 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 >
Beef Stroganoff
Pieces of silverside beef, in a brandy and paprika sauce with chopped gherkins and roasted mushrooms Full details >
Slow-cooked Rump Beef with Brandy
Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy 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 >
Coq au Vin
Succulent leg of chicken cooked slowly in red wine with back bacon and mushrooms. Full details >
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