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 >
Soy-Glazed Roast Duck
An Asian-inspired, easy-to-carve, boneless, higher-welfare duck with a handmade mango, ginger and lemongrass stuffing and a sticky soy and five-spice glaze. Full details >
Hog Roast
A rolled loin of higher-welfare pork from Dingley Dell farm, with skin ready to crisp and crackle, and a sweet apple stuffing. Full details >
Spiced Beef Rump with Chimichurri
Prime British rump of beef coated in a smoky paprika, cumin and chilli rub, served with a chimichurri sauce of parsley, coriander 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 >
Goat’s Cheese, Tomato & Pesto Lattice
Sun-blushed tomatoes, pesto, goat’s cheese, red onion and pine nuts wrapped in crisp puff pastry with basil and oregano. 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 >
Side of Scottish Salmon with Lemon & Dill
Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices Full details >
Stuffed Sea Bass with Roasted Fennel & Dill
Two butterflied sea bass stuffed with roasted fennel and dill, garnished with lemon and ready to cook from frozen. Full details >
Stuffed Sea Bream with Red Peppers & Chermoula
Two butterflied sea bream stuffed with red peppers cooked in a Moroccan chermoula spice blend, garnished with almonds and ready to cook from frozen. Full details >
Slow-Roasted Pork with an Asian BBQ Sauce
Higher-welfare pork shoulder in a sweet and sticky marinade, slow-roasted for four hours, ready to pull and serve with our Asian BBQ sauce. Full details >
Slow-Roasted Lamb with a Green Harissa Sauce
Shoulder of British lamb rubbed with a blend of Moroccan spices, slow-roasted for four hours, ready to shred and serve with our green harissa sauce. Full details >
Mexican-Spiced Halloumi with a Coriander Salsa
Halloumi slices in smoky paprika with black beans, fajita-spiced sweet potatoes and red peppers, ready to serve with our coriander and lime salsa. Full details >
Piri Piri Chicken Drumsticks
Eight higher-welfare chicken drumsticks smothered in our own, mild piri piri marinade, ready to cook from frozen. Full details >
Sticky BBQ Ribs
Two half racks of British, higher-welfare pork ribs, slow-cooked and coated in a sticky, smoky BBQ sauce, ready to cook from frozen. Full details >
Garlic Butter Prawns
A dozen, large shell-on prawns with our handmade garlic and parsley butter, ready to cook from frozen. Full details >
Nut Loaf
A blended loaf of toasted nuts, Madeira-soaked apricots, mushrooms and herbs, topped with a red onion marmalade. 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 >
Beef Wellington
Prime fillet of beef with a porcini mushroom duxelle wrapped in an all-butter puff pastry. 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 >
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 >
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 >
Beef Bourguignon
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine. 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 >
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
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 >
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 >
Classic Fish Pie
Cod, smoked haddock and plump king prawns in a classic, white roux sauce with lemon, parsley and chives. Topped with buttered, parsley mash 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 >
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 >
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