First we take our classic Nut Roast, made with toasted nuts, apricots, Madiera, mushrooms and herbs.
To that we add a top layer of kale.
Our chefs make a mulled wine syrup using red wine, cinnamon and whole squeezed oranges, which is then cooled and used to glaze the mixed whole pecans, hazelnuts and walnuts, which are scattered over the top, along with cranberries and pumpkin seeds.
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.
*NOT SUITABLE FOR MICROWAVES* OVEN COOK
Preheat oven. Remove the nut roast from all packaging and place directly onto a baking tray with the silicone paper provided. Cover with foil and cook in the top of the oven.
Gas Mark 6.
Ensure piping hot and allow to rest for 5 mins before serving.
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 55 minutes.
Although every care has been taken to remove all nut shell, some may remain.
Please Note: The details above are correct as of 4 February 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.