All Free From Meals

A higher-welfare English turkey breast wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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Succulent higher-welfare turkey breast with lemon and parsley, topped with a cranberry, apricot and pork stuffing, wrapped in sweet-cure bacon.

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A succulent, higher-welfare English turkey thigh rolled with a spiced apricot, ginger and higher-welfare sausagemeat stuffing from Speldhurst butchers.

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A higher-welfare English turkey crown wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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A generous higher-welfare English turkey crown, with six duck breasts rolled inside, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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Beef sirloin, aged for 21 days, with a herby smoked back bacon stuffing and a porcini-infused red wine jus.

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Roasted squash and balsamic beetroot layered with garlic spinach, slow-cooked leeks, and chickpeas, wrapped in crisp puff pastry.

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Higher-welfare, part-boned duck from Silverhill Farm, filled with an orange, cranberry, prune and sausage meat stuffing.

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A ready-to-roast, Wiltshire-cured gammon from Dingley Dell farm, with a pure honey, marmalade and Dijon mustard glaze.

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Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.

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Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.

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Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.

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Slow-cooked, minced beef with red wine, thyme, celery and carrots, topped with a rich, buttery mash and mature Cheddar cheese.

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Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.

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Quorn mince cooked in a rich, tomato, red wine and thyme sauce, topped with buttery mash, cheese and parsley.

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A rich, slow cooked chilli with minced beef, kidney beans and a bit of a kick.

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A classic, rich chilli made with Quorn mince, kidney beans and sweetcorn, garnished with spring onions.

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Creamy risotto with basil, mozzarella, mascarpone and white wine, topped with semi-dried tomatoes, pine nuts and a knob of lemon and parsley butter.

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Slow-roasted wild mushrooms, aubergines and lentils in a rich tomato sauce layered between Italian pasta with a vegan-friendly bechamel sauce, topped with pine nuts.

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Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

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Tofoo™ tofu, egg noodles, shiitake mushrooms, edamame beans in a tamari, ginger and garlic broth.

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Tofoo™ tofu, spring onions, and red and green peppers in a classic black bean sauce.

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Our signature nut loaf made with almonds, cashews and madeira-soaked apricots, topped with red onion marmalade and caramelised whole pecans, almonds and Brazil nuts.

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Higher-welfare British chicken breast, marinated in harissa, in a sweetly-spiced sauce with roast aubergines, chickpeas and almonds.

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Slow-cooked leg of lamb in a rich tomato sauce with kale, cannellini beans, roasted red onions, cherry tomatoes and finely chopped preserved lemon.

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Slow-cooked leg of lamb with vegetables topped with sliced potatoes and rosemary.

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Tender leg of lamb with new potatoes in a rich gravy with mint and redcurrant jelly.

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Marinated higher-welfare British chicken breast in a creamy porcini and garlic sauce with bacon and roasted mushrooms.

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Grass-fed, minced lamb slow-cooked with red wine, rosemary, carrots and a touch of redcurrant jelly, topped with buttery mash and a rosemary and parsley crumb.

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Marinated higher-welfare British chicken breast in a white wine and mustard sauce with caramelised red onions.

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Ribe risotto rice, shredded higher-welfare British chicken, smoky bacon and peas with a mascarpone and crème fraîche sauce with white wine, garlic and lemon.

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Slow-cooked lamb shanks with a red wine and rosemary jus

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With a rich Hoisin sauce and 10 pancakes.

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Higher-welfare British diced chicken breast marinated with lemon and garlic in a basil pesto and mascarpone sauce, with semi-dried cherry tomatoes.

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Soy-marinated higher-welfare British chicken in a honey, ginger and garlic sauce with sesame-topped choi sum, yellow peppers and red onions.

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Cannellini and butter beans in a rich and smoky tomato sauce, with red and yellow peppers and kale.

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Hearty and delicious: tender red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce.

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A hearty and warming chilli with cannellini, red kidney and black turtle beans in a smoky tomato sauce, topped with sweetcorn, sweet potato and coriander.

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Pearl barley, quinoa, tahini and roasted butternut squash wrapped in puff pastry, topped with pickled red onions and pumpkin seeds.

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Flaked kiln-roasted salmon on a base of spinach, crème fraiche and cornichons, topped with a horseradish and mascarpone cream.

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Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices

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A Wiltshire-cured gammon from Dingley Dell: coated with honey and mustard, studded with cloves.

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Sustainably-sourced salmon and coley with a fragrant mix of lemongrass, ginger and Thai spices.

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A smooth, rich handmade duck liver paté with lightly-spiced poached plums.

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Diced leg of lamb, slow cooked with garam masala and cumin, with basmati rice and caramelised onions.

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Higher-welfare British chicken breast, marinated in garlic and chilli, in a medium-spiced curry sauce with roasted green peppers and a squeeze of lime.

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Marinated higher-welfare British chicken breast in a gently spiced and creamy coconut and almond sauce.

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A mild, sweet curry of cauliflower florets, chickpeas and baby spinach cooked in a coconut, almond and yoghurt sauce.

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A classic garlic, coriander, onion and tomato sauce with marinated higher-welfare British chicken breast.

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Higher-welfare British chicken breast marinated with yoghurt, lemon and paprika in a creamy tomato and coconut sauce.

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Higher-welfare British chicken breast marinated in yoghurt, garlic and paprika in a spicy onion, tomato and red and green pepper sauce.

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Diced leg of lamb, marinated in a mix of spices and yoghurt, cooked with tomatoes and plenty of onions. Fairly hot.

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Tender beef in an intense Madras curry sauce made with garam masala, turmeric and coriander cooked slowly with sliced onions, ginger and ground almonds.

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A light and fragrant curry of King Prawns with blended spices, coriander and spinach.

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Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.

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A Murgh Makhani with a bit of kick, made with traditional spices, tomatoes, cream, and marinated higher-welfare British chicken breast.

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Salmon fillet with egg noodles, tenderstem broccoli, mangetout and baby corn in our teriyaki sauce topped with sesame seeds.

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An aromatic, green Thai curry with coconut milk, roasted butternut squash, red peppers, edamame beans and baby corn.

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A classic mild Thai curry made with higher-welfare British chicken breast, green peppers, coconut milk, kaffir lime leaf, lemongrass and coriander.

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A fragrant cashew and coconut sauce with higher-welfare British chicken breast, green beans and toasted cashews.

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Roasted sweet potato with julienne carrot, cabbage and edamame beans in a katsu curry sauce, served with rice and finished with pumpkin seeds.

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A warming Thai curry made with marinated higher-welfare British chicken breast, red peppers, coconut milk, tamarind and kaffir lime leaf.

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A fragrant mild Thai curry infused with lemongrass, ginger and kaffir lime leaf, with higher-welfare British chicken breast.

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A mild dish with a sweet nutty flavour, gently braised beef with roasted sweet potato in a rich coconut and cashew curry sauce.

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Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger.

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Shredded duck, egg noodles, red peppers, baby sweetcorn and spring onion in hoisin sauce.

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King prawns in a mild curry sauce infused with fennel seeds, turmeric and lime leaf.

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King prawns, tender-stem broccoli, sweetcorn, toasted cashews and rice noodles in a fiery green peppercorn dressing.

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Higher-welfare British chicken breast marinated in lime and coriander in a fragrant and mild coconut, lemongrass and lime leaf sauce, finished with spring onions and cashew nut pieces.

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A creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound!

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Plump, sustainably-sourced king prawns in a light, fragrant turmeric and coconut sauce with spinach and curry leaves, topped with sweet mango and chilli.

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Higher-welfare British chicken with edamame beans, julienne carrot, sweetheart cabbage and egg noodles, in a ginger and tamari soy sauce.

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A mild Thai curry sauce with higher-welfare British chicken breast, rice noodles, edamame beans, spring onions and courgettes.

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Slow-cooked, shredded beef in a soy and ginger sauce with rice noodles, edamame beans and stem broccoli, topped with sesame seeds.

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The traditional street food of mild, curry-spiced vermicelli noodles with king prawns, pork mince, diced red peppers, carrots and green beans.

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Tender higher-welfare British chicken with cauliflower and red pepper in a mild coconut sauce, with pilau rice and toasted flaked almonds.

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Rice noodles, higher-welfare British chicken, peppers, green beans and spring onions in a sweet and salty cashew dressing.

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Higher-welfare British chicken breast in a gently spiced lemon, oregano and thyme-infused sauce with rice, chickpeas and baby spinach.

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Roasted aubergine and sweet potato in a mild, fragrant curry leaf and coconut sauce with brown rice, topped with toasted cashew nuts.

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Spice-coated crispy roasted potatoes with chilli, fennel seeds and garam masala.

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Roasted cauliflower and potatoes in a mild chilli and cumin tomato sauce.

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Speckled lentils and kidney beans slow-cooked with tomato, ginger, chilli and coconut cream.

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Four crispy bhajis made with onion, gram flour and a blend of aromatic spices.

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Pieces of Paneer cheese, fried gently with spices and mixed with spinach, onions and natural yoghurt.

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4 handcrafted samosas filled with aromatic spiced lamb, onions and peas.

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The classic side dish of edamame beans in their pods, sprinkled with salt.

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Carrots, water chestnuts, shiitake mushrooms and baby sweetcorn in a sesame, honey and garlic sauce.

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Soy glazed broccoli and choi sum with rice vinegar, garlic and sesame seeds.

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Thai-style sweetcorn fritters with lime, chilli, lemongrass and spring onion.

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4 handcrafted crispy rolls filled with shredded vegetables, soy, ginger and five spice.

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Plain rice is the perfect thing to balance the richer curry dishes.

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Fragrant Basmati rice with peas, flavoured with saffron, cardamom, cinnamon and cloves.

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Basmati rice with coconut milk, kaffir lime leaf, lemongrass and coriander.

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Lovely handstretched naan breads to go with your curry.

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Chicken with rice and peas, in a tomato and red pepper sauce.

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Kids' mild and creamy curry with basmati rice, peas and cauliflower florets

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Minced beef and plenty of veg with a Cheddar cheese topping.

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Salmon and Coley with sweetcorn, peas, and a potato, sweet potato and butternut mash.

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Speldhurst pork and leek sausages with bacon, tomatoes and roast potatoes

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Beef mince and ditalini pasta in a tomato sauce made with carrots, courgettes and red peppers.

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The festive essential with a maple syrup, garlic and thyme dressing.

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British parsnips tossed with pure Canadian maple syrup and thyme.

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Hand-cut carrots roasted with a marmalade, orange and rosemary dressing.

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A traditional bread sauce made with breadcrumbs, onion, thyme, bay and cloves.

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A rich, slow-cooked gravy made from a sauteed vegetable and thyme mirepoix, made with British chicken and beef stock.

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A rich, slow-cooked roasted vegetable gravy gently simmered with bay, rosemary and thyme.

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Cranberries cooked slowly with orange juice, port and spices.

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Higher-welfare sausagemeat stuffing from Speldhurst butchers with cranberries, leeks, herbs and chestnuts, wrapped in streaky bacon.

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A gently spiced apricot, ginger and higher-welfare sausagemeat stuffing from Speldhurst butchers.

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Cumberland chipolatas from Speldhurst butchers wrapped in streaky bacon.

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Roasted cauliflower florets in a rich cheese sauce made with vintage and mature Cheddar, topped with roasted cauliflower stem, and a cheese and parsley crumb.

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Cavolo nero, green beans and Savoy cabbage sautéed with garlic, parsley and chives.

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Mashed potato, cream, butter, sea salt and cracked black pepper.

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Layers of thinly sliced potatoes baked in a cream and garlic sauce topped with mature Cheddar cheese.

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Comforting creamy spinach with garlic and a pinch of nutmeg.

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Red cabbage and Bramley apples slowly braised in red wine with juniper berries and a little white wine vinegar.

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Sauteed leeks and plump peas with lemon, basil and parsley butter.

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Light and fluffy couscous with oven roasted vegetables and mint

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Three tiers of classic and hazelnut meringue, layered with cherries, strawberries, redcurrants, fruit coulis and fresh whipped cream, all topped with pistachios, hazelnuts and raspberries.

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A rich chocolate roll generously filled with whipped cream.

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A rich chocolate roll generously filled with whipped cream and raspberries.

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A chocolate chip meringue roll filled with salted caramel cream and indulgent dark chocolate.

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A light pavlova roll packed with fresh cream and raspberries. A firm favourite since day one at COOK.

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A flourless rich and indulgent chocolate torte made with ground almonds.

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A mascarpone mousse of redcurrants, blackcurrants and raspberries with a 'secret' berry coulis middle.

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The perfect old-school flapjack, made by hand with golden syrup, oats and Bramley apple for a subtle fruity twist.

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