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Eat the best of the best! Explore our bestselling dishes and tuck into a tried-and-tested supper...
A slow-cooked ragu of beef and pork layered between sheets of Italian pasta, with béchamel sauce and a West Country Cheddar topping.
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Higher-welfare British chicken and ham with sliced leeks in a cream and white wine sauce, topped with melt-in-the-mouth shortcrust pastry.
A classic mild Thai curry made with higher-welfare British chicken breast, green peppers, coconut milk, kaffir lime leaf, lemongrass and coriander.
Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.
A rich, slow cooked chilli with minced beef, kidney beans and a bit of a kick.
Higher-welfare British chicken and ham with sliced leeks in a cream and parsley sauce, encased in handmade shortcrust pastry.
Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.
Rich, cheesy, irresistible, made with vintage, West Country Cheddar. Comfort food at its finest.
A creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound!
Higher-welfare British chicken breast marinated with yoghurt, lemon and paprika in a creamy tomato and coconut sauce.
Marinated higher-welfare British chicken breast in a gently spiced and creamy coconut and almond sauce.
Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.
A fragrant cashew and coconut sauce with higher-welfare British chicken breast, green beans and toasted cashews.
King prawns in a mild curry sauce infused with fennel seeds, turmeric and lime leaf.
An aromatic, green Thai curry with coconut milk, roasted butternut squash, red peppers, edamame beans and baby corn.
Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.
Sweet roasted peppers and slices of goat’s cheese in a deep, free-range egg quiche.
A lovely deep quiche made with egg and mascarpone cheese and packed with gammon, sundried tomatoes and onion.
Beef mince and ditalini pasta in a tomato sauce made with carrots, courgettes and red peppers.
Handmade beef and pork mince balls with spaghetti and tomato sauce.
Macaroni and peas in a cheesy sauce, topped with a butternut squash and cheddar cheese crumb.
A rich chocolate roll generously filled with whipped cream.
A rich chocolate roll generously filled with whipped cream and raspberries.
A chocolate chip meringue roll filled with salted caramel cream and indulgent dark chocolate.
A light pavlova roll packed with fresh cream and raspberries. A firm favourite since day one at COOK.
A ground almond and polenta torte soaked in orange syrup, with apricot halves and flaked almonds.
Sweet apple slices and plump blackberries beneath a golden oat crumble.
A light mango & passion fruit cheesecake on a thin biscuit base.
The traditional sponge pudding made with dates, vanilla and Somerset butter with an indulgent toffee sauce.
Chocolate biscuit, then cheesecake with salted caramel and honeycomb pieces, topped with more caramel, chocolate and chocolate coated honeycomb.
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Marinated higher-welfare British chicken breast with mushrooms and peppers in a luxurious white wine and sherry sauce.
Scottish salmon, smoked haddock and king prawns in our classic, creamy sauce with white wine, lemon and parsley, topped with a smooth, buttery mash.
Slow-cooked, minced beef with red wine, thyme, celery and carrots, topped with a rich, buttery mash and mature Cheddar cheese.
Pieces of top rump beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.
Marinated higher-welfare British chicken breast in a white wine and mustard sauce with caramelised red onions.
Grass-fed minced lamb seasoned with cinnamon and mint, with layers of roasted aubergine, topped with potato slices and a creamy béchamel sauce.
Salmon fillet and asparagus in a white wine and lemon zest sauce, topped with sliced potatoes and a Cheddar cheese crumb.
Tender leg of lamb with new potatoes in a rich gravy with mint and redcurrant jelly.
A rich, slow-cooked Bolognese sauce with minced beef and pork, served with Italian spaghetti and finished with Regato cheese.
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