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Roasted courgettes, aubergines and halloumi with cannolicchi pasta in a spicy tomato sauce, topped with crumbled feta.
Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.
Microwave Only Creamy risotto with basil, mozzarella, mascarpone and white wine, topped with semi-dried tomatoes, pine nuts and a knob of lemon and parsley butter .
Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.
Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.
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.
A classic Italian dish of sliced aubergines roasted in garlic and rosemary, layered with our own handmade tomato sauce and finished with a mozzarella and pine nut crumb.
A vegan-friendly twist on the classic Shepherd’s Pie with rosemary and red wine-infused lentils, quinoa and mushrooms topped with sweet potato mash and roasted chickpeas.
Layers of spiced lentils, roasted aubergines, potatoes and béchamel sauce, topped with crumbled feta and oregano.
Quorn mince cooked in a rich, tomato, red wine and thyme sauce, topped with buttery mash, Regato cheese and parsley.
A rich, slow-cooked ragu of Quorn mince, red wine and tomato, served with wholewheat spaghetti and finished with Regato cheese.
Rich, cheesy, irresistible, made with vintage, West Country Cheddar. Comfort food at its finest.
A traditional Middle-Eastern dish of chargrilled aubergines, peppers and chickpeas in a tomato, cinnamon and cumin sauce, topped with spiced roasted cauliflower.
Roasted sweet potato with julienne carrot, cabbage and edamame beans in a katsu curry sauce, served with rice and finished with pumpkin seeds.
A classic, rich chilli made with Quorn mince, kidney beans and sweetcorn, garnished with spring onions.
with roasted red pepper, sun-blushed tomato, pine kernels and ricotta.
Cannellini and butter beans in a rich and smoky tomato sauce, with red and yellow peppers and kale.
Roasted Veg, Lentils & Kale with sweet potatoes and parsnips in a tomato and red wine sauce
Cubes of paneer cheese marinated in turmeric with roasted diced aubergine and spinach in a coconut curry sauce with coriander.
Hearty and delicious: tender red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce.
Aubergines cooked in honey and tamari in a cashew satay sauce with rice, soya beans, carrots, spring onions and coriander.
Halloumi cheese with roasted courgettes, yellow peppers and cherry tomatoes with cannolicchi pasta and a tomato and basil pesto sauce.
A mild, sweet curry of cauliflower florets, chickpeas and baby spinach cooked in a coconut, almond and yoghurt sauce.
Roasted aubergine and sweet potato in a mild, fragrant curry leaf and coconut sauce with brown rice, topped with toasted cashew nuts.
A creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound!
An aromatic, green Thai curry with coconut milk, roasted butternut squash, red peppers, edamame beans and baby corn.
Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.
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