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From your local COOK
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For all those little celebrations like birthdays, anniversaries and date nights, COOK will be your personal chef for the evening. Turn a night-in into a night-out, and make it a meal like no other...
Two higher-welfare British chicken breasts in a classic Port and Merlot wine jus with roasted shallots and chestnut mushrooms.
A higher-welfare English turkey breast wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.
A higher-welfare British chicken crown with a handmade stuffing of Speldhurst sausagemeat, bacon and herbs, with an indulgent sauce made with English sparkling wine, shallots and orange.
Our famous cashew and almond nut roast, spiced red onion chutney and roasted butternut squash, layered and topped with pistachios and cranberries.
A fillet of higher-welfare Scottish salmon topped with an indulgent crab, lemon and tarragon cream cheese, finished with a white crabmeat crumb.
Confit duck leg in a juniper berry and orange zest sauce with cranberries.
Two butterflied sea bass stuffed with roasted fennel and dill, garnished with lemon and ready to cook from frozen.
A generous fillet of salmon with a rarebit-style topping of kiln-roasted salmon, mature Cheddar, semi-dried tomatoes and chives.
Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine.
Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.
Prime fillet of beef with a Portobello and porcini mushroom duxelle and chicken liver pate, wrapped in crisp golden puff pastry.
A generous salmon fillet topped with beetroot duxelle and a dill & horseradish cream, wrapped in all-butter puff pastry.
Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.
Two rostis of julienned parsnip and carrot with speckled lentils and a garlic and mushroom cream centre, topped with a parsnip and Cheddar cream, finished with parsnip ribbons.
Handmade stacks of blended spinach and ricotta, with a layer of chargrilled aubergines and red peppers, topped with halloumi slices dressed with sesame and dill.
Wild British venison fillets with red wine, spinach and chestnut mushrooms, individually wrapped in golden puff pastry.
Succulent higher-welfare British chicken on the bone, slow-cooked in red wine with back bacon and mushrooms.
Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.
Marinated higher-welfare British chicken breast in a white wine and mustard sauce with caramelised red onions.
Tender higher-welfare strips of pork in a mustard, sherry and crème fraiche sauce with chestnut mushrooms and pickled red onions.
Minced leg of lamb, seasoned with cinnamon and mint, with layers of roasted aubergine and potato slices and a creamy, ricotta cheese sauce.
Slow-cooked lamb shanks with a red wine and rosemary jus
Two succulent pieces of pork belly from Dingley Dell Farm with Bramley apples and roasted new potatoes, topped with a sage and parsley crumb.
Linguine topped with plump, sustainably-sourced king prawns in a lobster, crème fraiche and white wine sauce with semi-dried tomatoes, parsley and a squeeze of lemon.
Italian linguine with a luxurious crab and white wine sauce, topped with slices of roasted fennel, white crab meat, chilli and chives.
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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