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If you like your food a bit spicy then we've got a wide range of meals that will suit you. All of our meals with one or two 'chillies' can be seen below:
Tender beef in an intense Madras curry sauce made with garam masala, turmeric and coriander cooked slowly with sliced onions, ginger and ground almonds.
A mild dish with a sweet nutty flavour, gently braised beef with roasted sweet potato in a rich coconut and cashew curry sauce.
Bombay-spiced potatoes topped with a sweet onion chutney with turmeric, cumin, coriander and nigella seeds.
A Murgh Makhani with a bit of kick, made with traditional spices, tomatoes, cream, and marinated higher-welfare British chicken breast.
Chickpeas in a creamy sauce spiced with garam masala, fennel and cumin, with tomatoes, garlic, ginger and coriander.
Higher-welfare British chicken breast marinated in yoghurt, garlic and paprika in a spicy onion, tomato and red and green pepper sauce.
A fragrant mild Thai curry infused with lemongrass, ginger and kaffir lime leaf, with higher-welfare British chicken breast.
4 handcrafted samosas filled with tikka-spiced chicken, sweet potato, red pepper and peas.
Higher-welfare British chicken breast marinated with yoghurt, lemon and paprika in a creamy tomato and coconut sauce.
A rich, slow cooked chilli with minced beef, kidney beans and a bit of a kick.
A classic, rich chilli made with Quorn mince, kidney beans and sweetcorn, garnished with spring onions.
King prawns, tender-stem broccoli, sweetcorn, toasted cashews and rice noodles in a fiery green peppercorn dressing.
A classic garlic, coriander, onion and tomato sauce with marinated higher-welfare British chicken breast.
A classic mild Thai curry made with higher-welfare British chicken breast, green peppers, coconut milk, kaffir lime leaf, lemongrass and coriander.
A mild Thai curry sauce with higher-welfare British chicken breast, rice noodles, edamame beans, spring onions and courgettes.
An aromatic, green Thai curry with coconut milk, roasted butternut squash, red peppers, edamame beans and baby corn.
Tender higher-welfare British chicken with cauliflower and red pepper in a mild coconut sauce, with pilau rice and toasted flaked almonds.
Plump, sustainably-sourced king prawns in a light, fragrant turmeric and coconut sauce with spinach and curry leaves, topped with sweet mango and chilli.
Diced leg of lamb, marinated in a mix of spices and yoghurt, cooked with tomatoes and plenty of onions. Fairly hot.
Handmade lamb and ginger meatballs in a spiced red lentil dhal made with tomato, coconut, spinach and coriander.
Hand-rolled balls of minced beef and pork, seasoned with red pesto, chilli and garlic, served in a rich tomato sauce.
Slow-roasted Portobello mushrooms and black turtle beans in a Mexican-style spiced tomato sauce with rice, coriander and a wedge of lime.
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.
Cod, lemongrass, ginger, garlic and chilli in little patties with our handmade Thai sweet chilli sauce.
Sustainably-sourced salmon and coley with a fragrant mix of lemongrass, ginger and Thai spices.
Higher-welfare British chicken breast, marinated in harissa, in a sweetly-spiced sauce with roast aubergines, chickpeas and almonds.
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
A light and fragrant curry of King Prawns with blended spices, coriander and spinach.
King prawns and free range, pork chorizo with soft, speckled lentils, chickpeas, piquillo peppers, baby spinach and tomatoes.
A warming Thai curry made with marinated higher-welfare British chicken breast, red peppers, coconut milk, tamarind and kaffir lime leaf.
Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger
Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.
Pieces of Paneer cheese, fried gently with spices and mixed with spinach, onions and natural yoghurt.
The traditional street food of mild, curry-spiced vermicelli noodles with king prawns, pork mince, diced red peppers, carrots and green beans.
A traditional Middle-Eastern dish of chargrilled aubergines, peppers and chickpeas in a tomato, cinnamon and cumin sauce, topped with spiced roasted cauliflower.
Slow-cooked, shredded beef in a sticky soy and ginger sauce with rice noodles and tender-stem broccoli, topped with sesame seeds.
Soft, slow-cooked yellow split peas with turmeric, garlic, tomatoes and coriander.
A fillet of sea bass gently steamed on a bed of choi sum, spring onions and julienne carrots in a mild and fragrant red curry sauce.
King prawns in a mild curry sauce infused with fennel seeds, turmeric and lime leaf.
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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