Delicious vegetarian meals prepared by hand at the COOK Kitchen, ready to cook straight from frozen. A great range of tasty vegetarian recipes suitable for all.
All butter shortbread base, topped with salted caramel and Belgian milk chocolate with a scattering of Belgian dark chocolate chunks and drizzled with dark chocolate.
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.
Hazelnut meringue swirled together with cream, dark chocolate and hazelnut sauce, topped with chunks of hazelnut meringue, a drizzle of chocolate sauce and hazelnut pieces.
Hazelnut meringue swirled together with cream, dark chocolate and hazelnut sauce, topped with chunks of hazelnut meringue, a drizzle of chocolate sauce and hazelnut pieces.
A vegan Christmas dinner: Butternut Squash Nut Roast Stacks with all the festive trimmings: Butternut Squash Nut Roast Stacks, roast potatoes, carrots, trio of greens and veggie gravy…all for just £11.40 a head. Ready in 55 mins.
A veggie Christmas feast: a Portobello Mushroom Wellington with all the festive trimmings: Portobello Mushroom Wellington, roast potatoes, parsnips, carrots, sprouts and veggie gravy…all for just £13.88 a head. Ready in 1hr 10 mins.
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.
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.
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.
This frozen miracle manages to clock in at 56 calories while being the most thirst-quenching lolly of them all. Fresh lemon and orange juice on a stick.
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.
Cherry tomatoes, red peppers and baby spinach on a red onion and sweet pepper chutney base, with a vegan-friendly béchamel sauce and wrapped in a golden puff pastry case.
Inspired by the traditional Greek Spanakopita, a crispy filo pastry case filled with spinach, feta, ricotta and lemon zest, topped with pine nuts, dill and sunflower seeds.
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.
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.
A creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound!
