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A lovely deep quiche made with egg and mascarpone cheese and packed with gammon, sundried tomatoes and onion.
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Sweet roasted peppers and slices of goat’s cheese in a deep, free-range egg quiche.
Semi-dried tomatoes, pesto, feta cheese, red onion and pine nuts wrapped in crisp puff pastry with basil and oregano.
Higher-welfare British chicken and ham with sliced leeks in a cream and parsley sauce, encased in handmade shortcrust pastry.
Caramelised onions in shortcrust pastry, topped with Swiss cheese and thyme.
Roasted red peppers, tomatoes, aubergines and courgettes in an all-butter pastry case, topped with a Regato cheese, pine nut and basil crumb.
Creamy spinach and Somerset Cheddar in an all-butter pastry case, topped with roasted butternut squash, feta and a pumpkin and sunflower seed crumb.
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.
Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices
A Wiltshire-cured gammon from Dingley Dell: coated with honey and mustard, studded with cloves.
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Layers of roasted peppers, mushrooms, courgettes and spinach between Italian pasta sheets with a light, crème fraiche and mascarpone sauce.
A slow-cooked ragu of beef and pork layered between sheets of Italian pasta, with béchamel sauce and a West Country Cheddar topping.
Sixteen big, sweet prawns with a handmade lemon and parsley butter, ready to cook from frozen. A perfect starter for four.
A terrine of Scottish smoked salmon cooked three ways – roast flakes surrounded by a delicate salmon and dill mousse, topped with smoked slices.
Crisp puff pastry topped with a homemade tomato and red pepper jam, semi-dried tomatoes and pine nuts.
Higher-welfare British chicken with the classic Thai flavours of lime leaves, lemongrass and ginger.
Shredded higher-welfare roast duck with our handmade hoisin sauce, wrapped in puff pastry and sprinkled with sesame seeds.
Free-range egg frittatas with kiln-roasted salmon, semi-dried tomato, mature Cheddar cheese, dill and horseradish.
Puff pastry rounds filled with goats cheese, green basil pesto and semi-dried cherry tomatoes
Handmade paté made with British chicken livers, balsamic vinegar and herbs. Beautifully smooth. Perfect as a starter or canapé.
A smooth, rich handmade paté made with roast Scottish salmon with a twist of citrus.
A smooth, handmade wild mushroom paté finished with truffle oil.
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