Your basket is currently empty
Get your Christmas slot booked in now. Shop Christmas
From your local COOK
Frozen meals delivered to your door
We have 90 shops across the UK
Key to Symbols
With a few of these meals in your freezer, you can enjoy a relaxing summer supper even after the most hectic of days. All prepared by hand so they look and taste homemade. Relax, let us COOK.
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.
An Asian-inspired, easy-to-carve, boneless, higher-welfare duck with a handmade mango, ginger and lemongrass stuffing and a sticky soy and five-spice glaze.
Two succulent pieces of pork belly from Dingley Dell Farm with Bramley apples and roasted new potatoes, topped with a sage and parsley crumb.
A slow-cooked ragu of beef and pork layered between sheets of Italian pasta, with béchamel sauce and a West Country Cheddar topping.
Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.
Higher-welfare British chicken and ham with sliced leeks in a cream and white wine sauce, topped with melt-in-the-mouth shortcrust pastry.
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.
Salmon fillet and asparagus in a white wine velouté sauce topped with sliced potato and a regato cheese crumb topping.
Higher-welfare British chicken breast, marinated in harissa, in a sweetly-spiced sauce with roast aubergines, chickpeas and almonds.
Slow-cooked, minced beef with red wine, thyme, celery and carrots, topped with a rich, buttery mash and mature Cheddar cheese.
Grass-fed, minced lamb slow-cooked with red wine, rosemary, carrots and a touch of redcurrant jelly, topped with buttery mash and a rosemary and parsley crumb.
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.
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 .
Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.
Marinated higher-welfare British chicken breast with mushrooms and peppers in a luxurious white wine and sherry 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.
Italian spaghetti in an authentic, indulgent and creamy sauce made with egg yolk and Grana Padano, with smoked back bacon and a touch of parsley.
Ribe risotto rice, shredded higher-welfare British chicken, smoky bacon and peas with a mascarpone and crème fraîche sauce with white wine, garlic and lemon.
A risotto of smoked haddock, cod, spinach and leeks with crème fraiche, white wine, mature Cheddar and a squeeze of fresh lemon juice.
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.
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.
Scottish salmon, smoked haddock and king prawns in our classic, creamy sauce with white wine, lemon and parsley, topped with a smooth, buttery mash.
Higher-welfare British diced chicken breast marinated with lemon and garlic in a basil pesto and mascarpone sauce, with semi-dried cherry tomatoes.
Higher-welfare British chicken and soft leeks in a delicate cream and white wine sauce, with tarragon, lemon and a little mustard.
Minced leg of lamb, seasoned with cinnamon and mint, with layers of roasted aubergine and potato slices and a creamy, ricotta cheese sauce.
Sixteen big, sweet prawns with a handmade lemon and parsley butter, ready to cook from frozen. A perfect starter for four.
A generous salmon fillet topped with beetroot duxelle and a dill & horseradish cream, wrapped in all-butter puff pastry.
Sign up to the COOK newsletter to be entered into our monthly prize draw
Please enter a valid name and email address
Please enter a valid email address
Please tick the box to agree to sign up to the COOK newsletter
You're in! Please check your email, we'll send our welcome newsletter shortly.
Do check your junk folder if you’re not seeing our emails