To start, we fry a mix of onion and leeks in butter until they are softened, before adding flour to create a roux-style sauce. We then add a mix of milk and sherry a little at a time, until all the liquid is incorporated.
Then we add ham stock and chicken stock along with sage and parsley, before stirring in some double cream to make it super-luxurious.
This pie is wrapped in our handmade shortcrust pastry, before being topped with a buttery wholegrain mustard mash.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).