*We’re committed to growing our range of vegan-friendly dishes. However, we can’t claim official vegan certification as our kitchen doesn’t have a separate area for vegan preparation and cooking.
First we wash and slice the Portobello mushrooms by hand. They are then coated in smoked paprika and a maple-flavoured syrup before being roasted.
For the ragu we use garlic, onion, chopped chestnut and closed cup mushrooms and cook them until they have released all their moisture. Then we add a good glug of red wine and finish with tomato and herbs.
The wholewheat spaghetti is prepared just like you would at home, in boiling water. But it’s underdone, ensuring the texture is perfect when you cook it.
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).