COOK Book Spring/Summer 2010

The COOK BookSummer 2010

The Alternative to Home Cookingwww.cookfood.net

Our founding principle whenwe started cooking in 1997:

“To cook using thesame ingredients andtechniques that youwould use at home soeverything looks

and tastes homemade.”Today - Nothing’s changed.

Menu KeyYou will see these symbols next toour food. This is what they mean.

Suitable for vegetarians.

All meals can be reheated in a conventionaloven, but those with this symbol can alsobe cooked in the microwave.

Not available for home delivery.

How spicy is this dish?

1 chilli - warm me up

2 chillies - nice and spicy

Gluten Free

Very occasionally we might have to change prices,ingredients or symbols before our next edition ofThe COOK Book for which we apologise. But allprices, ingredients and symbols were correct at timeof going to print. Please refer to the packaging for themost up-to-date information.

GF

Page

1 Introduction

2 Meals for 1 and 2

8 Puddings for 1 and 2

9 Side Dishes

10 The Indian Range

12 Recipes from The Far East

14 Family Meals and Puddings

15 Little Family – for Toddlers Upwards

16 Entertaining

17 Dinner With Friends

20 Summer Buffet

24 Drinks Party

26 Summer Lunches

28 Puddings

32 Smaller Puddings

34 Cakes

36 National Home Delivery ServiceWhy We Are Different

Contents

Introduction

Our role in life is to make food for you that looks and tastes homemade.

We’re not going to win any Nobel prizes with this remit but you can rely

on us to give you back that most precious of commodities – time.

During the summer the plethora of different events, holidays and parties

means that the scarce amount of time you had in the first place is

stretched even further. Alas, additional daylight hours do not equate to

extra hours in the day so we have got loads of suggestions in this menu,

whether it be a simple dinner for two or a party for twenty. This will mean

less time spent in your kitchen and more time spent doing whatever it is

you like doing (or not doing).

Over the winter months Jamie, our Development Chef, has been busy in

his kitchen getting ready for summer. There are a couple of absolute

crackers that he has come up with: Kiln Roasted Salmon and Asparagus

Filo (page 22), ideal for evening or lunchtime entertaining; the Honey

Mustard Dry Cured Loin of Pork (page 22) is perfect for any summer ‘do’

and if you tend to only eat pies in the winter, then you’re wrong. Chicken,

Ham and Leek Pie served with a nice crisp salad is perfect on a summer’s

day. So, no Nobel prizes for us but we will give ourselves a pat on the back

for our time management skills.

As ever, we are always trying to improve what we do so please get in touch

at [email protected] if you have any suggestions.

All the best

Edward and Dale (Founders)

Dale and Edward, Founders

Introduction 1

Meet the Chefs behind our foodThey’re on our packaging, they’ve

cooked your meal, here’swhat they look like!

(Many thanks to various friends and family who took part in our homemade photo shoot.We look forward to negotiating appearance fees with your agents next time we do this.)

Moroccan Harissa Chicken 3.75 6.75Marinated chicken breast pieces in a Harissa sauceof cumin, cinnamon and honey, finished with datesand toasted almonds.• Serve with our Minted Couscous (page 9)

Lemon and Ginger Chicken 3.75 6.75Marinated chicken pieces with red peppers andsugarsnaps in a white wine, lemon and ginger sauce.

Chicken Alexander 3.75 6.75Marinated chicken pieces with mushrooms andpeppers in a rich white wine and sherry sauce.

Tarragon and Orange Chicken 3.75 6.75Chicken breast pieces in a creamy white wine saucewith tarragon and orange zest garnished withjulienne of carrot.

Chicken and Mushroom Lasagne 3.75 6.75Chicken breast pieces and mushrooms in an Italianstyle tomato sauce with pasta, cheese sauceand Cheddar cheese topping.

2 Meals for 1 and 2

Meals for 1 and 2

Chicken and Tomato Pasta Bake Tarragon and Orange Chicken

Chicken Serves1 2Meals for

1 and 2

JamesStevensChef

A conundrum for you. Total timeto shop for and prepare a meal

for one or two – maybe one hour.The COOK way: Walk to freezer, remove meal,put in oven – that’s it! So what to do? Most ofour customers are good cooks who appreciategood food but COOK exists for those two orthree nights per week when frankly, you havegot better things to do than cook and youwant to serve a meal that is as good as yourown cooking.

Serves1 2

Chicken and Tomato 3.75 6.75

Pasta BakeChicken breast, mushrooms and penne pasta in arich tomato and basil sauce topped with mozzarella.

Chicken Dijon 3.75 6.75Marinated oven roasted chicken breast pieces in awhite wine and mustard sauce with caramelised red onions.

Marinated Chicken in Tomato 3.75 6.75

and Sweet Red Pepper SauceThe chicken is marinated in smoked paprika andolive oil for 24 hours and then oven roasted. The sauceis made with smoked bacon, red peppers, tomatoes,basil, thyme and cream.

Chicken, Ham and Leek Pie 3.85 6.75Chicken breast pieces, ham and leeks in a creamyparsley sauce topped with all butter shortcrust pastry.

Coq au Vin 3.99 7.50Leg, thigh and breast of chicken in a rich red winesauce garnished with dry cured back bacon and mushrooms.• Serve with our Goose Fat Roast Potatoes (page 9)

GF

Serves1 2

Pot Roast Chicken 3.99 7.50Leg, thigh and breast of chicken braised with rootvegetables in a chicken gravy.

Huntsman’s Chicken 4.50 8.75Whole chicken breasts stuffed with a mushroompate, wrapped in smoked bacon and served in arich red wine sauce with button onions andoyster mushrooms.

Confit of Duck in 4.50 8.75

Orange Liqueur SauceWe braise the duck until tender and serve with azesty red wine and orange juice sauce finished withan orange liqueur and topped with orange segments.

Meals for 1 and 2 3

Meals for 1 and 2

Light Lunch for 2Moroccan Harissa Chicken £6.75Minted Couscous £2.99 (page 9)

Serve with a watercress salad.

Summer Supper for 2Marinated Chicken in Tomato andSweet Red Pepper Sauce £6.75

Summer Pudding £4.50 (page 32)

Serve with our minted couscous and garlic ciabatta.

Chilli con Carne 3.25 5.25Minced beef with tomato, oregano,red chillies and kidney beans.• Serve with our Plain Basmati Rice (page 9)

Spaghetti Bolognaise 3.50 6.25Minced beef in a tomato and red winebolognaise sauce with spaghetti.

Cottage Pie 3.50 6.75Minced beef with onions and carrots topped withmashed potato and cheddar cheese.

Lasagne al Forno 3.50 6.75As warm-hearted and tasty as a little Italianrestaurant down a back street in Rome. Just add vino rosso.• Serve with our Garlic Ciabatta (page 9)

Steak and Red Wine Pie 3.99 7.75Tender pieces of silverside beef and vegetablesin red wine, topped with all butter pastry.

IMPROVED

4 Meals for 1 and 2

Meals for 1 and 2

Beef Serves1 2

Serves1 2

Beef Stroganoff 3.99 7.95Pieces of silverside beef and roasted mushroomsin a creamy sherry, brandy and paprika sauce.

Beef Goulash 4.25 7.99We braise the beef until tender with potatoes andgreen peppers and then add a rich red wine,tomato and paprika sauce.• Serve with Our Cabbage, Bacon and Pinenuts (page 9)

Braised Beef in Brandy 4.50 8.25

and Mushroom SauceStrips of beef are braised until tender and addedto a brandy and mushroom veloute sauce.

Beef Bourguignon 4.50 8.25

Tender pieces of silverside beef braised in redwine and port with dry cured bacon, onionsand mushrooms.

Beef Goulash

Easy Lunch for 2Lasagne al Forno £6.75

with Garlic Ciabatta £1.99 (page 9)

Serve with fresh green beans tossedwith a Balsamic dressing.

Meals for 1 and 2 5

Meals for 1 and 2

Liver, Bacon and Onions 2.85 5.60Tender pieces of lambs’ liver in red wine saucegarnished with onions and smoked back bacon.

Shepherd’s Pie 3.50 6.75Tender minced leg of lamb and diced carrotstopped with mashed potato.

Lamb Moussaka 3.75 6.75Minced lamb with onion and tomato topped withaubergines, sliced potatoes and cheese sauce.

Lamb Casserole with Minted 4.50 8.50

New PotatoesTender pieces of leg of lamb and root vegetablesin a rich lamb stock with minted new potatoes.

Moroccan Spiced Lamb Tagine 4.50 8.50Tender leg of lamb pieces braised in Moroccanspices with apricots, dates and chickpeas.• Serve with our Minted Couscous (page 9)

Lamb Bordeaux 4.50 8.50We braise the lamb in red wine and port sauceand add smoked bacon and caramelised onions to finish.

Braised Lamb Shanks 10.50Oven roasted lamb shanks, marinated in olive oil,rosemary and mint, then braised in white wineand Dijon mustard. Garnished with chunky vegetables.

GF

Matt SmithHead Chef

Lamb Serves1 2

Summer Supper for 1LambMoussaka £3.75

Serve with some lightly steamed sugar snap peastossed in olive oil and freshly chopped mint.

Lamb Casserole with Minted Potatoes

6 Meals for 1 and 2

Meals for 1 and 2

Sausage and Red Onion 3.50 5.99

CasseroleMeaty pork and leek sausages in a sweet red onion sauce.• Serve with our CreamyMash (page 9)

Italian-style Meatballs in 3.50 6.50

Tomato SauceHand rolled pork and beef meatballs lightly seasonedwith chilli, garlic and basil in a rich tomato sauce.

Pork Stroganoff 3.95 7.35The pork strips are braised until tender thenadded to a sherry, brandy and paprika sauce.

Pork Dijon 3.95 7.35Braised strips of pork with sliced mushroomsfinished with a creamy white wine, sherry andmustard veloute.

Cassoulet 4.99 9.95Tender pork pieces, confit of duck, Toulouse sausage,cannellini beans and root vegetables in a tomato sauce.

Summer Supper for 2Italian-style Meatballs in Tomato Sauce £6.50

Serve with spaghetti or parpadelle pastaand a bowl of fresh salad.

Pork Serves1 2

Finish this dishoff by shaving fresh

parmesan overthe top just

before serving.

Pork Stroganoff Pork Dijon

Meals for 1 and 2 7

Meals for 1 and 2

Smoked Haddock and 3.99

Rocket Fish CakesTwo smoked haddock fish cakes blendedwith Welsh rarebit and rocket.

Salmon and Dill Fish Cakes 3.99Two fish cakes with potato, lemon and dill.

Cod Tagine 3.75 7.45Diced cod fillet in a sweet Moroccan style saucewith apricots, sun-dried tomatoes and chickpeas.• Serve with our Minted Couscous (page 9)

Hearty Fisherman’s Pie 4.50 8.50Salmon, coley and naturally smoked haddock in awhite wine and tomato sauce, layered with spinach,topped with creamy parsley mashed potatoes.

GF

Serves1 2

Smoked Haddock and 4.50 8.50

Sweet Potato GratinNaturally smoked haddock, bacon, broccoli and sweetcornin a creamy fish sauce topped with sweet potato.

Salmon and Asparagus Gratin 4.50 8.50Salmon fillet pieces and asparagus in a white wineveloute sauce topped with a regato cheese crumb.

Salmon and Smoked 4.50 8.50

Haddock LasagneSalmon and smoked haddock in a white wine andsherry sauce layered with pasta and cheese sauce.

Salmon en Croute 5.99Fillet of Scotch salmon with an asparagus andwhite wine sauce encased in puff pastry.

SummerSupper for 1Salmon and

Asparagus Gratin£4.50

Serve with a freshwatercress salad and

lemony dressing.

Fish Serves1 2

Light Lunch for 2Salmon and Dill

Fishcakes (2 packs)£7.98

Red Berry Mousse£3.25 (page 8)

Serve with slices of roastedsweet potato, a rocket saladand our chilli dipping sauce

(page 25).Salmon and Smoked Haddock Lasagne

8 Meals for 1 and 2

Meals for 1 and 2

Macaroni Cheese 2.75 4.99Macaroni in a creamy vintage matureCheddar cheese sauce.

Red Lentil and Mixed 2.75 4.99

Bean CasseroleRed lentils, mixed beans, roasted vegetables andgreen beans in a tomato and basil sauce.

Vegetable and 2.99 5.95

Chickpea TagineThe aubergines are finely diced and cooked downto a thick paste. This provides an ideal sauce towhich the oven roasted vegetables and Moroccanspices are added.• Serve with Our Minted Couscous (page 9)

Roasted Vegetable 3.50 5.99

and Feta BakeOven roasted vegetables in a tangy tomatoand basil sauce topped with diced feta and aherb and pinenut crust topping.

Mushroom and 3.50 5.99

Spinach LasagneOven roasted mushrooms and baby spinach in acreamy sherry sauce layered with spinach pastaand topped with Cheddar cheese.

Spinach and Ricotta 3.50 5.99

CannelloniSpinach and ricotta cannelloni in a tomato andbasil sauce topped with Cheddar and regato cheeses.

Roasted Vegetable Lasagne 3.60 6.35Roasted Mediterranean vegetables in a rich tomatosauce layered with lasagne, Cheddar cheesesauce and topped with tomatoes and Cheddar cheese.

Mushroom Stroganoff 3.65 6.25Oven roasted chestnut and cup mushrooms withbaby spinach in a brandy and paprika sauce.

Nut Loaf Serves 3-4 4.99A blended loaf of toasted nuts, Madeira soakedapricots, mushrooms and herbs, topped with redonion marmalade.

GF

GF

Vegetarian Serves1 2 Puddings Serves 1 or 2

Lemon Cheesecake (2 slices) 2.25A fluffy lemon cheesecake on a thin biscuit basedecorated with lemon curd swirls.

Red Berry Cheesecake (2 slices) 2.25Light cheesecake with juicy whole berries marbledwith ripe summer berry puree, on a thin biscuit base.

Chocolate andToffee Cheesecake (2 slices) 2.25A marbled chocolate and toffee cheesecake withdark chocolate swirls on a crunchy chocolate biscuit base.

Banoffi Pie (2 slices) 2.25Soft toffee and bananas on a biscuit base topped with cream.

Red Berry Mousse 3.25Two light red berry mousse made with Mascarponecheese on a crunchy biscuit base.

Chocolate Mousse 3.25Two light chocolate mousse made with Mascarponecheese on a crunchy biscuit base.

Lemon Mousse 3.25Two light lemon mousse with Mascarponecheese on a crunchy biscuit base.

Summer Pudding 4.50Traditional recipe bursting with raspberries, strawberries,blackberries and blackcurrants.

Serves 2

Rice Pudding with Clotted Cream 2.25Slow-cooked short grain rice with double cream andclotted cream finished with vanilla and nutmeg.

Belgian Chocolate Pudding 3.25Rich chocolate sponge topped with Belgian chocolate sauce.

Bread and Butter Pudding 3.25Bread and butter pudding with orange, honey and Madeira,finished with a crunchy cinnamon and demerara topping.

Bramley Apple and 3.25

Blackberry CrumbleBramley apples and blackberries topped with buttery almond crumble.

GF

Garlic Ciabatta 1.99Hand-crafted ciabatta loaf with garlic and parsley.

Mangetout, Petits Pois 1.50

and Carrots

Plain Basmati Rice 0.99 1.95Boiled Basmati rice.

Vegetable RiceBasmati rice braised in vegetable stock, mixed with 1.25 2.45oven roasted peppers, mushrooms, peas andjulienne of carrots with coriander and parsley.

Creamy Mash 1.25 2.45Mashed potatoes with cream, butter,sea salt and cracked black pepper.

Oven Roasted Vegetables 1.50 2.99Hand cut oven roasted vegetables in sun-driedtomato, garlic and basil dressing.

Minted Couscous 1.50 2.99Couscous with oven roasted peppers, mushrooms,sweet sun-dried tomatoes and finished with mint.

Dauphinoise Potatoes 1.50 2.99Layers of thinly sliced potatoes baked in a matureCheddar cheese and double cream sauce.

Alsacienne Potatoes 1.99Oven roasted with garlic and garnished withsmoked streaky bacon and sun-dried tomatoes.

Goose Fat Roast Potatoes 1.99

Cabbage, Bacon and Pinenuts 1.99 3.95

Braised Red Cabbage 1.99 3.95Red cabbage and Bramley apples slowlybraised in red wine and redcurrant jelly.

GF

NEW

GF

GF

GF

GF

GF

GF

GF

GF

Side Dishes 9

Side Dishes

Oven Roasted Vegetables

Serves1 2

Serves2 4

Lewis FeaverChef

Wouldn’t life be duller withoutaccessorising. Think about it.No earrings, necklaces, scarves orhandbags. And so it is with food.It is often the side dishes thatare a fiddle to make but withoutthem the ‘outfit’ is incomplete.

10 The Indian Range

The Indian Range

IndianTakeaway for 2

(pictured above)

Cost per Person £8.65

Chicken Tikka MasalaChicken KormaAloo Gobi Saag

Peas Pilau • Naan BreadPappadums • Mango Chutney

Total price £17.30

Mango ChutneyThe Guild of Fine Food

‘Great Taste Gold Award Winner’;Mango Chutney nowin our shops £2.95

So, Chicken Tikka Masala is now the UK’s favouritedish. Without wishing to offend the sensibilities ofthe noble ‘Fish and Chips’ and the institution that is‘Sausages and Mash,’ we fully endorse this evolutionof the nation’s taste buds. But why stop at ChickenTikka Masala? Our Beef Rogan is exceptional andthe Chicken Jalfrezi is a dish of wonder.

The

IndianRange

Clockwise from top left:Naan Bread, Mango Chutney, AlooGobi Saag, Chicken Tikka Masala,Chicken Korma, Pappadums and

Peas Pilau in the middle.

NEW

JamieWallaceDevelopment Chef

The Indian Range 11

The Indian Range

Roasted Vegetable 2.99 5.95and Chickpea CurryOven roasted peppers and carrots with cauliflower, spinachand toasted cumin seeds in a chickpea and lentil sauce.

Garlic Chicken Curry 3.75 6.75Marinated chicken breast pieces in a garlicand coriander sauce.

Chicken Tikka Masala 3.75 6.75 13.25Chicken breast pieces marinated with yoghurt,lemon and paprika in a coconut, cream and tomato sauce.

Chicken Korma 3.75 6.75Marinated chicken breast pieces in a creamycoconut and almond sauce.

Chicken Jalfrezi 3.75 6.75Chicken breast pieces marinated in yoghurt,garlic and paprika in a spicy tomato sauce.

Beef Rogan 3.99 7.95Tender pieces of silverside beef in a tomato,garlic and coriander sauce.

Lamb Koftas 3.99 7.95Lamb koftas seasoned with chilli, gingerand garlic in a spicy tomato sauce.

GF

GF

GF

GF

GF

GF

Pappadums 1.75Ready to eat. Pack of 8

Naan Bread 1.15

Aloo Gobi Saag 1.50Diced potatoes with cauliflower and spinach leaves.

Plain Basmati Rice 0.99 1.95Boiled Basmati rice.

Peas Pilau 1.25 2.45Fragant Basmati rice flavoured with saffron,cardamon, cinnamon and cloves.

NEW

Main Dishes Serves1 2 4

Side Dishes Serves1 2

Aloo Gobi Saag

Garlic Chicken Curry

GF

GF

GF

GF

12 Recipes from The Far East

Recipes from The Far East

Recipes from

Green ThaiChicken CurryA green Thai curry withstir-fried red peppers andfine green beans.

Serves 1 Serves 2 Serves 43.75 6.75 13.25

Red ThaiChicken CurryA hot Thai curry withstir-fried red peppers andfine green beans.

Serves 1 Serves 23.75 6.75

Chicken Pad ThaiLemongrass, ginger, garlic,tamarind and lime marinatedchicken with egg noodles andstir-fried cabbage.


Chicken PanangCurryA fragrant Thai curry infusedwith ginger, lemongrass, kaffirlime and garlic.


GF

GF

GF

Yes, we know, to try and combine the varyingtypes of Asian cuisine under one broad headingis a tad clumsy but marketing taglines are animperfect science. That aside, the recipesand ingredients for these dishes are asauthentic as can be.

Recipes from The Far East 13

Recipes from The Far EastSweet ChilliChicken andNoodlesStrips of chicken with noodles,water chestnuts and stir-friedvegetables in our own sweetchilli sauce.


MassamanBeef CurryA sweet and tangy southernThai beef curry cooked withcumin, coriander and garlic.

Serves 13.99

Coconut and LimeLeaf RiceBasmati rice with coconut milk,kaffir lime leaf, lemongrassand coriander.


IndonesianVegetableCurryIndonesian yellow curry withroasted vegetables, green beansand toasted cashew nuts.


GF

GF

Chicken LaksaTurmeric, cumin, ginger andlemongrassmarinated chickenin a creamyMalaysian stylecoconut sauce with stir-friedbutternut squash andmangetout.


Cantonese OysterChickenStrips of chicken marinated ina ginger, soy and sesamesauce with stir-friedmushrooms, sugar snapsand water chestnuts.


Shanghai-styleBeefwithGinger and SoyStrips of beef braised in soysauce, Shaohsing wine, garlicand ginger with stir-fried redpeppers and sugar snaps.

Serves 13.99

Plain BasmatiRiceBoiled Basmati rice.


GF

GF

14 Family Meals and Puddings

Family Meals and Puddings

Serves 4

Eve’s Pudding 5.50Kentish Bramley apples topped with an all buttercinnamon sponge and sprinkled with sliced almonds.

Bramley Apple and 5.50

Blackberry CrumbleKentish Bramley apples and blackberries topped withour own buttery almond crumble.

Belgian Chocolate Pudding 5.50A rich chocolate sponge topped with a moreishBelgian chocolate sauce.

Sticky Toffee Pudding 5.50Date and vanilla sponge with a dark sticky toffee sauce.

Serve 5–6

Flapjack 4.50

Millionaire’s Shortbread 4.50

Boston Brownie 4.50

Macaroni Cheese 9.75Macaroni in a creamy vintage mature Cheddar cheese sauce.

Chilli con Carne 9.99Medium spiced minced beef with tomato, oregano,red chillies and kidney beans.

Lasagne al Forno 11.50As warm-hearted and tasty as a little Italian restaurantdown a back street in Rome. Just add vino rosso for the grown-ups.• Serve with our Garlic Ciabatta (page 9)

Italian-style Meatballs in 11.50

Tomato SauceHand rolled pork and beef meatballs lightly seasonedwith chilli, basil and garlic in a rich tomato sauce.

Shepherd’s Pie 11.50Tender minced leg of lamb and diced carrotstopped with mashed potato.

Cottage Pie 11.50Minced beef with onions and carrots topped withmashed potato and Cheddar cheese.

Chicken and Tomato Pasta Bake 11.50Chicken breast pieces, mushrooms and penne pastain a rich tomato and basil sauce topped with mozzarella.

Chicken Alexander 11.50Marinated chicken breast pieces with mushrooms andpeppers in a rich white wine and sherry sauce.

IMPROVED

Main Courses Serves 4

We have broadened our remit and moved into theinsurance business. How so? Well, if you have beenout all the day with the family at the weekend orjust had a busy week day playing the multiple rolesof chauffeur, cleaner, bread winner and gardener,then also having the role of cook can sometimesgrate. Therefore can we recommend, as an insurancepolicy, that you carry a few of our family meals andpuddings in your freezer for those moments whenyou would rather use one of ‘our’ chefs.

Puddings and Traybakes

See page 33 for Ice Cream

Little Family 15

Little Family – for Toddlers Upwards

Microwave only.These meals cannot be reheated in a conventional oven.Spaghetti Bolognaise • Cottage Pie • Braised Beef and Barley Hotpot

Macaroni Cheese • Chicken and Vegetable CasseroleMoroccan Lamb with Couscous • Risotto with Butternut Squash

GF

GF

Cod and Mash Potato 2.85Cod fillet in a parsley sauce with mashed potato,sweetcorn and petit pois.

Fish Pie 2.85Cod and salmon in a white wine sauce with sweetcornand petit pois topped with mash.

Chicken Goujons (2-3 servings) 3.50Strips of chicken breast in a breadcrumb coating.

You don’t have the time but we do. And whenwe make our children’s meals we do it usingexactly the same ingredients and techniquesyou would use at home. So there is no needto feel guilty. Really.

Macaroni Cheese 2.60Macaroni, oven roasted butternut squash, cauliflowerand peas in a cheesy sauce.

Chicken and Mash Pie 2.70Chicken, sweetcorn and peas topped with potato,butternut squash and sweet potato mash.

Chicken Pasta Bake 2.70Pasta spirals with chicken, sweetcorn and peasin tomato sauce.

Chicken Curry with Rice 2.70Chicken breast pieces in a mild curry saucewith Basmati rice.

Sweet and Sour Chicken with Rice 2.70Chicken breast pieces in a sweet and sour sauce withcarrot, pineapple and sweetcorn with basmati rice.

Pasta Bolognaise 2.70Penne pasta with minced beef, carrots and tomato sauce.

Lasagne 2.70Minced beef with hidden carrots, pasta and a cheese sauce.

Cottage Pie 2.70Minced beef with carrots, leeks and swede toppedwith cheesy mash potato.

Spaghetti Bolognaise 2.70Minced beef in tomato, carrot and celerysauce with spaghetti.

Meatballs and Spaghetti 2.70Pork and beef meatballs in a tomato sauce with spaghetti.

Bangers and Mash 2.70Pork and leek sausages in a tangy tomato sauce withlots of hidden vegetables and mashed potato.

Shepherd’s Pie 2.70Minced leg of lamb in a tomato sauce

with potato and swede mash.

GF

GF

Children’s Meals Serves 1

For babies 6 months plus. $2.75

So Baby is run by husband and wife team Chris andSarah Larkin. Inspired by the arrival of daughterCharlotte, they developed this fantastic range full

of nutrients and flavour which has just received awell deserved Organic Food Award.

Organic Baby Food

Lasagne

16 Entertaining

What is more important in life than relationships?Eating together is both the literal and figurative fuelthat powers these relationships. So, ask yourself, timespent with your guests versus time spent being amartyr in the kitchen.

It’s no contest really, let us do your cooking.Everybody wins.

Entertaining

Page17 Dinner With Friends20 Summer Buffet24 Drinks Party26 Summer Lunch28 Puddings34 Cakes

Dinner with Friends – Suggested Menus

Entertaining 17

Dinner for 4Cost per Person £5.66

Green Thai Chicken Curry (page 18)Coconut and Lime Leaf Rice two portion x 2 (page 13)Red Berry Cheesecake two portion x 2 (page 32)Total price £22.65


Smoked Salmon and Dill Terrine (page 22)Moroccan Spiced Lamb Tagine four portion x 2(page 19)

Minted Couscous two portion x 4 (page 9)Rich Lemon Tart (page 29)Total price £63.91


Marinated Chicken in Tomato and Sweet RedPepper Sauce four portion x 2 (page 18)Vegetable Rice two portion x 4 (page 9)Raspberry Pavlova (page 30)Total price £47.80

Two portion dish£9.30

Four portion dish£11.75

We sell ceramic dishesthat are the same sizeas our two and fourportion meals, makingit even easier for youto pretend you madeit yourself.


Parma Ham and Goat's Cheese Wraps (page 25)Smoked Haddock and Sweet Potato Gratin (page 19)Mangetout, Petits Pois and Carrots two portion x 2(page 9)

Apple and Pecan Tart (page 29)Total price £33.99

Darren CardOven Chef

Dinner with Friends

18 Entertaining

Serves 4

Marinated Chicken in Tomato 13.25

and Sweet Red Pepper SauceThe chicken is marinated in smoked paprika andolive oil for 24 hours and then oven roasted.The sauce is made with smoked bacon, red peppers,tomatoes, basil, thyme and cream.

Green Thai Chicken Curry 13.25A green Thai curry with stir-fried red peppersand fine green beans.• Serve with Coconut and Lime Leaf Rice (page 13)

Coq au Vin 14.95Leg, thigh and breast of chicken in a red wine saucewith dry cured back bacon and mushrooms.

Huntsman’s Chicken 16.50Whole chicken breasts stuffed with a mushroompate, wrapped in smoked bacon and served in a richred wine sauce with button onions and oyster mushrooms.

Chicken, Ham and Leek Pie Serves 6Chicken breast pieces, ham and leeks in a creamy 18.50parsley sauce fully encased in pastry.

GF

GF

Chicken Serves 4

Chicken Tikka Masala 13.25Chicken breast pieces marinated with yoghurt,lemon and paprika in a coconut, creamand tomato sauce.• Serve with our Peas Pilau, Aloo Gobi Saagand Naan Bread (page 11)

Chicken Dijon 13.25Marinated oven roasted chicken breast pieces in awhite wine and mustard sauce with caramelised red onions.

Chicken and Mushroom 13.25

LasagneChicken breast pieces and mushrooms in anItalian style tomato sauce with pasta, cheese sauceand Cheddar cheese topping.

Moroccan Harissa Chicken 13.25Marinated chicken breast pieces in a Harissasauce of cumin, cinnamon and honey.• Serve with our Minted Couscous (page 9)

GF

Moroccan Harissa Chicken Chicken, Ham and Leek Pie

Pork Dijon 14.50Braised strips of pork with sliced mushrooms finishedwith a creamy white wine, sherry and mustard veloute.

Pork Stroganoff 14.50The pork strips are braised until tender thenadded to a sherry, brandy and paprika sauce.

Smoked Haddock and 16.95

Sweet Potato GratinNaturally smoked haddock, bacon, broccoli andsweetcorn in a creamy fish sauce topped with sweet potato.• Serve Red Berry Cheesecake for pudding (page 31)

Hearty Fisherman’s Pie 16.95Salmon, coley and naturally smoked haddock in awhite wine and tomato sauce, layered with spinach,topped with creamy parsley mashed potatoes.

Salmon and Smoked 16.95Haddock LasagneSalmon and smoked haddock in a white wine and sherrysauce layered with pasta, cheese sauce and topped witha regato cheese crumb.

Salmon and Asparagus Gratin 16.95Salmon fillet pieces and asparagus in a white wineveloute sauce topped with sliced potato and aregato cheese crumb topping.

Mushroom and Spinach Lasagne 11.95Oven roasted mushrooms and baby spinach insherry sauce layered with spinach pasta,topped with cheese.

Roasted Vegetable Lasagne 12.50Roasted Mediterranean vegetables in a rich tomatosauce layered with lasagne, Cheddar cheese sauceand topped with tomatoes and Cheddar cheese.

Dinner with Friends

Entertaining 19

Beef Pork Serves 4

Lamb Serves 4

Vegetarian

Fish

Dale PenfoldCo-Founder andChef Director

Individual Beef en Croute Serves 1 7.50Prime fillet of beef topped with mushroom andliver pate and then encased in all butter puff pastryand served with our mushroom and white wineveloute sauce.• Serve with our Dauphinoise Potatoes (page 9)

Serves 4

Beef Stroganoff 15.85Pieces of silverside beef and roasted mushroomsin a creamy sherry, brandy and paprika sauce.

Braised Beef in Brandy 16.50and Mushroom SauceStrips of beef are braised until tender and added toa brandy and mushroom veloute sauce.

Beef Bourguignon 16.50Tender pieces of silverside beef braised in redwine and port with dry cured bacon, onionsand mushrooms.

Serves 6

Steak and Red Wine Pie 19.95Tender pieces of silverside beef and vegetablesin red wine, fully encased in pastry.

Lamb Moussaka 13.25Minced lamb with onion and tomato topped withaubergines, sliced potatoes and cheese sauce.

Lamb Bordeaux 16.75We braise the lamb in red wine and port sauce and addsmoked bacon and caramelised onions to finish.• Serve Apple and Pecan Tart for pudding (page 29)

Moroccan Spiced Lamb Tagine 16.75Tender leg of lamb pieces braised in Moroccanspices with apricots, dates and chickpeas.• Serve with our Minted Couscous (page 9)

GF

20 Entertaining

SummerBuffetHaving thrown open the doors of yourhome to the masses for a ‘Summer Do’you have already displayed generosityof spirit and admirable fortitude. Now letcommon sense prevail and let us helpyou with the cooking for the event.Generosity and common sense,a happy combination.

Make the Lemon Cheesecakeyour own by grating fresh

lime zest on top.

Buffet for 20Cost per person £7.03

Two Poached and Decorated Salmon (page 22)

Two Roast Pepper and Goat's Cheese Quiche (page 23)

Coronation Chicken (serves 16-20) (page 21)

Fruity Couscous Salad (serves 6-8) (page 21)

Fruity Couscous Salad (serves 12-16) (page 21)

Two Lemon Cheesecakes (page 31)

Total cost £140.59

Entertaining 21

Summer Buffet

Buffet Portions

Coronation Chicken 2-3 8-10 16-20Chicken breast pieces in a mild curry, 3.75 9.99 19.95apricot, Madeira and creme fraiche saucetopped with toasted almonds.

Fruity Couscous Salad 6-8 12-16Couscous with dates, apricots, roasted 6.99 13.95peppers and pumpkin seeds.

Puy Lentil and 6-8 12-16

Aduki Bean Salad 7.50 14.95Puy lentils, aduki and soya beans inbalsamic dressing.

Pesto Pasta Salad 6-8 12-16Gnocco sardo pasta with red onions, petit pois 7.50 14.95and pine nuts in a pesto dressing topped withregato cheese.

NEWGF

GF

These products take between 24 and 36 hours to defrostin the fridge. Please ask in the shops for details.

Coronation Chicken

Puy Lentil and Aduki Bean Salad

‘Thank you for makingwonderful pre-preparedfood. I was able to spendtime with my family aswell as enjoy a meal thatwould take me severalhours to prepare.’A Happy Customer

Summer Party Food

Andy CoxChef

22 Entertaining

Summer Buffet

Kiln Roasted Salmon and Asparagus Filo

Honey Mustard Dry Cured Loin of Pork

Buffet Portions

Smoked Salmon Serves 8-10

and Dill Terrine 9.95Smoked salmon mousse topped with a horseradishcream and a layer of smoked salmon.

Wild Mushroom and Serves 8-10

Spinach Roulade 8.95Spinach roulade filled with wild mushrooms,brandy, sherry and cream.

Kiln Roasted Salmon Serves 8-10

and Asparagus Filo 16.95

Kiln roasted salmon and asparagus in white wine andcrème fresh sauce on a bed of basmati rice, encasedin filo pastry and topped with baby spinach anda pine nut crumb.

Poached and Serves 8-10

Decorated Salmon 19.95Poached side of salmon decorated with a smokedsalmon, ricotta and horseradish mousse.

Honey Mustard Serves 15

Dry Cured Loin of Pork 24.95Simply defrost and serve. This is so much more than ham.We take the best cut of pork, the loin, and cure using atraditional dry cure method in which no water is added.We then glaze the loin with honey, wholegrain mustardand thyme and finally roast.

IMPROVED

GF

NEW

Summer Party Food

Handy HintTo make it yourown decorate thepoached salmonwith sprigs offresh dill and

slices of lemon.

Poached and Decorated Salmon

Entertaining 23

Summer Buffet

10-12 Buffet Portions

Roasted Pepper and 16.95

Goat’s Cheese Quiche

Roasted Vegetable Quiche 16.95

Quiche Lorraine 16.95

Feta and Caramelised RedOnion Quiche 16.95

Roasted Pepper and Goat’s Cheese Quiche

Quiche

From front to back: Chickpea and Coriander Dip, Smoked Mackereland Horseradish Dip, Stilton and Caramelised Red Onion Dip

Chickpea and Coriander Dip 3.50Houmous with a difference. Chickpeas,tomatoes, turmeric and coriander.

Smoked Mackerel and 3.50

Horseradish DipSmoked mackerel, crème fraiche andcreamed horseradish.

Stilton and Caramelised 3.50

Red Onion DipCrème fraiche, stilton and caramelisedred onions.

GF

GF

GF NEW

Dips 220g pot

Lee PilesChef

The quiche need to be defrosted in a refrigerator for 24 hours before cooking.Once cooked they can be eaten warm or cold.

24 Entertaining

DrinksPartyYou do the drinks,we do the nibbles.

Seems fair.

Rob StevensHead Chef

Drinks Party for 20Cost per person £4.94

Three boxes of the following canapes:

Beef Wellington

Parma Ham and Goat’s Cheese Wraps

Mini Smoked Salmon and Rocket Quiche

Crab Cakes

Chickpea and Coriander Filo Rolls

Two packets each of:

Chilli Puffs

Habas Fritas

Total cost £99.85 (not including drinks of course)

and to drink…

LuscombeSicilian LemonadeGuild of Fine Food‘Great Taste Gold Award’ Winner.74cl bottle £2.75

GF

NEW

Entertaining 25

Drinks Party

Beef Wellington Thai Chicken Filo Rolls

Mini Smoked Salmon and Rocket Quiche Parma Ham and Goat’s Cheese Wraps

Crab Cakes Chickpea and Coriander Filo Rolls

Chilli Puffs150g bag £2.50 (Above right)Rice crackers spiced with chilli.

Habas Fritas200g bag £2.50 (Above left)Roasted broad beans.

Spicy Sesame Nuts200g bag £2.50 (Above centre)Peanuts coated in a spicy batter.

Grissini Vecchio Palone250g box £2.65 (not pictured)Olive oil breadsticks from Italywhich are great nibbles for any party.

Chilli Dipping SaucePerfect with our Thai ChickenFilo Rolls and Crab Cakes.200ml bottle £1.15

GF

NEW

GF

Canapes are not available for home delivery.

Our canapes need to be heated in the oven and can be done so from frozen.

Canapes 5.99 per box of 12

26 Entertaining

SummerLunch

It’s lunch, it’s light andit’s tasty. And it’s oneless thing for you to

think about.

Carol MalbyHead of Pastry

Entertaining 27

Summer Lunch

Small quiche and tartlets need to be cooked from frozenbefore eating.Once cooked they can be eaten warm or cold.

Serves 4-6

Wild Mushroom and 4.50

Spinach Quiche

Smoked Bacon and 4.50

Mature Cheddar Quiche

Serves 2

Creamy Leek and Cheddar Tartlets 3.99Leeks, mature Cheddar and creamy sauce in wholewheat pastry.

Spinach and Feta Tartlets 3.99Spinach and feta in a poppy and sesame seed shortcrust pastry.

Smoked Salmon and Leek Tartlets 3.99Smoked salmon, leeks, mature Cheddar and sweetonions in a poppy and sesame seed shortcrust pastry case.

Wild Mushroom and Spinach Quiche Tartlet Range

Summer Lunch for 4Cost per person £4.00

Wild Mushroom and Spinach QuicheFruity Couscous Salad (serves 6-8) (page 21)Red Berry Cheesecake two portion x 2 (page 32)Total cost £15.99

Summer Lunch for 8Cost per person £4.49

Kiln Roasted Salmon and Asparagus Filo (page 22)Puy Lentil and Aduki Bean Salad (serves 6-8) (page 21)Raspberry Pavlova (page 30)Total Cost £35.95

Small quiche and tartlets are not available for home delivery.

Small Quiche and Tartlets

28 Entertaining

Puddings

PuddingsWhere would Laurel have been without Hardy, Astaire

without Rogers or Keith Harris without Orville? There is fartoo much ‘pudding skipping’ in the current world, which isbad form. A meal needs a good pudding to make it complete.

Can you imagine Morecombe without Wise? Point made.

A tip from Liz Doveour Pudding Supremo

To finish off our Eton Mess (right)run a fork through the top

and pile with fresh raspberriesand a sprig of mint.

Entertaining 29

Puddings

ChocolateandHazelnutMeringueChocolate, hazelnutand vanilla meringuewith whipped cream,dark Belgianchocolate sauce andtoasted hazelnuts

Serves 6-8 10.95

Strawberryand LemonMascarponeTrifleOrange soakedsponge and crushedstrawberries withlemon mascarponemousse. This is ourtake on an ItalianLimoncello Trifle.

Serves 6-8 10.95

Apple andPecan TartBramley apples,pecans andcinnamon in abuttery tart basetopped with crispyfilo pastry.

Serves 6 8.25

GF

Rich LemonTartClassic French recipebiscuit pastry basewith a deliciouslemon filling.

Serves 8 8.50

SummerPuddingTraditional recipebursting withraspberries,strawberries,blackberries andblackcurrants.

Serves 6 8.50

Eton MessAre you poshenough?Wonderfulmixture ofraspberries, thickcream, crispmeringue and port.

Serves 6-8 10.95

GF

NEW

NEW

Puddings are not available for home delivery.

30 Entertaining

Puddings

Lemonand LimePavlovaA light pavlova rollfilled with lemoncurd, lime curdand whipped cream.

Serves 8-10 11.50

RaspberryPavlovaA light pavlova rollpacked withraspberriesand cream.

Serves 8-10 11.50

ChocolateRouladeA rich chocolate rollgenerously filled withwhipped cream.

Serves 8-10 11.50

GF

GF

GF

Apple andBlackberryCinnamonRouladeA light cinnamonmeringue rouladefilled with whippedcream and an apple,blackberry andblackcurrantcompote.

Serves 8-10 11.50

ChocolateandRaspberryRouladeA rich chocolate rollgenerously filled withwhipped cream andraspberries.

Serves 8-10 11.95

ApricotFrangipaneA hand rolled pastrycase filled withalmond frangipaneand topped withcaramelised apricots.

Serves 10 12.50

GF

GF


Puddings

ChocolateMousseTorteRich dark chocolatemousse on a crisp,buttery biscuit base,topped with a thinlayer of cream anddusted with cocoapowder.

Serves 10 12.95

NormandyApple Tart

A classic Frenchapple tart spiced withcinnamon andfinished with thinlysliced apples in asweet pastry case.

Serves 10 12.95

Banoffi PieA soft toffee toppingwith bananas on adigestive biscuit basetopped with cream.

Serves 10 13.95

Red BerryCheesecakeLight cheesecake withjuicy whole berriesmarbled with ripesummer berry puree,on a thin biscuit base.

Serves 10 12.95

Chocolate andToffeeCheesecakeA marbled chocolate andtoffee cheesecake withdark chocolate swirls on acrunchy chocolatebiscuit base.

Serves 10 12.95

LemonCheesecakeA fluffy lemon cheesecakeon a thin biscuit basedecorated with lemoncurd swirls.

Serves 10 12.95

Entertaining 31


32 Entertaining

Smaller Puddings

SmallerPuddings

You know that L'Oreal advert wheresome celebrity with big hair turns to

camera, pouts, and in their best'actorly' voice says ‘Because you're

worth it’ - so it is with our puddings.(No proof of big hair required

for purchase.)

Red Berry Mousse

Lemon Cheesecake (2 slices) 2.25A fluffy lemon cheesecake on a thin biscuit basedecorated with lemon curd swirls.

Red Berry Cheesecake (2 slices) 2.25Light cheesecake with juicy whole berries marbledwith ripe summer berry puree, on a thin biscuit base.

Chocolate and 2.25

Toffee Cheesecake (2 slices)A marbled chocolate and toffee cheesecake withdark chocolate swirls on a crunchy chocolate biscuit base.

Banoffi Pie (2 slices) 2.25Soft toffee and bananas on a digestivebiscuit base topped with cream.

Red Berry Mousse 3.25Two light red berry mousse made with Mascarponecheese on a crunchy biscuit base.

Chocolate Mousse 3.25Two light chocolate mousse made with Mascarponecheese on a crunchy biscuit base.

Lemon Mousse 3.25Two light lemon mousse with Mascarponecheese on a crunchy biscuit base.

Summer Pudding 4.50Traditional recipe bursting with raspberries,strawberries, blackberries and blackcurrants.

Serves1 or 2

Joy CooperHead Chef

Entertaining 33

Smaller Puddings

Rice Pudding withClotted Cream 2.25Slow-cooked short grain rice with double cream andclotted cream finished with vanilla and nutmeg.

Bread and Butter Pudding 3.25Bread and butter pudding with orange, honey andMadeira, finished with a crunchy cinnamon anddemerara topping.

Belgian Chocolate Pudding 3.25 5.50A rich chocolate sponge topped with a moreishBelgian chocolate sauce.

Bramley Apple and 3.25 5.50

Blackberry CrumbleKentish Bramley apples and blackberries toppedwith our special buttery almond crumble.

Sticky Toffee Pudding 5.50Date and vanilla sponge with a darksticky toffee sauce.

Eve’s Pudding 5.50Kentish Bramley apples topped with an all buttercinnamon sponge and sprinkled with sliced almonds.

GF

Serves2 4

Rachel’s Ice Cream

After an exhaustive (yetnot unpleasant) tasting ofthe UK’s finest ice cream,this is our favourite.

Vanilla

Gooseberry andElderflower

HoneycombGF

GF

GF

Ice Cream (500ml) All 4.95

Belgian Chocolate Pudding

Bramley Apple and Blackberry Crumble

Eve’s Pudding

Anothertip fromLiz Doveour PuddingSupremo

Posh up yourcustard bystirring insome doublecream toinstantlycreate crèmeanglais andpour over ourApple andPecan Tart,NormandyApple Tart,Eve’s Pudding,Bramley Appleand BlackberryCrumble etc...

Ice Cream is not available for home delivery.

34 Entertaining

Cakes

CakesApparently Winston Churchill insisted on tea and cake at 4pmevery day regardless of what crisis he was facing in the war.

Which all goes to show just how important cake is.

Clockwise fron top: Carrot Cake, Buttercream and Jam Sponge, Chocolate Fudge Cake (large), Coffee and Walnut Cake,Seville Orange Cake, Flapjack, Boston Brownie, Millionaire’s Shortbread and Chocolate Fudge Cake (small, in centre).

Entertaining 35

Cakes

Special Occasion Cakes

Chocolate Fudge Celebration Cake. We can ice a message of your choice.

Carrot Cake

Afternoon Tea

These frozen cakes and traybake take 4-5 hours to defrost at room temperature.

Carrot Cake Serves 6-8 7.50Serves 12-16 11.95

Chocolate Fudge Cake Serves 8-10 7.50

Serves 12-16 11.50

Chocolate Fudge Birthday Cake Serves 12-16 12.95

Chocolate Fudge Celebration Cake Serves 20 22.95Our Chocolate Fudge Celebration Cake can be icedwith a personal message of your choice. All we ask isthat you give us 48 hours notice to allow time forthe cake to defrost.

Boston Brownie (Frozen Traybake) Serves 12-16 8.50

These cakes are ready to eat.

Seville Orange Cake 4.99

Chocolate Fudge Cake 4.99

Buttercream and Jam Sponge 4.99

Coffee and Walnut Cake 4.99

Flapjack 4.50

Millionaire’s Shortbread 4.50

Boston Brownie 4.50

Cakes are not available for home delivery.

Cakes are not available for home delivery.

Serves 5-6

36

www.cookfood.netTelephone 01732 759020

Our National Home Delivery Service is perfect for:

New ParentsFor that particular time in life when cookingis the last thing you want to do.

Busy ParentsFamily Meals. Children’s Meals or just a meal for you andyour partner. A ready made ‘back-up plan in your freezer.

Treat YourselfYou know you deserve it. Have a week off cooking.

Elderly ParentsThey might not have either the energy or the inclination tocook. Or maybe they have just got plenty of other thingsthey would rather be doing.

Those Coping withIll HealthBeing ill and having to cookis a pretty bad combination.A freezer full of our food willtake the pressure off.

You can order mealpacks made up of ourmost popular dishes.See our website:www.cookfood.net

A Perfect PresentAppreciated by new mums, elderly parents, those

coping with ill health, busy working parents, someonein need of a treat... I think you get the idea.

Available from all COOK shops. E-vouchers areavailable for use with our Home Delivery Service.

Order both at www.cookfood.netor by calling 01732 759020.

Our team of chefs use the same ingredients,methods and techniques that you would use

in your own kitchen.

• Our ingredients are checked in by our Gatekeeper Ken, whois exquisitely fussy. Nothing enters The COOK Kitchen unlesshe is 100% happy.

• Our Prep-Chefs then get our ingredients ready to be cooked.We peel, chop, dice, marinate, you name it. It’s labourintensive but worth it!

• We cook in ‘brat pans’ which allow us to boil, fry and reducesauces just like you would at home. There are never anyshortcuts in the cooking process.

• Portion control is as vital as any other process.Every component of every dish is weighed in by hand.No machines here!

• We then freeze the food at -35º which locks in all thenutrients and flavour.

That’s it! We arethe Alternative toHome Cooking.

Keep a few of ourmeals in your freezer,then whenever youare not in the moodto cook yourself...problem solved!

Right: Knife skills and juggling. Two essential talents for a COOK Chef.

National Home Delivery Service And Finally...Why We Are Different

Gift Vouchers

Banstead149 High Street, SM7 2NT

01737 357852

Barnes50 High Street, SW13 9LN

020 8392 2060

Battle1 Mount Street, TN33 0EG

01424 777279

Billericay140 High Street, CM12 9DF

01277 626271

Brighton142 Western Road, BN1 2LA

01273 739151

Chichester4 The Square, Eastgate, PO19 1HG

01243 790737

Chiswick22 Chiswick Lane, W4 2JG

020 8994 2820

Clapham37 Abbeville Road, SW4 9JX

020 8675 5369

Dorking5 St Martin’s Walk, RH4 1UX

01306 743674

East GrinsteadHigh Street, RH19 3AW

01342 821000

Epping180 High Street, CM16 4AQ

01992 800000

EpsomThe Ashley Centre, KT18 5DA

01372 742999

Farnham21 Downing Street, GU9 7PB

01252 719191

Godalming1 Bridge Street, GU7 1UA

01483 550000

Guernsey3 Pollet House , Lower Pollet,

St Peter Port GY1 1ZG01481 729566

HaslemereWey Hill, GU27 1BY

01428 652760

Haywards Heath16-18 South Road, RH16 4LA

01444 810000

Henley51 Duke Street, RG9 1UR

01491 411410

Horsham8 Sterling Buildings, RH12 1DR

01403 230449

Lewes7 Cliffe High Street, BN7 2AH

01273 483450

Lightwater37 Guildford Road, GU18 5SA

01276 850044

Maidenhead76 Cordwallis Road, SL6 7BB

01628 799004

MidhurstEasebourne Lane, GU29 9AZ

01730 817090

Oxted82-84 Station Road East, RH8 0PG

01883 712900

Petts Wood198 Petts Wood Road, BR5 1LG

01689 839100

RadlettCOOK at Battlers Green Farm Shop,

Common Lane, WD7 8PH01923 856551

Reigate65a High Street, RH2 9AE

01737 243801

Romsey4 Latimer Walk, SO51 8DG

01794 329000

Rustington29-30 Churchill Parade,The Street, BN16 3DE

01903 890127

Sevenoaks7 Black’s Yard, TN13 1DS

01732 452554

Stamford50 High Street, PE9 2BD

01780 766051

Tenterden3-5 High Street, TN30 6BN

01580 857000

Tonbridge84 High Street, TN9 1AP

01732 359841

Tunbridge Wells12 Monson Road, TN1 1ND

01892 523840

Weybridge21 Baker Street, KT13 8AE

01932 845294

Windsor64-65 Windsor Royal Station,

SL4 1PJ 01753 866668

Witney4 Mill Walk, OX28 6FY

01993 835001

The COOKKitchen Shop

Eurolink Way, Sittingbourne,ME10 3HH 01795 883001

(open Monday - Friday)

The COOK Kitchen • Sittingbourne, Kent ME10 3HH • Telephone: 01732 759010

West Dulwich80 Park Hall Road,

West Dulwich SE21 8BWTel: 02086 704077

Harrogate14 West Park

North Yorkshire HG1 1BL01423 705263

Clifton, Bristol3 St John’s CourtWhiteladies RoadBristol BS8 2ST

New COOK Shops

Please see our websitefor individual shop

opening hours and details ofother new shop openings.

A selection of COOK mealsare also stocked by over200 independent shops

across the UK.See our website fordetails of locations.

National Home Delivery Service www.cookfood.net • Telephone: 01732 759020

COOK Shops

Opening Early Summer

Documents

COOK Book Spring/Summer 2010