edwardanddale@cookfood.net • www.cookfood.net

COOK

We’ve made it to the grand

old age of 15, still COOKing

using the same ingredients and techniques you would at home so everything

looks and tastes homemade

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

Whether you’ve been a loyal customer for years, or have only just discovered us....

Co-founder Dale was so proud of this dish he named it after himself – Alexander being one of his middle names. His other middle name is Colchester but, in the days before The Only Way Is Essex, ‘Chicken Colchester’ didn’t have much appeal.

ChiCken AlexAnderwith mushrooms and peppers and a cream and white wine sauce

We can hardly remember what lunch was like before we launched our One Pots last year: well-balanced meals for one that go from freezer to fork in five minutes. The Caribbean Pot, with its sweet and smoky spices, even picked up a Great Taste Gold Award.

CAribbeAn Pot

We’ve long since realised that keeping track of our own birthdays is a recipe for gloom. But notching up an anniversary for COOK is a good excuse to celebrate. Fifteen years ago we had an idea for a business and not a clue about much else. Sometimes ignorance can be a good thing, and so we just got on with it.

We quickly discovered how tricky it is to make frozen food that looks and tastes homemade, but we stuck with it and gradually got better. Ironically, our first tiny kitchen is now a McDonald’s while our second is a proposed site for a supermarket.

That COOK is still here, proudly independent, is testament to the talented bunch of people who’ve joined us over the years. It’s also down to every customer who has parted with hard-earned cash for our food. It means we can still come to work each day doing something we love. Thank you.

Hundreds of recipes have come and gone over 15 years of COOKing. Here are our favourites.

ChiCken tikkA MAsAlAIt took a visit from an experienced Indian chef to school us in the art of cooking great curries, but we haven’t looked back since. Chicken Tikka Masala may be mild and creamy but it’s the nation’s favourite for a reason. Forget the local takeaway and check out our Indian Range.

New Grown UpGarlic Breadavailable from mid-March

lAsAgne Al FornoFour years ago we set out to create the very best lasagne money could buy. It’s everything a lasagne should be: rich, creamy, meaty, comforting – a fail-safe crowd-pleaser with nothing more than some dressed salad and warm garlic bread.

Edward & Dale (Co-Founders)

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It’s the most important meeting in the business: the daily taste panel at which we sample a portion

of every single dish we’ve made the day before. Nothing gets through unless it tastes just right.

Pork Dijon The favourite comfort food of co-founder Edward

Moroccan Harissa Chicken Perfect with our minted couscous and a sprinkling of pomegranate seeds

Beef BourguignonTender, slow-cooked beef in red wine and port, with bacon and mushrooms

Green Thai Chicken CurryPerfectly balanced Thai flavours with just the right amount of heat

Carrot CakeSweet, moist and irresistably moreish with cream cheese icing and a dusting of cinnamon

Cheese Soufflés with red onion marmaladeFrom freezer to oven and 25 minutes later a gorgeous, melt-in-the-mouth cheese soufflé

sMoked hAddoCk & sweet PotAto grAtinwith bacon, broccoli, corn and a hint of chilli

The favourite of Jamie, our development chef. He says: “All the flavours just work perfectly together: the saltiness of the fish, the sweetness of the potato and the background heat from the chilli. It’s simply delicious.”

heArty FisherMAn’s Piewith smoked haddock, cod and salmon

A fish pie with pink sauce may be bordering on a food crime, but it’s been that way for so long that we can’t bring ourselves to change it, particularly as many of you have grown fond of its unusual pinkness (all down to tomatoes in the sauce).

bAnoFFi Pie APPle & blACkberry CruMblerAsPberry PAvlovA

Our founding statement in 1997: 'To COOK using the same ingredients and techniques you would at home, so everything looks and tastes homemade.>Today, nothing>s changed.

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Life doesn’t get much better than a posh, Sunday roast shared with family and friends. The full works for 6 from $4.50 per head:

"Perfect Sunday Roast for 7 today: shoulder of Lamb highly recommended! And gorgeous Chocolate Fondant & Pear pudding. And no washing up....heavenly!" Liz on Facebook.com/thecookkitchen

Slow-roast, Stuffed Belly of British Pork with a fennel-infused gravy 16.99Slow-roast, Stuffed Shoulder of Lamb with a rich redcurrent gravy 24.99Parmesan Parsnips & Honey-Roast Carrots 4.99 GF

Goose Fat Roast Potatoes 4.99 GF

No mother in the land should be chained to the kitchen on Mother’s Day. Breakfast in bed is basically the law, but lunch and supper can prove a culinary bridge too far for dads and offspring. Send them in our direction and our shop staff will ensure they leave with the perfect Mother’s Day menu, which will be virtually foolproof to prepare (“virtually” because one should never underestimate the human capacity for foolishness).

Mothers reading this may want

to absent-mindedly leave it about

the house in a prominent position

Mum>s Big Day Off

There are some puds whose sweet perfection is enough to induce a trance-like state of transcendent pleasure, often accompanied by murmured expressions of deep joy. Our limited edition White Chocolate & Raspberry Cheesecake on a dark chocolate, biscuit base is just such a pud. What’s more, for every one sold, we will donate £1 to CLIC Sargent, a national charity providing care for children suffering from cancer and their families.

To take part in CLIC Sargent’s national Yummy Mummy Week from March 10 to 18, go to www.yummymummy.org

SUN

DAY IS A DAY OF R

EST

EAT TOGETHER

COOKROASTS

We believe cooking should be a pleasure and never a chore. So whenever you lack the time, talent or temperament to cook a great tasting meal from scratch, let us COOK for you.

COOK CLASSICS Recipes we’ve made our ownServes One / Serves Two / Serves Four

Chicken Alexander 3.85 / 6.99 / 12.95 Marinated chicken pieces in a white wine sauce with mushrooms & peppers

Moroccan Harissa Chicken 3.85 / 6.99 / 13.95 A delicately spiced North African classic with dates, chickpeas and almonds

Moroccan Spiced Lamb Tagine 4.99 / 8.99 / 17.95 GF A slow-cooked, aromatic stew of spiced lamb with chickpeas, apricots and dates

Vegetable and Chickpea Tagine 2.99 / 5.95 v GF

With aubergines, ginger and a blend of Moroccan spices

Lasagne al Forno 3.75 / 6.99 / 12.95

Lamb Moussaka 3.99 / 6.99 / 13.95Minced lamb layered with sliced potatoes, roasted aubergines and a bechamel sauce

Smoked Haddock & Sweet Potato Gratin 4.50 / 8.50 / 16.99With bacon, broccoli, sweetcorn and a hint of chilli in a white wine sauce

Salmon & Asparagus Gratin 4.75 / 8.99 / 17.95 In a white wine and herb sauce topped with potatoes and cheese crumb

Braised Beef in Brandy & Mushroom Sauce 4.50 / 8.35 / 16.70

CASSEROLES & STEWSSlow-cooked and packed with flavourServes One / Serves Two / Serves Four

Catalan Chicken 3.99 / 6.99 GF

Chicken on the bone with chorizo, potatoes and vegetables in a sherry jus

Chianti Chicken 3.99 / 6.99 A classic Italian stew of chicken leg and thigh braised in Chianti with black olives, cannellini beans and sun-dried tomatoesChicken Dijon 3.85 / 6.99 / 13.95 Chicken breast marinated in thyme and wholegrain mustard in a white wine sauce with caramelised red onions

Coq au Vin 3.99 / 7.50 / 14.99 Succulent leg of chicken cooked slowly in red wine with back bacon and mushrooms

Pot Roast Chicken (1) 3.99 With root vegetables in a flavour-packed gravy

Beef Stroganoff 4.50 / 8.35 / 16.70 Tender strips of beef in a brandy and paprika sauce with chopped gherkins and roasted mushrooms

Beef Bourguignon 4.50 / 8.35 / 16.70

Pork Stroganoff 3.99 / 7.35 / 14.70

Pork Dijon 3.99 / 7.35 / 14.70

Red Lentil & Mixed Bean Casserole (2) 4.99 v GF

Lamb Bordeaux (4) 17.99

Lamb Casserole with Minted New Potatoes 4.99 / 8.99

Key: v Vegetarian

MicrowavableGF Gluten Free

LTD Limited Edition ‘Warm me up’ spicy

‘Nice and spicy’

MEN

u L

ST

Ng Soy Chicken in a Ginger &

Sesame Sauce (1) 3.99 onlySoy Chicken, Tenderstem Broccoli and Soya Beans with Nanjing and Camargue Rice in a Ginger and Sesame Sauce

Butternut Squash with Beetroot & Feta (1) 3.99 v only

In an Agave and Balsamic DressingRisotto with Peas & Mint (1) 2.99 / (2) 5.95 v onlyShare one portion as a starter for two

Cheese Soufflés with Red Onion Marmalade (2) 4.99 Smoked Salmon & Pesto Tartlets(2) 3.99 Smoked Haddock & Rocket Fish Cakes (1) 3.99 Butternut Squash & Spinach Tartlets (2) 3.99 v Handmade Pâtés: Salmon 4.99 GF Chicken Liver 4.99 GF

LIght DISheS & StArterS

New

New

Life doesn’t get much better than a posh, Sunday roast shared with family and friends. The full works for 6 from $4.50 per head:

Slow-roast, Stuffed Belly of British Pork with a fennel-infused gravy 16.99Slow-roast, Stuffed Shoulder of Lamb with a rich redcurrent gravy 24.99Parmesan Parsnips & Honey-Roast Carrots 4.99 GF

Goose Fat Roast Potatoes 4.99 GF

We believe cooking should be a pleasure and never a chore. So whenever you lack the time, talent or temperament to cook a great tasting meal from scratch, let us COOK for you.

QuICHES & CANApESQuiches 16.99 10-12 buffet portionsQuiche Lorraine Roasted Pepper & Goat’s Cheese v

Huntsman’s Chicken (4) 16.99Individual chicken breasts with mushroom pate stuffing, wrapped in bacon with a red wine sauce

COMFORTFavourite recipes for cosy nights in Serves One / Serves Two / Serves Four

Chicken & Mushroom Lasagne 3.85 / 6.99 / 13.95

Chicken & Tomato Pasta Bake (1) 3.85 / (4) 11.75

Chilli con Carne3.25 / 5.25 / 9.99

Spaghetti Bolognaise (1) 3.50

Liver, Bacon & Onions 2.85 / 5.60

Meatballs in Rustic Tomato Sauce 3.50 / 6.99 / 12.95 Minced pork and rump steak with red pesto, chilli, basil and garlicMacaroni Cheese 2.75 / 4.99 / 9.75 v With Barber’s 1833 Vintage Reserve Cheddar

Roasted Vegetable Lasagne 3.65 / 6.50 / 12.99 v

wild Mushroom, Spinach & Butternut Lasagne3.75 / 6.75 / 13.50 v

Cauliflower Cheese (1) 2.75 v

Succulent Sticky Ribs 6.99 2 main course, 4+ buffet portions

pIESCottage Pie 3.65 / 6.99 / 13.50

Shepherd’s Pie 3.65 / 6.99 / 13.50

Steak and Red wine Pie4.50 /7.99 / (6) 21.99

Hearty Fisherman’s Pie4.50 / 8.50 / 16.99

Chicken, Ham & Leek Pie3.85 / 6.99 / (6) 19.99Tender chicken, sweet leeks and a hint of salt from the ham, beneath shortcrust pastry

Canapés Box of 12Goat's Cheese and Caramelised Onion Galettes 6.50Cheese Soufflés 6.25Chicken & Mango Chutney Filo Rolls 6.50Beef Wellingtons 6.75

INDIAN Serves One / Serves Two Goan Chicken Curry 3.85 / 6.99 GF

A vibrant southern Indian curry of boneless chicken thigh marinated in a blend of spices with tomatoes and tamarind

Saag Chicken 3.85 / 6.99 GF

A fresh, light curry of chicken breast cooked with subtly spiced spinach, mint and yoghurt

Brinjal Bhaji (2) 2.99 v Spiced aubergine curry with chickpeas and crispy onions

Tilapia Fish Curry (1) 3.99 GF

Fillets of sweet, meaty, freshwater fish topped with Indian spices with lightly-curried lentils and vegetables

Prawn Karahi 4.75 / 8.99 GF A light, fragrant curry of Tiger Prawns with blended spices, coriander and spinach

Roasted Vegetable & Chickpea Curry 2.99 / 5.95 v GF Garlic Chicken Curry (1) 3.85 GF

A deeply flavoured curry with tomatoes,sweet garlic and coriander

Chicken Tikka Masala 3.85 / 6.99 GF Chicken Jalfrezi 3.85 / 6.99 GF Pieces of breast marinated in yoghurt, garlic and paprika in a spicy tomato sauceChicken Korma 3.85 / 6.99 GF Lamb Dupiaza 4.99 / 9.95 GF Marinated lamb with tomatoes and plenty of onions

Aloo Gobi Saag (2) 1.99 v GF Cauliflower, spinach and potatoes cooked with fresh tomatoes, onions, and a blend of spices

Saffron Rice 1.25 / 2.45 v GF

Vegetable Samosas & Onion Bhajis 1.99 v

Handstretched Naan Bread (2) 1.50 v

Pappadums (8) 1.99 v GF

New

New

thAIServes One / Serves Two

LTD Drunken Noodles with Prawns 4.75

Sweet, salty and fiery Thai flavours with tiger prawns, noodles, baby corn and not a drop of booze! Winner of our Remarkable Recipe Competition, entered by Carla Boakes.

Green Thai Chicken Curry3.85 / 6.99 / (4) 13.95 GF Chicken Pad Thai 3.85 / 6.99 A classic, aromatic Thai dish with egg noodles and stir-fried cabbage

Sweet Chilli Chicken & Noodles 3.85 Indonesian Vegetable Curry3.50 / 5.99 v Yellow curry with roasted vegetables, green beans and toasted cashew nuts

Red Thai Chicken Curry 3.85 / 6.99 GF Chicken Panang Curry (2) 6.99 GF A fragrant Thai curry infused with ginger, lemon grass, lime leaves and garlicCoconut & Lime Leaf Rice 1.25 / 2.45 v GF

ONE pOTSServes One

Thai Pot 3.49 GF onlyA mild green curry of Thai-marinated chicken with water chestnuts, stir-fried

vegetables, green split peas and black rice

Italian Pot 3.49 GF onlyA sunny blend of chicken breast marinated

in green pesto, with aubergines, peppers, tomatoes, cannellini beans and red rice.Jambalaya Pot 3.49 GF only

Vietnamese Pot 3.49 only

Moroccan Pot 2.99 v only

Oriental Pot 2.99 v only

Caribbean Pot 3.49 GF only

Mediterranean Pot 2.99 v GF only

Indian Pot 3.49 GF only

Mexican Pot 3.49 only

New

New

New

Side Dishes

to suit every recipe instore

puDDINgSVanilla Panna Cotta Puds (2) 3.50 GF

Chocolate Fondants (2) 4.50 v

Caramel & Hazelnut Tart (6-8) 8.50 v

Pear & Almond Tart (6-8) 7.99 v

Chocolate Truffle Torte (6-8) 7.50 / (12+) 14.99 v

Chocolate Chip Pavlova (6-8) 7.99 v GF

Blackberry & Cherry Pavlova (6-8) 7.99 v GF

Rich Lemon Tart (8) 8.50 v winter Pudding (2) 4.50 / (6) 8.50 v eton Mess (6-8) 10.99 v GF

Lemon & Lime Pavlova (8-10) 11.99 v GF

Raspberry Pavlova (8-10) 11.99 v GF

Chocolate Roulade (8-10) 11.99 v GF

Chocolate & Raspberry Roulade (8-10) 11.99 v GF

Normandy Apple Tart (10) 13.99 v Lemon Cheesecake (2) 2.50 / (10) 13.99Chocolate & Toffee Cheesecake (2) 2.50 / (10) 13.99Banoffi Pie (2) 2.50 / (10) 13.99 v Mousses (2) 3.50 Chocolate • Lemon

BAKE-AT-HOME Cranberry & Orange Sponge (6) 7.50 v

Chocolate & Pear Fondant (6) 7.99 v GF

Apple Strudel (6) 7.99 v Sticky Toffee (6) 6.99 v

Bramley Apple & Blackberry Crumble (2) 3.25 / (6) 6.99 v

Bread & Butter (2) 3.25 v

Belgian Chocolate (2) 3.25 v

CAKESSmall Cakes (4-6) v

Chocolate • Carrot • Cappuccino Seville Orange • Victoria all 4.49 Cherry & Almond 4.99Big Cakes (12-16) v

Carrot 13.99 • Chocolate 14.99Chocolate Birthday 15.99Traybakes Boston Brownie (6) 4.50 v

Millionaire’s Shortbread (6) 4.50 v

Canapés Box of 12Goat's Cheese and Caramelised Onion Galettes 6.50Cheese Soufflés 6.25Chicken & Mango Chutney Filo Rolls 6.50Beef Wellingtons 6.75

COOK For Kids

SAuCES FOR 2 $3.50Just add rice, pasta or potatoes

MEALS FOR ONE from $2.60

So Baby Organic Baby Food from £2.75 only

Feeding hungry little monsters

FOR SpECIAL NIgHTS INRestaurant quality in the comfort of your own home

Sea Bass with Asparagus Tips & Linguine (2) 13.99in a Lobster & Saffron Bisque

Slow-Roasted Lamb Shanks with Root Vegetables & Roast Potatoes (2) 12.99

Risotto with Porcini Mushrooms, Lemon & Sage Butter (1) 3.99 / (2) 6.99 v only

Slow-Cooked Lamb with Spinach & Shallots (1) 6.99 / (2) 12.99

Roasted Confit of Duck with a Juniper Berry Sauce (1) 5.99 / (2) 10.99

2 Monkfish wellingtons (2) 14.99 with Mediterranean vegetables

2 Beef wellingtons (2) 15.99 with a mushroom & brandy duxelle

LTD Baked Cod with Peperonata (1) 5.75 / (2) 10.99

LTD Haunch of Venison with Crushed Celeriac (1) 7.50 / (2) 12.99

LTD Corn-fed Chicken with Chestnut Stuffing (1) 5.99 / (2) 10.99

New CakesComing

Soon

thAIServes One / Serves Two

LTD Drunken Noodles with Prawns 4.75

Sweet, salty and fiery Thai flavours with tiger prawns, noodles, baby corn and not a drop of booze! Winner of our Remarkable Recipe Competition, entered by Carla Boakes.

Green Thai Chicken Curry3.85 / 6.99 / (4) 13.95 GF Chicken Pad Thai 3.85 / 6.99 A classic, aromatic Thai dish with egg noodles and stir-fried cabbage

Sweet Chilli Chicken & Noodles 3.85 Indonesian Vegetable Curry3.50 / 5.99 v Yellow curry with roasted vegetables, green beans and toasted cashew nuts

Red Thai Chicken Curry 3.85 / 6.99 GF Chicken Panang Curry (2) 6.99 GF A fragrant Thai curry infused with ginger, lemon grass, lime leaves and garlicCoconut & Lime Leaf Rice 1.25 / 2.45 v GF

ONE pOTSServes One

Thai Pot 3.49 GF onlyA mild green curry of Thai-marinated chicken with water chestnuts, stir-fried

vegetables, green split peas and black rice

Italian Pot 3.49 GF onlyA sunny blend of chicken breast marinated

in green pesto, with aubergines, peppers, tomatoes, cannellini beans and red rice.Jambalaya Pot 3.49 GF only

Vietnamese Pot 3.49 only

Moroccan Pot 2.99 v only

Oriental Pot 2.99 v only

Caribbean Pot 3.49 GF only

Mediterranean Pot 2.99 v GF only

Indian Pot 3.49 GF only

Mexican Pot 3.49 only

Drunken Noodles with prawnsCarla Boakes' Drunken Noodles with Prawns is the winner of our Remarkable Recipe competition. It’s an intoxicating mix of bold Thai flavours - sweet, sour, aromatic and fiery - although when we first made it the amount of chilli and peppercorns nearly blew our heads off. We’ve toned it down so it should appeal to anyone who likes a little bit of heat, rather than just those with asbestos coated tongues.

Carla says she makes it most weeks as it’s a great way to use up the dregs of vegetables from the fridge and works just as well with pasta or rice. There’s no booze in the recipe – the name apparently refers to the fact it’s a dish beloved of late night revellers on the streets of Bangkok.

Our pudding MaestroFrom the earliest days of COOK, our pudding maestro has been Liz Dove. She started making puds for us from her house kitchen in suburban Surrey. Ten years ago she quit the big smoke and moved her family to a farm in Somerset where she converted the barns into kitchens big enough to keep up with our growing number of shops. It’s just about the most idyllic pudding-making location you could imagine – perhaps the secret ingredient that makes Liz’s puddings taste so good. She says her fondest memory of COOK is the opening party at the farm: “On a very bright, cold January day, a coach load of COOK arrived. We should have made more mulled cider as no-one wanted coffee. Then Elvis materialised out of a freezer. All in all, a perfect day.”

whAt’S COOKINg?LTD

Our Remarkable Recipe Winner

Emma The Illustrator

The lovely illustrations in this menu are by Emma

Shoard, our first ever Illustrator In Residence.

Right is her quick sketch of co-founder Dale (looking

rather distinguished!)

Your Local COOK Shop: Our DifferenceAt COOK we make remarkable food for yourfreezer, prepared by hand at our Kitchen in

Kent using the same ingredients and techniques you would at home. It means our food looks and

tastes homemade (maybe even a bit better).And on every COOK dish you’ll find the

name of the chef who prepared your food.