COOK

REACH FOR THE PIE!The incredible story of our limited edition Steak & Spitfire Ale Pie...

25p from each portion goes to...

NEw Recipes for AutumnBrit Pots

www.cookfood.net

www.cookfood.net facebook.com/theCOOKkitchen Twitter.com/theCOOKkitchen

In our own little foodie Olympiad (otherwise known as the annual

Great Taste Gold Awards run by the Guild Of Fine Food), we notched up

13 medal winners. Not quite a match for Team GB, but not bad...

Here’s our roll of honour:Coq au Vin

Moroccan Harissa ChickenMoroccan Spiced Lamb Tagine

Roasted Confit of DuckGarlic Chicken Curry

Chicken Korma • Lamb DupiazaIndonesian Vegetable CurryApple & Blackberry Crumble

Apple Strudel Chocolate Truffle Torte

Chocolate RouladeGlazed Summer Fruit Tart

My co-founder and very dear friend, Dale, is a man of many talents. In addition to his skills in the kitchen, he is a legendary DJ (the legend reaching as far as his local pub), and as enthusiastic a participant in fancy dress as you’re likely to find. So when we needed someone to don a Second World War pilot’s uniform to promote our epic new Steak & Spitfire Ale Pie, there was only one man to turn to. I think he looks rather dashing in our tribute to Reach For The Sky (right) – like a cockney Kenneth More.

Dressing up aside, Dale has been helping improve the recipes of some of our most popular dishes. I appreciate it’s always risky to mess with a winning formula, but I promise that each dish really is even better. Don’t miss the chance to try many of them at our autumn tasting day on Saturday 22nd September.

Having become obsessed with gold medals this summer, we couldn’t miss the opportunity to pat ourselves on the back repeatedly for the 13 Great Taste Gold Awards we’ve won (see right). It may not be a patch on Team GB but 13 golds puts us just behind South Korea and, importantly, ahead of the Germans.

Have a lovely Autumn – my favourite season.

All the best,

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

HelloGolds Galore for

Team COOK

Coq au Vin

Confit of Duck

Apple & Blackberry Crumble

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Dale and Kenneth More - separated at birth?

(COOK co-founder)

The incredible story of our limited edition Steak & Spitfire Ale Pie

Bridging the generation gap... A snap survey of the COOK Kitchen office suggests that mention of Douglas Bader and the film Reach For The Sky is likely to be met with blank looks by anyone under the age of 30. So here, for the Twitter generation, is the remarkable story in less than 140 characters: RAF pilot loses legs in crash, becomes hero of Battle of Britain, later shot down, taken prisoner, tries to escape lots, survives.

Seventy-two years ago, the Battle of Britain was raging in the skies above the COOK Kitchen in Kent. It marked a turning point in the Second World War and prompted Winston Churchill’s famous words:

“Never in the field of human conflict was so much owed by so many to so few”.Our limited edition Steak & Spitfire Ale Pie is a small tribute to “the few”. It is made with tender, slow-cooked top rump steak, meaty portobello mushrooms and Spitfire Ale from our neighbours at the Shepherd Neame brewery in Faversham, Kent. On top of each pie is a small, Spitfire plane cut from shortcrust pastry - just try and resist the urge to leave it ‘til last, then fly it around your plate making brrrrrrrrr noises, or maybe that’s just us... It’s a truly remarkable pie and from each portion sold,

25 pence will be donated to the RAF Benevolent Fund.

Limited Edition Steak and Spitfire Ale Pie

(1) 4.75 (2) 8.50

There was nothing “wrong” with the old recipes but we felt that we could do even better.

All of the improved dishes are great for entertaining friends or family this autumn. And we’ve worked out they cost about the same as buying the ingredients and making them yourself, without any need to sweat over a hot stove for hours. *So while we all like to cook up a storm every so often, if ever you find you don’t have the time to cook from scratch, rest assured that you’re not spending over the odds for a COOK meal. And we promise it will taste just like you made it yourself.

If it ain’t broke, don’t fix it. It’s as sensible a bit of homespun wisdom as you’re likely to find...which we’ve decided to ignore completely by coming up with new recipes for some of our most popular dishes.

* We shopped like you would for a dinner party at home: we didn’t buy items we had in the kitchen cupboard and bought the smallest available amounts of items we needed. We used prices from waitrose.com in August 2012. The kitchen cupboard belonged to James, our brand director, and turned out to contain all sorts of weird and wonderful ingredients. The time is based on total time, including preparation, taken to make the dishes in our development kitchen. To find the recipes for any of these dishes, go to www.cookfood.net/recipes

COOK: $18.50

Or you cook:

£17.29 +3 hours

NEW Salmon &

Asparagus Bake

Free timewith every meal

NEW Beef Bourguignon COOK:

$17.95

Or you cook: £16.62 + 5 hours

NEW Huntsman’s Chicken

COOK: $17.95

Or you cook:

£27.68 + 2.5 hours

COOK: $17.95

Or you cook: £16.91 + 5 hours

NEW Braised Beef in a Brandy Sauce

Beef Bourguignon(1) 4.99 / (2) 8.99 / (4) 17.95 Made with top rump steak, smoked bacon, chestnut mushrooms and caramelised shallots with plenty of Merlot wine.

Braised Beef in a Brandy Sauce (1) 4.99 /(2) 8.99 / (4) 17.95 With Roasted Chestnut Mushrooms

Huntsman’s Chicken(2) 8.99 / (4) 17.95Whole chicken breasts filled with a shallot and mushroom duxelle, wrapped in sweet cured bacon. Served with a red wine and marsala reduction.

Salmon and Asparagus Bake(1) 4.85 / (2) 9.25 / (4) 18.50Pieces of Scottish salmon with asparagus in a creamy white wine sauce, topped with crushed baby potatoes and sprinkled with chives.

New Recipes

New recipes available from mid September

Thai Pot 3.49 onlywith chicken, crunchy vegetables and rice Italian Pot 3.49 onlywith pesto chicken, aubergines & cannellini beans Vietnamese Pot 3.49 onlywith chicken, soya beans and egg noodles Moroccan Pot 2.99 v only with aubergines, chickpeas & couscous Jambalaya Pot 3.49 only with smoked paprika chicken, chorizo and wild rice

FISH & CHIPS with Crushed Peas and COOK Ketchup £3.99

Messing with a British institution is a dangerous game. Putting Fish & Chips into a microwavable pot is a bit like giving Dame Maggie Smith a

Mohican. But here it is: meaty cod; “chips” that are actually breaded potato cubes; our version of mushy peas; and COOK’s own tomato ketchup. Close your eyes and you

could be at the seaside on a damp day in August. All that’s missing is a seagull with an evil glint in its eye and designs on your lunch. (And beside, Dame Maggie would look a dream with any hairstyle).

R E M A R K A B LY B R I T I S H M E A L S

If you’re all British-ed out don’t forget our One Pots, nutritionally well-balanced recipes fromaround the globe, perfect for lunch.

COOKED PROUDLY AT OUR KITCHEN IN KENT USING SOME OF THE FINEST, BRITISH INGREDIENTS

NEw

calories356

calories287

calories339

calories352

calories344

Thai Pot 3.49 onlywith chicken, crunchy vegetables and rice Italian Pot 3.49 onlywith pesto chicken, aubergines & cannellini beans Vietnamese Pot 3.49 onlywith chicken, soya beans and egg noodles Moroccan Pot 2.99 v only with aubergines, chickpeas & couscous Jambalaya Pot 3.49 only with smoked paprika chicken, chorizo and wild rice

Oriental Pot 2.99 v onlywith water chestnuts, soy sauce & egg noodles Caribbean Pot 3.49 only with jerk chicken, sweet potato & brown rice

Indian Pot 3.49 onlywith curried chicken, daal & wild riceMexican Pot 3.49 only with fajita chicken, red kidney beans & brown riceMediterranean Pot 2.99 v onlywith red peppers, lentils and cannellini beans

KEDGEREE with Smoked Haddock, Rice, Egg and Peas £3.99 only (left)

Back before we became a nation of curry addicts, Kedgeree was the Victorians’ Indian-inspired dish of choice – think of it as Chicken Tikka

Masala with a stiff upper lip (and smoked fish instead of chicken). The Victorians loved it for breakfast but it hits the spot at any time of day.

CHICKEN KIEV with Potatoes and Peas £3.79 (right) When Lyndsay, one of our development chefs, announced she was going

to create Chicken Kiev in a pot, she was met with some extreme eyebrow raising and murmurs of disbelief. Yet here it is: the taste of 1970’s Britain in a pot (courtesy of a small detour via the Ukraine). It may look nothing

like a common garden Kiev, but it’s a little bit of chef-y brilliance. Well done Lyndsay. Eyebrows are now restored to their normal setting.

SAUSAgE BUBBLE

&SqUEAK

£3.79COOkEd By

JAMIE WALLACE

SAUSAgE BUBBLE

&SqUEAK

£3.79COOkEd By

JAMIE WALLACE

SPELT RISOTTO with Squash, Mushrooms and Lord of The Hundreds Cheese £3.79 v only (left)

Spelt is a brilliant little grain: high in protein, easy to digest, and full of lots of really good stuff. It’s got a subtle, nutty taste and, while it may

bear a passing resemblance to soggy sugar puffs, it is a great British substitute for rice.

SAUSAgE BUBBLE

&SqUEAK

£3.79COOkEd By

JAMIE WALLACE

SAUSAGES, BUBBLE & SQUEAK with Onion Gravy £3.79 (right) We’ve nicknamed this recipe The Winston, in honour of Mr Churchill and his favourite animal, the pig. Churchill reckoned that a cat looks down on a man, a dog looks up to a man, but a pig looks a man in the eye and sees his equal. At COOK we’ve adopted this bit of wisdom to sum up the way

we like to talk to each other and our customers – looking each other in the eye as equals. All pig; no bull.

BRAISED BEEF, NEEPS & TATTIES with Sweetheart Cabbage and Redcurrant Gravy £3.79 (left)

While it would make complete sense for Neeps to be made of turnips, it’s actually swedes that are mashed with potatoes to sit alongside haggis every

Burns Night. Neeps & Tatties is far too tasty a side dish to be eaten only once a year, so we’ve paired it with some braised beef, sweetheart cabbage

and redcurrant gravy (and we’ve mashed in some turnips too, just to add to the confusion).

SAUSAgE BUBBLE

&SqUEAK

£3.79COOkEd By

JAMIE WALLACE

SAUSAgE

BUBBLE

&SqUEAK

£3.79COOkEd By

JAMIE WALLACE

Nominate a Great Briton to win $100 worth of COOK Vouchers at cookfood.net/britpots

Caribbean Pot

calories387

calories258

calories320

calories336

calories262

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

Chicken & Mushroom Lasagne 3.85 / 6.99 / 13.95

Chicken & Tomato Pasta Bake (1) 3.85

Chicken 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

NEW Chicken, Ham & Leek Pie 3.85 / 6.99Tender chicken breast, ham and sweet leeks in a white wine sauce, topped with our new melt-in-the-mouth, shortcrust pastry.

Chicken, Ham & Leek Pie (6) 19.99Fully encased in shortcrust pastry. Perfect for entertaining.

NEW Huntsman’s Chicken (2) 8.99 / (4) 17.95Whole chicken breasts filled with a shallot and mushroom duxelle, wrapped in sweet cured bacon. Served with a red wine and marsala reduction.

Soy Chicken in a Ginger & Sesame Sauce (1) 3.99 only

Roasted Confit of Duck (1) 5.99 / (2) 10.99

with a Juniper Berry Sauce

NEW Beef Bourguignon 4.99 / 8.99 / 17.95 Made with top rump steak, smoked bacon, chestnut mushrooms and caramelised shallots with plenty of Merlot wine.

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

NEW Braised Beef in a Brandy Sauce 4.99 /8.99 / 17.95 With Roasted Chestnut Mushrooms

Lasagne al Forno 3.75 / 6.99 / 12.95

Cottage Pie 3.65 / 6.99 / 13.50

Chilli con Carne 3.25 / 5.25

Spaghetti Bolognaise (1) 3.50 NEW Steak & Red Wine Pie 4.75 / 8.50Tender top rump beef, cooked slowly with vegetables and Merlot wine, topped with our new shortcrust pastry. Steak & Red Wine Pie Pie (6) 21.99Fully encased in shortcrust pastry. Perfect for entertaining.

LTD Steak & Spitfire Ale Pie 4.75 / 8.50

2 Beef Wellingtons (2) 15.99 With a mushroom & brandy duxelle

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

The COOKMenu Plannerv Vegetarian • MicrowavableGF Gluten Free • Slightly spicy

Nice and spicyLTD Limited Edition

Serves 1 / Serves 2 / Serves 4

Beef Bourguignon

Chicken Ham & Leek Pie

The COOK Menu Planner

NEW Leg of Lamb in a Red Wine Jus (pictured right) (2) 9.99 / (4) 19.95 With Kale and Spinach Pesto and a Light, Rosemary Dumpling

Moroccan Spiced Lamb Tagine

4.99 / 8.99 / 17.95 A slow-cooked, aromatic stew of spiced lamb with chickpeas, apricots and dates

Lamb Casserole with Minted New Potatoes 4.99 / 8.99

Liver, Bacon & Onions 2.85 / 5.60

Shepherd’s Pie 3.65 / 6.99 / 13.50

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

Slow-Roasted Lamb Shanks (2) 12.99With root vegetables and roast potatoes

Pork Dijon 3.99 / 7.35 / 14.70

Meatballs in a Rustic Tomato Sauce 3.50 / 6.99 / 12.95 Minced pork and rump steak with red pesto, chilli, basil and garlic

Hearty Fisherman’s Pie 4.50 / 8.50 / 16.99

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

NEW Salmon & Asparagus Bake4.85 / 9.25 / 18.50Pieces of Scottish salmon with asparagus in a creamy white wine sauce, topped with crushed baby potatoes and sprinkled with chives.

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

2 Monkfish Wellingtons (2) 14.99 With Mediterranean vegetables

Smoked Salmon & Pesto Tartlets (2) 3.99

Smoked Haddock & Rocket Fish Cakes (1) 3.99

Vegetable & Chickpea Tagine 2.99 / 5.95 v With aubergines, ginger and a blend of Moroccan spices

Red Lentil & Mixed Bean Casserole (2) 4.99 v

Cauliflower Cheese (1) 2.75 v

Macaroni Cheese 2.75 / 4.99 v Macaroni in a creamy vintage mature cheddar cheese sauce.

Roasted Vegetable Lasagne 3.65 / 6.50 / 12.99 v

Wild Mushroom, Spinach & Butternut Lasagne 3.75 / 6.75 / 13.50 v

Butternut Squash with Beetroot & Feta (1) 3.99 v onlyIn an Agave and Balsamic Dressing

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

Butternut Squash & Spinach Tartlets (2) 3.99 v

Nut Loaf (2) 4.99 v

Ravioli £4.99 (serves 2)New bigger portion size! Pea & Shallot v Spinach & Ricotta Beetroot Pumpkin Tomato, Rosemary & Sauce (2) 2.50 v

Leg of Lamb in a Red Wine Jus

The COOK Menu Planner

Dauphinoise Potatoes 1.50 / 2.99 v Rustic Potato Wedges (2) 1.99 v

Creamy Mash 1.25 / 2.45 v Alsacienne Potatoes (2) 1.99 Goose Fat Roast Potatoes (2) 1.99

Plain Basmati Rice 0.99 / 1.95 v

Minted Couscous 1.50 / 2.99 v

Vegetable Rice 1.25 / 2.45 v

Mangetout, Petits Pois & Carrots (2) 1.50 v

SIDE DISHESGarlic Ciabatta (2) 2.49 Oven Roasted Vegetables 1.50 / 2.99 v Braised Red Cabbage (2) 1.99 / (4) 3.95 v Cabbage, Bacon & Pinenuts (2) 1.99 / (4) 3.95

Roasted Vegetable & Chickpea Curry2.99 / 5.95 v Aloo Gobi Saag (2) 1.99 v Saffron Rice 1.25 / 2.45 v Pappadums (8) 1.99 v Vegetable Samosas & Onion Bhajis (2) 1.99 v

Handstretched Naan Bread (2) 1.50 v

ThaiRed Thai Chicken Curry 3.85 / 6.99

Green Thai Chicken Curry 3.85 / 6.99 / 13.95

Chicken Pad Thai 3.85 / 6.99

Sweet Chilli Chicken & Noodles (1) 3.85

P A R T I E S

STARTERS

Cheese Soufflés with Red Onion Marmalade (2) 4.99

Handmade Pâtés:

Salmon Pâté 4.99 Chicken Liver Pâté 4.99

CANAPES Box of 12

Beef Wellingtons 6.99

Salmon Wellingtons 6.75 Smoked Ham & Pea Tarts 6.75

Duck with Plum Sauce Filo Rolls 6.75

Thai Chicken Filo Rolls 6.75

Goat’s Cheese, Red Pepper & Thyme Tarts 6.75 v

QuICHES 10-12 buffet portionsQuiche Lorraine 17.00 Roasted Pepper & Goat’s Cheese Quiche 17.00 v

The COOK Menu Planner

T H E B E S T T A K E A W A y I N T O W N

Lamb Dupiaza

Indonesian Vegetable Curry

3.50 / 5.99 v Yellow curry with roasted vegetables, green beans and toasted cashew nuts.

Chicken Panang Curry (2) 6.99 A fragrant Thai curry infused with ginger, lemon grass, lime leaves and garlic

Tilapia Tom yum Broth 4.50 Fragrant Thai-style broth with Tilapia fillets, shredded vegetables and Nanjing black riceCoconut & Lime Leaf Rice 1.25 / 2.45 v

IndianSaag Chicken 3.85 / 6.99 A fresh, light curry of chicken breast cooked with subtly spiced spinach, mint and yoghurt

Chicken Jalfrezi 3.85 / 6.99

Chicken Korma 3.85 / 6.99

Chicken Tikka Masala 3.85 / 6.99

Garlic Chicken Curry (1) 3.85

Marinated chicken breast pieces in a garlic and coriander sauce.

Lamb Dupiaza 4.99 / 9.95

Marinated lamb with tomatoes and plenty of onions

Prawn Karahi 4.75 / 8.99 A light, fragrant curry of Tiger Prawns with blended spices, coriander and spinach Tilapia Tom Yum Broth

Green and Red Thai Curries

ROASTS

Slow-roast Belly of British Pork with Fennel Seeds (6) 16.99Rolled and stuffed by hand with Toulouse sausage and apples, with a fennel-infused gravy

Slow-roast Shoulder of Lamb with Rosemary (6) 24.99Rolled and stuffed by hand with sausage meat and apricots with a rich redcurrant gravy

Parmesan Parsnips & Honey-Roast Carrots (6) 4.99

Goose Fat Roast Potatoes (6) 4.99

SUN

DAY IS A DAY OF R

EST

EAT TOGETHER

COOKROASTS

Kids MealsSAuCES FOR 2 $3.50Just add rice, pasta or potatoesBeefy Bolognese Meaty Chilli Lamb Tagine Chicken Casserole Chicken Korma

MEAlS FOR ONEChicken Curry with Rice (1) 2.70 Chicken Biryani (1) 2.70 Macaroni Cheese (1) 2.60 v Starship Stew (1) 2.70 Beef Lasagne (1) 2.70 Cottage Pie (1) 2.70 Meatballs & Spaghetti (1) 2.70 Chicken & Mash Pie (1) 2.70 Fish Pie (1) 2.85 So Baby Organic Baby Food from £2.75 (6 months+) only

Baby Food Purees £1.55 (4 months+) only

$10

Mild Beef Chilli Bake

The COOK Menu Planner

Our family grub serves two grown-up and two less grown-up appetites for £10. Grab an ‘extra portion’ for only £2.99 if you’re a family of 4+

Slow-Roast Belly of Pork

Roast Lamb Roast Potatoes

T H E F u L L W O R K S F O R 6F O R £ 4 . 5 0 P E R P E R S O N

E A T T O G E T H E R F O R A T E N N E R

Mild Beef Chilli Bake with Texas potato wedges Sweet and Smoky Moroccan Chicken Bake with bulgar wheat and vegetables

Starship Sausage Bake with beans and roast potatoes

Beef Bolognese Pasta Bake

Roasted Pepper & Tomato Pasta Bake V

Chicken Tikka Masala Bake

The Pudding Planner

Raspberry Pavlova (8-10) 12.50 v

Chocolate Roulade (8-10) 12.50 v

Banoffi Pie (2) 2.50 / (6) 6.99 / (10) 14.00 v

Pear & Almond Tart (6-8) 7.99 v

Chocolate & Orange Blossom Pavlova (6-8) 7.99

Raspberry & Rosewater Pavlova (6-8) 7.99

Summer Fruit Tart (6-8) 8.50

Eton Mess (6-8) 11.00 v

Mango & Passionfruit Cheesecake (6-8) 7.99

Passionfruit Pavlova (8-10) 12.50 Chocolate & Raspberry Roulade (8-10) 12.50 v

White Chocolate & Raspberry Cheesecake(10) 15.00

Chocolate Truffle Torte (6-8) 7.50 / (10) 15.00 v

Rich Lemon Tart (8) 8.50 v

Winter Pudding (2) 4.50 / (6) 8.50 v

Lemon Cheesecake (2) 2.50 / (10) 15.00

Chocolate & Toffee Cheesecake (2) 2.50 / (10) 15.00

Vanilla Panna Cotta Puds (2) 3.50

Mousses (2) 3.50 Chocolate • Lemon

BAKE-AT-HOME

Bramley Apple & Blackberry Crumble

(2) 3.25 / (6) 6.99 v

Apple Strudel (6) 7.99 v

Sticky Toffee (6) 6.99 v

Bread & Butter (2) 3.25 v

Belgian Chocolate (2) 3.25 v

Apple & Cinnamon Cake (6-8) 5.99

Banana Loaf (6-8) 4.99

Ginger Loaf (6-8) 4.99

The COOK Kitchen • Sittingbourne • Kent ME10 3HH edwardanddale@cookfood.net • Tel: 01732 759010 • www.cookfood.net

Our DifferenceAt COOK we make remarkable food for your freezer,

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.

Your local COOK shop:

Carrot Cake (6+) 9.00 / (12+) 15.00 Chocolate Cake (6+) 10.00 / (12+) 16.00

Victoria Sponge with Cream (12+) 15.00

Chocolate Brownie (6+) 3.99 / (15+) 10.00

Raspberry & Coconut Slice (6+) 3.99

Millionaire’s Shortbread (6+) 3.99 / (15+) 10.00

Rocky Road (6+) 3.99

CAKES