Free Timewith every meal!

COOKremarkable Food For Your Freezer

COOK

says RELaX

Spring entertaining

Turn over to see why you can trust our food...

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

A letter fromco-founder edward

Salmon en Croutes(2) 13.00With dill crème fraiche and a delicate beetroot puree

Our limited edition, big Beef Wellington is back, just in time for Easter. Prime fillet

of British beef with a duxelle of Chestnut Mushrooms, wrapped in all-butter puff

pastry and served with a Port Wine jus. It’s a spectacular

centrepiece for a special dinner.

Big Beef Wellington

(6) 65.00 LTD

serve withDauphinoise Potatoes v

(1) 1.50 / (2) 2.99

Braised Red Cabbage v (2) 2.25 / (4) 4.50

Our Chicken, Ham & Leek Pie is perfect for a big lunch.

Serve with boiled new potatoes, our Oven-Roasted Vegetables and a rich lemon

tart for pud.

Spring entertainingFeel your spirits lift as the days get longer and invite friends or family over for a meal. Whether it’s smart or informal, we’ve got something to suit. relax, enjoy yourself and let us COOK for you...

Big Beef Wellington

Chicken, Ham & Leek Pie(6) 19.99

v Vegetarian Microwavable Gluten Free

‘Warm me up’ spicy Nice and spicy ‘Hose me down’ hot Our meals lowest in fat and calories 2012 Great Taste Award Winners

Serves 1 / Serves 2 / Serves 4

A moroccan-themed main course is perfect for a spring dinner party. Try our moroccan Lamb Tagine or Harissa Chicken with our minted Cous Cous on the side. Our Vegetable Tagine will keep any non-meat eaters happy.

moroccan Feast

Vegetable & ChickpeaTagine v (1) 2.99 / (2) 5.95

Moroccan Harissa Chicken

3.85 / 6.99 / 13.95

An authentic tagine pot will add a bit of theatre.

Use fresh mint to garnish and serve with crème

fraîche decorated with fresh pomegranate seeds.

Serving Suggestion

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

Minted Couscous v

(1) 1.50 / (2) 2.99

*

COOKsays RELaXFree Time

with every meal!

Pink Fish PieOur co-founder, Dale, came up with the recipe for our Hearty Fisherman’s Pie a dozen years ago, since when he’s doggedly defended its right to be pink. Try as we might, we’ve never found a better recipe (and we’ve tried really hard, because Dale being right about something is hardto bear).

Chicken Alexander 3.85 / 6.99 / 12.95

*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 February 2013. The time is based on total time, including preparation, taken to cook the dishes in our development kitchen.

Classy Casseroles

*

COOKsays RELaX

*

Catering for a crowd is easy with one of our slow-cooked casseroles, simply thawed and then heated gently on the hob in a big pot ‘til it’s piping hot.

Beef Bourguignon 4.99 / 8.99 / 17.95

Coq au Vin 3.99 / 7.50 / 14.99

Pork Dijon 3.99 / 7.35 / 14.70

Braised Beef in aBrandy Sauce (below)

4.99 / 8.99 / 17.95

Hearty Fisherman’s Pie4.50 / 8.50 / 16.99

Smoked Salmon Terrine (6-8) 8.99Smoked salmon and trout mousse, topped with flakes of roasted smoked salmon and finished witha slice of smoked salmon

Pictured from left to right: Quiche Lorraine; Coronation Chicken; Salmon Fillet with Dill

Honey-Glazed Gammon (20+) 25.00-30.00(depending on weight) Award-winning British breed hams with a traditional Wiltshire cure. Feeds 20 with ease.

Lebanese Salad (8) 8.50 v LTD

with feta, mint and giant couscous

No limp, egg sandwiches required, we can help you put together an amazing cold spread...Coronation Chicken(8) 11.00 LTD

Chicken breast pieces in a mild curry, apricot, Madeira and crème fraîche sauce

Salmon Fillet with Dill(15+) 20.00 - 22.00 (depending on weight) Smoked over oak chippings and dressed with fresh dill

Quiche Lorraine (10-12) 17.00

Roasted Pepper & Goat’s Cheese Quiche (10-12) 17.00 v

Ham Hock, Pea & Mint Filo (6-8) 16.99 LTD

Half-way between a quiche and a pie, a classic British flavour combination of ham, pea and mint wrapped in light, crisp filo pastry. Perfect for lunch or for serving hot or cold as part of a buffet.

Bring On The Buffet! * All buffet products available from early March

Spring PuddingsA sumptuous, hand-prepared pud will put a smile on everyone’s face. Whether it’s indulgent chocolate, light fruity loveliness or something hot and heart-warming, we’ve got the perfect pudding for every occasion. Share some pudding love this spring....

£1goes to

Limited Edition White Chocolate & Raspberry Cheesecake (6-8) 6.99

Cheesecake for CharityOnce again we’re supporting kids’ cancer charity CLICSargent’s Great Mums Get Together by donating £1 from every portion of this limited edition cheesecake:

(6-8) 7.99

(2) 2.50 / (10) 15.00

(2) 2.50 / (10) 15.00

(6-8) 6.99 / (10) 15.00

Mango & Passionfruit Cheesecake

Lemon Cheesecake

Chocolate & Toffee Cheesecake

White Chocolate & RaspberryCheesecake

CHeeSeCAKeS

Chocolate & Salted Caramel Tart v

Pear & Almond Tart v

Glazed Fruit Tart v

Rich Lemon Tart v

Apple Tart v

(6-8) 8.50

(6-8) 7.99

(6-8) 8.50

(8) 8.50

(10) 14.00

TArTS

Mango & Passionfruit Cheesecake

Glazed Fruit Tart

(6-8) 7.99

(2) 2.50 / (10) 15.00

(2) 2.50 / (10) 15.00

(6-8) 6.99 / (10) 15.00

Mango & Passionfruit Cheesecake

Lemon Cheesecake

Chocolate & Toffee Cheesecake

White Chocolate & RaspberryCheesecake

(6-8) 7.99

(6-8) 7.99

(8-10) 12.50

(8-10) 12.50

(8-10) 12.50

Chocolate & Amaretti Pavlova v

Apricot & Walnut Pavlova v

Raspberry Pavlova v

Chocolate Roulade v

Chocolate & Raspberry Roulade v

Bramley Apple & BlackberryCrumble v

Sticky Toffee Pudding v

Chocolate & Pear Fondant Pudding v

Apple Strudel v

(2) 3.25 / (6) 6.99

(6) 6.99

(6) 7.99

(6) 7.99

CHeeSeCAKeS PAVLOVAS

Chocolate & Salted Caramel Tart v

Pear & Almond Tart v

Glazed Fruit Tart v

Rich Lemon Tart v

Apple Tart v

(6-8) 8.50

(6-8) 7.99

(6-8) 8.50

(8) 8.50

(10) 14.00

TArTS BAKe-AT-HOme

Mango & Passionfruit Cheesecake Raspberry Pavlova

Apple StrudelGlazed Fruit Tart

Right, I’m going to get straight to the point. I am generally quite a happy soul but this horse meat scandal has made me absolutely, bloody furious.

When Dale and I set up COOK 16 years ago, the whole point was to do things differently to the supermarkets. Our founding principle was:

“To cook using the same ingredients and techniques that a good cook would use at home so everything looks and tastes homemade.”

That remains the aperture through which everything we do is judged.

When it comes to mince, we actually go a step further and do what a good butcher would: we buy whole joints of beef, trim off any excess fat and then mince them ourselves at the Kitchen. All our beef comes from the UK and Ireland and can be traced back to the farm and the animal it came from. This is the only way we can be sure of the quality of our mince - simple.

The whole point of COOK is that you can trust the quality of our food and how we make it. It’s what we stand for.

The scandal that is unfolding is ultimately about fraud. But the backdrop is of suppliers being under constant pressure to cut costs. It highlights why we have chosen never to supply one of the big six supermarkets, despite the sales potential. It means we can remain a proudly independent food business, free to make food according to our founding principle.

I’ve got quite worked up writing this so better go for a lie down, but I hope you will come and see us soon.

All the best,

(COOK co-founder)

Your Local COOK Shop:

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

All prices, ingredients and symbols correct as of Feb 2013. Very occasionally we may need to change a price, ingredient or symbol. Please refer to packaging for the most up-to-date information. Ask a member of staff if you have any queries or

feel free to give us a call.

Pick up a fullmenu listing in store!

Lasagne Al FornoMinced beef braised in red win with a béchamel sauce, red pesto and basil

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