The annual Great Taste Awards are, essentially, the foodie Oscars (albeit without the glamour and the politics). Every year, judges from the Guild of Fine Food choose the winners based on just one thing: how they taste. That’s our top priority when it comes to cooking, too, so we are thrilled that in the last three years alone a whopping 61 COOK meals have received a coveted Great Taste Award.
Below is the full list of Ben-Hurs, Slum Dog Millionaires and Titanics from the current COOK menu…
Check our Great Taste Award puddings here.
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
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More Details >Tender top rump beef, cooked slowly with vegetables and Merlot wine, topped with shortcrust pastry lid.
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More Details >Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.
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More Details >Grass-fed, minced lamb slow-cooked with red wine, rosemary, carrots and a touch of redcurrant jelly, topped with buttery mash and a rosemary and parsley crumb.
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More Details >Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.
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More Details >Layers of higher-welfare British chicken in a rich tomato sauce, and mushrooms and spinach, with béchamel topped with mature Cheddar and basil.
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More Details >Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.
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More Details >Hand-rolled balls of minced beef and pork, seasoned with red pesto, chilli and garlic, served in a rich tomato sauce.
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More Details >Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.
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More Details >Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.
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More Details >Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potatoes.
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More Details >Microwave Only Creamy risotto with basil, mozzarella, mascarpone and white wine, topped with semi-dried tomatoes, pine nuts and a knob of lemon and parsley butter.
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More Details >Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.
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More Details >Ribe risotto rice, shredded higher-welfare British chicken, smoky bacon and peas with a mascarpone and crème fraîche sauce with white wine, garlic and lemon.
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More Details >A rich, slow-cooked Bolognese sauce with minced beef and pork, served with Italian spaghetti and finished with Regato cheese.
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More Details >Marinated higher-welfare British chicken breast in a creamy porcini and garlic sauce with bacon and roasted mushrooms.
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More Details >An indulgent macaroni cheese with vintage West Country Cheddar and smoked bacon, topped with a crispy garlic and parsley crumb.
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More Details >Rich, cheesy, irresistible, made with vintage, West Country Cheddar. Comfort food at its finest.
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More Details >Cod and chopped spinach baked in a classic Mornay sauce of mature Cheddar, cream and English mustard with a cheesy gratin top.
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More Details >Roasted Veg, Lentils & Kale with sweet potatoes and parsnips in a tomato and red wine sauce
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More Details >Creamy spinach and Somerset Cheddar in an all-butter pastry case, topped with roasted butternut squash, feta and a pumpkin and sunflower seed crumb.
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More Details >Caramelised onions in shortcrust pastry, topped with Swiss cheese and thyme.
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More Details >A lovely deep quiche made with egg and mascarpone cheese and packed with gammon, sundried tomatoes and onion.
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More Details >Sweet roasted peppers and slices of goat’s cheese in a deep, free-range egg quiche.
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More Details >Handmade paté made with British chicken livers, balsamic vinegar and herbs. Beautifully smooth. Perfect as a starter or canapé.
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More Details >A wholesome, chunky tomato sauce with balsamic-roasted courgettes, peppers and aubergines.
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More Details >A fragrant cashew and coconut sauce with higher-welfare British chicken breast, green beans and toasted cashews.
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More Details >Marinated higher-welfare British chicken breast in a gently spiced and creamy coconut and almond sauce.
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More Details >A classic mild Thai curry made with higher-welfare British chicken breast, green peppers, coconut milk, kaffir lime leaf, lemongrass and coriander.
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More Details >Plump, sustainably-sourced king prawns in a light, fragrant turmeric and coconut sauce with spinach and curry leaves, topped with sweet mango and chilli.
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More Details >Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger
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More Details >Diced leg of lamb, marinated in a mix of spices and yoghurt, cooked with tomatoes and plenty of onions. Fairly hot.
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More Details >A warming Thai curry made with marinated higher-welfare British chicken breast, red peppers, coconut milk, tamarind and kaffir lime leaf.
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More Details >A light pavlova roll packed with fresh cream and raspberries. A firm favourite since day one at COOK.
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More Details >Soft meringue layered with lemon curd and cream, rolled and coated with crumbled shortbread.
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More Details >A chocolate chip meringue roll filled with salted caramel cream and indulgent dark chocolate.
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More Details >Every cheesecake in the world will bow before this, its epic, lemony ruler with its biscuity bottom and light, zesty top.
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More Details >Chocolate biscuit, then cheesecake with salted caramel and honeycomb pieces, topped with more caramel, chocolate and chocolate coated honeycomb.
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More Details >A baked vanilla cheesecake surrounded by gooey chocolate brownie on our signature digestive biscuit base.
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More Details >Semi-frozen lemon gin parfait, topped with lemon curd made with gin and Indian Fever-Tree tonic
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More Details >Two individual semi-frozen lemon gin parfaits, topped with lemon curd made with gin and Fever-Tree Indian tonic water.
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More Details >A handmade sponge, layered with a deliciously tangy rhubarb compote and vanilla custard, topped with roasted flaked almonds.
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More Details >Perfectly fluffy almond frangipane sponge with sour cherries and two spoonfuls of handmade sweet cherry jam.
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More Details >The traditional sponge pudding made with dates, vanilla and Somerset butter with an indulgent toffee sauce.
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More Details >An intense and gooey chocolate sponge, dark chocolate chips, and spoonfuls of hot chocolate fondant sauce, finished with a speculoos biscuit crumb.
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More Details >A ground almond and polenta torte soaked in orange syrup, with apricot halves and flaked almonds.
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More Details >Slices of Bramley apple tossed in cinnamon and brown sugar, with a layer of apple puree and spiced frangipane, topped with almonds.
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More Details >Soft pears and ginger in a classic frangipane tart, finished with flaked almonds. Delicious hot or cold.
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More Details >Handmade to a 40 year-old family recipe, a classic Christmas pudding made with vine fruits and citrus peel soaked in Sussex Stout, with a delicate warmth from winter spices and a dash of brandy.
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