Award Winners

Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.

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Tender top rump beef, cooked slowly with vegetables and Merlot wine, topped with shortcrust pastry lid.

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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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Slow-cooked lamb shanks with a red wine and rosemary jus

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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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Higher-welfare British chicken cooked on the bone with red wine, pearl onions, mushrooms and streaky bacon.

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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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Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.

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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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Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.

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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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Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potatoes.

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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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Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.

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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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A rich, slow-cooked Bolognese sauce with minced beef and pork, served with Italian spaghetti and finished with Regato cheese.

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Marinated higher-welfare British chicken breast in a creamy porcini and garlic sauce with bacon and roasted mushrooms.

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An indulgent macaroni cheese with vintage West Country Cheddar and smoked bacon, topped with a crispy garlic and parsley crumb.

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Rich, cheesy, irresistible, made with vintage, West Country Cheddar. Comfort food at its finest.

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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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Roasted Veg, Lentils & Kale with sweet potatoes and parsnips in a tomato and red wine sauce

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Chicken & Portobello Mushroom cooked with white wine, thyme and cream.

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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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Caramelised onions in shortcrust pastry, topped with Swiss cheese and thyme.

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A lovely deep quiche made with egg and mascarpone cheese and packed with gammon, sundried tomatoes and onion.

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Sweet roasted peppers and slices of goat’s cheese in a deep, free-range egg quiche.

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Handmade paté made with British chicken livers, balsamic vinegar and herbs. Beautifully smooth. Perfect as a starter or canapé.

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Cumberland chipolatas from Speldhurst butchers wrapped in streaky bacon.

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A wholesome, chunky tomato sauce with balsamic-roasted courgettes, peppers and aubergines.

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A fragrant cashew and coconut sauce with higher-welfare British chicken breast, green beans and toasted cashews.

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Marinated higher-welfare British chicken breast in a gently spiced and creamy coconut and almond sauce.

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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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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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Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger

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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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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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A light pavlova roll packed with fresh cream and raspberries. A firm favourite since day one at COOK.

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Soft meringue layered with lemon curd and cream, rolled and coated with crumbled shortbread.

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A chocolate chip meringue roll filled with salted caramel cream and indulgent dark chocolate.

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A rich chocolate roll generously filled with whipped cream and raspberries.

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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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A light lemon cheesecake on a thin biscuit base.

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Chocolate biscuit, then cheesecake with salted caramel and honeycomb pieces, topped with more caramel, chocolate and chocolate coated honeycomb.

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A light mango & passion fruit cheesecake on a thin buttery biscuit base.

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A light mango & passion fruit cheesecake on a thin biscuit base.

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A baked vanilla cheesecake surrounded by gooey chocolate brownie on our signature digestive biscuit base.

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Semi-frozen lemon gin parfait, topped with lemon curd made with gin and Indian Fever-Tree tonic

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Two individual semi-frozen lemon gin parfaits, topped with lemon curd made with gin and Fever-Tree Indian tonic water.

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A handmade sponge, layered with a deliciously tangy rhubarb compote and vanilla custard, topped with roasted flaked almonds.

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Perfectly fluffy almond frangipane sponge with sour cherries and two spoonfuls of handmade sweet cherry jam.

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The traditional sponge pudding made with dates, vanilla and Somerset butter with an indulgent toffee sauce.

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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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Sweet apple slices and plump blackberries beneath a golden oat crumble.

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A ground almond and polenta torte soaked in orange syrup, with apricot halves and flaked almonds.

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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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Soft pears and ginger in a classic frangipane tart, finished with flaked almonds. Delicious hot or cold.

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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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12 x Individual mini mince pies – mincemeat encased in a shortcrust pastry.

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6 x Individual mince pies – mincemeat encased in a shortcrust pastry.

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