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A slow-cooked ragu of beef and pork layered between sheets of Italian pasta, with béchamel sauce and a West Country Cheddar topping. -
Layers of chicken and mushroom with a classic tomato sauce layered between sheets of Italian pasta, with béchamel sauce and a crisp topping of mature Cheddar and red pesto.
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Minced leg of lamb, seasoned with cinnamon and mint, with layers of roasted aubergine and potato slices and a creamy, ricotta cheese sauce.
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Slow-cooked top rump steak, smoked bacon, mushrooms and caramelised baby onions with plenty of Merlot wine. British top rump beef, aged for at least 21 days, is braised for almost four hours, and about a glass of Merlot in every portion
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Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
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Marinated chicken breast pieces in a white wine and mustard sauce with caramelised red onions.
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Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.
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Marinated chicken breast pieces with mushrooms and peppers in a rich white wine and sherry sauce.
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A rich, slow cooked chilli with minced beef, kidney beans and a bit of a kick.
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Creamy, aromatic and packed with flavour. This has been on the COOK menu for 15 years, and have been perfecting it along the way.
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Tender strips of pork cooked in tangy sherry and mustard sauce with mushrooms and chives.
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Chicken breast pieces marinated with yoghurt, lemon and paprika in a coconut, cream and tomato sauce.
