-
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.
-
Minced leg of lamb, seasoned with cinnamon and mint, with layers of roasted aubergine and potato slices and a creamy, ricotta cheese sauce.
-
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
-
Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
-
Marinated chicken breast pieces in a white wine and mustard sauce with caramelised red onions.
-
Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.
-
Marinated chicken breast pieces with mushrooms and peppers in a rich white wine and sherry sauce.
-
A rich, slow cooked chilli with minced beef, kidney beans and a bit of a kick.
-
Creamy, aromatic and packed with flavour. This has been on the COOK menu for 15 years, and have been perfecting it along the way.
-
Tender strips of pork cooked in tangy sherry and mustard sauce with mushrooms and chives.
-
Chicken breast pieces marinated with yoghurt, lemon and paprika in a coconut, cream and tomato sauce.
-
Rich, cheesy, irresistible, made with vintage, West Country Cheddar. Comfort food at its finest.
-
Prime rump beef cooked slowly with chestnut mushrooms and a rich, brandy sauce.
-
Creamy risotto made with Portobello, cup and chestnut mushrooms, topped with a knob of lemon and sage butter.
-
A light pavlova roll packed with fresh cream and raspberries. Serves 8-10 people.
-
Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potatoes.
-
Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.
-
A warming Red Thai curry with marinated chicken breast pieces and coconut milk
-
Salmon fillet and asparagus in a white wine velouté sauce topped with sliced potato and a regato cheese crumb topping.
-
Cod, smoked haddock and plump king prawns in a classic, white roux sauce with lemon, parsley and chives. Topped with buttered, parsley mash
-
A chocolate chip meringue roll filled with salted caramel cream and indulgent dark chocolate.
