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Get a Free Guilt-Free meal when you buy 4 others from the range using this voucher.
Why do so many people insist on giving things up in January? It’s a miserable enough month as it is without denying ourselves a few little pleasures. At the same time, we admit to possessing some bulgy bits that we could swear weren’t there before Christmas and that we’d rather get rid of.
Of course, at COOK we believe in having our cake and eating it, and so while our Virtually Guilt Free dishes all contain 20% or less of the daily guideline amount of both calories and fat, they are all bursting with flavour and cooked just like you would at home. In other words, a pleasure to eat.
Less guilt, more pleasure sounds like the perfect recipe for January.
There are 24 recipes to choose from including three new ones:
Butternut Squash and Beetroot with Feta
Vibrant, vegetarian and Ottolenghi-inspired – Roasted Butternut Squash, Beetroot, Broccoli and Feta served with an Agave and Balsamic Dressing
Soy Chicken in a Ginger & Sesame Sauce
Soy Chicken,Tenderstem Broccoli and Soya Beans with Nanjing and Camargue Rice in a Ginger and Sesame Sauce
Tilpia Tom Yum Broth
Fragrant Thai-style broth with Tilapia fillets, shredded vegetables and Nanjing black rice
To see all the other Virtually Guilt Free recipes, click here.
Forward to a friend
WIN a virtually guilt-free hamper by 'liking' us on Facebook and telling us your guilty pleasure: enter the competition here!
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Fighting About Fish Pie
There’s been a lot of chat this week about voting, be it Scotland voting for independence or America voting for presidential candidates. If you’re neither Scottish nor American and therefore feeling a bit left out, here’s an opportunity to excercise your democratic right on an issue of national importance: should our fish pie be pink or not?
Our best-selling and delicious Hearty Fisherman’s Pie has an irrefutably pink sauce (thanks to the addition of tomatoes). There’s no doubt a pink fish pie is something of an oddity. Some might even suggest it’s an aberration. For months we’ve been debating this thorny issue at the COOK Kitchen, tasting a succession of non-pink fish pies in the process. All are gorgeous with a classic white sauce.
We’ve argued ourselves to a standstill, so here’s the chance to have your say: to vote to Keep The Pie Pink or Go Classic White on our Facebook poll,
click here.
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Lifesavers
Now, we have been called ‘lifesavers’ in our time...we often think of ourselves as masters of entertaining disaster-prevention (the James Bond of the food industry, if you will). But this Christmas we were able to come to the rescue of some genuine lifesavers. We answered a distress signal on December 19th from our local emergency services HQ, where the staff were facing the prospect of a rather unappetising Christmas lunch. We parachuted in a much festive food as we could muster from nearby shops, keeping them well-fuelled on Christmas Day.
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We were so busy last autumn that we completely forgot to crow about the fact we once again won a bucket load of Great Taste Awards (the Oscars of the fine food industry). As luck would have it, all our winning recipes are perfect for warming your cockles (wherever they may be) on a cold winter’s night.
Winners for 2011:
Caribbean One Pot, Coq au Vin, Green Thai Chicken Curry, Pot Roast Chicken, Moroccan Lamb Tagine and Moroccan Harissa Chicken.
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This short film was made by a friend of ours for a fancy fashion brand but don’t let that put you off. It’s lovely to look at, intriguing to watch and will brighten your day. Five minutes well spent. Happy New Year. Click here to watch
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