Prep: 20 minutes
Cook: 20-25 minutes
Makes 6

1 tbsp oil
1 onion, finely chopped
1 tbsp medium curry powder
75g frozen peas
400g can Cooks&Co Chickpeas, drained and rinsed
100g feta
2 Cooks&Co Red Frenk Chillies, thinly sliced
500g shortcrust pastry
1 medium egg, beaten
1 tsp black sesame seeds

Preheat the oven to 200oC, gas mark 6.

Heat the oil in a frying pan and fry the onion for 4-5 minutes. Add the curry powder and cook for a further 1 minute. Stir in the peas and chickpeas and cook for 2-3 minutes. Transfer to a food processor, add 2-3 tbsp water and pulse to give a coarse texture, crumble in the feta and add the chillies, season to taste.

Roll out the pastry on a floured surface and cut 6 x 18cm circles. Divide the filling between the circles and brush the pastry edges with water, fold into a pastie shape, pressing the pastry edges to seal. Place on a baking tray, brush with egg and sprinkle with sesame seeds. Bake for 20-25 minutes until golden.

Cooks tip
Great served with mango chutney. Swap the feta for chopped tofu and brush with a little water for a vegetarian option.




Lebanese Flavoured Lamb with Chickpeas & Mushrooms

Preparation Time: 10 mins | Cook Time: 4 hours (Or 8 hours on low in a slow cooker) | Serves: 6

40g pot Cooks&Co dried mixed forest mushrooms
1 tbsp olive oil
About 1.1- 1.5 kg half leg of lamb
1 red onion, finely chopped
3 cm piece of fresh ginger, grated
3 cloves of garlic, crushed
1 tbsp harissa paste
1 lemon, zest and juice
1 tsp Sumac
2 tsp ground cumin
1 tsp ground cinnamon
1 tbsp paprika
500ml carton passata
900ml hot lamb stock
2 x 400g can Cooks&Co chickpeas, drained and rinsed
460g jar Cooks&Co roasted red peppers, drained and roughly chopped
Handful of fresh Dill, for garnish
Handful of pomegranate seeds for garnish


Preheat the oven to Gas mark 3/160C (140C fan oven) Put the mushrooms in a bowl, cover with hot water and leave to soak for 30 mins. Heat the oil in a large oven proof heavy based casserole dish, add the lamb, season well and cook for a few mins each side until browned. Remove and put to one side.

Add the onion to the pot, season again and cook for 2-3 mins until soft, then add the ginger, garlic and lemon zest. Cook for 1 min then add the harissa, lemon juice and spices, stir, add the lamb back to the pot then pour in the passata and lamb stock. Drain the mushrooms and add, reserving the juice. Then sieve the juice to remove any gritty bits and add this. Tip in the chickpeas, bring to the boil then put a lid on and put in the oven for about 4 hours or until the lamb is really tender when poked with a sharp knife. If it starts to dry out at all, top up with a little hot water.

When ready, shred the lamb using two forks to pull it apart





Prep: 10 minutes
Cook: 20 minutes
Serves 2

1 tbsp extra virgin olive oil
200g mushrooms, sliced
1 clove garlic, crushed
190g pack Cooks&Co Porcini Mushroom Risotto
150ml white wine
500ml vegetable stock
75g Cooks&Co Sweety Drop Peppers
1 knob butter
25g Parmesan, finely grated
1 tbsp chopped chives
1 tbsp chopped parsley
50g soft goat’s cheese

Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes. Add the risotto mix and then the wine and cook until the wine has reduced by half. Add the stock, bring to the boil, cover and simmer for 10 minutes. Remove the lid and cook for a further 5 minutes.

Stir in the sweety drop peppers, butter and Parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving.

Cooks tip
Try swapping the goat’s cheese for mascarpone or cream cheese.




Vegan Jackfruit Burgers

Preparation/Cook Time: 25-30 minutes

1 tin Cooks&Co Young Green Jackfruit
1 brown onion, sliced into strips
1/2 tsp oil
1/4 tsp salt
1 tsp garlic paste
1/2 tsp smoked paprika
1/4 tsp cumin
1/4 tsp cracked black pepper
2 tbsp tomato ketchup
1 tsp vinegar
1 tsp sugar
Burger buns and coleslaw to serve


Rinse and drain the Cooks&Co Jackfruit then add to a small saucepan and submerge in water. Bring to the boil then simmer for 15-20 minutes until the Jackfruit is tender.

Drain the Jackfruit then using your hands or a fork, rip apart the Jackfruit to form shreds.

In a saucepan, saute the brown onion in the oil until golden, then add the garlic paste, smoked paprika and cumin. Saute for a few mintues to cook the spices.

Add the salt, pepper, tomato ketchup, vinegar and sugar along with 1/2 cup of water.

Simmer for a few minutes then add the Jackfruit. Cook until the sauce is thick and sticky.

Serve the seasoned Jackfruit on top of toasted burger buns along with coleslaw.