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There's still time to secure your Easter feast from COOK – here's what to order
Tested by the Good Housekeeping Institute
Tested by Callum BlackFood and Drink Testing Manager
Here at the Good Housekeeping Institute, we conduct hundreds of taste tests every year to ensure you can always buy with confidence.
To make your grocery shop a little easier ahead of the Easter weekend, we’ve collated all of the top-scoring products from COOK, so you can simply select your slot, add to basket, and wait for your GHI Taste Approved feast to arrive.
You’ll find our experts’ top picks below but scroll on for our full reviews.
Best COOK Easter food for 2025
COOK Caramelised Shallot, Celeriac & Stilton Tarte Tatin
Read review
Do COOK meals arrive frozen?
Yes, all COOK meals will be delivered frozen, ready for you to pop in your freezer. Some items will need to be thoroughly defrosted before cooking, so do factor the extra time in on the big day.
COOK Easter dates and delivery charges
The delicious COOK Easter range is available online through cookfood.net. You’ll need to spend a minimum of £45 in order to check out.
If your delivery is covered by your local COOK shop or by one of the COOK delivery vans, then there's a flat delivery charge of £3.50. The brand also offers a third-party courier service, with a delivery charge of £6.95 or £8.95 depending on your area. The courier service does offer free delivery over £95 for most postcodes; however, there are some charges for the more hard-to-reach areas.
Easter delivery slots are still available – you can book a slot now but, be warned, they go fast!
If you’d rather head to a COOK shop, opening hours are generally from 9am, and closing times vary from 5.30pm to 6pm on weekdays. To find your nearest store and its opening hours, simply use COOK's store finder tool.
How we test COOK food
Our consumer panel is constantly evaluating product ranges for those key seasonal moments, from delicious, showstopping centrepieces to the show-stealing sides (especially those all-important roast potatoes). They assess aroma, taste and texture, with only the very best receiving the Good Housekeeping Institute stamp of approval.
We've also added an editor's pick below to give you some extra choice – it hasn't been tested in the lab but comes highly recommended by our food & drink editor.
Canapés
Score: 89/100
COOK has looked to Thailand for inspiration with these one-bite wonders, flavouring the chicken with lime leaf, ginger and fish sauce. Testers loved the sticky glaze, gentle heat from the red Thai paste, and aromatic lemongrass, and felt they’d make an excellent addition to your drinks party.
They’re also both gluten- and dairy-free, so a very handy freezer-friendly option to have on standby over the Easter weekend.
Score: 80/100
These well-seasoned little morsels are a great twist on a classic sausage roll, combining the winning flavour of roast duck in hoisin sauce with puff pastry. Leave in the oven a little longer if you like your pastry extra crispy.
Score: 76/100
COOK’s pre-portioned fluffy frittatas save you the faff of dividing up a full-size version. They're filled with sweet semi-dried tomatoes, mature cheddar and horseradish, and were described as “light and juicy” by our panel. They cook from frozen too!
Main courses
Score: 85/100
This stunning tart would make a show-stopping centrepiece over the Easter period (and it's currently on sale!). The puff pastry base is filled with layered slices of roasted celeriac and a pretty ring of shallots, before being topped with stilton and sweet, caramelised red onion marmalade. We’d serve this as a vegetarian main course, or as part of a decadent buffet.
Score: 83/100
COOK’s beautifully presented crimped quiche with red pepper and goat’s cheese looks even better than home-made.
Testers loved the perfectly browned top and buttery pastry with a rich and creamy egg filling. An indulgent meat-free option, it will make an impressive centrepiece for meat-eaters and vegetarians alike.
Score: 83/100
Serving six people, COOK’s impressive dinner-party pie has the wow factor. Packed full of flavour, the filling consists of slow-cooked duck and wild venison, with bacon and roasted celeriac, in a rich red wine sauce. Our testers thought it looked fantastic too, with flaky golden pastry and a scattering of thyme on top.
Score: 79/100
COOK’s salmon en croute is a real showstopper. Our testers loved the buttery, flaky pastry, and thought the lemony, spinach, dill, creme fraiche and caper sauce was the ideal accompaniment for the fish. It cooks straight from frozen and serves six, making it a top choice for easy entertaining.
Score: 79/100
We always recommend having some tasty back-ups in your freezer in case any unexpected guests make an appearance – and this is currently a real bargain.
COOK’s impressive British beef sirloin is aged for 21 days, topped with smoky bacon and finished with a herby stuffing.
The pack even includes a porcini-infused red wine jus for serving, leaving you with plenty of time to socialise. Superb!
Side dishes
Score: 80/100
COOK’s winning spuds came out top of our ready-made roast potato test, impressing the panel with their “perfectly crispy skin" and “rich, earthy” flavour, which is well-balanced with a hint of natural sweetness.
And while other brands rely on goose or duck fat for crunch, COOK’s potatoes are 100% plant based, making them a great option for vegetarians and vegans this Easter.
Score: 75/100
These mini cumberlands have been wrapped in crispy streaky bacon and are currently 75% off. Our experts found the seasoning spot on, with notes of sage and black pepper. Pigs in blankets aren't just for Christmas you know.
Desserts
Score: 80/100
Why choose between two desserts when you can have both? Here, COOK has combined the almond and berry flavours of a classic cherry bakewell with the sweet meringue of a pavlova. It's light and fluffy, making it a great way to round off the big feast.
Editor's picks
If you'd rather leave the menu in COOK's capable hands, this curated edit of the best bits for Easter is ideal. It includes a slow-roasted shoulder of lamb, creamy dauphinoise potatoes, red cabbage and a trio of greens, with enough to serve six hungry guests. It's good value too, working out at just £12.65 a head.
Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine. Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. You can follow Stacey on Instagram @crummbs_uk
Callum is our Food and Drink Testing Manager and has been part of the world of professional catering for 10 years, from cheffing to food manufacturing. While working in manufacturing he specialised in bespoke product and menu development for several start-ups and well-known brands such as Wrap It Up! and HOP Vietnamese. He holds the WSET Level 2 in wine, a Level 3 in spirits and has a particular interest in agave spirits.
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