Products
A rich ragu made with East Anglian Pork and added vegetables
Tomatoes (45%), Pork Mince (28%), Onion (8%), Carrot (7%), Peppers (Red, Green & Yellow) (4%) Celery (4%), Tomato Puree, Red Wine Vinegar, Rapeseed Oil, Garlic, Salt, Black Pepper, Thyme
I’ve been cooking this ragu for years, so it was always destined to be part of the Jess Cooks range. 100% born and bred East Anglian pork mince, chopped tomatoes and a mixture of veg are simmered very gently to bring out the sweetness of the tomatoes and the rich flavour of the meat. Always a winner served on pasta with a generous sprinkling of grated parmesan.
A classic bolognese sauce made with East Anglian Beef and added vegetables
Tomatoes (45%), Minced Beef (28%), Onion (8%), Carrot (7%), Peppers (Red, Green & Yellow) (4%), Courgette (4%), Tomato Puree, Rapeseed Oil, Garlic, Salt, Black Pepper, Mixed Herbs (Oregano, Sage, Parsley, Marjoram, Basil)
Spag Bol is a firm favourite in most households, but it benefits from a slow, gentle simmer so it’s not something you can knock up at the last minute. That’s where Jess Cooks comes in! I’ve upped the veg content by adding carrots, pepper and courgette, then cook it low and slow to create a rich and delicious bolognese sauce.
A mild tikka curry made with East Anglian Chicken Breast and added vegetables
Chicken Breast (34%), Tomatoes (17%), Coconut Milk (Coconut Extract, Water) (17%), Onion (8%), Green Beans (8%), Peppers (Red, Green & Yellow) (4%), Carrot (4%), Rapeseed Oil, Ginger, Garam Masala (Clove, Cinnamon, Cumin, Coriander, Ginger, Cumin, Coriander) Garlic, Cumin, Coriander, Turmeric, Salt, Black Pepper
I’m always thinking about how I can cram more vegetables into a dish, and whilst developing the Jess Cooks range I came up with the idea of adding carrots and peppers to my curry pastes to bring an element of natural sweetness. For this dish, high welfare, Suffolk chicken breast is combined with a tikka paste and coconut milk to create a mild yet flavoursome curry.
A mild jerk curry made with East Anglian Chicken Breast and added vegetables
Chicken Breast (34%), Tomatoes (16%), Coconut Milk (Coconut Extract, Water) (16%), Onion (8%), Peas (8%), Peppers (Red, Green & Yellow) (4%), Carrot (4%), Rapeseed Oil, Ginger, Red Wine Vinegar, Garlic, Allspice, Nutmeg, Cinnamon, Thyme, Salt, Black Pepper
Although Jerk Chicken is traditionally a spicy dish, my version incorporates all of the classic, sweet flavours of the Caribbean but contains no chilli at all. High welfare, Suffolk chicken breast is simmered in a rich jerk paste, chopped tomato and coconut milk. Usually served with peas, these are added at the last minute to preserve their sweetness.
East Anglian Lamb Meatballs in a lightly spiced tomato and mixed vegetable sauce
Tomatoes (47%), Lamb Mince (20%), Onion (9%), Carrot (7%), Peppers (Red, Green & Yellow) (4%) Courgette (4%), Egg, Tomato Puree, Gluten Free Breadcrumbs (100% Brown Rice Flour), Rapeseed Oil, Garlic, Cumin, Coriander, Cinnamon, Salt, Black Pepper.
My mum used to make this all the time when I was a kid, and my daughter loves helping me roll the meatballs at home. The Moroccan flavours are very mild, but add an extra delicious dimension to this dish, which also contains courgettes, carrots and peppers chopped finely into the sauce. They’ll never know!