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495 calories per serving
- 800g baby carrots (assorted colours, ideally), scrubbed
- 1 tbsp cumin seeds, lightly crushed
- 1 tbsp Aleppo pepper flakes
- 3 tbsp blossom honey
- 3 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 3 celery sticks, finely diced
- 3 garlic cloves, sliced
- 1 tbsp ras el hanout
- 2 x 250g packs cooked Puy lentils
- 2 tbsp water
- A handful each of parsley and mint, roughly chopped
- 150g feta cheese, crumbled
- Sea salt and freshly ground black pepper
- 1 lemon, to serve
Roasted Moroccan carrots with lentils
North African spices are more subtle and aromatic than fiery and hot, so in this dish they bring out the natural sweetness of the carrots. This warm salad is great on its own as a light lunch or dinner, but it will also work well as a side with some simply cooked chicken or fish.
- Preheat the oven to 220°C/Fan 200°C/Gas 7. Line two baking trays with baking parchment. If any of the baby carrots are bigger than the others, cut them so that they are all an even size, then place all the carrots on the lined baking trays.
- Sprinkle the carrots with the crushed cumin and pepper flakes and drizzle with the honey and 2 tbsp of the extra-virgin olive oil, sharing equally between the trays. Season with salt and pepper. Roast in the oven for 20–25 minutes, giving the carrots a good stir halfway through cooking.
- Meanwhile, heat the remaining 1 tbsp oil in a sauté pan. Add the onion and cook for 4–5 minutes until it starts to turn brown. Add the celery and garlic and cook for another 2 minutes.
- Stir in the ras el hanout and cook for 1 minute, then add the cooked lentils with the water and warm through. Remove from the heat and stir in half the chopped herbs.
- Divide the lentils between warmed bowls and pile the roasted carrots on top. Scatter over the remaining herbs and crumbled feta, then zest over the lemon. Cut the lemon into wedges and serve on the side.
515 calories per serving
740 calories with mash
- 3 tbsp vegetable oil1.5kg braising beef, cut into 3.5cm pieces
- 4 large onions, thickly sliced
- 3 tbsp plain flour
- 500ml stout
- 800ml beef stock
- 6 sprigs of thyme
- 450g chestnut mushrooms, halved
- A handful of flat-leaf parsley, finely chopped
- Sea salt and freshly ground black pepper
- Mashed potatoes, to serve (optional)
Beef and Stout Stew
There’s nothing quite like a comforting beef stew on a cold wintry day. Made with classic ingredients, this is a traditional stew with big, bold flavours. The alcohol will cook off in the oven, but stout has quite a powerful taste so if you’re cooking for kids you may prefer to replace it with extra beef stock.
- Preheat the oven to 170°C/Fan 150°C/Gas 3.
- Place a large non-stick casserole pan over a high heat and add 1 tbsp oil. Season the beef with salt and pepper and brown in the hot casserole in batches until the pieces are well coloured on both sides, making sure you do not overcrowd the pan. Remove each batch and set aside on a plate.
- Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 minutes until softened and golden brown. Stir in the flour and cook, stirring, for 1–2 minutes.
- Add the stout and stir well to deglaze the pan, scraping up the meat sediment. Return the beef to the pan, pour in the beef stock and add the thyme. Bring to the boil, then put the lid on the casserole and cook in the oven for 1½ hours.
- Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hours.
- Season with salt and pepper to taste and stir in half of the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.
To freeze: Allow to cool, then freeze in two-portion lidded foil trays. Defrost fully in the fridge overnight. Cover with foil, then reheat in an oven preheated to 200°C/Fan 180°C/Gas 6 for 30 minutes, or until hot right through.
545 calories per serving
- A little butter or oil, for greasing
- 350g pitted dates, roughly chopped
- 250ml dark rum
- 300ml water
- 170g vegetable suet
- 200g light muscovado sugar
- 4 large free-range eggs
- 1 vanilla pod, split and seeds scraped
- 2 tsp ground mixed spice
- 400g self-raising flour
- 3 tsp bicarbonate of soda
For the coconut caramel
- 3 x 400ml tins coconut milk
- 100g light muscovado sugar
- 30g coconut flakes, toasted
Sticky Date Pudding with Coconut Caramel
I’m not going to pretend that this is healthy! It’s a luxurious version of sticky toffee pudding, using coconut milk for the caramel sauce. It’s about getting into the kitchen and making something to share with others… and they’ll certainly thank you for it.
- Grease a 30 x 25cm baking tin, at least 5cm deep, and line with baking parchment.
- Put the dates into a heatproof bowl. In a small pan, bring the rum and water to the boil, then pour over the dates. Stir, then cover and leave to soak for 20 minutes. Preheat the oven to 190°C/Fan 170°C/Gas 5.
- Put the suet and sugar into a large bowl and stir to combine. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mixed spice to the bowl then sift over the flour and bicarbonate of soda; fold into the mixture until nearly combined. Add the dates with their liquor and mix to combine.
- Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes or until a skewer inserted into the middle comes out with just a few moist crumbs clinging.
- Meanwhile, to prepare the caramel, tip the coconut milk into a heavy-based non-stick saucepan and whisk until smooth. Bring to the boil over a high heat and boil rapidly, stirring occasionally, for about 40 minutes until reduced and starting to thicken. Sprinkle in the sugar and whisk well. (Reheat before serving if necessary.)
- Once the pudding is cooked, remove from the oven and leave to stand for 5 minutes. Cut into squares and serve warm, trickled with hot coconut caramel and sprinkled with toasted coconut flakes.
- 500g/1lb minced non-lean Beef (20% fat ideal, 15% minimum)
- 150g/5.3oz Chorizo (see notes)
- ½ medium Onion, grated
- ½ medium Red Pepper, grated
- 1 clove of Garlic, grated/minced
- 30g/½ cup Breadcrumbs (see notes)
- 1 Egg
- ½ tsp Smoked Paprika
- ½ tsp Salt
- ¼ tsp Black Pepper
- Olive Oil, as needed
- 4 Sesame Buns, toasted
- 4 tbsp Guacamole
- 4 slices of Cheese (Cheddar works great)
- 4 handfuls of Rocket
- 12 thin slices of Tomato
BEEF AND CHORIZO BURGERS
Prep time: 15 mins | Cook time: 10 mins | Total time: 25mins
- Add all of your ‘burger’ ingredients apart from the olive oil into a suitably sized bowl. Gently combine until all the ingredients are evenly mixed. Don’t overwork the meat or the burgers will come out chewy and tough.
- Divide the mixture into 4 and carefully form 4 even sized patties. Again, try to not overwork the meat.
- Heat a drizzle of olive oil in a large pan over medium-high heat. Add 2 patties at a time (or 4 if you can comfortably fit them) and leave to fry for 4-6mins. Flip, add cheese and continue to cook for another 4-6mins, or until nicely charred on the outside and just cooked through the centre.
- Layer burgers in the following order: Bun, Guac, Burger, Tomatoes, Bun. Enjoy!
BBQ: These can also be cooked on the BBQ with roughly the same timings. Depending on the heat of your BBQ they may take more/less time, so just be vigilant. In both methods, it’s important not to overcook the burgers or they’ll become dry and too crumbly to handle.
Chorizo: ‘Cooking Chorizo’ is ideal for this recipe as it’s nice and soft, but it can be tricky to find. In such case just get regular chorizo, peel it and shred it on a box grater. It needs to be as fine as possible to ensure it evenly mixes with the beef.
Breadcrumbs: Panko breadcrumbs are the best for this recipe as they’re large and cling onto a lot of moisture. However, if you can’t find them regular dry breadcrumbs work just fine.
Serving: These patties are big (approx 6oz each) so if you want to divide the mixture into 6, that’ll work fine. Just adjust the fillings and cooking times accordingly. Either way, I recommend serving with grilled sweetcorn and sweet potato fries.
- 500g/1lb minced Lamb (can sub minced Beef)
- 1 medium Onion, finely diced
- 1 medium Carrot, finely diced
- 1 medium Celery, finely diced
- 1 clove of Garlic, minced
- 1 tbsp Tomato Puree
- 60ml / ¼ cup Red Wine
- 300ml / 1 ¼ cups Beef Stock
- 1 tbsp Worcestershire Sauce
- 1 tbsp Gravy Granules
- ½ tsp dried Rosemary
- ¼ tsp dried Thyme
- 1 Bay Leaf
- Olive Oil
- Salt & Black Pepper
- 6 large Baking Potatoes
- 35g / ½ cup Parmesan, finely grated
- 60ml / ¼ cup Milk
- 2 tbsp Unsalted Butter
- ¼ tsp Garlic Powder
- Few pinches of Nutmeg
- Salt & Black Pepper
- Olive Oil
Shepherd’s Pie Stuffed Potatoes
Prep time: 20 mins | Cook time: 1 hour 15 mins | Total time: 1 hour 35 mins
Stab your potatoes with a fork and coat with olive, salt and pepper. Bake in the oven at 180c/356f for 60-70mins, or until deep golden and fork tender. Slice off the top (about ¾ the way up) and scoop out most of the filling, leaving a thin wall to keep everything intact. Combine the filling with parmesan, milk, butter, nutmeg, garlic powder and salt & pepper to taste.
Drizzle a little olive oil in a pan over medium heat and add your onion, carrot and celery. Fry for a few minutes until they begin to soften, then add your garlic and fry for a minute longer.
Add your mince and break up with a wooden spoon. Continue to fry until it browns, then stir in your tomato puree. Deglaze the pan with wine, then add your beef stock, worcestershire sauce, gravy granules, rosemary & thyme, bay leaf and salt & pepper to taste.
Allow to simmer for 15-20mins or until completely thickened.
Divide your mince among your potato skins, then add a heaped tbsp of mash on top. Place the rest in the fridge/freezer to save for another time.
Fluff the tops with a fork then spray with olive oil (or drizzle a light coating).
Bake in the oven at 220c/428f for 15mins or until golden and crispy on top.
Leftover Lamb: this recipe is perfect for using up leftover Lamb! Just ensure you use 500g/1lbs worth, diced it up into small pieces and only brown it off for a minute or so (as it’s already cooked).
Serving Suggestion: a portion of steamed green beans and a small knob of butter, optionally with a side serving off extra gravy.
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Cook's Matches is distributed and marketed in the UK by Republic Technologies (UK) Ltd and under licence from Swedish Match Industries.