The cookbook where you're both actually cooking
No more one person cooking while the other hovers with a spoon. Cook Together splits every recipe into two easy jobs — YOU and ME — so you're both cooking, both talking, and both done in half the time. Turn on some music, pour something good, and get in there together.
5/5
Rated experience
20k+
Happy cooks
30m
Time to dinner
2
Roles per recipe
"Finally, a cookbook that gets both of us off our phones and working side-by-side at the counter."— Vegan Food & Living
The beauty of cooking together
Dinner in half the time
Two people, one dish, done before you'd normally finish the chopping.
You'll get better without trying
We snuck real technique into the method. You're not taking a class; you're just making dinner. But you'll notice.
You'll talk
Turns out standing next to someone chopping garlic is a much better conversation starter than a phone screen across the table.
Designed by a nutritionist to be healthy and delicious.
Meals built around whole food ingredients. Every recipe is gluten-free or easily made gluten-free.
Explore the collection
Vibrant plates built to be shared
Get the book
Same idea, two versions. Add your names to the cover if you want.
Original Edition
£35.00- 30 RecipesVeggie, vegan, seafood & meat
- Mixed TastesBest for mixed-diet households
Vegetarian & Vegan Edition
£35.00- 40 Recipes100% plant-based
- Meat-FreeFor plant-centred kitchens
Shipping expected from September 15th
Two people.
One counter.
The best part of dinner isn't the eating — it's the half hour before, when you're both in it.
Double the people,
half the time
Every recipe splits into two jobs. You take one, they take the other — no traffic jams, no "wait, what do I do" — and you meet back at the plate at the same time.
Cooking solo tonight? Every recipe also comes in a traditional, one-cook format — so the book works whether it's a team effort or just you and the stove.
YOU
- 1 tablespoon whole-grain mustard
- ½ cup (120g) Greek yogurt
- ½ cup (60g) gluten-free or all-purpose flour
- 2 zucchini
- Make the mustard sauce: whisk together the yogurt, lemon juice, mustard, and salt. Chill until ready to serve.
- Salt the zucchini: lay the slices from ME in a single layer on a clean towel and season both sides generously.
ME
- ¼ large red cabbage, thinly sliced
- 1 large carrot, grated
- 1 large raw beet, grated
- Parsley and cilantro, roughly chopped
- Make the slaw: whisk together lemon juice, olive oil, honey, and salt, then toss with the cabbage, carrot, beet, and herbs.
US
Working assembly-line style — ME coats the zucchini in the seed crust, YOU fries it in batches until golden. Serve together with the mustard sauce and slaw.
