Four all-star chefs present the simplest, most delicious Christmas feast


UCOOK has released a fresh take on its festive offering this year with the Market Feast Box. This twist on the classic Feast Box is packed with all the goodness and ethical produce customers have come to expect from the Market Box, and it comes with all the ingredients you need to create a festive three-course lunch or dinner that you can prepare and serve at home. Customers looking for an easy Christmas meal are able to curate their choice of main courses, to be served with simple sides, a starter, and dessert.

The main course options are designed in collaboration with Karen Dudley, Ollie Swart, Leo from Leo’s Little Jars and the Pesto Princess herself Kathleen Quillian. Orders for the Market Feast Box close at 10am on December 15, 2020 with delivery on December 23.

UCOOK co-founder Christopher Verster-Cohen says given the events of 2020, UCOOK is doing everything it can to support local chefs, businesses and establishments. “This year’s Market Feast Box offers customers the option of customising their box with the choice of main courses from these four talented SA foodies.

“Ordering the Market Feast Box is a convenient, fail-safe plan to make sure you impress your family and friends this year – with no thinking or planning required.” Verster-Cohen says the meals are suited to families with a range of tastes, and also include a base offering of nutritious fresh produce sourced from local, sustainable, small-scale farmers – another nod to supporting local this season.

The Market Feast Box comes in portions sizes for 3-4 people (small), 6-8 people (medium) and 10-12 (large), and three Plant Based Boxes. Prices range from R800 to R1 860 depending on the portions ordered and the main courses selected. Click here to place your order.

This year UCOOK also launched its chef-designed innovation – UCOOK Craft Meals. The range has eight meal options in three categories: Artisan, Odyssey and Nourish.

Meals in the range include a Durban lamb curry by chef Kevin Joseph, melanzane alla parmigiana (pictured below) and lasagne by chef Lapo Magni, smoked salmon mac and cheese by chef Courtney Lawry, and vegan cottage pie (pictured above) by Sarah Graham. Other meals include veg korma and saag, pulled beef enchilada, and chicken cacciatore.

Prices for the meals, which can be popped in the oven while frozen, range from around R59 for single portions to R361 for a four portion serving of a free-range-meat-based dish. Find them in Western Cape Pick n Pay stores, as well as on the UCOOK site for delivery.

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