Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
‘Wow, as a lover of artichokes… this is one of my top starters!’
Can’t get to the Mediterranean on hols? Barbecue some sardines and you will be transported.
‘My kinda’ meal. Bread, chicken, yogurt, peas and pasta – all eaten with the hands. Seriously good food.’
‘A regional speciality of Austria, Germany and Northern Italy, the sauerkraut mellows beautifully from slow cooking, blending well with the sweetness from the apples and meat…’
Check out Dad's latest homecooked dishes and recipes below. Or click recipes in the menu to browse through 6+ years of Dad's homecooking recipes for families.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
My best pumpkin pie yet!
A seasonal favourite ingredient of Dad's, so much so he made a 30 recipe series about the green spears! Try these recipes whilst asparagus can still be found locally.
A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.
Like sesame sauce, miso ends up in sauces and dressing for many classic Japanese salads. Here I’ve combined miso with asparagus to make a rather exotic salad – wasabi on the side adds piquancy and a touch of jeopardy to the dish.
It’s a Japanese way to mix sesame sauces in with food – I suspect the reason is because the sauce is so good it can’t help being slipped into all sorts of dishes…
Three asparagus and pastry recipes. Choose from goats cheese and spinach, Taleggio and mushroom, or Gruyère. All are quite simple and ideal for a light lunch or supper – or make in advance for a party or a picnic.
Dad loves to write about food. Whether it's discovering a new road local to London or Surrey, where the treasures of foodie stores and independent shops delight—or Dad's macro observations in the world of food. Dad's articles (and foodie stories to his recipes) are a funny and knowledgable journey through the lense of how pops views the world.
Annatto is a jewel of a seed. It’s used for just about everything and red as red can be…
Get down to Garsons or your local Pick-Your-Own farm and treat yourself to some amazing seasonal produce.
Book now for Wednesday 4th October
Making eggnog is an essential ritual for Americans during winter celebrations. But beware – it’s dangerously delicious!