Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
‘Here’s a dish that you can’t really mess up, it’s a super easy, tasty, family breakfast, full of everything you need to start the weekend.’
This is the dish you can find at Seins’ Kingston branch called: Schweinebraten mit Kartoffelknödel und Rotkraut. I had if for my birthday meal with family and friends: it was a perfeect meal, in wonderful company.
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
A Sicilian specialty made with chickpea flour. I’ve made my variety using lemon-scented basil flowers from Casanova and Daughters of Covent Garden.
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.
This is an asparagus spin on a pea and potato samosa. I’ve held back on some of the spices to allow the asparagus to shine through.
This is a classic Japanese way with soba and tempura. Strickly speaking the asparagus tempura is kaki-age, made like a tempura fritter rather than individual spears coated in tempura. But such academic details seem trivial when it comes to tempura – any tempura is amazing – especially asparagus!
These are outrageously delicious. Serve warm as an hors d’oeuvre.
Asparagus and nuts have an affinity – I’ve used hazelnuts and seen recipes with pistachios, so sesame should – and does – marry well. Avocado and tofu work well together, and asparagus eats well with avocado. This recipe brings all these flavour combination together in a Japanese style dish.
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.
Saturday Morning Kitchen is a great start to the weekend for any aspiring home cook. I’m often inspired by the show and adapt many of it’s recipes.
Dad’s take on combining tuna and sweetcorn.
I have hundreds. So many in fact, that cracks are beginning to appear in the walls around my various libraries from holding the sheer weight of the tomes.
Annatto is a jewel of a seed. It’s used for just about everything and red as red can be…