Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
Smaller version of chilli rellenos – fried small peppers stuffed with cheese.
Artichokes and lamb or lamb and artichokes. Whichever, it’s a brilliant combination.
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
Bun cha, along with pho and banh mi is something of a cult at the moment. I made it myself and now know why it’s so popular; It’s a perfect balance of ingredients, texture and taste. A brilliant dish.
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.
Here is the simplest way to enjoy the flavour combination of asparagus and Parma ham – side-by-side.
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.
Asian asparagus salad in a rice paper wrap – not your usual way with asparagus – but well worth the effort.
Well, what do you know, here’s a taste combination from out of the blue! Asparagus and dolci Gorgonzola. Add grilled polenta and well-paired wine and you will be in Italian food heaven.
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.
I am an American but I moved to the UK with my family when I was in my mid-teens. We have celebrated Thanksgiving here every year since. It’s a tradition that we keep alive with WDC’s extended family and friends…
Vietnamese market stalls and restaurants are cropping up everywhere – and with them the hugely popular pho soup.
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…