Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
‘Fresh mango is delicious, but as always with Dad, the secret is in the sauce…’
A perfect winter warmer – Cassoulet!
‘Another classic family meal for the weekend at our place. Everyone getting their hands into the center of the table and making their tacos in a bespoke way is what makes this meal so enjoyable.’
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.
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.
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 great flavour combination and presented here as a main meal salad or antipasto.
Fresh asparagus is full of flavour and goodness – the perfect vegetable to celebrate the arrival of spring. Dairy, eggs, potatoes, Parmesan and parsley all marry well with tasty asparagus and come together to create this delicious frittata recipe.
Asparagus goes well with Parmesan cheese. Asparagus also goes well with Taleggio and Gruyèr. It seems we can assume that asparagus works with cheese generally – so why not a fondue?
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.
Our first supper club was a great success.
I was aware of the basic principles of cheese making as a child. The micro cultures and chemical reactions did not exist in petri dishes or test tubes, but right inside our daily pints of milk.
Gravy is a perfect sauce; meaty, smooth, stimulating to the palate – and it makes our food taste better.