Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
Make the most of watermelon season and the hot weather with a watermelon salad. It’s make a perfect starter – especially for a Mexican meal.
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
‘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.’
We didn’t eat Chicken Kiev when we were growing up – we had cordon bleu instead. They’re a lot easier than a Kiev but just as tasty. Great for kids.
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.
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.
‘Risotto is my favourite dish, ever.’
Asian asparagus salad in a rice paper wrap – not your usual way with asparagus – but well worth the effort.
Spring rolls never fail to impress or delight. These rolls are designed to celebrate the asparagus season and although they taste deliciously Asian, you really can taste the asparagus. It works a treat.
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.
It’s a Friday and Darren Poulter, the fishmonger is plying his wares: ‘Lovely wild sea bass today, beautiful Cornish mackerel, line caught cod….’
We all know about lamb shanks – they’ve been mandatory dishes on gastropub menus for years. But what about the same joint in pork and beef?
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.