Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
‘Here’s one of Dad’s more elaborate dishes from a while back – in true Dad fashion he buries himself in the kitchen experimenting with new techniques. Five hours later out come these little gems…’
‘Enjoy steak for cheaper, have a go at Dad’s delicious BBQ flank steak!’
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.
Here is the simplest way to enjoy the flavour combination of asparagus and Parma ham – side-by-side.
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.
The exact constituent parts of an authentic Niçoise salad is a matter of contentious debate. There must be as many points of view as there are cooks. So I am throwing my hat into the ring and offer up Niçoise with asparagus!!
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.
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.
A great flavour combination and presented here as a main meal salad or antipasto.
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’m testing garlic. Well, somebody has to do it.
How can we say we’re ‘worth our salt’ unless we’ve submitted to the mysteries and heartaches of the confit and lived to tell the tale?
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.
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…