Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
One of a series of easy and flavoursome half hour family recipes using 10 ingredients.
‘Japanese food is pretty up market at the moment, but this succulent dish, believe it or not, uses cheap cuts of meat…’
This is a spin on Escoffier’s white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canapé.
‘Here’s a healthy, easy Baked Cod recipe from Dad. Delicious fish on the bone that holds in all the juices, garnished with black olives and basil.’
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.
These pastries are irresistable. They look and taste delicious.
A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.
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?
These are outrageously delicious. Serve warm as an hors d’oeuvre.
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.
In the shadow of the Shard lies Bermondsey Street and Square – two strips full of restaurants, bars and cafés. Hyper-trendy but still rough round the edges.
Can you own a recipe? What is recipe copyright? Mr WDC looks into the confusing world or recipe copyright law in a quest to find out who owns piedmont peppers.
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 enjoying my ‘pretzel moment’ when it occurred to me that my lunch was actually quite salty. Can a pretzel have too much salt?