Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
Asparagus and shellfish have an affinity with one another – prawns and crab are known as being particularly good partners…
This recipe matches asparagus with a deconstructed puttanesca sauce. Surprisingly, this really works – the asparagus stands up well to the robust pizza flavours.
“A great recipe for those who are strapped for time! Don’t forget the yogurt!”
‘If you love puddings… Give this simple summer pudding recipe a go!’
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.
Most cooks agree that when you have an amazing ingredient it is best to prepare it as simply as possible. And they are not wrong: this must be the very best way to eat asparagus. Steamed and presented in a big stack to share. Butter, salt and lemon are optional extras…
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.
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.
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.
Annatto is a jewel of a seed. It’s used for just about everything and red as red can be…
There was a time when few would have recognised the panettones stacked in London’s Italian delicatessens. But now it’s impossible to do a Christmas shop without tripping over the lovely things.
It’s a Friday and Darren Poulter, the fishmonger is plying his wares: ‘Lovely wild sea bass today, beautiful Cornish mackerel, line caught cod….’
Top left to right OKAMAU (Bean Jelly) Beautiful pink layed cake. FUKUWATASHI SENBEI Zigzag designed cookie with vanilla cream filling.… Continue reading Minamoto Kitchoan – Wagashi Heaven