Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.
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!”
A great flavour combination and presented here as a main meal salad or antipasto.
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.
This is an Italian stew made from spring vegetables including artichokes, broad beans, peas.
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?
This is not really a recipe, more a method for grilling or griddling your asparagus.
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.
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.
Last Friday I was passing the fish counter in my local supermarket when I noticed festoons of bunting announcing ‘Fish Friday!’
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?
‘A guide through all the options we know… One these should be just the trick you need this Christmas’
Our first supper club was a great success.