Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
Like sesame sauce, miso ends up in sauces and dressing for many classic Japanese salads. Here I’ve combined miso with asparagus to make a rather exotic salad – wasabi on the side adds piquancy and a touch of jeopardy to the dish.
‘The sauce is amazing! Any recipe with a sauce from WDC you need to try! But, this one is a little trickier, so cook it as a show stopper for friends or family you want to impress!’
A traditional Italian roast pork joint for a special occasion.
It’s a Japanese way to mix sesame sauces in with food – I suspect the reason is because the sauce is so good it can’t help being slipped into all sorts of dishes…
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.
Asparagus and shellfish have an affinity with one another – prawns and crab are known as being particularly good partners…
The boys are not keen on quiche – but I cannot see what is not to like. Besides putting asparagus in a quiche is a good way to enjoy the asparagus season.
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.
Dad explores the question, can a brownie be healthy? Reducing fats and replacing sugars with Xylitol and Stevia in an attempt to make an indulgent brownie.
Dad’s take on combining tuna and sweetcorn.
Gravy is a perfect sauce; meaty, smooth, stimulating to the palate – and it makes our food taste better.
A dear friend made a trip to the Minamoto Kitchoan in Piccadilly London and bought a bag-full of wygashi delights for my birthday.