Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
Mild Thai fish cakes that can be made without a processor or deep fryer! One of a series of easy and flavoursome half hour family recipes using 10 ingredients.
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?
‘Ah polenta, a traditional Italian dish our family eat on special occasions. The sauce Dad made requires you to lick your plate clean.’
‘With meat or vegetarian, everybody loves Chilli Con Carne don’t they..?’
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 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.
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.
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.
Most asparagus bruschetta recipes use goats cheese. I tried this and it’s okay but unremarkable, so I made a artichoke and cannellini bean puree to replace the cheese – it’s much better.
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.
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.
When I was at school, the only way to eat houmous was either by going to Greece on holiday, or visiting a Greek restaurant…
Love it or loathe it, corned beef has been an essential food for centuries.
Vietnamese market stalls and restaurants are cropping up everywhere – and with them the hugely popular pho soup.