Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
Artichokes and lamb or lamb and artichokes. Whichever, it’s a brilliant combination.
‘A twist on a Waldorf salad this super tasty meal is a simple master-class in classic flavour combinations’
I made eight flavours of biscotti as Christmas gifts. A bit mad, but lots of fun. The photo shows the hazelnut, orange and chocolate, and chocolate and chocolate flavour – the rest were eaten!
‘Spain in a photo. Perfect for eating al fresco…’
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.
Spring rolls never fail to impress or delight. These rolls are designed to celebrate the asparagus season and although they taste deliciously Asian, you really can taste the asparagus. It works a treat.
Well, what do you know, here’s a taste combination from out of the blue! Asparagus and dolci Gorgonzola. Add grilled polenta and well-paired wine and you will be in Italian food heaven.
The exact constituent parts of an authentic Niçoise salad is a matter of contentious debate. There must be as many points of view as there are cooks. So I am throwing my hat into the ring and offer up Niçoise with asparagus!!
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.
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.
I have hundreds. So many in fact, that cracks are beginning to appear in the walls around my various libraries from holding the sheer weight of the tomes.
I’m testing garlic. Well, somebody has to do it.
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.