Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
An American favourite and an excellent way with cinnamon.
‘One of the best Thai Green Prawn Curries I’ve had and packed full of Thai flavours. It’s a simple dish, and a quick one to rustle up after work for the family.’
A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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.
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 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.
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…
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.
We’ve been searching for the top foodie streets in London, but all that walking around requires a coffee break (or two)! Here’s What Dad Cooked’s top 10 favourite coffee shops.
Dad’s take on combining tuna and sweetcorn.
We all know about lamb shanks – they’ve been mandatory dishes on gastropub menus for years. But what about the same joint in pork and beef?
Those of a certain age will remember the post-Elizabeth David halcyon days of home gastronomy…