Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
‘This time Dad made crepes with Joe & Seph’s Sticky Toffee Sauce, apples and warmed in the oven…’
These are outrageously delicious. Serve warm as an hors d’oeuvre.
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
‘A regional speciality of Austria, Germany and Northern Italy, the sauerkraut mellows beautifully from slow cooking, blending well with the sweetness from the apples and meat…’
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 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?
Asparagus and shellfish have an affinity with one another – prawns and crab are known as being particularly good partners…
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.
Asian asparagus salad in a rice paper wrap – not your usual way with asparagus – but well worth the effort.
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!’
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.
Some of the most rewarding forages can be collected this time of year, there’re berries, hips, haws and nuts galore. Here’s six of our favourite…
Dad’s take on combining tuna and sweetcorn.