Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
‘A twist on a Waldorf salad this super tasty meal is a simple master-class in classic flavour combinations’
A revived British classic
‘I’m loving this orzo pilaf dish, inspired by Middle Eastern and Mediterranean flavours. What’s great is it makes for yummy leftovers for lunch!’
Can’t get to the Mediterranean on hols? Barbecue some sardines and you will be transported.
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.
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.
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.
This is an asparagus spin on a pea and potato samosa. I’ve held back on some of the spices to allow the asparagus to shine through.
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?
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.
This was one of many questions I had on my mind during my latest foray into London for January’s Time Out article.
Does anybody know how the perfect pesto should taste? The Genovese should, it’s where the dish originates…
I was aware of the basic principles of cheese making as a child. The micro cultures and chemical reactions did not exist in petri dishes or test tubes, but right inside our daily pints of milk.
Whilst shopping at the farm shop, I went to the delicatessen counter to buy some Parma ham for an antipasto. But there was a problem…