Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
This is a spring asparagus dish – but not as we know it…
Bao buns seem to be the latest thing. But don’t just make them to be trendy – they’re fun and good to eat.
Bun cha, along with pho and banh mi is something of a cult at the moment. I made it myself and now know why it’s so popular; It’s a perfect balance of ingredients, texture and taste. A brilliant dish.
Like sesame sauce, miso ends up in sauces and dressing for many classic Japanese salads. Here I’ve combined miso with asparagus to make a rather exotic salad – wasabi on the side adds piquancy and a touch of jeopardy to the dish.
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.
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.
A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.
A great flavour combination and presented here as a main meal salad or antipasto.
This recipe uses a vignarola recipe but combines with pasta. A very good combination…
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.
In the shadow of the Shard lies Bermondsey Street and Square – two strips full of restaurants, bars and cafés. Hyper-trendy but still rough round the edges.
When I was at school, the only way to eat houmous was either by going to Greece on holiday, or visiting a Greek restaurant…
Esher town has something for everybody; but venture off the beaten track and you will find many attractions, including Garsons – a pick-your-own farm, garden centre and farm shop.
From the one-time seedy heart of Soho, this is one of the area’s finest quarters. Here’s why…