Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
This is a classic Japanese way with soba and tempura. Strickly speaking the asparagus tempura is kaki-age, made like a tempura fritter rather than individual spears coated in tempura. But such academic details seem trivial when it comes to tempura – any tempura is amazing – especially asparagus!
‘Here’s a dish that you can’t really mess up, it’s a super easy, tasty, family breakfast, full of everything you need to start the weekend.’
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.
Mild Thai fish cakes that can be made without a processor or deep fryer! One of a series of easy and flavoursome half hour family recipes using 10 ingredients.
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.
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…
A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.
It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.
These are outrageously delicious. Serve warm as an hors d’oeuvre.
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.
It’s a Friday and Darren Poulter, the fishmonger is plying his wares: ‘Lovely wild sea bass today, beautiful Cornish mackerel, line caught cod….’
‘A guide through all the options we know… One these should be just the trick you need this Christmas’
In case you didn’t know, this week is ‘British Pie Week’ – a fact that might have inspired The Tomas Cubitt gastro-pub to celebrate by hosting a British ‘Pie Banquet’ earlier in the week.
Love it or loathe it, corned beef has been an essential food for centuries.