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…
We didn’t eat Chicken Kiev when we were growing up – we had cordon bleu instead. They’re a lot easier than a Kiev but just as tasty. Great for kids.
This is part of a series of really easy dishes – this one takes as long as the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.
Asparagus and nuts have an affinity – I’ve used hazelnuts and seen recipes with pistachios, so sesame should – and does – marry well. Avocado and tofu work well together, and asparagus eats well with avocado. This recipe brings all these flavour combination together in a Japanese style 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.
Here is the simplest way to enjoy the flavour combination of asparagus and Parma ham – side-by-side.
Most asparagus bruschetta recipes use goats cheese. I tried this and it’s okay but unremarkable, so I made a artichoke and cannellini bean puree to replace the cheese – it’s much better.
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.
Fresh asparagus is full of flavour and goodness – the perfect vegetable to celebrate the arrival of spring. Dairy, eggs, potatoes, Parmesan and parsley all marry well with tasty asparagus and come together to create this delicious frittata recipe.
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.
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How can we say we’re ‘worth our salt’ unless we’ve submitted to the mysteries and heartaches of the confit and lived to tell the tale?
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