Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
In San Joaquin County, at Stockton California they stage an Asparagus Festival in April. Stockton is the centre of asparagus growing in California so it makes sense to celebrate the crop…
“A great recipe for those who are strapped for time! Don’t forget the yogurt!”
‘My kinda’ meal. Bread, chicken, yogurt, peas and pasta – all eaten with the hands. Seriously good food.’
‘Ah a bit of spice in the morning, with a traditional Mexican breakfast. Sometimes I ask Dad to make these if I’ve had a few beers the night before…’
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.
These are outrageously delicious. Serve warm as an hors d’oeuvre.
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.
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.
The exact constituent parts of an authentic Niçoise salad is a matter of contentious debate. There must be as many points of view as there are cooks. So I am throwing my hat into the ring and offer up Niçoise with asparagus!!
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.
When I was at school, the only way to eat houmous was either by going to Greece on holiday, or visiting a Greek restaurant…
Seven Dials is a charmed oasis that’s not just about shopping – it’s home to merchants, artisans and cooks from all over the world.
Making chocolates is a labour of love. They need time and patience – and practice. But just like any kitchen skill, the more you do it the easier it becomes. So persevere. They are great fun and very rewarding to give as presents.
Dad’s take on combining tuna and sweetcorn.