Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
Make the most of watermelon season and the hot weather with a watermelon salad. It’s make a perfect starter – especially for a Mexican meal.
An American favourite and an excellent way with cinnamon.
‘This time Dad made crepes with Joe & Seph’s Sticky Toffee Sauce, apples and warmed in the oven…’
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.
Asparagus and shellfish have an affinity with one another – prawns and crab are known as being particularly good partners…
A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.
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!!
These pastries are irresistable. They look and taste delicious.
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.
What Dad Cooked was invited to the launch of the new Liberty Mini British Food Hall.
Some of the most rewarding forages can be collected this time of year, there’re berries, hips, haws and nuts galore. Here’s six of our favourite…
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?
We all know about lamb shanks – they’ve been mandatory dishes on gastropub menus for years. But what about the same joint in pork and beef?