Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.
A revived British classic
One of a series of easy and flavoursome half hour family recipes using 10 ingredients.
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.
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.
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…
The boys are not keen on quiche – but I cannot see what is not to like. Besides putting asparagus in a quiche is a good way to enjoy the asparagus season.
This recipe matches asparagus with a deconstructed puttanesca sauce. Surprisingly, this really works – the asparagus stands up well to the robust pizza flavours.
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….’
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?
I was aware of the basic principles of cheese making as a child. The micro cultures and chemical reactions did not exist in petri dishes or test tubes, but right inside our daily pints of milk.
Japanese cultural behaviours are steeped in ancient Japanese traditions. One of these traditions is ‘kaizen’…