Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
‘With all the Mediterranean weather we are experiencing recently – what better time to serve up a fresh al fresco seafood pasta.’
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.
‘Here’s one of Dad’s more elaborate dishes from a while back – in true Dad fashion he buries himself in the kitchen experimenting with new techniques. Five hours later out come these little gems…’
‘I’m loving this orzo pilaf dish, inspired by Middle Eastern and Mediterranean flavours. What’s great is it makes for yummy leftovers for lunch!’
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.
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.
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!
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.
What Dad Cooked was invited to the launch of the new Liberty Mini British Food Hall.
Whilst shopping at the farm shop, I went to the delicatessen counter to buy some Parma ham for an antipasto. But there was a problem…
Annatto is a jewel of a seed. It’s used for just about everything and red as red can be…
Love it or loathe it, corned beef has been an essential food for centuries.