Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
A perfect winter warmer – Cassoulet!
‘Fresh mango is delicious, but as always with Dad, the secret is in the sauce…’
‘Wagamama’s succulent Katsu Curry is actually super easy to make, and the beauty is, you can have as much curry sauce as you like!’
‘Coming home from Sicily and Pops rustles some artichokes up to eat with the family… ‘
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.
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 not really a recipe, more a method for grilling or griddling your asparagus.
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.
It’s a Japanese way to mix sesame sauces in with food – I suspect the reason is because the sauce is so good it can’t help being slipped into all sorts of dishes…
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.
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.
Dad’s take on combining tuna and sweetcorn.
When I was at school, the only way to eat houmous was either by going to Greece on holiday, or visiting a Greek restaurant…
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?
Love it or loathe it, corned beef has been an essential food for centuries.