Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
‘A light but filling vegetarian salad which will leave you feeling satisfied and healthy inside and out.’
A Sicilian specialty made with chickpea flour. I’ve made my variety using lemon-scented basil flowers from Casanova and Daughters of Covent Garden.
‘The sauce is amazing! Any recipe with a sauce from WDC you need to try! But, this one is a little trickier, so cook it as a show stopper for friends or family you want to impress!’
‘Seriously tasty this (originally) ‘Italian peasant dish’ is a proper winter warmer, or a spring/summer dish made with fresh seasonal vegetables…’
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 spring asparagus dish – but not as we know it…
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.
Like sesame sauce, miso ends up in sauces and dressing for many classic Japanese salads. Here I’ve combined miso with asparagus to make a rather exotic salad – wasabi on the side adds piquancy and a touch of jeopardy to the dish.
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.
Japanese cultural behaviours are steeped in ancient Japanese traditions. One of these traditions is ‘kaizen’…
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?
After a day out in London with the family, we will usually wander up Shaftesbury Avenue to find a small unassuming Chinese restaurant we know. This place is consistently busy with…
Annatto is a jewel of a seed. It’s used for just about everything and red as red can be…