What Dad Cooked is a collection of our dad’s recipes, thoughts, tips and cooking hacks that simply need to be shared with all you foodies!

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Seasonal Favourites

Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.

Quick and Easy 30 Minute Chopped Salad

“Super simple, and very easy 30 Minute American Style Chopped Salad for two with under 10 ingredients.”

Easy Corn Beef Hash Breakfast

‘Here’s a dish that you can’t really mess up, it’s a super easy, tasty, family breakfast, full of everything you need to start the weekend.’

Asparagus Mini Wellingtons

These are outrageously delicious. Serve warm as an hors d’oeuvre.

Cassoulet de Toulouse à la Pappa

A perfect winter warmer – Cassoulet!

Latest recipes

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.

Cassoulet de Toulouse à la Pappa

A perfect winter warmer – Cassoulet!

The Laughing Cow Lightest Loaded Quesadilla

Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.

Melanzane Parmigiana with Dolmio 7 Vegetables Sun Ripened Tomato & Basil Pasta Sauce

An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.

Pumpkin Pie

My best pumpkin pie yet!

Asaparagus

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.

Tosi Gorgonzola with Asparagus on Polenta

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.

Asparagus Fondue

Asparagus goes well with Parmesan cheese. Asparagus also goes well with Taleggio and Gruyèr. It seems we can assume that asparagus works with cheese generally – so why not a fondue?

Asparagus, Plaice and Maltaise Mousse Canapes

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.

Asparagus and Parma ham

Here is the simplest way to enjoy the flavour combination of asparagus and Parma ham – side-by-side.

Dad's Food Journal

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.

Annatto, the Most Versatile – and Unknown – Seed in the World

Annatto is a jewel of a seed. It’s used for just about everything and red as red can be…

Comparing the Raw Taste of Four Garlic Cultivars

I’m testing garlic. Well, somebody has to do it.

A Thanksgiving Day

‘A Thanksgiving Day at the Williamson’s house.’

Why a Foodie Must Walk Down: Bermondsey Street & Square

In the shadow of the Shard lies Bermondsey Street and Square – two strips full of restaurants, bars and cafés. Hyper-trendy but still rough round the edges.



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