Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
‘My kinda’ meal. Bread, chicken, yogurt, peas and pasta – all eaten with the hands. Seriously good food.’
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.
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.
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
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.
The exact constituent parts of an authentic Niçoise salad is a matter of contentious debate. There must be as many points of view as there are cooks. So I am throwing my hat into the ring and offer up Niçoise with asparagus!!
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 spring asparagus dish – but not as we know it…
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.
Can you own a recipe? What is recipe copyright? Mr WDC looks into the confusing world or recipe copyright law in a quest to find out who owns piedmont peppers.
Last Friday I was passing the fish counter in my local supermarket when I noticed festoons of bunting announcing ‘Fish Friday!’
Annatto is a jewel of a seed. It’s used for just about everything and red as red can be…
I was enjoying my ‘pretzel moment’ when it occurred to me that my lunch was actually quite salty. Can a pretzel have too much salt?