Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
These were trending a while back, but they were made famous long ago by Peter Gordon at Kopapa in Covent Garden London (now closed). I had them there and thought them a bit gloopy (sorry Peter/Turkey).
A Sicilian specialty made with chickpea flour. I’ve made my variety using lemon-scented basil flowers from Casanova and Daughters of Covent Garden.
Here is the simplest way to enjoy the flavour combination of asparagus and Parma ham – side-by-side.
‘Maybe it’s the wrong time of year in the UK for a BBQ… What?! No way! BBQ anytime of the year, with this awesome, easy Jerk Chicken with Rice and Peas.’
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.
In San Joaquin County, at Stockton California they stage an Asparagus Festival in April. Stockton is the centre of asparagus growing in California so it makes sense to celebrate the crop…
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!!
‘Risotto is my favourite dish, ever.’
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.
Some of the most rewarding forages can be collected this time of year, there’re berries, hips, haws and nuts galore. Here’s six of our favourite…
When I was at school, the only way to eat houmous was either by going to Greece on holiday, or visiting a Greek restaurant…
Those of a certain age will remember the post-Elizabeth David halcyon days of home gastronomy…
Dad explores the question, can a brownie be healthy? Reducing fats and replacing sugars with Xylitol and Stevia in an attempt to make an indulgent brownie.