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!
Dad's latest food series is all about that much loved classic combination, Tuna and Sweetcorn (T&S) — but there are more interesting ways to get your T&S fix other than on pasta or a jacket potato! See below for some T&S inspiration!
Here sweetcorn is added to a basic tuna melt. Adding sweetcorn works well and makes a the melt less rich.
Grilled tuna (from a tin) meets sweetcorn in the guise of a romesco sauce.
Tuna and sweetcorn has never been more stylish – the tuna and corn are blitzed together to make a soft delicious terrine.
This is a spin on the classic tuna sandwich. It has added sweetcorn – and all the better for it!
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.
Sometimes frying fish just does not seem to work – it all starts getting a bit stressed and before you know it the fish can be ruined. Here are 3 tasty and stress-free ways to cook salmon in the oven.
I devised this bread to help with a low-cholesterol diet. It’s packed with soluble fibre and nuts. You may balk at it wholesomeness, but in fact it is utterly delicious.
‘One of the best Thai Green Prawn Curries I’ve had and packed full of Thai flavours. It’s a simple dish, and a quick one to rustle up after work for the family.’
Making chocolates is a labour of love. They need time and patience – and practice. But just like any kitchen skill, the more you do it the easier it becomes. So persevere. They are great fun and very rewarding to give as presents.
Caponata is a Sicilian specialty. I’ve adapted the recipe to include basil flowers scented with cinnamon.
‘One word, ‘moresome’… or is that two? This home cooked meal puts the McDonald’s nugget to shame and beyond. The best bit about it…’
‘A guide through all the options we know… One these should be just the trick you need this Christmas’
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
‘Dad’s attempt to making ‘healthier’ brownies! And wow they are still good even with half the fat and less sugar!’
‘SOS meal! This dish is great because you can use up all the left-overs to make a perfect weekend brunch…’
‘A true WDC favourite here. We have received packets of pre made ranch powder from America for years. But now Dad has shared how to make it yourself!’
‘This is the kind of delicious homely dinner that inspired this whole idea. Leftover meals are a quintessential part of Dad’s cooking…’
It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.
A tasty healthy salad, full of texture and goodness. Ideal as part of a low-cholesterol diet.
Beans, courgettes and sweetcorn all in season – here’s a great pasta salad that combines all three with grilled halloumi.
Food-for-free and foraging is the way. A diverse recipe to make your own rosehip syrup. Full of vitamins and goodness, try with yogurt or even rice pudding.
I was aware of the basic principles of cheese making as a child. The micro cultures and chemical reactions did not exist in petri dishes or test tubes, but right inside our daily pints of milk.