Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
A dinner to remember!
‘Japanese food is pretty up market at the moment, but this succulent dish, believe it or not, uses cheap cuts of meat…’
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.
‘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.
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.
This is a spring asparagus dish – but not as we know it…
Spring rolls never fail to impress or delight. These rolls are designed to celebrate the asparagus season and although they taste deliciously Asian, you really can taste the asparagus. It works a treat.
‘Risotto is my favourite dish, ever.’
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.
It’s Thanksgiving on the 24th November. Here’s the low-down on WDC’s traditional American Thanksgiving dinner.
I’ve recently posted a series of ‘quick and easy’ 30 minute recipes which have unexpectedly made me think again about the hyped-up online food industry – and my own cooking.
In case you didn’t know, this week is ‘British Pie Week’ – a fact that might have inspired The Tomas Cubitt gastro-pub to celebrate by hosting a British ‘Pie Banquet’ earlier in the week.
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?