What Dad Cooked has written for Time Out London, the local Guardian and featured in BBC Good Food, Time and Leisure, Time and Leisure Junior and Mental Movement an multi award winning zine and blog covering mental health. Dad’s blog discusses food, local sourcing, the stories behind the food we eat as a family and the hidden foodie destinations found in the City.
In the blog you will also notice ‘Advertisement Features’. These are posts written by Dad as a paid Brand Ambassador for Shopmium and it’s clients. Knowing Dad, he only cooks delicious food – so we can be assured all his recipes will always be good!
There was a time when few would have recognised the panettones stacked in London’s Italian delicatessens. But now it’s impossible to do a Christmas shop without tripping over the lovely things.
I have hundreds. So many in fact, that cracks are beginning to appear in the walls around my various libraries from holding the sheer weight of the tomes.
A list of our top family meals we used to have together when the children were growing up.
Dad’s take on combining tuna and sweetcorn.
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?
Top left to right OKAMAU (Bean Jelly) Beautiful pink layed cake. FUKUWATASHI SENBEI Zigzag designed cookie with vanilla cream filling.… Continue reading Minamoto Kitchoan – Wagashi Heaven
‘A guide through all the options we know… One these should be just the trick you need this Christmas’
A dear friend made a trip to the Minamoto Kitchoan in Piccadilly London and bought a bag-full of wygashi delights for my birthday.
Get down to Garsons or your local Pick-Your-Own farm and treat yourself to some amazing seasonal produce.
What Dad Cooked was invited to the launch of the new Liberty Mini British Food Hall.
Growing up in Southern California in the 60s, our family was fussy about its corn…
I’m testing garlic. Well, somebody has to do it.
Book now for Wednesday 4th October
Does anybody know how the perfect pesto should taste? The Genovese should, it’s where the dish originates…
Our first supper club was a great success.
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