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Minature chilli rellenos made with padron peppers.
All the taste of Mexico in one recipe.
Dad’s amazing chocolate panna cotta cake.
This may seem a little over-the-top for a dinner party – but you will certainly make an impression!
Most cooks agree that when you have an amazing ingredient it is best to prepare it as simply as possible. And they are not wrong: this must be the very best way to eat asparagus. Steamed and presented in a big stack to share. Butter, salt and lemon are optional extras…
These are outrageously delicious. Serve warm as an hors d’oeuvre.
Leo and his partner took Mr and Mrs WDC to Brasserie Zédel. As so many people have commented, the highlight is the steak haché. Here’s my version.
This recipe is all about tofu and how well it partners avocado, spinach, sesame and ponzu dressing. I’ve been rather fastidious in presentation – but don’t let that put you off. Just try the combo, however its presented.
This is the style of pork that you see hanging from the windows of Cantonese restaurants.
This is based on an Erdbeer-Biskuit-Kuchen recipe from a German fruit flan cookbook. I was given the book during a recent trip to Germany by our hosts during ‘Kaffee und Kuchen’ (traditional coffee and cake social just after lunch).
Inspired by the ricotta tarts made in Naples at Easter.
Rhubarb is brilliant – it’s got a silly name, it’s vegetable that tastes like fruit, and its pink! My ‘deconstructed’ crumble keeps the shape and the beautiful colour of the rhubarb and transforms a homely pud into a something special.
Venison is a rich, lean, healthy and very tasty meat. A small haunch cooks very quickly and is a great alternative to beef.
I made eight flavours of biscotti as Christmas gifts. A bit mad, but lots of fun. The photo shows the hazelnut, orange and chocolate, and chocolate and chocolate flavour – the rest were eaten!
These Mexican-style meatballs in a smoky chipotle sauce are a great antidote to the coming Christmas fare.
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