Here's all Dad's Sauce stories. Watch this space as we post regularly each week @WhatDadCooked.
Minature chilli rellenos made with padron peppers.
Japanese style barbecued skewers of tuna and babycorn with ponzu sauce
Here’s a really easy way with gnocchi. Add to a quick cheese sauce made with Gorgonzola, add a few chives and that’s it. Use a good Gorgonzola (I’ve used the excellent cheese made by Tosi),
Yaki soba is a Japanese noodle stir-fry. Soba noodles are made with buckwheat, but yaki soba are uses egg or wheat noodles.
Make the most of watermelon season and the hot weather with a watermelon salad. It’s make a perfect starter – especially for a Mexican meal.
This is part of a series of really easy dishes – this one only take as long as the pasta does to cook. They’re perfect for a quick supper after work or lunch or tea with the kids.
This is a staple of the Basque region of Spain. It seems in every way a bit foreign or difficult. But it’s basically fish in a parsley flavoured sauce. It’s a good recipe to learn as you can swap around the ingredients endlessly to suit your taste and budget.
Venison is a rich, lean, healthy and very tasty meat. A small haunch cooks very quickly and is a great alternative to beef.
Pete always liked my Asian-flavoured sweet glazed ham. So here is a version based on five-spice flavourings.
A revived British classic
With this bangers and mash recipe, the sausages and potatoes are replaced with chorizo and seasonal butternut squash mash and the gravy is replaced with a Spanish pepper sauce.
I’ve posted another recipe for fish taco using salmon. This versions has a developed sauce which is rather like a Mexican tartar sauce. I’ve also added street-style corn on the cob which is a perfect accompaniment.
These are possibly the poshest tinned peaches you will ever eat. They’re not only delicious, they’re beautiful.
Inspired by Franco Manca’s merguez sausage starters, I made my own merguez, but as a meatball.
One of a series of easy and flavoursome half hour family recipes using 10 ingredients.
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