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Leo and his partner took Mr and Mrs WDC to Brasserie Zédel. As so many people have commented, the hightlight is the steak haché. Here’s my version.
A côte de boeuf is a basically a monster steak with a bone in, or a French version of a rib of beef. But however you want to describe it, it is a wonderful piece of beef. Cook it simply and serve with chips and salad – and my no-split, light and easy béarnaise sauce.
Continuing our asparagus posts with another delicious recipe from dad! White Asparagus, Butter Sauce, and Prawns