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It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.
I happened across an unusual fresh herb at the market: ‘Fenugreek!’, the stall holder calls out. I asked if I could taste some – definitely interesting. I then asked the man how he cooks with it. ‘How would I know,’ he said, ‘we don’t cook with it, we’re from the Middle East – only Indians cook with it – they call it methi.’ And so, my cooking everything methi phase begins…
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!
“Super simple, and very easy 30 Minute American Style Chopped Salad for two with under 10 ingredients.”
‘If you love puddings… Give this simple summer pudding recipe a go!’
‘These artichokes are a real treat! They taste amazing with a beautiful vinaigrette to dip the leaves in. But the best bit is yet to come!’
I found a bunch of super thin asparagus and thought they might go well with linguine. It’s such a simple combination and a great way to enjoy asparagus.
Continuing our asparagus posts with another delicious recipe from dad! White Asparagus, Butter Sauce, and Prawns