Some delicious family winter warmers to choose from the What Dad Cooked repertoire.
This is a clever way with meat balls. As small individual portions it makes an elegant Italian starter. The smaller-sized meatballs and thin spaghetti also make a fun and wholesome dish for children. Or piled high on a big platter it makes a great family dish to share around the table.
There’s a big culinary issue at stake here. Is pork belly skin and fat best when its crispy or when it is soft and unctuous? I like it both ways – here’s how to do soft and unctuous.
A traditional Stroganoff recipe. Don’t scoff because it’s a recipe from the prawn cocktail era, it’s still a good recipe, One everybody should learn.
Pete always liked my Asian-flavoured sweet glazed ham. So here is a version based on five-spice flavourings.
Check out Dad's latest homecooked dishes and recipes below. Or click recipes in the menu to browse through 6+ years of Dad's homecooking recipes for families.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
My best pumpkin pie yet!
Dad's latest food series is all about that much loved classic combination, Tuna and Sweetcorn (T&S) — but there are more interesting ways to get your T&S fix other than on pasta or a jacket potato! See below for some T&S inspiration!
A Mexican inspired tuna and sweetcorn recipe.
Tuna and sweetcorn combine beautifully in this sloppy classic.
The usual Spanish croqueta is made with jamon. These versions are made with smoked salmon. They work really well and would not go amiss on any tapas menu.
These rillettes are similar to potting tuna & sweetcorn or a making a pate of the combo. Whatever you call then, you have all the great flavours of tuna in sweetcorn in handy jar that keeps for days.
Dad loves to write about food. Whether it's discovering a new road local to London or Surrey, where the treasures of foodie stores and independent shops delight—or Dad's macro observations in the world of food. Dad's articles (and foodie stories to his recipes) are a funny and knowledgable journey through the lense of how pops views the world.
Get down to Garsons or your local Pick-Your-Own farm and treat yourself to some amazing seasonal produce.
Some of the most rewarding forages can be collected this time of year, there’re berries, hips, haws and nuts galore. Here’s six of our favourite…
What Dad Cooked was invited to the launch of the new Liberty Mini British Food Hall.
I’ve recently posted a series of ‘quick and easy’ 30 minute recipes which have unexpectedly made me think again about the hyped-up online food industry – and my own cooking.