Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
These were trending a while back, but they were made famous long ago by Peter Gordon at Kopapa in Covent Garden London (now closed). I had them there and thought them a bit gloopy (sorry Peter/Turkey).
‘Summers here a what better time for the French classic Salad Niçoise!’
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
These are outrageously delicious. Serve warm as an hors d’oeuvre.
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!
A seasonal favourite ingredient of Dad's, so much so he made a 30 recipe series about the green spears! Try these recipes whilst asparagus can still be found locally.
This is not really a recipe, more a method for grilling or griddling your asparagus.
This is a spring asparagus dish – but not as we know it…
This recipe uses a vignarola recipe but combines with pasta. A very good combination…
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.
I was enjoying my ‘pretzel moment’ when it occurred to me that my lunch was actually quite salty. Can a pretzel have too much salt?
Clerkenwell Road is part of a route linking east and west London, yet with its quiet passages and historic square it has the character of an intimate neighbourhood. It’s also home to a variety of foodie venues serving Clerkenwell’s creative community. Here’s some of our favourites.
We all know about lamb shanks – they’ve been mandatory dishes on gastropub menus for years. But what about the same joint in pork and beef?
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…