Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
Bao buns seem to be the latest thing. But don’t just make them to be trendy – they’re fun and good to eat.
Well, hers, mine – and Norma’s too…
‘Here’s a dish that you can’t really mess up, it’s a super easy, tasty, family breakfast, full of everything you need to start the weekend.’
This is part of a series of really easy dishes – this one takes as long as the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.
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 an asparagus spin on a pea and potato samosa. I’ve held back on some of the spices to allow the asparagus to shine through.
Spring rolls never fail to impress or delight. These rolls are designed to celebrate the asparagus season and although they taste deliciously Asian, you really can taste the asparagus. It works a treat.
In San Joaquin County, at Stockton California they stage an Asparagus Festival in April. Stockton is the centre of asparagus growing in California so it makes sense to celebrate the crop…
Most cooks agree that when you have an amazing ingredient it is best to prepare it as simply as possible. And they are not wrong: this must be the very best way to eat asparagus. Steamed and presented in a big stack to share. Butter, salt and lemon are optional extras…
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.
Making chocolates is a labour of love. They need time and patience – and practice. But just like any kitchen skill, the more you do it the easier it becomes. So persevere. They are great fun and very rewarding to give as presents.
After a day out in London with the family, we will usually wander up Shaftesbury Avenue to find a small unassuming Chinese restaurant we know. This place is consistently busy with…
Dad’s take on combining tuna and sweetcorn.
A dear friend made a trip to the Minamoto Kitchoan in Piccadilly London and bought a bag-full of wygashi delights for my birthday.