Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
Fresh asparagus is full of flavour and goodness – the perfect vegetable to celebrate the arrival of spring. Dairy, eggs, potatoes, Parmesan and parsley all marry well with tasty asparagus and come together to create this delicious frittata recipe.
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
This recipe uses a vignarola recipe but combines with pasta. A very good combination…
One of a series of easy and flavoursome half hour family recipes using 10 ingredients.
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!
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 a classic Japanese way with soba and tempura. Strickly speaking the asparagus tempura is kaki-age, made like a tempura fritter rather than individual spears coated in tempura. But such academic details seem trivial when it comes to tempura – any tempura is amazing – especially asparagus!
This recipe matches asparagus with a deconstructed puttanesca sauce. Surprisingly, this really works – the asparagus stands up well to the robust pizza flavours.
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…
A great flavour combination and presented here as a main meal salad or antipasto.
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.
Those of a certain age will remember the post-Elizabeth David halcyon days of home gastronomy…
When I was at school, the only way to eat houmous was either by going to Greece on holiday, or visiting a Greek restaurant…
‘A Thanksgiving Day at the Williamson’s house.’
Octopus will divide your audience – it’s a ‘Marmite’ type of food: you either love it or hate it. But why all the fuss? We eat all manner of odd things from the sea. So here’s why you should try octopus…