Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).
‘A regional speciality of Austria, Germany and Northern Italy, the sauerkraut mellows beautifully from slow cooking, blending well with the sweetness from the apples and meat…’
‘Our first recipe in collaboration with #Mental Movement, Dad’s super-food salad is part of our joint venture to understand how healthy food can help support “positive mental well-being”.’
This is a spin on Escoffier’s white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canapé.
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.
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…
This is an Italian stew made from spring vegetables including artichokes, broad beans, peas.
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.
Like sesame sauce, miso ends up in sauces and dressing for many classic Japanese salads. Here I’ve combined miso with asparagus to make a rather exotic salad – wasabi on the side adds piquancy and a touch of jeopardy to the dish.
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.
This was one of many questions I had on my mind during my latest foray into London for January’s Time Out article.
Those of a certain age will remember the post-Elizabeth David halcyon days of home gastronomy…
Does anybody know how the perfect pesto should taste? The Genovese should, it’s where the dish originates…
Can you own a recipe? What is recipe copyright? Mr WDC looks into the confusing world or recipe copyright law in a quest to find out who owns piedmont peppers.