Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
A revived British classic
‘The sauce is amazing! Any recipe with a sauce from WDC you need to try! But, this one is a little trickier, so cook it as a show stopper for friends or family you want to impress!’
Bun cha, along with pho and banh mi is something of a cult at the moment. I made it myself and now know why it’s so popular; It’s a perfect balance of ingredients, texture and taste. A brilliant dish.
This recipe matches asparagus with a deconstructed puttanesca sauce. Surprisingly, this really works – the asparagus stands up well to the robust pizza flavours.
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.
Asparagus and shellfish have an affinity with one another – prawns and crab are known as being particularly good partners…
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!
These pastries are irresistable. They look and taste delicious.
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.
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?
The Wagamama in Wigmore Street opened in 1998 and was the chain’s third London restaurant.
Annatto is a jewel of a seed. It’s used for just about everything and red as red can be…
This was one of many questions I had on my mind during my latest foray into London for January’s Time Out article.