Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
Venison is a rich, lean, healthy and very tasty meat. A small haunch cooks very quickly and is a great alternative to beef.
‘With all the Mediterranean weather we are experiencing recently – what better time to serve up a fresh al fresco seafood pasta.’
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
‘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…’
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.
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.
Most asparagus bruschetta recipes use goats cheese. I tried this and it’s okay but unremarkable, so I made a artichoke and cannellini bean puree to replace the cheese – it’s much better.
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.
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.
Three asparagus and pastry recipes. Choose from goats cheese and spinach, Taleggio and mushroom, or Gruyère. All are quite simple and ideal for a light lunch or supper – or make in advance for a party or a picnic.
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.
Get down to Garsons or your local Pick-Your-Own farm and treat yourself to some amazing seasonal produce.
Top left to right OKAMAU (Bean Jelly) Beautiful pink layed cake. FUKUWATASHI SENBEI Zigzag designed cookie with vanilla cream filling.… Continue reading Minamoto Kitchoan – Wagashi Heaven
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…
How can we say we’re ‘worth our salt’ unless we’ve submitted to the mysteries and heartaches of the confit and lived to tell the tale?