Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
‘I’m loving this orzo pilaf dish, inspired by Middle Eastern and Mediterranean flavours. What’s great is it makes for yummy leftovers for lunch!’
‘It’s great to watch dad cook like an alchemist, throwing ingredients into a pot. But we all know it will taste delicious…’
Bao buns seem to be the latest thing. But don’t just make them to be trendy – they’re fun and good to eat.
‘Here’s a healthy, easy Baked Cod recipe from Dad. Delicious fish on the bone that holds in all the juices, garnished with black olives and basil.’
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.
These are outrageously delicious. Serve warm as an hors d’oeuvre.
Here is the simplest way to enjoy the flavour combination of asparagus and Parma ham – side-by-side.
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.
Those of a certain age will remember the post-Elizabeth David halcyon days of home gastronomy…
A dear friend made a trip to the Minamoto Kitchoan in Piccadilly London and bought a bag-full of wygashi delights for my birthday.
I was aware of the basic principles of cheese making as a child. The micro cultures and chemical reactions did not exist in petri dishes or test tubes, but right inside our daily pints of milk.
Esher town has something for everybody; but venture off the beaten track and you will find many attractions, including Garsons – a pick-your-own farm, garden centre and farm shop.