Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
‘It’s great to watch dad cook like an alchemist, throwing ingredients into a pot. But we all know it will taste delicious…’
‘Coming home from Sicily and Pops rustles some artichokes up to eat with the family… ‘
‘With all the Mediterranean weather we are experiencing recently – what better time to serve up a fresh al fresco seafood pasta.’
These little quiches are full of spring vegetables, served with a salad they would make a brilliant lunch or light supper.
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.
This recipe uses a vignarola recipe but combines with pasta. A very good combination…
A great flavour combination and presented here as a main meal salad or antipasto.
Asian asparagus salad in a rice paper wrap – not your usual way with asparagus – but well worth the effort.
Asparagus and shellfish have an affinity with one another – prawns and crab are known as being particularly good partners…
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.
Some of the most rewarding forages can be collected this time of year, there’re berries, hips, haws and nuts galore. Here’s six of our favourite…
There was a time when few would have recognised the panettones stacked in London’s Italian delicatessens. But now it’s impossible to do a Christmas shop without tripping over the lovely things.
Making chocolates is a labour of love. They need time and patience – and practice. But just like any kitchen skill, the more you do it the easier it becomes. So persevere. They are great fun and very rewarding to give as presents.
Growing up in Southern California in the 60s, our family was fussy about its corn…