Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
A dinner to remember!
‘A twist on a Waldorf salad this super tasty meal is a simple master-class in classic flavour combinations’
Most cooks agree that when you have an amazing ingredient it is best to prepare it as simply as possible. And they are not wrong: this must be the very best way to eat asparagus. Steamed and presented in a big stack to share. Butter, salt and lemon are optional extras…
Can’t get to the Mediterranean on hols? Barbecue some sardines and you will be transported.
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 matches asparagus with a deconstructed puttanesca sauce. Surprisingly, this really works – the asparagus stands up well to the robust pizza flavours.
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.
A great flavour combination and presented here as a main meal salad or antipasto.
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.
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.
From the one-time seedy heart of Soho, this is one of the area’s finest quarters. Here’s why…
In the shadow of the Shard lies Bermondsey Street and Square – two strips full of restaurants, bars and cafés. Hyper-trendy but still rough round the edges.
On 19th May WDC was invited to participate in the Estimation Nation Baking Challenge at the Open Kitchen in Hoxton. All part of Smart Energy GB’s Estimation Nation Campaign for the Smart Meter rollout.
The Wagamama in Wigmore Street opened in 1998 and was the chain’s third London restaurant.