Some delicious seasonal summer family recipes to choose from the What Dad Cooked repertoire.
Food-for-free and foraging is the way. A diverse recipe to make your own rosehip syrup. Full of vitamins and goodness, try with yogurt or even rice pudding.
‘Coming home from Sicily and Pops rustles some artichokes up to eat with the family… ‘
‘A twist on a Waldorf salad this super tasty meal is a simple master-class in classic flavour combinations’
A delicious salad of fresh vegetables, typical of those grown in my childhood home!
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.
In San Joaquin County, at Stockton California they stage an Asparagus Festival in April. Stockton is the centre of asparagus growing in California so it makes sense to celebrate the crop…
A great flavour combination and presented here as a main meal salad or antipasto.
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.
Asparagus goes well with Parmesan cheese. Asparagus also goes well with Taleggio and Gruyèr. It seems we can assume that asparagus works with cheese generally – so why not a fondue?
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.
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.
When I was at school, the only way to eat houmous was either by going to Greece on holiday, or visiting a Greek restaurant…
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?
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.