Dad's latest food series is all about that much loved classic combination, Tuna and Sweetcorn (T&S) — but there are more interesting ways to get your T&S fix other than on pasta or a jacket potato! See below for some T&S inspiration!
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 brilliant cake for a birthday!
Tuna and Sweetcorn – but not as you know it! The tuna is blended and formed into a quenelle and covered in a sweetcorn sauce.
The usual Spanish croqueta is made with jamon. These versions are made with smoked salmon. They work really well and would not go amiss on any tapas menu.
Here’s a classic mixture of tuna and sweetcorn served as a handsome canapé.
Mexican ‘toastado’ or roasted style corn – with tuna of course!
Grilled tuna (from a tin) meets sweetcorn in the guise of a romesco sauce.
This was one of many questions I had on my mind during my latest foray into London for January’s Time Out article.
A new Franco Manca restaurant has just opened in Richmond. WDC was invited, with around 20 other influencers, to the soft launch.
When I was at school, the only way to eat houmous was either by going to Greece on holiday, or visiting a Greek restaurant…
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.
Does anybody know how the perfect pesto should taste? The Genovese should, it’s where the dish originates…