What Dad Cooked is a collection of our dad’s recipes, thoughts, tips and cooking hacks that simply need to be shared with all you foodies!

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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!

Cassoulet de Toulouse à la Pappa

A perfect winter warmer – Cassoulet!

The Laughing Cow Lightest Loaded Quesadilla

Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.

Melanzane Parmigiana with Dolmio 7 Vegetables Sun Ripened Tomato & Basil Pasta Sauce

An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.

Pumpkin Pie

My best pumpkin pie yet!

Tuna & Sweetcorn

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!

Tuna & Sweetcorn Melt

Here sweetcorn is added to a basic tuna melt. Adding sweetcorn works well and makes a the melt less rich.

Salmon Croquetas

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.

Sweetcorn Margaritas and Tuna Ball Canapés

Tuna and sweetcorn turned into a happy hour treat.

Tuna & Sweetcorn Sandwich

This is a spin on the classic tuna sandwich. It has added sweetcorn – and all the better for it!

Tuna & Sweetcorn Canapés

Here’s a classic mixture of tuna and sweetcorn served as a handsome canapé.

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Dad's Food Journal

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!

Fish Friday

Last Friday I was passing the fish counter in my local supermarket when I noticed festoons of bunting announcing ‘Fish Friday!’

Making Chocolates

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.

And what, exactly, are you supposed to do with a thousand-year-old egg?

This was one of many questions I had on my mind during my latest foray into London for January’s Time Out article.

Cookbooks

I have hundreds. So many in fact, that cracks are beginning to appear in the walls around my various libraries from holding the sheer weight of the tomes.



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