What Dad Cooked

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!

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The Laughing Cow Lightest Loaded Quesadilla

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

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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.

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Pumpkin Pie

My best pumpkin pie yet!

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Chocolate and Almond Amaretti Torte

A brilliant cake for a birthday!

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Tuna & Sweetcorn

Tuna and Sweetcorn Enchilada

Tuna and sweetcorn is a popular and versatile combination. We see it used in pasta sauces, on baked potatoes, in sandwiches and even on top of pizzas. It therefore seems entirely reasonable that it would make a good filling for enchiladas. Indeed it does – very good.

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Tuna & Sweetcorn Terrine

Tuna and sweetcorn has never been more stylish – the tuna and corn are blitzed together to make a soft delicious terrine.

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Tuna Quenelles & Sweetcorn Velouté

Tuna and Sweetcorn – but not as you know it! The tuna is blended and formed into a quenelle and covered in a sweetcorn sauce.

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Tuna & Sweetcorn Taglierini

My version of a tuna & sweetcorn standard.

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Tuna & Sweetcorn Country Pâté

This is surprisingly good. Tuna and sweetcorm come together to create the unexpected texture of a county-style pâté.

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Dad's Food Journal

A Waffle is Not Just For Breakfast!

North Americans usually associate waffles with breakfast. These crispy indented batter cakes are interchangeable with pancakes and generally served with butter and maple syrup.

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Why Has Pho Become So Popular?

Vietnamese market stalls and restaurants are cropping up everywhere – and with them the hugely popular pho soup.

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Thank You to All Our Supper Clubbers

Our first supper club was a great success.

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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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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.

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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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