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 Nachos

Tuna and Sweetcorn combine brilliantly when made into nachos.

Tuna & Sweetcorn Nachos

Tuna and Sweetcorn combine brilliantly when made into nachos.

Roasted Sweetcorn and Tuna

Mexican ‘toastado’ or roasted style corn – with tuna of course!

Tuna & Sweetcorn Country Pâté

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

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!

Checking Out Liberty’s New Food Hall

What Dad Cooked was invited to the launch of the new Liberty Mini British Food Hall.

A Thanksgiving Day

‘A Thanksgiving Day at the Williamson’s house.’

A Wagashi Birthday Treat

A dear friend made a trip to the Minamoto Kitchoan in Piccadilly London and bought a bag-full of wygashi delights for my birthday.

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.

Thank You to All Our Supper Clubbers

Our first supper club was a great success.



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