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!

Roasted Sweetcorn and Tuna

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

Grilled Tuna and Sweetcorn Romesco Sauce

Grilled tuna (from a tin) meets sweetcorn in the guise of a romesco sauce.

Sweetcorn Margaritas and Tuna Ball Canapés

Tuna and sweetcorn turned into a happy hour treat.

Tuna & Sweetcorn Country Pâté

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

Roasted Sweetcorn and Tuna

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

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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!

Notes on Quick and Easy Cooking

I’ve recently posted a series of ‘quick and easy’ 30 minute recipes which have unexpectedly made me think again about the hyped-up online food industry – and my own cooking.

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.

25 Go Mad in Franco Manca, Richmond

A new Franco Manca restaurant has just opened in Richmond. WDC was invited, with around 20 other influencers, to the soft launch.

The Power and Pleasure of Pesto

Does anybody know how the perfect pesto should taste? The Genovese should, it’s where the dish originates…

Why You Must Walk Down Lower Marsh

Tucked beside the tracks of Waterloo is one of the capital’s most interesting little places. Lower Marsh is full of unassuming gems worth checking out.



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