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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Roasted Sweetcorn and Tuna

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

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Tuna & Sweetcorn Rillettes

These rillettes are similar to potting tuna & sweetcorn or a making a pate of the combo. Whatever you call then, you have all the great flavours of tuna in sweetcorn in handy jar that keeps for days.

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Sweetcorn Margaritas and Tuna Ball Canapés

Tuna and sweetcorn turned into a happy hour treat.

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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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Dad's Food Journal

Eggnog – an American Tradition

Making eggnog is an essential ritual for Americans during winter celebrations. But beware – it’s dangerously delicious!

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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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To Confit or Not to Confit

How can we say we’re ‘worth our salt’ unless we’ve submitted to the mysteries and heartaches of the confit and lived to tell the tale?

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The Power and Pleasure of Pesto

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

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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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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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