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!
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
My best pumpkin pie yet!
A brilliant cake for a birthday!
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.
Tuna and sweetcorn has never been more stylish – the tuna and corn are blitzed together to make a soft delicious terrine.
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.
Here’s a classic mixture of tuna and sweetcorn served as a handsome canapé.
This is surprisingly good. Tuna and sweetcorm come together to create the unexpected texture of a county-style pâté.
North Americans usually associate waffles with breakfast. These crispy indented batter cakes are interchangeable with pancakes and generally served with butter and maple syrup.
Whilst shopping at the farm shop, I went to the delicatessen counter to buy some Parma ham for an antipasto. But there was a problem…
This was one of many questions I had on my mind during my latest foray into London for January’s Time Out article.
What Dad Cooked was invited to the launch of the new Liberty Mini British Food Hall.
Does anybody know how the perfect pesto should taste? The Genovese should, it’s where the dish originates…