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

Salmon Croquetas

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.

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Tuna & Sweetcorn Nachos

Tuna and Sweetcorn combine brilliantly when made into nachos.

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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 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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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

Ode to an Omelette Pan

Those of a certain age will remember the post-Elizabeth David halcyon days of home gastronomy…

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Pass the Gravy Please!

Gravy is a perfect sauce; meaty, smooth, stimulating to the palate – and it makes our food taste better.

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An Insight into Recipe Copyright Law: Who Owns Piedmont Peppers?

Can you own a recipe? What is recipe copyright? Mr WDC looks into the confusing world or recipe copyright law in a quest to find out who owns piedmont peppers.

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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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Why a Foodie Must Walk Down: Bermondsey Street & Square

In the shadow of the Shard lies Bermondsey Street and Square – two strips full of restaurants, bars and cafés. Hyper-trendy but still rough round the edges.

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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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