IT'S THE WEEKEND: Food and drink - Great recipes to treat your dad this Father's Day

AS Father’s Day falls on Sunday, June 15, everyone knows that the way to man’s heart is through his stomach so why not treat your Dad to a delicious father’s day feast. Discover delicious Father's Day recipes that your Dad will love, from Beef Bourguignon to British asparagus, pea & goats’ cheese soufflés he is sure to be impressed by your culinary skill.

Quick Beef Bourguignon

Recipe by www.UKshallot.com

Serves: 4

Prep time: 40 minutes

Cooking time: 20 - 30 minutes

You will need:

2 litres of good chicken stock

1 bottle of red wine

1 tsp tomato puree

1 carrot

4 cloves of garlic

1 sprig of thyme

100g smoked streaky bacon

75g butter

400g whole peeled shallots

100g baby button mushrooms

4 rump steaks 125g each (from your local butcher cut into generous sized cubes)

Olive oil

2 slices of white bread

50g parsley chopped

What to do:

For this quick recipe it is probably best to make the sauce in advance so that on the day you can quickly cook the steaks and keep them rare if you like then finish the dish with the sauce.

To make the sauce simply combine the stock, wine, tomato puree, carrot, garlic and thyme and any shallot trimmings you have into one large pan. Reduce the whole amount by ¾ until you have the sauce consistency you require.

Cut the bacon into lardons and place into a bowl.

In a large pan add the butter and allow to get foaming hot, add all of the peeled shallots and bacon lardons and cook for 10 minutes on a medium heat setting, then add the mushrooms and cook for a further 2-3 minutes.

Season with salt and pepper and pour in the finished red wine sauce, then put to one side.

In a hot pan cook the diced steaks to your liking. Also at this point cook the croutons in hot olive oil until golden brown on both sides season with salt and drain on kitchen paper.

Once the steaks are cooked add them to the hot sauce and check the dish for seasoning adjusting if necessary. Add the chopped parsley at the last minute

Finish with the cooked croutons that have been dipped into the hot sauce then into some of the chopped parsley.

Garlic and Chilli Prawns with Pink Lady, Avocado and Lime Salsa

Recipe by www.pinkladyapples.co.uk

Even when the sun doesn’t always shine this tasty, zingy very easy to make Australian recipe will make it seem like it does. The crisp sweet flavour of the locally grown Pink Lady apple with the smooth avocado make this salsa a winner, it will go with almost any grilled or barbequed meat so don’t just save it for the prawns.

Serves: 4

Preparation time: 20 minutes

Cooking time: 10 minutes

You’ll Need:

For the Salsa:

1 Pink Lady apple, cored and cubed

1 ripe avocado, halved, skin and stone removed, cubed

Juice of 1 lime

1 tbsp fresh coriander, chopped

For the Prawns:

2 tbsps olive oil

1 tbsp butter

2 garlic cloves, crushed

300g large raw prawns

1 large red chilli, deseeded and finely chopped or 1 tsp chilli flakes

Zest and juice of 1 lime

2 tbsps fresh coriander, chopped or torn

First make the salsa by combining all the ingredients together, place in a bowl, cover and leave in the fridge until ready to serve.

Heat the olive oil and butter in a large frying pan, add the garlic and cook over a medium heat for a few seconds, increase the heat to high and add the prawns and chilli or dry chilli flakes, stirring continuously until the prawns are nice and pink and cooked through.

Add the zest and juice of the lime and sprinkle with the coriander, serve immediately with the salsa on the side and some crusty bread to soak up all the lovely juices.

British asparagus, pea & goats’ cheese soufflés

Recipe bywww.british-asparagus.co.uk

Serves 6

Preparation: 20 – 25 minutes

Cook: 30 minutes

You’ll need:

50g butter

30g walnuts, lightly crushed

300g British asparagus

200g fresh British peas (shelled weight)

200ml whole milk

2tbs flour

3 eggs

100g goats cheese, such as Capricorn

Sea salt & freshly ground black pepper

What to do:

Preheat the oven to 200°C / gas 6.

Melt the ½ of the butter and use it to brush the inside of 6 ramekin dishes. Sprinkle the walnuts into the dishes and tap around the edge so they stick to the butter. Arrange on a baking sheet and set aside.

Cut the asparagus into 1cm pieces, leaving the tips a little longer. Cook with the peas in plenty of boiling salted water until tender. Drain and, reserving the asparagus tips, puree the stems and peas to a coarse paste using a hand blender or food processor. Set aside.

Melt the rest of the butter in a heavy bottomed saucepan. Add the flour to make a roux and cook for a minute before whisking in the milk. Cook the sauce for a few minutes until thickened and remove from the heat.

Chop the goats’ cheese into cubes and stir through the sauce along with the pureed asparagus and peas. Season generously.

Separate the eggs carefully, tipping the yolks into the asparagus sauce and the whites into a really clean metal bowl. Stir the yolks through the sauce to mix well.

Whisk the egg whites until stiff and fluffy. Don’t over whisk as they will be too dry to fold through the asparagus sauce.

Take a large spoon of the egg white and stir it vigorously in the sauce, then pour the sauce into the bowl of eggs whites. Using a large metal spoon fold the sauce very, very gently through the egg whites.

Spoon the mixture very gently into the prepared ramekins, push the reserved tips gently into the top of the mixture and bake in the oven for 20 minutes. Try to resist opening the oven door whilst they are cooking as they will collapse.

Serve immediately with a simple green salad.

Garlic and Chilli Prawns with Pink Lady, Avocado and Lime Salsa

Recipe by ww.pinkladyapples.co.uk

Even when the sun doesn’t always shine this tasty, zingy very easy to make Australian recipe will make it seem like it does. The crisp sweet flavour of the locally grown Pink Lady apple with the smooth avocado make this salsa a winner, it will go with almost any grilled or barbequed meat so don’t just save it for the prawns.

Serves: 4

Preparation time: 20 minutes

Cooking time: 10 minutes

You’ll Need:

For the Salsa:

1 Pink Lady apple, cored and cubed

1 ripe avocado, halved, skin and stone removed, cubed

Juice of 1 lime

1 tbsp fresh coriander, chopped

For the Prawns:

2 tbsps olive oil

1 tbsp butter

2 garlic cloves, crushed

300g large raw prawns

1 large red chilli, deseeded and finely chopped or 1 tsp chilli flakes

Zest and juice of 1 lime

2 tbsps fresh coriander, chopped or torn

First make the salsa by combining all the ingredients together, place in a bowl, cover and leave in the fridge until ready to serve.

Heat the olive oil and butter in a large frying pan, add the garlic and cook over a medium heat for a few seconds, increase the heat to high and add the prawns and chilli or dry chilli flakes, stirring continuously until the prawns are nice and pink and cooked through.

Add the zest and juice of the lime and sprinkle with the coriander, serve immediately with the salsa on the side and some crusty bread to soak up all the lovely juices.

Sophie Michell’s Gluten Free Chocolate Cake with Sweet Eve Strawberries and Raspberries

Recipe by www.sweetevestrawberry.co.uk

Sophie says: “This is a classic recipe that I love and have used for years. It's very easy and brilliant for people with or without wheat intolerances. It's wonderfully rich, so the Sweet Eve strawberries and BerryJewel raspberries cut through that perfectly.”

Serves: 8-10

Preparation time: 15 minutes

Cooking time: 1 hour

You’ll need:

250g unsalted butter diced

250g dark chocolate broken into pieces

5 medium eggs separated

250g golden caster sugar

200ml crème fraiche

Half a punnet of Sweet Eve strawberries (hulled and chopped)

A handful of BerryJewel raspberries

A sprig of mint

Icing sugar to decorate

What to do:

Preheat the oven to 180°C/160°C fan/Gas mark 4 and line a 20cm x 10cm-deep loose-bottom cake tin. Melt the butter and chocolate in a bowl set over a pan containing a little simmering water, stirring occasionally. While the chocolate is melting, whisk the egg yolks with half the sugar in a large bowl, until pale, thickened and doubled in volume.

In a separate bowl, with clean whisks, whisk the egg whites until stiff, then gradually beat in the remaining sugar, 1 tbsp at a time, whisking for about 20 seconds with each addition. You should by the end have a stiff, glossy mix.

Fold the melted chocolate and butter into the egg yolk and sugar mixture, followed by the egg white mix in two goes. Pour the complete mixture into the prepared tin and bake for 60-75 minutes or until a skewer inserted at the centre comes out with just a few moist crumbs clinging to it. Leave the cake to cool in the tin (it will sink in the middle, but this is completely normal).

Once the cake has cooled, remove from the tin and then spoon the crème fraiche in to fill the sunken centre of the cake. Finally pile on the Sweet Eve strawberries, BerryJewel raspberries and a few mint leaves. To finish, dust over a little icing sugar.

Cook’s tip: if you think the cake is getting too dark but isn’t yet cooked in the centre, cover the top with a double sheet of foil.

Lighter Brighter Bread & Butter Pudding with Streamline Marmalade

Recipe by www.streamlinefoods.co.uk

This classic warming pudding has been given a lighter makeover and infused with Streamline marmalade, so you can enjoy a deliciously easy dessert without the guilt.

Serves: 6

Preparation time: 25 minutes

Cooking time: 30 minutes

You’ll need:

4 slices whole wheat bread

2tsp Flora Pro-active

8tbsp Streamline Thin Cut Marmalade

60g raisins

1 tbsp golden caster sugar

300ml semi-skimmed milk

3 medium eggs

What to do:

Preheat the oven to 180°C/160°C Fan/ Gas 4.

Spread each slice of bread, sparingly, with ½ tsp Flora and 2tbsp Streamline Thin Cut Marmalade and cut them into triangular quarters.

Arrange in an ovenproof baking dish, with the raisins scattered between the slices.

Mix the sugar, milk and eggs together, pour over the bread and allow to soak in for 15 minutes.

Bake for 30-35 minutes until the top is golden and the corners of the bread are starting to crisp.

Sweet chilli beetroot and potato mash served with steak

Recipe bywww.lovebeetroot.co.uk

With its hot pink hue and fiery beetroot kick, this lavish mash recipe won’t fail to impress, especially when served up with fillet steak and fresh green veg. A great winter warmer, whether indulging alone or sharing with friends.

Serves: 2

Preparation time: 5 minutes

Cooking time: 20 minutes

You’ll need:

400g mashing potatoes

4 sweet chilli cooked beetroot

2 fillet steaks

1tsp olive oil

4 tbsp Crème Fraiche

Salt and pepper

Serve with:

100g Tenderstem broccoli, steamed & tossed in Lemon juice and olive oil

What to do:

Peel the potatoes and cut each into 8. Put them into a large pan of salted water and bring to the boil. Simmer for 10 minutes until the potatoes are tender.

While the potatoes cook, chop the beetroot into quarters and season the steaks.

Heat the oil in a non-stick frying pan and when it’s very hot cook the steaks for 3-4 minutes on each side (longer if you want them well done). When the steaks are cooked to your liking, put them on a warm plate and set aside to rest.

Once the potatoes are just tender add the beetroot to the water and simmer for 2 minutes longer. Drain the water away and add the crème fraiche to the pan. Mash everything together well until you have a smooth pink mash. Season to taste.

Slice the steak and serve with a dollop of mash and the steamed Tenderstem. Pour any meat juices over.

Tenderstem Bouquets Wrapped in Pancetta Served with Aromatic Italian Cod

Recipe by www.tenderstem.co.uk

This recipe is flavoursome and Italian at heart. It combines the flaky texture of cod with the crunchiness of Tenderstem. The delicate flavour of these two main ingredients is enhanced by crisp pancetta and the fresh aromatic herbs. Enjoy it as a family meal or prepare it for guests.

Serves: 4

Preparation time: 20 minutes

Cooking time: 10 minutes

You will need:

3 cloves garlic, crushed

4 shallots, peeled and finely sliced

1 bunch fresh chives, finely chopped

1/2 bunch fresh dill, finely chopped

1/2 bunch fresh flat parsley, finely chopped

3 sprigs fresh thyme, shredded

8 Tenderstem broccoli

Sea salt flakes

Black pepper, freshly ground

½ tsp nutmeg, ground

4 slices Italian pancetta

2 tbsp extra virgin olive oil

4 medium cod fillets, skinless and boneless (approximately 600g in total)

What to do:

Bring a medium saucepan of water to the boil.

In the meantime, crush the garlic, peel and finely slice the shallots, chop all the herbs and set to one side.

When the water comes to the boil, add the Tenderstem and cook for 2-3 minutes depending on the thickness of the stem. Drain the Tenderstem and season with salt, pepper and nutmeg.

Divide the cooked Tenderstem into pairs and wrap one slice of pancetta around each pair, as if you were making a bouquet, sprinkle with the nutmeg and set to one side.

Take a large frying pan, pour the extra virgin olive oil, add the garlic, shallots, herbs, salt and pepper, and cook on a low-medium heat for 3-4 minutes until the shallots soften and start to colour. Stir occasionally to avoid burning.

Place the cod in the frying pan and cook for 5 minutes, turning the fillets gently once. In the last 2 minutes of cooking, place the Tenderstem bouquets in the frying pan alongside the cod fillets. Using tongs, turn the Tenderstem frequently so that the pancetta colours evenly. When the pancetta is crisp, turn the heat off.

Serve immediately, making sure you scoop up the flavoursome mixture of the oil, garlic, shallots and herbs.

Tip: If you don't have a large frying pan, separate the cod from the Tenderstem bouquets and cook in two separate frying pans.