Father’s Day Recipes Made Easy

Whip up the perfect treats and meals using our kitchen appliances - from breakfast in bed to hearty mains, make this Father's Day one to remember.

Full English Breakfast

Ingredients

• 4 Unsmoked back bacon rashers
• 4 Brown-cap portobello mushrooms
• 12-16 Cherry tomatoes on the vine
• 6 tsp Olive oil
• 2 Slices granary or wholegrain bread
• 2 Good-quality pork sausages, minimum 86% pork
• 2 Free-range eggs
• Few drops of cider vinegar 
• Freshly-squeezed orange juice

*We also recommend adding baked beans to your full english breakfast!

Method

1. First lay the bacon, mushrooms and tomatoes on a foil-lined tray. Next, brush the tops of the mushrooms as well as both sides of the bread with 3 tsp of oil. Set to one side.
2. Next, heat the grill to very hot. Lay the sausages on a small foil-lined tray and grill for approximately 10 minutes until they are cooked. Remember to turn occasionally.
3. Meanwhile, fill a small pan as well as a wide deep saute pan with water and bring to the boil. Lower an egg into the small pan and remove after 30 seconds. Crack the egg into a cup, add a few drops of cider vinegar to the larger pan and use a wire whisk to swirl the water around to create a whirlpool. Remove the whisk and slowly tip the egg into the center of the whirlpool. Following this, when the water comes back to the boil remove the pan from the heat, before removing the egg, cover it and leave for 3 minutes. After this, place in a bowl of warm water while you cook the other egg.
4. Following this, heat a griddle pan to very hot. Place the tomatoes, bacon and mushrooms under the grill for 3-4 minutes. At the same time, lay the bread on the griddle pan and cook for 1 minute each side or until crisp. You may need to drain everything on kitchen paper.
5. Remove the eggs with a slotted spoon and drain briefly on a cloth. Arrange everything on a plate and serve with a glass of orange juice and fruit.

Recipe inspired by BBC Goodfood

Drunken Beef Ragu

Ingredients

• 2 ox cheeks
• 2 tbsp olive oil
• Salt and pepper
• 1 medium white onion, finely chopped
• 2 carrots, finely chopped
• 3 sticks celery, finely chopped
• 1 bottle red wine
• 1 garlic bulb, halved
• 400g tin chopped tomatoes
• 2 beef stock cubes

Method

1. Season the ox cheeks with salt, pepper and olive oil.
2. On the fry setting, brown the meat for 10 minutes until golden on both sides.
3. Add onion, carrots, celery, and pour in the red wine.
4. Add the halved garlic bulb, tomatoes, and stock cubes. Switch to the High slow cook setting for 6 hours.
5. Cook spaghetti in salted boiling water for 9 minutes.
6. Toss drained pasta into the sauce and serve directly from the cooker bowl with parmesan.

Recipe by Peter Sidwell

Pulled Pork Burgers

Ingredients

• 1 Ready to cook Pulled Pork pack
• 1 Brioche Bun
• 1-2 leaves of Little Gem Lettuce
• 2-3 tbsp store bought Coleslaw

Method

1. To begin, place the pulled pork into your air fryer and cook according to packet instructions in air fryer.
2. Wash lettuce.
3. Build the burger according to your preferences.

Recipe by James Brooks

The Ultimate Chicken Pie

Ingredients

• 50g butter 
• 1 leek, finely sliced 
• 8 skinless, boneless chicken thighs, cut into chunks 
• 1 thyme sprig, leaves picked 
• 2 bay leaves 
• 2 tbsp plain flour 
• 100ml white wine or dry sherry 
• 300ml chicken stock 
• 100ml crème fraîche or double cream 
• 1 tbsp mustard (we used wholegrain, but use whatever variety you have) 

Method

1. Start by melting the butter in a casserole dish over a low heat. Then add the leek, chicken, herbs and seasoning, and cook for 10-12 minutes or until the chicken is browned, the leeks have softened, and the mixture is simmering.
2. Stir in the flour and cook for 3 minutes until the mix resembles a sandy paste. Now pour in the wine or sherry, and allow to bubble for 1 minute, before stirring in the stock, crème fraîche or cream and the mustard. Bring to a simmer and cook for 10 minutes until the chicken is cooked through. Season to taste and then remove from the heat and leave to cool completely. Pour the mixture into a container and chill in the fridge for 2 hours.
3. Now to make the pastry - start by rubbing the butter into the flour with a large pinch of salt until completely combined. Add half the beaten egg and 4 tbsp ice-cold water, before bringing together into a dough using your hands - add a little more water if needed. Knead for a minute until it completely comes together, then chill for 1 hour.
4. Butter a 20cm loose-bottomed cake tin and then roll out two-thirds of the pastry large enough to line the tin with some overhanging. Line the tin and then spoon in the filling.
5. Roll out the remaining pastry so that it's large enough to cover the pie. Brush the edge of the pastry with the beaten egg, and then drape over the pie to close it. Trim the edge, then press with a fork to seal.
6. Heat your oven to 220C/200C fan/gas 7 with a baking sheet inside. Brush the pie with some of the remaining beaten egg, then lightly score a criss-cross pattern on top using a sharp knife.
7. Bake on the hot sheet for 20 minutes, and then brush with the rest of the egg, season with sea salt flakes and bake for a further 15-20 minutes until deep golden brown.
8. Remove the pie from the oven and allow to rest for 10 minutes, then carefully remove from the tin, put on a board and cut into wedges before serving. 

Recipe inspired by BBC Goodfood

Guinness Chocolate Melt in the Middle Puddings

Ingredients

• 150g unsalted butter, plus extra for greasing
• 200g dark chocolate (70% cocoa), roughly chopped
• 90g golden caster sugar
• 3 large eggs
• 90ml Guinness
• clotted cream for serving (optional)

Method

1. Start by buttering 4 9 x 5cm ramekins and then set to one side for later.
2. In a heat-proof bowl, add the butter, chocolate and a good pinch of salt. Place over a small pan of boiling water and stir until melted, before removing from the heat and leaving to cool.
3. In a large mixing bowl, tip in the sugar and eggs and then beat with an electric whisk until thick, pale and almost doubled in volume.
4. Now gently fold in the melted chocolate and the Guinness. Be careful not to over mix.
5. Carefully spoon the mixture into your 4 ramekins and then chill in the fridge for 1 hour.
6. In the meantime, pre-heat your oven to 200c/180c fan/gas 6 and place a baking tray on the top shelf to heat up.
7. Place the ramekins on the hot baking tray and then place in the oven to cook for around 18 minutes.
8. Remove from the oven and allow to stand for 1-2 minutes, before serving with a dollop of clotted cream or ice cream! 

Recipe inspired by BBC Goodfood

Make this Father's Day stress-free and delicious. With innovative appliances that take the hassle out of cooking, you can focus on spending quality time with the ones you love. Here's to great food and making this Father’s Day better than ever.

If you re-create these recipes, be sure to share your photos and tag us on Instagram.