Recipes Father’s Day Feast


Go ahead, make dad’s day!

Whether it’s breakfast, or a barbecue, these recipes will make a Father’s Day feast and leave your Dad feeling like a king!

BerryWorld Blueberry, Oat and Pecan Pancakes
Light, fluffy and oozing with the goodness of blueberries, these pancakes make a perfect breakfast treat.

Serves: 4 | Cooking time: 10 minutes
You’ll need: For the Blueberry sauce: 200g blueberries, 25g caster sugar
For the pancakes: 2 free range eggs, separated, 50g self-raising flour, 50g rolled oats,150ml semi skimmed milk, 25g caster sugar, 100g BerryWorld blueberries, 25g pecans, roughly chopped, 1tbsp sunflower oil

What to do:
1. First make the blueberry sauce by placing the blueberries in a saucepan with the sugar and 2 tbsp water, gently heat until softened and syrupy but still holding their shape, keep warm.
2. Whisk the egg whites in a clean bowl until stiff. In another bowl beat the egg yolks, flour, oats, milk and sugar together until smooth.
3. Fold in the blueberries and pecans, followed by the whisked egg white.
4. Heat a non-stick frying pan with a little of the oil. Place tablespoons of the batter in to make small pancakes, cook for a few minutes each side until golden, keep warm whilst cooking the remaining batter.
5. Serve piled up with the blueberry sauce poured over


BQ shallot and lamb flatbreads
Tender lamb, marinated in lemon, garlic and oregano threaded onto skewers with thick wedges of shallot. These kebabs are great stuffed into some flatbread with tzatziki and salad.
Serves: 4-6 | Cooking time: 10 minutes
You’ll need: 600g lamb leg steaks, cut into bite sized pieces, 2 tbsp olive oil, 1 lemon, zest and juice, 3 cloves garlic, crushed 2 tsp dried oregano, 6 shallots, peeled and quartered through the root salt and freshly ground black pepper
To serve: 6 flatbreads, wraps or pitta bread, a tub of tzatziki, some slices of tomato and cucumber. You also need 6 skewers to thread the kebabs onto. If using wooden ones soak them in water for an hour so they don’t burn on the grill.

What to do:
1. Add the lamb to a bowl and mix together with the olive oil, lemon zest and juice, garlic and oregano. Season with a good grind of salt and pepper, stir well and cover with cling film. Leave to marinate in the fridge for a couple of hours or longer if you have time.
2. When you are ready to cook you need to heat a barbecue until its really hot. You can also cook these inside on a cast iron griddle, preheated on the hob until smoking-hot.
3. Thread the lamb and shallot quarters onto the skewers and grill for about 8-9 minutes, turning a few times so they cook evenly.
4. Whilst the kebabs are cooking, warm the flatbreads or pittas by wrapping them in foil and laying on the grill bars, or warming in the oven.
To serve, use a fork to pull the meat and shallot from each skewer and onto the centre of each flatbread or stuff inside a pitta. Top with a little tzatziki and a cucumber and tomato salad and tuck in.


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