More delicious recipes for Dad to try this Father's Day. From BBQ Cupcakes to the impressive The Dogfather...

Cola Burger

Obsessed with cola? Make it a staple ingredient for burger night for a sweet and sticky upgrade to a Father’s Day favourite 🍔

Serves: 4 extra large burgers
Cooking Time: 25 mins


For the burgers:

  • 500g beef mince
  • 150ml cola
  • 2 tbsp Worcester sauce
  • 100g panko breadcrumbs
  • 2 tbsp finely chopped gherkins
  • 75g grated Cheddar
  • 1 large egg
  • 2 tbsp olive oil

For the dressing:

  • 5 tbsp French salad dressing
  • 3 tbsp mayonnaise
  • 75ml cola

For the rest:

  • 4 slices mature Cheddar
  • 4 brioche burger rolls
  • Babygem lettuce to serve
  • 1 large beef tomato finely sliced
  • 1 small red onion sliced


  1. Start by mixing all burger ingredients bar the olive oil in a large bowl with a large pinch of salt and pepper and then divide into 4 burger patties.
  2. Mix all salad dressing ingredients with a pinch of salt and pepper and set aside.
  3. Heat your oil in a large, non-stick pan (with lid) over a medium heat and add your burgers. Cook for 12-15 mins, flipping regularly for an even colour. Add a cheese slice to each and cover the pan with a lid to melt.
  4. Whilst your cheese melts, heat a griddle pan over a high heat and add your burger buns to char. To assemble, spread each bun half with dressing and top the bottom half with lettuce followed by a cheesy cola burger.
  5. Top each burger with onions, tomato and a bun lid for a burger that is sure to impress.

Dad’s Smash Burger Tacos

The only social media trend you might be able to get Dad on board with… Serve up *those* smashburger tacos with caramelised beef and a tangy burger sauce for your Sunday takeaway this weekend. Not a drive thru in sight! 🍔🌮 

Serves: 4 tacos
Cooking Time: 20 mins


For the sauce: 

  • 4 tbsp mayonnaise
  • 2 tbsp ketchup
  • 1 tsp Dijon mustard
  • 1 tsp hot sauce
  • 1 tbsp relish

For the smash burger:

  • 4 beef burgers
  • 2 tbsp chipotle paste
  • 1 tbsp garlic puree

For the rest:

  • 4 flour tortillas
  • 2 tbsp olive oil
  • 8 cheese slices
  • 1/4 iceberg lettuce, finely sliced
  • 1/2 red onion, finely sliced
  • 2 tbsp pickles, finely chopped


  1. Combine all sauce ingredients in a bowl with a pinch of salt and pepper and set aside. Combine all burger ingredients in a bowl with a pinch of salt and pepper.
  2. Divide the beef into 4 even portions and then press down each portion onto each tortilla to flatten the beef into the shape and size of the tortilla.  
  3. Heat the oil in a large, non-stick pan (with lid) over a medium-high heat and place your tortilla meat side down (press down to ensure the meat is stuck to the tortilla) and cook for 6 mins until the meat is caramelised and cooked through before flipping, adding two cheese slices and placing a lid on the pan until the cheese has melted. Repeat with each tortilla.
  4. Add lettuce, red onion, pickles and sauce, fold and enjoy the best trending fakeaway tacos this Summer that dad is sure to love!

The Dogfather

Meet The Dogfather. Our big boozy banger BBQ’d to perfection and sandwiched in a fluffy foot long roll topped with crispy onion, cheats remoulade, pickles and mustard. Try it for yourself 👇 

Serves: 4 (plus extra remoulade)
Cooking Time: 30 mins


For the remoulade:

  • 1 small celeriac peeled and cut into thin strips
  • Juice of 1 lemon
  • 3 tbsp double cream
  • 4 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 2 tbsp drained capers

For the crispy onions:

  • 2 white onions peeled and sliced
  • 750ml vegetable oil
  • 1 tbsp garlic powder

For the hot dogs:

  • 4 Morrisons big boozy bangers

For the rest:

  • 4 Morrison's footlong hot dog buns sliced part way down the centre horizontally
  • 2 tbsp chopped pickles
  • 4 tbsp American mustard
  • 2 tbsp chopped chives


  1. Fire up the BBQ whilst you prep other ingredients. Mix all remoulade ingredients in a bowl with a large pinch of salt and pepper and pop to one side.
  2. For the crispy onions heat your oil in a large pan until hot (test by dropping a breadcrumb into the oil if it sizzles your oil is hot enough). Add half of your onions and fry for 5 mins until browned and crispy. Repeat for your second batch and then toss the onions in a little salt and pepper plus garlic powder.
  3. Cook your hot dogs on the BBQ for 20 mins until cooked through, ensuring to turn every now and then so they are evenly coloured. When your hot dogs have a couple of mins left add your hot dog rolls, slit side down to create griddle lines.
  4. Fill each roll with remoulade followed by a boozy banger and top with crispy onions, chopped pickles, mustard and chives.

BBQ Cupcakes

For the Dads who can’t stay away from the BBQ. Say Happy Father’s Day with cake this weekend with these chocolatey grills topped with sweetie skewers 🍳 

Serves: 12 cupcakes
Cooking Time: 1hr (plus 5hrs advance drying time)


For the royal icing: 

  • 4 egg whites
  • 400g icing sugar
  • Black gel food colouring

For the cupcakes:

  • 12 red cupcake cases
  • 50g cocoa powder
  • 200g unsalted butter softened and cut into cubes
  • 3 large eggs
  • 175 golden caster sugar
  • 1 tsp baking powder
  • 120g self raising flour

For the decoration:

  • 400g chocolate fudge icing
  • Gold hundreds and thousands
  • 24 red jelly beans
  • Chocolate icing pen
  • Toothpicks
  • Pack of gummy/soft sweets (thread onto toothpics in groups of 3)


  1. Start by making your royal icing grill by beating egg whites in a large bowl with mixer at high speed until foamy. Gradually add sugar and beat until thickened before adding black food colouring until dark brown/black. Add to a piping bag with an extra small nozzle.
  2. Pipe grill shapes (a circle with multiple horizontal lines inside) onto a baking sheet/non-stick wax sheet and then leave to dry for 5 hours or over night. When dried, carefully peel away. You could do this with melted white chocolate too!
  3. When the grills are dried, pre-heat the oven to 200°C/180°C Fan/gas mark 6. Line a 12 hole muffin tin with cupcake cases before sifting cocoa powder into a bowl and mixing with 7 tbsp of boiling water to create a paste.
  4. Add all the other cupcake ingredients into the bowl and use an electric hand whisk to combine until smooth and divide into cupcake cases.

3 Ingredient Choc Orange Fudge

5 minutes, 3 ingredients and lots of chocolate 🍫🍊 Melt Terry's Chocolate Orange with condensed milk, pop in a baking tray, whack (don’t tap!) your final chocolate orange pieces on top of your fudge and voila, the gift to end all gifts.


For the fudge

  • 3 Terry's Chocolate Oranges broken into segments
  • 1 can condensed milk

To decorate (optional)

  • 1 Terry's Chocolate Orange
  • Sprinkles


  1. Start by lining a tin with baking paper (around 18-20cm square).
  2. Simply add all ingredients to a microwave-safe bowl and pop in the microwave for 30 seconds and stir. Blast for a further 30 seconds and give another stir. Repeat this process until fully melted.
  3. Pour your fudge into your baking tray and smooth over the top with the back of a spoon. If decorating the top, dot evenly with Terry's Chocolate Orange slices and sprinkles.
  4. Pop in the fridge for 3 hours until hardened. Once ready, cut into 36 squares for the perfect treat for Dad.

Daddy Of All Cookies

Get the kids cooking up a storm for Dad with the Daddy Of All Cookies, packed with chocolate chips and a whole lotta love! Made in just 4 easy-peasy steps decorated with Father’s Day faves, it doesn’t get better than this 🍫🍪


For the cookie                                     

  • 250g soft brown sugar
  • 200g unsalted butter softened and cut into cubes
  • 2 medium eggs loosely beaten
  • 2 tsp vanilla extract
  • 300g plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 250g mixed choc chips (white, milk and dark- use any leftover chips to decorate your cookie)

To decorate (optional - whatever Dad will like)

  • Dad’s favourite chocolates for the rim
  • Icing pens
  • Coloured sprinkles


  1. Pre-heat your oven to 190°C/170°C fan/gas 5. Whilst your oven is heating, start by creaming sugar and butter in a large bowl using an electric hand mixer. You may need to start by using a wooden spoon to break up the butter against the side of the bowl.
  2. Once lighter and fluffy add your eggs and vanilla and thoroughly mix until smooth and combined. Add all remaining dry ingredients and mix until a thick cookie dough forms before stirring in your choc chips.
  3. Transfer mix to a 10-inch skillet pan (or any non-stick pan) and pop in the oven for 25-30 mins until golden.
  4. Leave to cool slightly, gather the kids and decorate with a special message and your chocolates of choice. Yum!

Ultimate Father's Day Steak

Want to win the favourite-child award this Father’s Day? This steak recipe is the one 🥩 Bookmark it for Sunday and beyond...


  • 2 150g British rump pavé steaks
  • 160g Tenderstem broccoli
  • 1 tsp dried oregano
  • 3 white potatoes
  • 2 carrots
  • 20g horseradish cream
  • 5g parsley
  • 5g thyme
  • 4 garlic cloves
  • Morrisons Yorkshire puds

The Spuds 🥔

  1. Preheat oven to 220°C/200°C (fan)/gas 7.
  2. Peel and chop potatoes, then boil over high heat. Reduce to medium and cook for 10-12 min.
  3. Drain and place potatoes on one side of a baking tray. Drizzle with vegetable oil, salt. Roast for 15 min.

The Roast Carrots & Garlic 🧄🥕

  1. Peel and chop carrots into thick pieces.
  2. Crush garlic cloves.
  3. Add carrots and garlic to the other side of the tray with a drizzle of olive oil.
  4. Roast for an additional 30 min or until golden and tender.

The Steaks 🥩

  1. Heat a pan over high heat.
  2. Cook rump steaks: rare (2 min each side), medium-rare (2-3 min each side), medium (3-4 min each side).
  3. Rest steaks on a board.

The Broccoli 🥦

  1. Boil Tenderstem broccoli in salted water for 3-4 min until tender.

The Herb Sauce 🌿

  1. Finely chop thyme and parsley.
  2. Mix with horseradish sauce, 1 tbsp vegetable oil, dried oregano, and salt.

Slice the rump steak and serve with roasted veg, Tenderstem broccoli, and Morrisons Yorkshires.