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

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.

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 coup;e 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.