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MAN FOOD - Father's Day


Sunday 15th June is Father’s Day. You are guaranteed to fulfil most Father’s wishes by simply creating a feast to be devoured. Here we have a number of recipe ideas to throw together that will enable you to do just that - and the rest of the family are sure to love it too!

Kick off your meal with tasty nibbles. Below we have the recipe for garlic pitta bread, try accompanying this with our homemade dips, such as avocado salsa or homemade hummus.


Following the garlic pitta bread, we have a delicious meal consisting of spiced lamb kebabs with minted yoghurt, roasted sweet potato wedges and a green garden salad! 



Home Made Garlic Pitta Bread

Serves 4


  • 4 large wholemeal pitta breads
  • 1 garlic clove


  1. Simply slice open each of the pitta breads
  2. Generously rub each open side of pitta with the fresh garlic clove
  3. With the pitta breads open, place them on the BBQ, grill them for a matter of seconds. Turn over and do the same on the other side.
  4. And within a minute, you have healthy, fat free garlic bread to feed the whole family!



Spiced Lamb Kebabs & Minted Yoghurt

Serves 4


  • 750g boneless leg of lamb, cubed


  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 ½ ground coriander
  • 1 ½ ground turmeric
  • 4 garlic cloves, chopped
  • 50ml extra virgin olive oil
  • 50ml lemon juice
  • 1 bunch coriander, chopped

Minted Yoghurt Dip

  • 150g greek yoghurt
  • 2 tbs fresh mint, chopped
  • salt & pepper


  1. Place the cubed lamb in a plastic container, combine the marinade ingredients, add to the lamb and stir well until coated. Cover and leave to marinate in the fridge overnight
  2. Remove an hour before cooking. Thread the cubed lamb on to 8 metal skewers and cook on a pre-heated barbecue or grill pan for 3 minutes on each side until charred on the outside and still a little pink on the inside. Loosely cover with foil and rest for 5 minutes
  3. Meanwhile, prepare the quinoa salad. Dry-fry the quinoa in a saucepan over a medium heat for 2-3 minutes until starting to brown. Add 400ml cold water to the pan, cover and simmer gently for 15 minutes
  4. Transfer to a bowl and set aside to cool. Stir in the tomatoes, parsley, oil and vinegar, and season to taste.
  5. To make the minted yogurt sauce, blitz the yogurt, mint and a little salt and pepper in a blender until speckled green
  6. Serve with the lamb skewers, quinoa salad and a few rocket leaves


Green Garden Salad

Serves 4


  • 1 ½ tbs white wine or sherry vinegar
  • pinch of English mustard powder
  • 4 tbs extra virgin olive oil
  • 1 garlic clove, crushed (optional)
  • 2 avocados, halved, stoned and thickly sliced
  • 1 small cos lettuce, roughly chopped
  • 1 lettuce heart, torn into bite-sized pieces
  • 1 ½ small courgettes, pared into long, thin ribbons using a potato peeler
  • 70g bag washed watercress, spinach or rocket, torn into bite-sized pieces
  • ⅔ box mustard cress, snipped


  1. First, make the dressing: put the vinegar, mustard powder, extra virgin olive oil and garlic (if using) into a large bowl and mix together
  2. Add the avocado slices and toss gently to mix
  3. Put both the lettuces into a large salad bowl, and add the courgettes, watercress and the mustard powder
  4. Pour over the dressing, toss gently and serve


Roasted Sweet Potato Wedges

Serves 4


  • 3 sweet potatoes
  • several sprigs of rosemary
  • 1 tbs thyme leaves
  • freshly ground black pepper
  • 2 tbs extra virgin olive oil


  1. Preheat oven to 200C/Gas 6
  2. Wash and slice each of the sweet potatoes into generous wedges (be sure to leave the skin on as this is where most of the nutrients are!) and toss with oil, thyme and rosemary and season generously with pepper
  3. Roast in the oven for 15-20 minutes and serve immediately


If you would prefer to swap any of the dishes we have chosen, please browse through our many delicious recipes for something that may be a better fit for you and your family. 


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