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Father’s Day (18 June) is just around the corner, which is a great opportunity to get together as a family and show the dad figures in your life some love, and if the saying “the way to a man's heart is through his stomach” is true, there’s no better way to celebrate than by cooking up a seriously scrumptious meal. Luckily, we’ve sat down with professional chef and host of foodie favourite the Desert Island Dishes podcast Margie Nomura, who has shared her ultimate Father’s Day Menu, including a seriously delicious cauliflower starter, TikTok favourite burrata pasta and oozy double chocolate muffins. All these recipes are family-friendly and simple to make. Whole roasted cauliflower with tahini and chimichurri This dish is a perfect substantial starter to kick off any Father’s Day feast. It’s a great substitute for a cut of meat and is easy to make when you’re feeling lazy. When you roast a cauliflower whole it takes on this buttery, sweet but salty crust in the oven so make sure you roast it until it is soft enough for a knife to cut through. For the chimichurri, you won’t use all of this for the cauliflower but it keeps beautifully in the fridge for up to 2 weeks and is amazing served as a salad dressing or on vegetable kebabs. Serves: 4 as a starter and 2 as a main Prep time: 15 minutes | Cook time: 60 minutes Ingredients: 1 medium-sized cauliflower (remove thick ugly outer leaves but leave any smaller more delicate ones) 2 tbsp olive oil 1 tsp Maldon sea salt For the chimichurri, mix together: 1 finely diced shallot 1 diced red chilli pepper 3-4 diced garlic cloves ½ cup red wine vinegar 1 tsp salt 1 tsp red pepper flakes ½ cup finely chopped coriander 2 cups finely parsley 3/4 cup extra-virgin olive oil (more oil as needed to get the right consistency – it should be runnier than a pesto, more like a heavily flavoured chunky oil) For the garlic yoghurt: 4 heaped tbsp Greek yoghurt 1 clove garlic crushed Juice of ¼ lemon 2 tbsp tahini to serve Method: Pre-heat the oven to 200C. Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place it on a sheet tray to steam dry for around 10 minutes. Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over. Remove from the oven Spoon some garlicky yoghurt onto a serving plate and pop the cauliflower on top. Drizzle with tahini and chimichurri. Cut into wedges and enjoy! Spaghetti with garlic tomatoes and burrata This pasta dish is one of my favourite go-to recipes, especially in the summer when you want something light and no fuss but still seriously delicious. This is a recipe that anyone at home can make, which means it’s a perfect dish for Father’s Day as everyone can pitch in and present a beautiful dish be proud of. Serves: 2 Prep time: 5 minutes | Cook time: 20 minutes Ingredients: 2 tbsp olive oil 4 garlic cloves, minced ¼ teaspoon crushed red pepper flakes 300g cherry tomatoes ½ tsp caster sugar Maldon salt and pepper 250g spaghetti or linguine Handful of chopped fresh basil, plus more for sprinkling 1 large ball of burrata cheese, torn Parmesan cheese, for topping Method: Heat the olive oil in a large pan over medium-low heat. Add in the garlic, and red pepper flakes, cooking for 1 to 2 minutes. Add in the tomatoes with a big pinch of salt and pepper and toss them in the oil. Let the tomatoes cook until they begin to burst. Add the sugar. Smoosh the tomatoes with the back of a wooden spoon gently to encourage them to burst. While the tomatoes do their thing, bring a pot of salted water to a boil and cook the pasta. Once the pasta is done, drain it (save a cup of cooking water) and add it directly to the tomatoes. Toss the mixture a few times so all the pasta is coated. Add a splash of pasta water as needed. Turn off the heat and toss in the fresh basil. Taste and check for seasoning. Top with burrata cheese. Serve immediately, top with parmesan cheese, more fresh basil and red pepper flakes and a drizzle of olive oil. Double chocolate muffins These muffins are soft, pillowy and rich. Complete with chopped dark chocolate, they are the best sweet treat to end a Father’s Day feast. Plus, if you eat them whilst warm you can expect melty chocolate in the middle. This recipe has only 4 steps, and can be made earlier in the day so they work well when you’re doing a three course meal. If your dad has a sweet tooth, I would recommend serving with some vanilla ice cream on the side! Makes: 6 muffins Prep time: 20 minutes | Cook time: 20 minutes Ingredients: 250ml buttermilk 120ml vegetable oil 2 eggs splash of vanilla 300g plain flour 180g sugar 65g cocoa powder 1 tsp bicarbonate of soda 1 tsp instant coffee (even if you don’t like coffee, you should add it as you can’t taste the coffee taste but it enhances everything else!) Pinch of salt 200g dark chocolate, chopped into chunks Method: In a bowl combine the flour, sugar, cocoa powder, bicarbonate of soda and salt And then in a separate bowl mix the wet ingredients together Pour the two together and then add the chopped chocolate Scoop into a lined muffin tray and bake at 180 c for 20 mins. Enjoy! Read More Schoolboy almost dies from swallowing magnets for TikTok challenge Woman shares honest review of New York City apartment TikTok mom slammed after making 5-year-old son run in 104 degree heat Eddie Huang: ‘I’ll never eat at BAO London – I know mine’s better’ BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave

At the start of the pandemic, when the world was thrown into a state of turmoil and uncertainty, Keadian Russ — like so many others — had to put her life and livelihood on pause. Her cleaning business had come to a shuddering halt, and there was no idea of when lockdown restrictions would ease. So, she pivoted. The Jamaican native, New York-based entrepreneur prided herself in formulating effective, all-natural cleaning products that her clients absolutely loved — and she decided to turn that into a new business: K-SOL.

Celebrating ’40 years of love’, Moschino handed over the reins to four friends of the house for its spring/summer show at Milan Fashion Week. Fashion stylists Carlyne Cerf de Dudzeele, Katie Grand, Gabriella Karefa-Johnson and Lucia Liu were invited to create 10 looks inspired by the works of founder Franco Moschino, who died in 1994. To mark the brand’s 40th anniversary, the collection was unveiled at a spectacular runway show split into four acts. Under the stewardship of creative director Jeremy Scott, Moschino has become known for bright, brash and whimsical designs. Carlyne Cerf de Dudzeele, 73, offered a more restrained take on the usual house codes, with the French stylist opening the show with a model clad in a white double-breasted two piece suit and black rollneck top. Injecting the sleek look with some Moschino glamour, she styled the suit with statement crystal jewellery and a head wrap dotted with chunky diamantes. What followed was the most wearable of the four ranges, featuring wide-leg blue jeans and chinos, navy blazers and knitwear, and a chic beige biker jacket. These were elevated staples, however, and they came with kooky accessories, such as heart-shaped handbags and a tiny micro bag worn as a necklace. Gabriella Karefa-Johnson pulled no punches with her first look, a gold chain skirt and cropped black leather biker jacket worn over a stripey black and white bikini and topped with a cowboy hat. Her 10 looks were a sensationally summery ode to the 1970s and 80s worn by a diverse cast of models who frolicked joyfully down the runway. Skirts ranged from mini (a colourful crochet number) to maxi (several high-waisted styles with ruffled ra-ra hems), teamed with corset tops and boxy blazers. A yellow and green tie-dyed denim skirt and top will no doubt appeal to Gen Z Moschino fans. Chinese stylist Lucia Liu was inspired by the Moschino founder’s painting and her range was all about ruffles. Opening with a pink tiered maxi skirt and a T-shirt printed with the slogan ‘Protect me from the fashion system’, the 10 looks featured lots of floaty chiffon, floral embroidery and cute little bow embellishments. Alongside puff-sleeved jackets, lace tights and diaphanous cargo trousers, Liu rounded off her range with a truly showstopping look. Worn by a Canadian model, the voluminous pink skirt was covered in giant bows and rosettes, teamed with a matching feather-trimmed jacket and vest top with an Italian slogan. The final act, from British stylist Katie Grand, was titled Gone With The Wind and promised ‘frequent nod(s) to irony’. It certainly delivered, with the first model striding out in a T-shirt emblazoned with the slogan ‘Loud luxury’, which he stripped off to reveal a tiny crop top and trunks printed with suggestive brushstrokes. A joyous rejection of the understated ‘quiet luxury’ trend that’s taken the fashion world by storm this year, Grand’s black and white range was more about making a statement than it was about selling clothes. Models in catsuits and tutus cavorted on the catwalk, engaging in something that looked like combative dance and generally having a whale of a time. They managed to get round the rectangular runway twice before sprinting off into the wings. A violinist appeared and began a solo performance of Gloria Gaynor’s I Am What I Am as she made her way down the catwalk. As the song morphed into Gaynor’s original version, the models reappeared in white slogan T-shirts and blue jeans, taking a final turn on the runway before the guest designers took their bow. The limited edition designs were made in partnership with the Elton John Aids Foundation. Honouring Franco Moschino’s work on HIV/Aids awareness during his lifetime, all proceeds from sales of the T-shirts will go to the charity. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live From tailoring to florals: 5 key fashion trends to know for autumn/winter Cue the damson decor trend to snug up your space Sex Education: What is it like to be a real-life Jean Milburn?

CANTON, Mass.--(BUSINESS WIRE)--Aug 1, 2023--

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