6 Mouthwatering Father's Day Recipes

Read time: 9 minutes

On Sunday 16th June it’s Father’s Day here in the UK!

It’s the day we celebrate and honour the father figures in our lives. Whether that’s a dad, step-dad, granddad, friend, uncle, or whoever else, we want to show them our love, appreciation and respect.

Are you looking for ways to treat your loved one and make the day special?

We can help you!

Food, food, food!

For most of us, when it comes to celebrating ANYTHING, food is central, and as a hamper company, food is ALWAYS on our mind!

Birthdays, anniversaries, parties, catch-ups, successes... yep, those treats are everything!

Food brings everyone together, it’s celebratory and fun!

Whether cooking or gifitng a gourmet Father's Day food hamper, why not treat the father figure in your life to a delicious feast?

If you're still wondering what to cook for Father's Day, let us suggest a BBQ!

What’s so good about a BBQ?

• BBQs are ideal for all occasions – especially Father’s Day in sunny June!
• They’re a great way of entertaining; you can gather or spread out.
• They’re ideal for ALL ages.
• It’s wonderful being outside.
• There are so many foods you can grill and they taste SO good!
• They’re fun and as informal as you want them to be.
• Grilling is a healthy way of cooking!

We’re sure you can think of a few more but you get the gist!

Check out our 6 exciting BBQ recipes, selected for their simplicity and taste:

Royal Barbecued Pork Loin  (Jamie Oliver):

Spicy, sweet and sour! A real treat for meat lovers.

Serve with salad and crusty bread.

Ingredients:

• 1 heaped teaspoon fennel seeds
• 1 heaped teaspoon allspice berries
• 1 heaped teaspoon coriander seeds
• 1 heaped teaspoon ground nutmeg
• 1 heaped teaspoon smoked paprika
• 1 heaped teaspoon mustard powder
• Olive oil
• 2 kg skinless boneless pork loin
• Barbecue sauce
• 240 ml ketchup
• 40 ml brown sauce
• 1 teaspoon Tabasco sauce
• 6 tablespoons apple cider vinegar
• 6 tablespoons fresh apple juice
• 2 tesapoons English mustard
• 3 tablespoons runny honey.

Method:

1. To make a rub, crush all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender).
2. Add 2 tablespoons of olive oil.
3. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
4. Light the barbecue and let it calm down.
5. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
6. Once it’s looking good, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but don’t overcook it either.
7. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Bear in mind it mellows as it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
8. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
9. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
10. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with salad.

Delicious Grilled Salmon (delish.com):

So simple but it comes with an awesome marinade. Make sure you oil the BBQ well or the salmon will stick.

Ingredients (serves 2, so adjust as needed):

• 1 orange, zested and juiced.
• 3 tablespoons of honey.
• 2 tbsp of HP sauce. 
• 1 tbsp of soy sauce
• 50g of marmalade
• 2 cloves garlic, crushed
• 10g ginger, peeled and grated
• 1 teaspoon of Worcestershire sauce
• Pinch of chilli flakes (optional)
• 2 x 150g fillets of skin on salmon
• 1 tbsp vegetable oil

Method:

1. In a wide, shallow bowl, combine all the ingredients except the salmon and oil.
2. Lay the salmon, skin side up, into the bowl and leave to marinate for 15 to 20 minutes. 
3. Gently shake any excess glaze off the salmon and add to the WELL OILED bbq grill, skin side down.
4. Cook, 2 to 3 minutes per side, brushing with the remaining glaze, until cooked through.
5. Serve with all of your favourite BBQ accompaniments!

Pineapple Salsa (BBC Good food):

A wonderfully zingy side dish!

Ingredients:

• 1 pineapple, finely diced (around 550g prepared weight)
• 1 red chilli, finely chopped (deseeded if you like it milder)
• 15g fresh parsley, finely chopped
• ½ red onion, finely chopped
• 1 medium tomato, finely chopped
• 1 lime, zested and juiced

Method:

1. Combine everything together in a bowl and leave for 20 mins to macerate a little then serve. Season to taste.

Salt and Pepper Tofu Skewers  (Jamie Oliver):

 Ideal for vegans and vegetarians.

Ingredients:

• 6 shallots
• 1 bunch of spring onions
• 2-3 fresh red chillies
• 8 cloves of garlic
• 5cm piece of fresh ginger
• Groundnut oil
• 4 tablespoons black peppercorns
• 1 tablespoon Szechuan peppercorns
• 2 teaspoons coriander seeds
• 1 teaspoon sea salt flakes
• 4 tablespoons soy sauce
• 3 tablespoons light brown sugar
• 750 g firm tofu
• 1 cucumber
• ½ a bunch of fresh coriander
• 2 tablespoons rice wine vinegar

Method:

1. Peel and finely slice the shallots. Trim and finely slice the spring onions and chillies, then peel and finely slice the garlic. Peel and finely grate the ginger.
2. Heat a few drizzles of oil in a large non-stick frying pan. Add the shallots, spring onions, chilli, garlic and ginger and cook, stirring often, over a low heat for 10 to 15 minutes, until soft.
3. For the marinade, crush both kinds of peppercorns in a pestle and mortar with the coriander seeds and sea salt flakes. Add to the pan with the soy sauce and sugar. Reduce until thick and glossy, then transfer to a small baking tray.
4. Cut the tofu into 2cm pieces, then thread onto 4 skewers. Place in the tray with the marinade, spoon over to coat and leave in the fridge to marinate for a few hours.
5. When you are ready, barbecue the skewers till crisp, basting with the marinade and turning regularly.

King Prawn Skewers with Honey and Garlic  (Tesco):

For the seafood lover!

A quick, tasty and easy recipe.

Serves 4.

Ingredients:

• 500g raw king prawns
• 1 tbsp sesame oil
• ½ tbsp light soy sauce
• 2 tsp runny honey
• ½ lemon, juiced
• 1 tsp ground coriander seed
• 2 cloves garlic, crushed
• Black pepper

Method:

1. Defrost the prawns thoroughly in the fridge overnight and dry on kitchen paper. Put in a shallow non-metallic bowl.
2. Soak four wooden skewers in water for 30 minutes.
3. To make the marinade combine the sesame oil, soy sauce, honey, lemon juice, coriander seeds and garlic and season with black pepper.
4. Spoon the marinade over the prawns and mix in, coating each prawn well. Cover and leave to marinate for 15 minutes, stirring once or twice.
5. Heat a grill or barbecue to high. Thread the prawns onto the skewers and cook, turning once and basting with the marinade, for 3-4 minutes or until pink all the way through.

Honey Sausages (BBC Good Food):

A bbq isn’t a bbq without sausages, right?!

Transform the ordinary sausage into something even tastier with a sweet and sticky honey soy glaze.

Ingredients:

For the sambal (paste):

• 1 papaya, peeled and deseeded, roughly chopped 
• 1 small red onion, finely chopped
• Juice of 1 lime
• 1 tbsp. light soy sauce
• Small pinch of golden caster sugar
• 1 level tbsp freshly chopped coriander

For the sausages:

• 900 g thick pork sausages
• 6 tbsp. runny honey
• 4 tsp. cajun seasoning
• 2 tbsp. light soy sauce

1. To make the sambal, put the papaya, red onion, lime juice, soy sauce, sugar and coriander in a bowl. Season well to taste and mix together. Cover and chill for at least 30min or up to 24hr.
2. Cook the sausages on the barbecue for 10-15min or until they're well browned and almost cooked. Put in a large shallow dish.
3. Mix together the honey, cajun seasoning and soy sauce. Pour over the sausages and mix well.
4. Return the sausages to the barbecue for 3–4min, brushing over any remaining marinade as they finish cooking.
5. Serve with the sambal.

As simple as that!

We hope that’s given you a few ideas for treating the father figure in your life.

A bbq is a wonderful way to celebrate Father’s Day and they’ll greatly appreciate the thought and effort you’ve put into creating a bbq feast, just for them!

Short on time but still wishing to treat your special person?

Then check out our fantastic range of specifically designed Father’s Day hampers. Filled with top quality sweet and savoury treats, our hampers are beautifully presented and delivered with your own message.