Mums usually get treated to far more on Mother's Day than dads do on their special day. So this Sunday, why not treat Dad to an afternoon tea? He's bound to appreciate your company and effort more than a dodgy tie or pair of socks.
Just put together some nibbles, get the family around the table and enjoy. Check out some of our ideas...
Lay out a plate of these mixed sandwiches for a light Father’s Day lunch. Each recipe makes two rounds, increase quantities if you’re feeding more people.
Pastrami, Cheese and Gherkin
Thinly spread a little mayonnaise over 4 slices of white bread. Spread half a teaspoon of Dijon mustard over two of the slices (on top of the mayonnaise) and arrange slices of pastrami over the top (2 slices per sandwich). Grate over a small handful of cheese (Cheddar, Edam or Gruyère is good) and then top with a few gherkin slices. Top the sandwich with the other slices of bread, cut into portions (cut off the crusts if you like) and serve.
Prosciutto, Mushroom and Brie Toastie
Slice 2 large chestnut mushrooms and add to a small pan with a drizzle of olive oil. Fry gently until the mushrooms are soft, and then remove from the heat. Lay out 4 slices of wholemeal bread on a board. Top two of the slices with a slice of Prosciutto and add a couple of slices of Brie (it’ll be easier to slice if it’s straight from the fridge). Arrange the cooked mushrooms on top before sandwiching with the rest of the bread. Grill, turning once, until the bread is crisp and golden and the cheese inside has melted. Cut into portions and serve.
Goat’s Cheese, Red Pepper and Rocket (vegetarian)
On a board, lay out 4 slices of wholemeal or granary bread. Spread a little mayonnaise on all the slices and scatter a handful of rocket over two of them. Take out a couple of roasted red pepper slices (from a jar) and arrange these over the rocket, topping with crumbled or sliced goat’s cheese. Place the other slices of bread on top and cut into portions before serving.
Pork and Chorizo Rolls
Here’s a tasty twist to the usual sausage roll, filled with pork mince and chopped chorizo. Makes about 15.
1-2 tsp olive oil, for frying
100g chorizo sausage, finely chopped
1 small onion, finely diced
350g pork mince
320g (1 roll) ready-rolled shortcrust pastry
1 egg, beaten
Heat the olive oil in a small frying pan and fry the chorizo and onion until the onion has softened. Remove from the heat and set aside to cool. Once it has cooled, tip into a bowl with the pork mince and a grinding of black pepper. Mix with your hands until just combined (don’t over-mix). Unravel the pastry and cut in half along the length so you have two long rectangles of pastry.
Take spoonfuls of the pork mixture and lay it over the centre of the pastry, in a line, leaving a border of pastry around the edges. Brush the beaten egg around the edges of the pastry and roll it closed, wrapping the pastry over to enclose the pork. Lay the roll seam side down and cut into 4-5cm wide pieces. Arrange on a baking tray lined with greaseproof paper and brush with more of the beaten egg. Bake at 200ºC for 20-25 minutes, until the pork is cooked through and the pastry is golden.
Mini Chocolate and Dulce de Leche Cakes
Chocolate and dulce de leche is a decadent combination. You can buy dulce de leche - a type of caramel - in some supermarkets or online. Makes 12.
125g unsalted butter, softened
80g caster sugar
half tsp vanilla extract
50g dark chocolate, melted and left to cool slightly
120g plain flour
2 tsp baking powder
1 heaped tsp plain cocoa powder
12 heaped tsp dulce de leche
icing sugar, to decorate
Preheat your oven to 200ºC. In a bowl, cream together the butter and the sugar until pale and fluffy. Crack in the eggs and the vanilla and mix well. Stir in the melted chocolate, and then add the flour, baking powder, cocoa powder and the salt. Fold everything together and then divide the mixture between the holes of a mini victoria sandwich pan. Bake for 15 minutes, or until cooked through and golden. Remove from the tin and leave to cool on a wire rack. Once the cakes are completely cool, slice them in half horizontally with a serrated knife and fill each one with a heaped teaspoon of dulce de leche. Dust with icing sugar and serve.
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