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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! 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Giorgos Masouras left the Republic of Ireland’s Euro 2024 qualification hopes hanging by a thread as they slumped to a 2-1 defeat in Greece. Olympiakos midfielder Masouras scored the decisive goal in a victory for Gus Poyet’s side which leaves them with maximum points from their opening two Group B fixtures and Ireland with none heading into Monday’s home clash with Gibraltar. Defender Nathan Collins had earlier cancelled out Tasos Bakasetas’ 15th-minute penalty to give the visitors hope, but in truth Stephen Kenny’s men, who had defender Matt Doherty dismissed in the dying seconds, were out-played for long periods at the OPAP Arena in Athens. Trabzonspor’s Bakasetas, Masouras and Petros Mantalos tormented Ireland throughout and never allowed Josh Cullen, Jason Knight and Will Smallbone the control they needed to feed the men ahead of them. Kenny had stopped short of dubbing the game a must-win affair in advance, but a difficult group, which also includes France and the Netherlands, has become an all but impossible one barely before it has begun in earnest. With injuries limiting his options, Kenny had little choice to make changes to the XI which started the opening qualifier against the French in March and pitched Callum O’Dowda, Darragh Lenihan, Adam Idah and Smallbone, making a competitive debut, into battle. Goalkeeper Gavin Bazunu had to claw a fifth-minute effort from defender Konstantinos Mavropanos out of his top corner and then, having seen Bakasetas’ piledriver deflected marginally wide, palmed another Mavropanos shot over the bar. The visitors, who were repeatedly targeted with laser pens from the stands, were marooned deep inside their own half as Greece forced a series of early corners, and Bazunu had to rush from his line to deny Masouras with a challenge which sparked fevered calls for a penalty from the locals among a sparse crowd. Their pleas may have gone unanswered on that occasion, but they did not with 15 minutes gone when Austrian referee Harald Lechner was advised to take a second look at O’Dowda’s block after Sheffield United defender George Baldock had crossed from the right. Bakasetas took charge from 12 yards and drilled the resulting spot-kick past the helpless Bazunu to give the Greeks a lead they deserved. Pantelis Hatzidiakos very nearly handed the Republic a route back into the game when he stabbed Doherty’s cross inches wide of his own goal, but the reprieve proved temporary when Evan Ferguson flicked Smallbone’s 27th-minute corner across goal and Collins timed his arrival to perfection to level, albeit after another VAR check. Bazunu had to get down well to claim a skidding attempt from Bakasetas and saw another fiercely-struck attempt from the midfielder deflected just past his right post, and Ferguson chanced his arm from halfway as a frenetic first half careered towards its conclusion. Ireland had simply not got to grips with Greece’s 4-3-3 formation before the break, and they were undone once again within four minutes of the restart when Bakasetas slid the ball into Masouras’ run into the penalty area and watched him curl a shot around Bazunu to restore his side’s lead. Kenny, who had replaced Idah with Mikey Johnston at the break, sent on James McClean – winning his 99th cap – and Jason Knight in the aftermath of the goal with Greece smelling blood. To their credit, Ireland belatedly started to take the game to their hosts and Collins was denied a spectacular second by Odysseas Vlachodimos’ flying save with 18 minutes remaining. Former Celtic frontman Giorgos Giakoumakis could have wrapped up the win 11 minutes from time after working his way into a good shooting position, but lifting his effort harmlessly over the bar. Doherty might have levelled with a stoppage-time snapshot which was saved by Vlachodimos, and his misery was compounded at the death when he was sent off as tempers flared.

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