Father’s Day Meal Planner

Father's day meal group
  • 8 servings
  • 110 minutes to prepare
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  • Chilli Crunch Hot Dog:
  • 8 Booths hot dog buns
  • 1tbsp olive oil
  • 8 Booths Chilli Hot Dog Sausages
  • 2-3tbsp hot honey
  • 1 red onion, finely sliced
  • 3tsp Chipotle paste
  • 3-4tbsp mayonnaise
  • 100g Monterey Jack cheese, grated
  • 100g chipotle salsa
  • 70g tortilla chips, crushed
  • 1 chilli, finely sliced
  • Fresh coriander, to garnish
  • Crispy Cajun Cheesy Potatoes:
  • 680g Booths baby potatoes
  • 1 sprig rosemary, finely chopped
  • 1tsp garlic powder
  • 1/2tsp salt
  • 1tsp Cajun spice
  • 1/2tsp pepper
  • 2tbsp olive oil
  • 100g Booths Crumbly Lancashire Cheese
  • 75g Booths Parmesan, grated
  • 4 spring onions, finely sliced
  • Bourbon Chocolate and Peanut Butter Cake:
  • 300g granulated sugar
  • 80g cocoa powder
  • 240g Booths plain flour
  • 2tsp baking powder
  • 1tsp bicarbonate of soda
  • 2 eggs
  • 100ml bourbon
  • 120ml vegetable oil
  • 240ml milk
  • 2tsp vanilla extract
  • 140ml dark coffee
  • For The Peanut Butter Icing:
  • 100g unsalted butter, softened
  • 100g smooth peanut butter
  • 380g icing sugar
  • 60ml bourbon
  • For The Dark Chocolate Ganache:
  • 200g dark chocolate
  • 270ml double cream
  • To Decorate:
  • 100g chocolate pretzels, crushed
  • 30g popcorn
  • 180g bar Tony’s Chocolonely dark milk pretzel toffee chocolate
  • 100g chocolate pretzels, whole


Chilli Crunch Hot Dog


  1. In a dry frying pan or griddle pan, toast the buns slightly on all sides then slice down the centre of each bun and put to one side.
  2. Using the same pan, heat the oil and add the sausages and cook for 10 minutes on a low heat. Then add the hot honey and sliced onions and cook for a further 10-15 minutes until the sausages and onions are sticky and caramelised.
  3. Whilst the sausages are cooking, mix the chipotle paste and mayonnaise together in a bowl, and spread a thin layer on the inside of the hot dog buns, reserve some to drizzle on top.
  4. Add the sausages and onions to each bun and sprinkle a little cheese over each sausage, the heat from the sausages will melt the cheese.
  5. Add a spoon full of chipotle salsa on top of the cheese and a sprinkle of crushed tortilla chips.
  6. Finish with a drizzle of the chipotle mayonnaise mixture, chilli and coriander.

Chef’s Tip:
Toasting the buns allows the bread to soak up more of the flavours and juices from the sausages.

Crispy Cajun Cheesy Potatoes 


  1. Cut the potatoes in half or quarters if they are large and place in a bowl.
  2. In a small bowl, mix together the rosemary, garlic powder, salt, Cajun spice and pepper.
  3. Drizzle the potatoes with the oil, then sprinkle the spices over the top. Toss to coat evenly.
  4. Preheat the oven to 180°C/160°Fan/356°F/Gas Mark 5.
  5. Line 2 baking trays with parchment paper and evenly spread the potatoes on them.
  6. Bake in the oven for about 30 minutes, then remove and sprinkle both cheeses over the potatoes so they are evenly distributed and put back in the oven for a further 10 minutes.
  7. Serve warm with a sprinkling of fresh spring onions.

Chef’s Tip:
These can easily be done on the BBQ if you cook the potatoes in tin foil parcels. Make sure you spray the tinfoil with a little oil to prevent sticking. They will take the same amount of time to cook.

Bourbon Chocolate and Peanut Butter Cake


  1. Preheat oven to 180°C/160°Fan/356°F/Gas Mark 4. Grease 4 round 7inch cake tins and line with parchment.
  2. Add the sugar, cocoa powder, flour, baking powder and bicarbonate of soda into a large bowl and mix together.
  3. In a separate bowl, mix together the eggs, bourbon, oil, milk, vanilla extract and coffee then slowly add to the dry ingredients mix, beating together as you go.
  4. It is normal for this to be a very wet batter. Divide the batter equally between the 4 tins and bake for 25-30 minutes. Remove and set aside to allow to cool.
  5. To make the icing, beat the butter and peanut butter together until light and fluffy. Sieve in the icing sugar and add the bourbon and continue to beat for a further 3-4 minutes.
  6. To assemble the cake, apply a thin layer of icing to your first cake and sprinkle over the crushed chocolate pretzels. Continue to layer the cake in the same way. When you put the last cake on top apply the rest of the icing all around the cake so you have a crumb coat (a thin layer of icing all around the cake).
  7. To make the ganache, heat the cream up in a pan just until it starts to simmer and turn the heat off. Add the dark chocolate and whisk until melted. You should have a rich smooth consistency.
  8. Before you pour the ganache over the cake make sure to put a little parchment around the cake so the excess is easily taken away. Then pour this over the cake and allow it to fall down the sides so it is beautifully smooth.
  9. Finish the cake with the crushed pretzels around the base of the cake and decorate the top with popcorn, chocolate and pretzels.

Chef’s Tip:
Make sure you allow the ganache to cool for 3-4 hours so that when you pour over the cake it’s doesn’t run down the cake too fast.