I have the feeling that Father’s Day isn’t celebrated with quite the same enthusiasm and gusto as Mother’s Day. Looking around I can see the cards in the shops and gifts galore enticing us to spend… but somehow the underlying emotion isn’t there. For us as children, Father’s Day really wasn’t celebrated at all… a homemade card was all Dadreceived. (Actually made in Sunday School.)

The meal should be fun to make and easy to prepare – we want to celebrate, not die of heat exhaustion over a smouldering barbecue flame- Deborah Ratcliffe

Gifts didn’t materialise until years later – probably due to the increased advertising. The highlight of the day was the traditional Sunday roast when we all wished Dad a ‘Happy Father’s Day’.

I look back fondly remembering once, how I sewed up the legs in his pyjamas – and listened, hooting with delight, as he hopped, crashing around the master bedroom like a frenzied mule. More like an April fool joke I suppose instead of a loving Father’s Day memento – but at least he never forgot and would laugh about it for years to come – so,indeed a memory was made.

Father’s Day in fact is a pretty modern institution on the celebratory calendar, emanating as many ‘traditions’ do from the US. It was conceived at the turn of the last century to honour fathers for their love and family devotion.

Today nothing has changed except perhaps it’s more rooted in commerciality than anything else.

So, to celebrate this special day for our dads and to give dad a treat, I’ve followed the same idea as I did for Mother’s Day… instead of an afternoon tea party as a gift, I thought a barbecue would be an ideal celebration meal for all the family to join in and make their Father’s Day special.

The meal should be fun to make and easy to prepare – we want to celebrate, not die of heat exhaustion over a smouldering barbecue flame.

The asparagus starter is simple to grill but take care that the wings are thoroughly cooked inside. The Greek kebabs are a favourite of mine – so quick to get ready and cook.

The DIY pudding is pure family fun, but keep some damp cloths around for sticky fingers.

Spicy chicken wings

Serves 4

Ingredients
• 8 chicken wings
• 8 slivers of garlic
• 1 tbsp olive oil
• 1 tbsp paprika
• 1 tps chilli powder
• 1 tps dried oregano
• Seasoning to taste
• Lemon to garnish

Method
Using a sharp knife make a cut into each wing and stuff in a sliver of garlic. Brush the wings with the olive oil and put all remaining ingredients into a large bowl and mix well. Add the wings and coat with the mixture. Barbecue for approximately 15 minutes over a hot to medium heat, turning from time to time.

Baste occasionally with oil if necessary and check carefully before serving to ensure the inside is cooked. Serve with lemon wedges.

Grilled asparagus with Serrano ham

Serves 4

Ingredients
• 6 slices Serrano ham
• 12 thin asparagus spears
• 1 tbsp olive oil
• Black pepper

Method
Get the barbecue heat to high. Cut the ham slices in half and wrap each slice around an asparagus spear. Brush all over with the oil and season to taste with black pepper. Place over the heat and turn frequently until spears are tender (this usually takes about five to six minutes). Serve immediately.

Simple Greek kebabs

Serves 4

Ingredients
• 1 kg fillet of lamb cut into cubes
• 1 small carton natural Greek yoghurt
• Juice 1 lemon
• Zest of ½ lemon
• 2 tbsp olive oil
• Seasoning to taste
• 4 sprigs rosemary
• Lemon wedges to garnish

Salad
• 1 shredded cos lettuce
• ½ small white cabbage finely shredded
• ½ onion very finely sliced
• 12 halved and stoned black olives
• 6 tbsp olive oil
• 2 tbsp lemon juice

Method
Place the cubed lamb in a large bowl, add the yogurt, lemon juice, zest and olive oil and season to taste. Mix well together and chill overnight if possible. Stir occasionally to make sure lamb is smothered in the sauce. When ready, bring barbecue to a high heat. Thread lamb onto four greased metal skewers and place the rosemary over the grid. Lay the kebabs on top and turn and baste occasionally until cooked to taste.

Simply mix together all the salad ingredients and serve on a large platter with the kebabs on top. Garnish with the lemon wedges.

Tip
Place the lamb mixture in a sealable plastic bag in the fridge – much easier to ensure the lamb is evenly coated with the sauce by just squishing the bag around.

Ice-cream sundae

A simple DIY dessert – fun for all ages to make their own delicious finale to the meal. Here are some ideas for ingredients – just add anything you like – your imagination is the limit.

Place everything on the tables in bowls with scoops, serving spoons and lots of napkins.

Ingredients
• In advance make two jellies – red and yellow – when ready just haphazardly chop them up
• Tin of drained mandarins
• Tin of drained morello cherries
• Tin drained fruit cocktail
• Whipped cream
• Fan wafers
• Chocolate chips or lightly crushed flake
• Coloured vermicelli
• Crushed amaretto biscuits
• Chopped walnuts
• Topping sauces – chocolate/ strawberry or whatever you fancy
• Chocolate and vanilla ice-cream

Method
Layer up with fillings of choice in a sundae glass. Pile everything in – ending with a huge blob of whipped cream sprinkled with vermicelli.

Tip
If you do not have sundae glasses, large drinking glasses will do. Long-handled sundae spoons are useful.