Chef Sabyasachi Gorai Shares 3 Easy Recipes to Whip Up on Father's Day

From healthy burgers to desserts, here's how to make daddy dearest feel special!

From entertaining you with dad jokes (that may or not be funny!) to always having your back no matter what, dads are the real-life superheroes we all know. 

So, if you are looking to make your dad feel special as Father's Day rolls around, celebrity chef Sabyasachi Gorai shares his pick of dishes to practice so that you can surprise him with a healthy meal.

Walnut Parmesan Chicken

California Walnut Parmesan Chicken


For Walnut Crusted Chicken:

2 cups buttermilk

2 eggs, beaten

2 tablespoons whole grain, Dijon mustard

1 teaspoon kosher salt

1 teaspoon pepper

1 teaspoon smoked paprika

700g boneless, skinless chicken breasts

1 1/2 cups finely chopped California walnuts

1 1/2 cups breadcrumbs

6 tablespoons grated Parmesan cheese

2 1/4 teaspoons dried Italian herbs

Olive oil or olive oil cooking spray

1 1/2 cups good quality pasta sauce

Hot cooked pasta, freshly grated Parmesan cheese and snipped fresh basil (optional)


1. Whisk together buttermilk, eggs, mustard, salt, pepper and paprika in a large bowl. Cut chicken into small thin fillets and place in buttermilk mixture; refrigerate for at least 1 hour.

2. Toss together walnuts, breadcrumbs, cheese, herbs, salt and pepper in a medium bowl.

3. Preheat oven to 220°C and line a large baking sheet with parchment paper. Remove chicken from buttermilk and scrape away excess by dragging against the side of the bowl. Place in the walnut mixture, turning to coat well on both sides. Let stand for 15 minutes.

4. Place on a baking sheet and drizzle lightly with olive oil or coat with olive oil cooking spray. Bake for 12 to 15 minutes or until chicken is cooked through and crust is crisp and browned. 5. Serve over hot cooked pasta topped with Parmesan cheese and basil.

Walnut and Mushroom Burgers 

California Walnut and Mushroom Burgers with Cucumber and Walnut Salad


For the burgers:

250g mushrooms, finely chopped

2 tablespoon olive oil

1 x 400g tin of black beans, drained

70g California walnuts, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

2 garlic cloves, minced

4 tablespoons bread crumbs

Salt and pepper

170g Greek yoghurt

A squeeze of lemon juice

For the cucumber salad:

150g cucumber, thinly sliced

35g California walnuts, toasted and roughly chopped

1 tablespoon lemon juice

1 teaspoon finely chopped fresh dill leaves

A drizzle of walnut oil

4 buns of your choice


1. Place the mushrooms and a teaspoon of the oil into a medium-sized non-stick frying pan. Season with a pinch of salt and sauté over medium heat until they’re a rich dark brown.

2. Place the cooked mushrooms, black beans, walnuts, cumin, coriander, one minced clove of garlic and the breadcrumbs into a mixing bowl. Season generously and knead into one lump, then shape the mixture into four round patties.

3. Stir together the yoghurt with the remaining minced garlic and season to taste with lemon juice, salt and pepper, then set aside.

4. Mix together the cucumber salad ingredients, adding the walnut oil at the end.

5. Place the remaining oil into the frying pan you were using earlier and fry the burger patties for 2-3 minutes on each side.

6. Lightly toast the buns and spread with the yoghurt mixture, then top with the burgers, followed by some of the cucumber salad to serve.

Walnut Ice Cream with Caramel Sauce

California Walnut Ice Cream with Caramel Sauce


125g California Walnut pieces

600ml double cream

400ml whole milk

2 teaspoons vanilla paste

6 medium egg yolks

100g caster sugar

200g salted caramel sauce


1. Preheat the oven to 200°C, gas mark 6.

2. Place the walnuts on a baking tray and roast for 5-6 minutes, allow to cool.

3. Meanwhile, place the cream, milk and vanilla in a large saucepan and heat to just below boiling point.

4. Whisk the egg yolks with the sugar in a large bowl until pale and thickened. Gradually whisk in the hot milk mixture until combined and pour back into the saucepan.

5. Cook the custard mixture on medium-low heat, stirring continuously until it thickens slightly and coats the back of a spoon, about 8-10 minutes. Remove from the heat and allow to cool completely.

6. Chop 25g toasted walnuts and stir into the caramel sauce and set aside. Place half of the remaining walnuts in a small food processor and blitz until smooth, chop the rest and stir both into the cooled custard mixture.

7. Transfer to a freezer-proof container and freeze for 1 hour. Mash with a fork to mix and refreeze for a further hour and repeat until frozen.

8. Warm the caramel sauce and serve with the ice cream.