From the latest athleisure-wear from his favourite brands to designer accessories he’ll love, remind dad he’s a cut above the rest with a Father’s Day gift that’s as special as he is.
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Give dad the day off
Prepare a Father’s Day treat that dad will love from Le Creuset’s latest recipe edit. Make his morning with a tasty Chocolate Swirl Crêpe in bed or shoot straight to the top of his good books with a hearty Grilled Cheese Toastie lunch.
Makes approx. 6 to 8 pancakes
INGREDIENTS 150g cake flour, sifted 3 medium eggs, beaten until light and fluffy 1 tablespoon sugar ¼ teaspoon salt 480ml to 500ml semi-skimmed milk 1 tablespoon unsalted butter, melted 120ml Nutella®, melted
Sift the flour and salt into a bowl. Make a well in the centre and add the sugar and beaten eggs.
Add the milk gradually and beat to a smooth and creamy consistency. Add the melted butter and swirl in the Nutella®.
Wipe the surface of a 28cm Le Creuset Toughened Non Stick Crêpe Pan with a little oil and heat gently on a medium heat setting turning to a low to medium setting when the required temperature is reached. Pour just enough batter to thinly cover the surface of the pan. Lightly brown the pancake on one side, then turn and brown on the other.
Slide the pancake from the pan and stack as they are cooked and cover loosely with a piece of aluminium foil to keep them warm until you are ready to serve them. Serve as soon as possible after cooking.
INGREDIENTS For the Kimchi 1 Chinese cabbage 1 large carrot 6 - 8 radishes, dependent on size 2 garlic cloves 1 thumb of ginger 2 tablespoons fish sauce 2 tablespoons chilli sauce like sriracha 3 tablespoons rice vinegar 1 heaped tablespoon caster sugar For the Grilled Cheese Sandwich 4 slices of crusty white bread Butter, for spreading 100g strong mature Cheddar, grated 100g red Leicester, grated METHOD
To make the Mak Kimchi, roughly chop the cabbage into large chunks and place in a microwaveable bowl. Add 4 tablespoons water to the bowl and place in the microwave to steam for 2 - 4 minutes. You want the cabbage to be tender. Drain and leave to cool fully.
In the meantime, grate the carrot, radishes, garlic and ginger into a large bowl. Add the cabbage when cooled. Pour in the fish and chilli sauce as well as the rice vinegar.
Sprinkle over the caster sugar and thoroughly stir all the ingredients together. Press into a sterilised Kilner jar and leave at room temperature for at least 8 hours, preferably overnight to ferment. When fermented, place in the fridge until ready to serve.
Heat a Signature Cast Iron 30cm Rectangular Grill empty over a medium heat for five minutes to get it hot. Take your sliced bread and butter each slice on one side. In a plate, turn the slice butter side down and fill two slices with cheese. Place the remaining two slices of bread on top, butter side up - the buttered side of the bread will be in contact with the grill.
Place the sandwich on the grill and cook for 4 minutes. Once golden and perfect grill lines appear on the bread, flip and repeat on the other side.