Though the old adage tells us that the way to a man's heart is through his stomach, we think, really, that's true of us all. As far as we're concerned, the best way to mark a special occasion is with an equally special meal, whether that means spending the day in the kitchen trying something new, or returning to an old favourite. Father's Day is certainly no exception, and whether you're commandeering dad's kitchen or inviting him round as guest of honour, it's a day which warrants a feast as brilliant as he is.

Falling in the middle of June, you might be able to spend Father's Day behind the barbecue or picnicking out in the sun if the weather plays ball, but we know better than to rely on the Great British climate. We've curated a selection of Father's Day recipes that are perfect whatever the temperature; there's a hearty, family-friendly pick, a slow braise, stunning sides and a couple of decadent desserts to finish with. All are seriously delicious and created by the country's Michelin-starred chefs – the perfect way to say thank you to dad on his big day.

Sweet doughnuts might be hard to top, but filling them with a delightful cheese sauce à la Adam Handling does the trick, we think. The chef behind one-star Frog by Adam Handling transforms the sweet snack into a savoury, fluffy bite of goodness which looks seriously impressive, but, taking only forty minutes to whip up, is surprisingly straightforward. A fantastic way to kick off your Father's Day feasting and a guaranteed crowd-pleaser.

If dad is partial to a good sarnie, this fried chicken number from Angelo Sato – whose Humble Chicken restaurant earned its first star in 2024 – is guaranteed to be a crowd-pleaser. It involves piling all the key ingredients of Japanese chicken nanban – thinly-sliced cabbage, pickles and tartare sauce – inside fluffy white bread and serving it with a soft-boiled quail's egg.

This indulgent beef shin dish from David Taylor, behind one-star restaurant Grace & Savour at Hampton Manor, sees the meat brined to ensure that it is seasoned throughout, before being slow-cooked in wine and beef stock until it's falling apart. It's then topped with a rich bone marrow crumb and lightly-buttered cabbage – a real treat of a main course that dad will be thanking you for.

Hearty, filling and nostalgic – what's not to love about macaroni cheese? Chef Tom Aikens, whose Muse by Tom Aikens won its first star in 2021, puts his spin on a classic with his basil and garlic recipe. He uses milk infused with bay, thyme, fresh basil and Dijon mustard, and both Gruyère and Parmesan for the cheese (if you're looking to make this for vegetarians, make sure to choose cheese made with vegetarian rennet). The result is a satisfyingly rich depth of flavour and a meal which is ideal whether you're dining just the two of you or feeding the whole family.

Whether you choose to have them as a decadent lunch or side, these buttery baked purple potatoes from Galton Blackiston (whose Morston Hall in Norfolk is celebrating its twenty-fifth year with a Michelin star) will fit the bill. They are topped with heaps of lobster and a rich sauce made with Le Gruyère cheese, egg yolks, cream and lemon zest.

Another stand-out side, chef Jun Tanaka – of one-Michelin-starred The Ninth – elevates cavolo nero to new heights with a punchy hazelnut pesto, which would also pair well with other leafy vegetables like savoy cabbage or kale. It's a hugely versatile side that you could serve alongside all sorts of mains.

What better way to wrap up a culinary celebration than with a chocolatey finish. This rich chocolate and salted caramel tart from Rob Chambers, the chef behind one-star Luca, is just the ticket – silky smooth and a great contrast to the fresh milk ice cream, it's dusted with cocoa before being finished with a little gold leaf for added luxury points.

A panna cotta to rival all other panna cottas, Ruth Rogers' version at the iconic The River Cafè, which has one Michelin star to its name, has the just-set wobble we love and a generous amount of grappa (an Italian digestif) to cut through the rich vanilla ice cream. It's served with bright pink Champagne rhubarb that's been roasted with blood orange and even more vanilla – you can swap out the blood orange for regular orange and the rhubarb for seasonal berries to better fit the season.

For more inspiration, check out our carefully curated Father's Day recipe collection here