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All Posts by Lisa Munday

Home » Lisa Munday

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cooking on the cut - autumn 23 - September 8, 2023
By Lisa Munday
This Autumn is all about enjoying a late and welcomed Indian Summer, with warm watery sunshine days and so much beauty as the leaves start to turn and the air is filled with those earthy smells as the fields are ploughed.
cooking on the cut - summer 23 - June 14, 2023
By Lisa Munday
May certainly was “marvellous May” giving us stunning blossom displays all month and thanks to “no mow May” we enjoyed the pretty wildflower displays and sweet smells. Now the elderflower is coming into full bloom I’ll be starting my cordial in the next few days...
cooking on the cut - spring 2023 - March 7, 2023
By Lisa Munday
As we welcome the arrival of March, the cool air will soon give way to warm Spring sunshine and longer days. Most of us are bored of those starchy winter vegetables and stove top casseroles and are craving more greens, lighter meals and outdoor cooking...
cooking on the cut - winter 22 - December 10, 2022
By Lisa Munday
Now though we are thinking towards our Christmas feast and treats. Let’s not wait until the big day for those lovely homemade stuffings, bread sauces and the somewhat underrated red cabbage and Brussels sprouts. We have already cracked into our nuts and chocolate stash...
cooking on the cut - autumn 22 - September 8, 2022
By Lisa Munday
In this season's Cooking on the Cut, Lisa Munday gives us her recipes for jams & chutneys, puddings & biscuits, plus warming casseroles - using fruits and vegetables that are abundant in the autumn.
cooking on the cut - summer 22 - June 9, 2022
By Lisa Munday
How many times do we see the barbeque at its best after we have eaten? Next time that happens and if you have any bananas or soft fruit, put them in foil with a dab of butter, a generous pinch of brown sugar, a splash of rum or brandy, pop a few squares of chocolate on top and sprinkle a few nuts if you like, then seal before cooking over the barbeque.
cooking on the cut - spring 2022 - March 2, 2022
By Lisa Munday
I’m super happy to be on board the CanalsOnline Magazine and quite honestly don’t know where to start as I have so many ideas and recipes to share.  I’m also very inspired from what I read and hear from other likeminded boaters who like myself, enjoy all things food. 

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