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...
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...
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.
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.
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.
