It’s the month of new growth as those fresh young green wild garlic, nettle and dandelion leaves emerge, they are perfect for picking and have lots of uses. Wild garlic shouts out “Pesto” to me but also is a great addition to salads, stir fries and almost any other dish
I’m sharing a few one pot fuss free festive dishes, which may be cooked over the stove (instead of in the oven) on those cold days when the fire is in all day. I’ve also got with some little extras and tips along with some sweet delights.
Lisa Munday brings us some wonderful recipes for the autumn, including Leek and Cheese Bread & Butter Pudding, Pumpkin Risotto and Sticky Gingerbread Cake...
HELLO SUMMER. This could be a question rather than a statement because we had the occasional fire during May and only recently we were back to warmer clothing and waterproofs. But now June is promising finer and warmer weather we will be back to “al fresco” and lighter meals.
Lisa Munday gives us plenty of tips for using leftover bits, both meat and vegetables, and recipes for luscious cakes and her very special rolled lamb roast...
In Cooking on the Cut, winter 2023, Lisa Munday shows us how to roast a goose with shallot & orange stuffing; make some delicious shortbread & wonderful drinks.
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.
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...
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.
