This could be the most lux breakfast you could make on board. Bocconcini, small balls of mozzarella which originates from Naples, is the perfect ingredient to accompany smoked trout and eggs.
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Embrace landfall, spot your anchorage and cook with family around a fire with inspiration from Tasmania's outdoor chef Sarah Glover and her ‘Seafood Feast On A Stick’ recipe.
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Heading to Cannes or Saint Tropez regattas, cooking for numerous crew after racing? Why not use this easy recipe that's also kind on the galley budget? This is a white-fleshed fish, something like halibut or hake, with a tahini dressing with herbs, served with rice. Beats pasta every night!
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Cooking Orange and Almond cake under sail, on board Bessie Ellen.
Bessie Ellen's owner Nikki Alford gives Classic Yacht TV a lesson in baking while at sea - as you will be able to tell! Using a recipe from the Polpo restaurants in London, this Orange and Almond cake is now a firm favourite for those who sail the Bessie Ellen, a west country trading ketch that charters around Britain, Ireland, Scotland, and Europe.
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