Cookbook

Whole or filleted fish baked in foil parcels with tomatoes, olives and herbs.

Toasted bread piled with garlicky tomatoes and basil — an easy sundowner.

A hearty one-pan stew of chickpeas, chorizo and tomato — galley comfort food.

Sizzling garlic prawns — a perfect sundowner with bread to soak up the oil.

Everything roasted in one tin — chicken, potatoes, peppers and lemon.

The classic Greek salad — no lettuce, just tomatoes, cucumber, feta and good oil.

A filling one-pan lentil curry — entirely from pantry staples.

A fridge-friendly, no-cook salad built around tinned chickpeas.

A baked vegetable ratatouille topped with feta and baked eggs.

Fresh fillets pan-fried with lemon and herbs — best with fish bought in port.

Silky lemon-and-parmesan pasta — bright, quick and pantry-friendly.

Creamy parmesan pasta with pan-fried chicken — a crowd-pleasing dinner.

A fast, rich pasta from a jar of pesto, cream and parmesan.

A no-fridge-needed pasta from tinned tuna, capers and lemon.

Marinated pork skewers with cool tzatziki — a taverna classic aboard.

A no-cook mezze spread — tzatziki, dips, olives and bread for the cockpit.

Quick, rich scrambled eggs — the reliable underway breakfast.

A composed salad of tuna, eggs, beans and potatoes — a substantial lunch.

Eggs poached in a spiced tomato and pepper sauce — a one-pan galley breakfast.

A punchy pantry pasta of tomatoes, olives, capers and anchovies.

A comforting one-pan Greek spinach-and-rice dish with lemon and dill.