BLUEMOMENT

Tonight it was steak and gooey spuds, much nicer than it sounds

Peal and slice the spuds (about 1/3" thick) and boil them to taste, I prefer slightly under cooked but it's personal preference, then drain them thoroughly. While draining, make up a basic bechamel sauce (look it up ) and add either garlic OR blue stilton cheese cut into lumps.
Once the sauce tastes right, put the drained spuds into a bowl and pour the sauce over them.
Stick the bowl under the grill to brown the surface and it's ready to serve.

For the steak.
Go to the butcher and ask for a nice slice of rump (my choice)
Trim it to remove all the chooey bits and fat, doesn't matter if you don't trim too close as the trimmings can be minced and turned into burgers, real ones.
Bung the steak under the grill and cook to taste (if you like it well done, you have no taste try it medium rare or even medium well, but it kills the taste if you cook any more, you might as well eat charcoal)

Time it so the steak is done at the same time as the gooeys and you have a nice meal to look forward to, so sit and enjoy.

Forgot to mention, glass of wine, avoid a strong tasting wine until you've eaten. I know, but it's worth it

No - can't be doing with this "celebrity chef" stuff - far too pretentious for a boat.

I would go with the TCM "Desperate Dan" breakfast, simply, wholesome and large.

My favourite is the undefined end of season stew.

Take the biggest container that can fit on the stove.

Empty every tin, jar and packet into it

Season with HP sauce (herbivores may use tomato ketchup)

Eat by the bowlful, interspersed by alcohol to taste. Smoking is permitted (compulsory on some boats)

Continue until satisfied or horizontal.

Or both

All of a sudden I feel sick

Rowana wrote: I'm thinking of things that can be concocted in 2 pans at the most, and possibly also using the grill.

I like to cook stuff up from fresh(ish) ingredients, at the end of a days sailing I think something good really finishes the day of. So firstly fry some good sauasage in your pan, I use the slightly spicy, vacum packed italian ones from delis, they last well even in our dubious onboard refrigeration scheme, and they have fabulous fat in them so they fry by themselves. Remove sausage and chop into bite size pieces, then chopped onions(never go to sea without an onion) softened in pan, then roughly chop any fresh tomatoes and add in, simmer down and add garlic and dried porcini if you have some. Add sausage back to sauce. Boil pasta in second pan. once cooked serve with sauce and plenty of parmesan cheese grated over. Suits chianti or beajolais. Its easy, takes about 15-20 mins and anyone I have fed it too thinks it tastes great.

Steve

That sounds like something I could manage.

Had to look up "porcini" though. Heathen that I am