Marine Cookery

Here's a seasonal recipe to enjoy from columnist and superyacht chef trainer Malcolm Alder-Smith.

For the uninitiated, Gazpacho is a chilled, Spanish, tomato-based raw vegetable soup, originating in the southern Spanish region of Andalucia, writes Malcolm Alder-Smith, columnist for Cowes Online.

The one question I keep getting asked is "how did you finish up writing a book about working as interior crew and cooking on yachts?" writes Malcolm Alder-Smith, new columnist for Cowes Online.

Here's a great recipe for Bouillabaisse.

Scrambled eggs Sydney-style with croissants, roast cherry tomatoes, crispy prosciutto and basil - a great pre-race breakfast for your crew!

Here is an interesting recipe from Halcyon for curried scallops with spring onion, Zhoug dressing, white sultanas, and nutmeg parsnip purée.

A nourishing breakfast dish of Bircher muesli with fruit compote and poached pears.

Halcyon's recipe for the perfect, summer's day Pimm's while afloat.

Put together a delicious summer picnic hamper, Halcyon style.

The ginger, Shao Hsing, and rice wine vinegar give a flavour on the palate that can only be described as unique. Each flavour combines, giving the next one another dimension that your palate may not have experienced before.

Another delicious main course dish from Halcyon's chef.

Braised lamb shanks, a sweet wholesome experience coupled with the velvety-smooth creamy texture of parsnips, and slightly bitter courgettes. An all-time favourite among Halcyon's guests.

Another great side dish.

A great companion dish to slow-braised lamb shanks.

Before I eat chocolate tart I can’t help but say “Je t’aime” and then I devour.

Corn-fed chicken breast stuffed with feta, Kalamata olives, basil and pine nuts, on a bed of Parmesan polenta and capsicum.

Some Halcyon guests loved this recipe so much they described it as “l’amour parfait”. Though it is incorrect French I thought it was an apt description, almost poetic, as the syllables suggest the experience of eating it while the name expresses how good it is: “perfect love”. Try it and I think you will agree.

Braised lamb shanks – a sweet wholesome experience coupled with the velvety-smooth creamy texture of parsnips, and slightly bitter courgettes. An all-time favourite among Halcyon's guests.

Slightly roasting trellis tomatoes intensifies their flavour, and then adding fresh basil to the tomatoes is a combination that has existed for thousands of years. You cannot top perfection. But you can taste it.

A delicious desert.

A simple but delicious desert.

Mouth-watering chicken with lemon and garlic.

A yummy breakfast that's a great start to a sailing day.

The celeriac has a nutty earthiness, while the cauliflower has a smooth creamy quality.