From Dee Caffari's tortilla pizza to The Boat Cookbook's author Fiona Sims brown shrimp and borlotti beans salad, these delicious recipes are quick to make, require minimal cooking and are ideal when there is minimal galley space.
Brown shrimp with borlotti beans and cherry tomatoes (from The Boat Cookbook by Fiona Sims)
180g cooked and shelled brown shrimp
1x400g tinned borlotti beans, rinsed and drained
250g cherry tomatoes, halved
1 shallot, peeled and finely chopped or 3 spring onions, trimmed and sliced
Handful of flat-leaf parsley, chopped
2 tbsp extra virgin olive oil
Juice of 1 lemon
Salt and pepper
In a bowl, combine the shrimps, beans, tomatoes, shallots and parsley. Drizzle with the oil, squeeze the lemon over and season. Served piled on to toasted sourdough, or as a salad with some ready-washed leaves stirred through.
Dee Caffari’s Tortilla Pizza (from The Boat Cookbook by Fiona Sims)
4 wholemeal flour tortillas
4 tbsp ready-made tomato sauce
topping of your choice – chopped ham, pepperoni, tuna, mushrooms, peppers
2 or 3 fistfuls of ready-grated cheese (mozzarella or Cheddar)
Preheat the oven to 200°C/fan, 180°C/gas 6. Using the tortilla wraps as a pizza base, place the first one on a baking tray. Spread with 1 tablespoon of tomato sauce. Sprinkle a little of the cheese over that and then add your topping. Finish with another sprinkling of cheese before placing in the oven. Bake for 5 minutes or until golden. Cut into quarters. Then start again for the next one.
Tuna, cannellini bean and marinated artichoke salad (from The Boat Cookbook by Fiona Sims)
1x200g tinned tuna, drained
1x280g jar marinated artichokes hearts in olive oil, drained
1×400 tinned cannellini beans, drained and rinsed
1 small red onion, peeled and chopped
handful of flat-leaf parsley, chopped
extra virgin olive or rapeseed oil to drizzle
salt and black pepper
Flake the tuna into a bowl. Add the artichokes, beans, onions and parsley and combine. Season and serve with a generous drizzle of olive or rapeseed oil.
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