Lamb torpedoes on a piadina with mint and cucumber yogurt, brown lemon rice, courgettes, toasted pine nuts and salad. Serving this piping hot is not essential. We thought that this would be a great alternative to pasta dishes commonly eaten during regattas and cruising. Enjoy!
Read MoreHeading 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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