Seitan 'English' sausages

 

 

 

 

 

 

 

 

 

 

 

 

 

I have been working on this recipe for a while, now, determined to get it right.   I think most people enjoy sausages, with mash, or chips or as part of a huge fried breakfast.  What I love about this recipe is that is definitely a voyaging one, which means that you can have sausages half way across the ocean, should you so choose.  Not something many people can boast of, unless they have a freezer. In true voyaging style, the ones in the photo above are served with 'Surprise' peas.  Judging by the rest of the stuff on the table, the sea is pretty smooth!  These sausages are also quite fast to make, especially if you already have some sausage seasoning mixed: once you've cooked the sausages in the pressure cooker, they only need a few minutes in the frying pan to brown them to your taste.  Apart from my recipe for chorizo, this will be my first post about seitan, and I think it's a particularly good one to start with.

 

I am besotted with seitan recipes: the texture is so different from most other vegetarian and vegan foods, it’s cheap and making ‛meat’ with it is so quick.  These ‛English’ sausages are great on their own, in a bun/sandwich or as part of an ‛English’ breakfast.  The seasoning is based on that used in Cumberland sausage and the couscous is to replace the rusk that is always used in British bangers, to keep the juices in the sausage so that they don’t dry out.  In this way they're quite different from Bratwurst or other 100% meat sausages. In the days when I occasionally ate meat, I always found these tricky to cook because of the tendency of the ‛100% meat’ sausage to dry out, especially if they were also low fat.  Of course, the result isn’t as juicy as a good quality meat banger, but I do feel that the addition of couscous keeps it a little more moist.  If you don’t want to use couscous, go for the chorizo sausage recipe instead (link above) instead, and substitute the sausage seasoning for that included in the chorizo recipe.

Instead of the herbs, spices and salt in the recipe, shown in italics, I recommend using 3 tsp Annie's English sausage seasoning, for a more complex flavour (see recipe at the bottom of the page.) There's a generous amount of seasoning, because the seitan otherwise has no flavour. It does in fact, have a slight, indescribable taste, which can be a bit intrusive, and this is why the ingredients include vinegar. Most of the recipes that I’ve seen always insist on ‘apple cider’ vinegar (what other sort of cider is there? Surely the definition of cider is fermented apple juice?), but any vinegar, apart from Balsamic, would work just fine. So no doubt would lemon juice, but vinegar is cheaper.

Makes 6 sausages, 2 servings

Ingredients

1/3 cup couscous

1/2 tsp yeast extract or miso

2/3 cup boiling water

 

3/4 tsp crushed black pepper

1/2 tsp thyme

3/4 tsp sage

1/8 - 1/4 tsp cayenne

1/4 tsp freshly ground nutmeg

1 1/2 tsp onion powder

1/2 tsp salt

 

OR 3 tsp Annie's English sausage seasoning 

 

1/4 cup (60 ml) water

1 tbsp soya sauce

1 tsp vinegar

1 heaped tsp tahini

1 tbsp olive oil or deodorised coconut oil, melted

2 tbsp chickpea flour

1/3 cup vital wheat gluten

• Cut baking parchment into 6 sheets, approximately 200/8" x 150/6".
• Put the couscous in a large bowl.
• Mix the yeast extract/miso in 2/3 cup boiling water and then pour it over the couscous. Cover the bowl and leave it for about ten minutes until the water has been absorbed.   
• Now mix the seasoning into the couscous.
• Add the 1/4 cup of water and mix well.
• Then add the soya sauce, followed by the vinegar, tahini and oil. Mix this all very thoroughly, because once you have added the vital wheat gluten it will be difficult to incorporate the other ingredients evenly.
• Now add the chickpea flour and the vital wheat gluten and quickly mix it in to the rest of the ingredients.  Again do this very thoroughly.   I find a butter knife the best tool.
• Mix as well as you can with your knife and then use your hand, incorporating all the flour that will be trying to stick to the edge of the bowl.  Keep mixing until everything until you have a smooth dough and it stops sticking to your hands. You should end up with a fairly soft mix.
• Place the dough on a board.  (Make sure you clean the bowl really thoroughly, because the gluten sticks as soon as it dries out, making it quite difficult to clean.  Soak it for a while if you've left much behind, before cleaniing.)  Roughly shape it into a rectangle about as long as you want your sausages to be.  (The dough is nowhere near as accommodating as bread dough when it comes to shaping).   
• Cut the dough in half and then thirds so that you have six equal lumps of dough. I usually have to pinch a bit of dough from one or two to get them all more or less the same size.
• Shape the sausages to be best of your ability – the wrapping finishes the job.  Don’t worry about gaps and creases.  The cooking sorts out most of that.  It would be fun to try to make one long sausage, wrap it up in baking paper and then form it into a coil to put onto the trivet.  This would produce and authentic Cumberland sausage shape, which would be fun and impressive, but I’m not sure how well it would work.
• Now put each sausage, centred at the edge of a piece of baking paper and roll it up tightly. This helps make it round.  Twist the paper at either end, until it is squashed against the end of the sausage.  Do this with all six sausages.
   
  
  
   
• Put the trivet into your pressure cooker.  Add about half a cup of water – don’t let it cover the trivet.  Place the sausages onto the trivet – it doesn’t matter if they are stacked – and bring up to pressure; cook for 5 minutes.
• Let the pressure come down naturally.

When they’re cooked, take the sausages out of the pressure cooker and unwrap them.    Put them somewhere where they can cool and dry out a little before storing them.  I find they keep best in my wooden bread bin!  Fry them before using them – the added olive oil gives additional flavour and I enjoy cooking them until they are slightly crisp.

 

 

Serve with mashed or smashed potatoes and vegetables, or any way that you enjoy your sausages.  They will stand up happily to barbecuing or cooking on the beach.

Annie’s English Sausage seasoning:

Makes enough for about 60 sausages, or 20 servings

Ingredients

1 1/2 tsp ground nutmeg

1 tsp ground mace

2 1/2 tbsp salt

2 tbsp black pepper

2 tbsp rubbed sage

2 tsp onion powder

1 1/4 tsp ground ginger

2 1/4 tsp thyme

3/4 tsp cayenne

1 1/2 tsp ground coriander

• If you don’t have ground nutmeg or mace (which don’t keep well ready-ground) grind up about 1/2 a nutmeg in a mortar or blender. Remove 1 1/2 tsp and add to a bowl.
• Take several blades of mace, grind to a powder, remove 1 tsp and add to the nutmeg.
• Now add all the rest of the ingredients and mix thoroughly. Put into a glass jar and keep as cool and dark as feasible.

Add 3 tsp of sausage seasoning to 1/3 cup vital wheat gluten, ie, per 6 sausages.

Pizza

Pizza must be one of the most popular dishes on the planet and while it is difficult to make it to the standards of the best pizzas ashore, even in a simple galley, you can certainly make something very acceptable and considerably more appetising than some pizzas I have bought. I've found that I get excellent results fromcooking them in my frying pan, which is also a lot more economical on fuel than cooking a pizza in the oven; however, this does limit its size. You also need a first-class quality pan for pizza, because they have to get very hot. I recommend that you used one made of cast metal, ideally with vertical sides, ie a skillet. Cast-iron pans are relatively inexpensive, if you shop around, and often available second hand. Personally, I prefer cast alloy, but they are a considerable investment. If you don’t have an oven, your frying pan will constantly be used as a substitute, so one of good quality is an investment that is well worth while for oven-free cooks.

If you do have an oven, theres no need for any special equipment, although a rolling pin is nice to have. Nor do you to roll out the dough into a perfect circle; indeed, if you simply roll it out to fit your baking sheet, you will be able to make a larger pizza and make best use of your oven.  I can see nothing unattractive in the ‘rustic’ appearance of a near rectangle. Even when I had an oven, I found I got the best results from partly pre-cooking the dough. I'm pleased to be able to report than an Italian sailor I met, told me that his mother always made them like this, so I reckon that I am not alone in finding that it’s simply not possible to have a standard oven retain its heat sufficiently for the sort base that you get at the local pizzeria. If you're fantastical about pizza, I suppose you could a pizza stone to put in your oven, but it would be a nuisance to store safely and I suspect it would be more trouble than it's worth on a boat.  Whether using the oven or a frying pan, I suggest that you pre-cook it and flip it over before adding the topping. That way it both rises and cooks properly.

The following recipe makes a base for a 230 mm (9 in) frying pan. I have to admit that when I make it for myself, I usually manage to get through two-thirds of it, but I’m not a delicate feeder. I prefer not to have too thick a base, but if you are feeding two hearty appetites, you can make more dough for a thicker and more substantial base, make two smaller pizza (cooking the second while eating the first) or invest in a larger frying pan! Just keep the proportions of the dough ingredients the same.

Serves 2

Ingredients

2 tsp olive oil

1/4 cup lukewarm water

pinch of salt

1/2 tsp instant dried yeast

1/2 cup wholemeal flour

• If you’re using an oven, pre-heat it to a moderate heat.
• Put the oil and water into a small mixing bowl and mix them together. You can use seawater, if you prefer, and leave out the salt.
• Add the salt and the yeast and then blend in the flour with a spatula or something similar.
• When the ingredients have combined into a dough, knead this gently for a couple of minutes. You will probably need a little more flour for this.
• Roll the dough out so that it fits your frying pan or baking sheet. Leave it to rise for at least a quarter of an hour, longer is you're very organised. If you are in a cold place, warm the frying pan or put something like a night light in the oven to keep the dough warm.
• Cook over a medium flame on a flame tamer for about 10 minutes, or cook in a moderate oven for the same time. Turn the base over and add the topping.

All sorts of goodies can be used to top pizza, of course, and you probably have your favourites.  If your lockers contain tomatoes, olives and capers, you’re almost there. I can also recommend vegan chorizo salami, but would warn against overloading your pizza with too many different flavours. After all, a pizza Margherita is immensely popular in Italy and as simple as it comes.  The following recipe is a voyaging one, for when you aren't overloaded with fresh vegetables. 

PIZZA TOPPING

1 tbsp olive oil

1 small onion. diced

1 garlic clove, diced

2 tomatoes, finely chopped

1 tbsp Annie's Mixed Herbs

6 black olives, sliced

optional tomato purée

grated cheese – as you like

• Heat the oil in a pan. Add the onion and garlic and fry until softened.
• Lower the heat and add the tomatoes and mixed herbs. Cook until most of the moisture had evaporated leaving a thick sauce. This depends a lot on your tomatoes - you may need to add some tomato purée to thicken it up. On the other hand, add a little wine or water if the mix looks very dry.
• Throw in the olives.
• Take the half-cooked pizza base, turn it over and spread the sauce over the base, right to the edges, spreading it carefully and as evenly as possible.
• Grate over as much cheese as you want.
• Turn down the heat and put the pizza back to cook (covered, if you’re using a frying pan), until the cheese has melted.

Notes:

• If you don’t have fresh tomatoes, you can use a couple from a can. Put the rest of the tomatoes into a glass jar and use them the next day (or put them in the fridge). Or you can use some passata, if you have some. If all else fails, just use tomato purée suitably diluted with water.
  
• For vegans, leave off cheese and sprinkle with generous amounts of "Parmegan".  Alternatively, this is one place where vegan 'cheese' is acceptable.  I've heard that there is some excellent vegan cheese around, but have yet to find any in New Zealand.
  

Variations:

• Top with microgreens or rocket (arugula), if you're lucky enough to have some. 
• Pepperdews, mushrooms, or sliced green or red peppers, all go well with the above.
• A great alternative topping is sun-dried tomato pesto.  
• If you don’t have black olives, try green olives instead. The stuffed ones are particularly good.
• Add a tsp capers with the olives.
• If you've got fresh tomatoes with a really good flavour, you can simply slice them quite thickly and lay them out on the pizza dough.  Cook a few mushrooms and a little red pepper and put those on top with some olives and capers, and cheese if you have it.
  
• If you are getting short of inspiration, row ashore and wander along to the nearest pizza parlour. You’ll soon get a whole slew of new ideas!

Pizza made with dairy cheese and topped with microgreens

Chickpeas and fusilli in tomato sauce

 

 

This is an old favourite of mine. Incredibly simple to make, but astonishingly good to eat. Moreover, this is perfect voyaging food, because it is made from ingredients that you will have in your lockers. I prefer it with fusilli – spirals – but of course it will go with whatever pasta you have on board.

Serves 2

Ingredients

1/2 cup of chickpeas, soaked and cooked

a good glug of olive oil

1 onion, finely chopped

2 cloves of garlic, crushed or diced

425 g/14 oz can of tomatoes (See Notes)

a little wine

about a dozen black olives

1 tsp capers

1 tsp Annie's Mixed Herbs

up to 1/4 tsp chilli flakes

salt and pepper

4 handfuls of fusilli

Method:

• Cook the chickpeas as usual.
• Pour the olive oil into a large saucepan over a medium heat. Add the onion and cook until softened and translucent. Add a little salt to speed things up, if you want.
• When the onion is almost cooked, add the garlic and cook until it’s soft.
• Now add the tomatoes and rinse out the can with wine, if you’re using it. If you’re using whole tomatoes, break them up with your spoon.
• If you’re using them, stone and halve the olives. Add the drained capers.
• Season with herbs andchilli flakes - which give a nice lift - and a generous amount of black pepper. Taste and add salt if it can take it.
• Bring to the boil and add the chickpeas.
• Lower the heat and cook until the sauce has become quite thick.
• When the sauce is almost ready, cook the fusilli until it reaches the consistency you like.
• Remove it from the cooking water with a slotted spoon, or drain it into a jug (you may need some of the water to thin down the sauce) and add it to the other pan. Cook for a few minutes longer. Check the seasoning and serve.

Add Parmesan (vegan, if you prefer) at the table, if you like it.

Notes:

• Ideally, use chopped tomatoes in purée, but if you don’t have those, any others will do. It’s worth using better quality tomatoes in this recipe (most recipes for that matter!) for the extra flavour. They seem to be less watery, too.
• Substitute dried, cooked chickpeas with a can

Variation

• Use cannellini or butter beans.
• Add finely diced celery if you have some.
• Try this with pasta shells, or similar. You want a pasta that will hold the sauce.

Minestrone soup

The name ‘Minestrone’ has become something of a catch-all for a tomato, vegetable and pasta soup. I don’t pretend that the following version is any more authentic than most, but it certainly is attractive and full of flavour. I usually use black-eyed peas, because they enrich the colour of the soup, but it’s equally good made with whole lentils or chick pea(s).

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.

 

Serves 4 to 6 as a starter, 2 for a main course

 

Ingredients

2 tbsp olive oil
2 onions
2 garlic cloves
1 carrot
1 stick celery OR 1 tsp celery seed
4 cups water
1/4 cup black-eyed peas
1 cup chopped cabbage
a piece of Pamesan cheese rind

14 oz/400 g tin of chopped tomatoes

2 tsp Annie's Mixed Herbs

about 20 lengths of spaghetti

salt and pepper

 Parmesan cheese

Method:

• Heat the olive oil in the pressure cooker.
• Chop the onions and garlic and cook over a fairly high heat until they’re starting to brown. 
• While this is happening, dice the carrot and the celery (seed). Add to the other vegetables. 
• Pour in the water, add the black-eyed peas and bring to the boil. Pressure cook for 10 minutes. Reduce pressure gradually. 
• When you can safely remove the lid, add the chopped cabbage to the pan. Return it to the flame. If you’re using the Parmesan cheese rind, cut this into small dice and add. 
• Empty the tomatoes into the pan and mix them in.
•  Now add the herbs and stir thoroughly. 
• When the soup is boiling once more, lower the heat to a simmer, break the spaghetti into 25 mm (1 in) lengths and add this. Stir to separate the pieces of pasta.
• Add salt and pepper. Minestrone responds well to ½ tsp of cracked black pepper. Taste after a couple of minutes to see if it needs more salt.
• Cook until the spaghetti has softened – you can bring it back up to pressure for 3 minutes if you wish.
• Serve with chunks of bread and, if you have it, plenty of Parmesan cheese.

Variations:

• Use cannellini beans instead of the black-eyed beans. These will need soaking first. Or you could use a can.
• Replace the cabbage with kale
• Add 2 tbsps of freeze-dried peas
• Add chopped pepper to taste
• Replace the celery with 1 tsp celery seed
• Use chopped tomatoes in purée for a thicker soup.
• Add 1/4 tsp dried chilli flakes
  

Note:

• Vegans can use home-made vegan "Parmesan" cheese!

Butter bean spread

This is a very useful recipe if you have a few cans of ready-cooked beans on board, and is capable of a large number of variations. Many people refer to these spreads as ‛hummus’, but hummus means chickpea, so to do so is quite incorrect! If you don’t have any canned beans, you will need to cook 1/2 cup of dried beans to make the equivalent amount. 

 Serves 4 for a starter 

400 g (14 oz) can butter beans OR 1/2 cup dried, cooked

1/2 tsp dried, minced garlic

2 tbsp olive oil

2 tsp lemon juice

salt and pepper

 

Method:

• Drain the beans and put them into a bowl.
• Mash them with a fork, then mix in the garlic, the olive oil and the lemon juice, stirring and mashing until a smooth paste is formed.
• Add pepper. Taste and decide whether salt is needed.
• Serve in a sandwich, or on rolls, toast or crackers.

Variations:

• Substitute soft butter or mayonnaise for the olive oil.
• Use coconut butter. 
• Instead of lemon juice, use lime juice or balsamic vinegar. 
• Add some hot sauce to the mix.
• Try adding some Worcestershire sauce. 
• Add diced onion or pepper. 
• Try different types of canned beans. 
• Mix in some of Annie's Mixed Herbs when you put in the garlic. 
• Add a tsp of curry paste to the mix.
• If you happen to have some on board, add some fresh, chopped herbs to the spread.
• Use half a dozen chopped black olives instead of, or in addition to the garlic.
• Add a tsp chopped capers.
• Add some diced pickled peppers.

Butter bean and sun-dried tomato spread

Warning: blender alert!

 

Sun-dried tomatoes, especially those sold in oil, have a rich flavour that is far beyond that of mere tomatoes. This is a great spread or pâté, depending on how posh you feel! It also makes an excellent sandwich filling or goes well with thick slices of fresh, crusty bread for lunch. Use cannellinni beans of butter beans are unobtainable.

I recommend a stick blender for this - the pâté ends up quite thick and it is difficult to move it around in a blender. I also prefer it to have a bit of texture.  You could finely cut up the sun-dried tomatoes and mash the other ingredients, perhpas pounding the beans with a mortar; I’m sure the spread would still be quite wonderful.

Serves 4 as a starter

6 halves of sun-dried tomatoes in oil

2 tbsp oil from the jar

juice of 1 lemon OR a few small pieces of salted lemon

400 g tin butter beans, or 1/2 cup dried beans, cooked

3-4 tbsp reserved water

5-6 sprigs fresh thyme or 1/2 tsp dried

salt and pepper

Method:

• Tip the sun-dried tomatoes, oil, lemon juice and 3 tbsp water into a bowl.  Use the blender to chop up the tomatoes  
• Drain the beans, reserving the liquid, and add to the blender with thyme leaves (or dried thyme).
• Blend to a pâté-type consistency, as smooth as you want. Then taste and add salt and black pepper as required. Be careful with the salt: sun-dried tomatoes, canned beans and the salted lemon (if you're using it) might already have added enough salt.  
  If the spread is a little too thick, stiff, add some of the reserved bean liquid, or maybe a drop of wine. Blend again until you get the right consistency.

Serve with toast or crackers, in sandwiches, or with fresh bread.

Variations:

• Instead of lemon juice, use lime juice or balsamic vinegar. 
• Add some hot sauce or chilli flakes to the mix.
• Add diced onion or pepper. 
• Add 1/4 tsp dried, minced garlic
• Mix in some of Annie's Mixed Herbs as well as, or instead of the thyme.
• Use half a dozen chopped black olives.
• Add a tsp chopped capers.
• Add some diced pepperdews
• Use 1 tsp za'atar in place of the thyme.
  

 

Cheese pâté

This is another recipe capable of many variations. If you make it a little thinner, it becomes a lovely dip, excellent with raw vegetables. It can be made with any cheese that has a full flavour, but would be very bland made with something like mozzarella. You do need a fine grater for the cheese to blend properly.

 

Serves 4 as a starter 

 

1 cup finely grated cheese

2 tbsp yoghurt

salt and pepper

 

Method:

• Grate the cheese into a bowl. Mix in the yoghurt and season with black pepper.
• Taste the pâté and add salt if you think it needs it.

Variations:

• Use soft butter or mayonnaise instead of the yoghurt.
• Add 2 tbsp Dijon mustard to the pâté.
• Add 1/4 cup wine to make a dip; reduce the amount of yoghurt if you want it to stay as a pâté.
• Add hot sauce.
• Mix in half a red pepper, diced.
• Add some of Annie's Mixed Herbs to the mixture. 

Vegan garlic and herb soft "cheese"

While this tastes nothing at all like cheese, it is a very pleasant spread, with a similar consistency to soft cheese.  The lemon juice gives a hint of sourness, which might possibly remind the more  imaginative of goats' cheese.  If you can make it well in advance, so much the better: it will let the flavours combine all the more.  As you are unlikely to have fresh herbs, don't be mean with the flavourings .

Makes about 1/2 cup

1/2 cup sunflower seeds or blanched peanuts

1 1/2 tsp nutritional yeast

1/2 tbsp lemon juice

1 clove garlic peeled and crushed

1/4 tsp garlic powder

1 tsp Annie's Mixed Herbs

1/2 tsp salt

1 1/2 tsp chives or other fresh herbs, finely chopped

1/2 tbsp reserved soaking water

Method:

• Soak sunflower seeds/peanuts in water overnight or simmer them for 10 minutes. Then drain and reserve the water. 
• Put about half the chives aside, and then put the seeds, yeast, lemon juice, garlic, garlic powder, Annie's Mixed Herbs and salt in a blender. Blend until the cheese comes together, achieving uniform consistency. 
• If all the ingredients get stuck to the side of the blender, which they probably will, scrape down the sides as often as necessary, adding a little more water, if required.
  
• Taste critically and adjust the seasoning. You may want to add more garlic, herbs or lemon juice. 
• Shape the cheese on a plate by hand, or simply serve in a bowl or on a plate, topped with the extra fresh chives.

The flavours of this vegan cheese develop and combine together, so it’s worth not eating it all up at once! It seems to keep quite well for several days, loosely covered.

 

Variations:

• Substitute, or add onion powder for the garlic powder.
• Use different nuts or seeds.
• Add smoked paprika. 
• Add chilli flakes
• Add some chopped peppadew peppers after blending.
  
• Add chopped capers after blending.
  
• Mix in some pesto once the mixture is blended.
• Form the cheese into a log and roll in either Annie's Mixed Herbs or cracked black pepper.

 

 

Yoghurt and herb dip

Serves 4

 

1/2 cup Greek-style yoghurt

1 tsp Annie's Mixed Herbs

salt and pepper

Method:

• Simply combine the yoghurt, herbs, salt and pepper together in a bowl. Let them stand for at least a quarter of an hour for the flavours to combine. Check the seasoning and serve with crudités.

Variations:

• Use fresh herbs if any are available.
• Use half-and-half or all mayonnaise, especially if it’s home-made.
• Use 1 tbsp Dijon mustard instead of the herbs.
• Leave out the herbs and combine with finely grated cheese.
• Try all of the above ideas together!
• Leave out Annie’s Mixed Herbs, and add 1 tsp sun-dried tomato purée and 1/2 tsp basil.
•  Substitute mint for Annie's Mixed Herbs and chop in a small cucumber.
• If you have any on board, dice a few pepperdews and mix those in.  Leave out or reduce the amount of herbs. 

Herb bread

The following is a simple bread recipe, which tastes delicious and goes very well with soups such as mushroom or leek. I suggest making a smaller loaf than usual – ‘1 lb’ – because you will probably eat most of it at one sitting. If you’ve never made bread before, please read the recipe for Basic Bread, before making this one. If you don’t have an oven, follow the directions for The Perfect Ovenless Loaf.

You can use fresh garlic, if you prefer, but the flavour of the dried seems to permeate the bread more effectively than does fresh.

2 cups wholewheat flour 

2 tbsp vital wheat gluten 

½ tsp salt 

1 tsp instant dried yeast 

2 tbsp olive oil 

½ tsp sugar/honey 

1 cup lukewarm water 

1 tsp dried, minced garlic 

1 tbsp Annie’s Mixed Herbs

  

• Put half the flour (and the vwg) into a large bowl. Add the salt, dried yeast, (sweetener) and olive oil. Stir in the water. Mix them together into a smooth batter. 
• Add the garlic and herbs. 
• Gradually add the rest of the flour and knead the dough for a few minutes. Roll it into a sausage and put this into a well-greased (or oiled) ‘1 lb’ loaf tin. Flatten it down and cover it. 
• Leave the bread to rise until it’s about 25 mm (1 inch) above the sides of the tin. 
• When your loaf is ready to cook, light the oven and cook it at a Moderate heat for about 30 minutes.
  

To enjoy this loaf’s flavour at its best, eat it warm. 

Variations:

• Use seawater instead of fresh water and salt. 
• If you have an oven, you can also use this dough to make up to 8 individual rolls.

Annie's Mixed Herbs

I once bought a container of ‘Italian mixed herbs’ and for ages tried to puzzle out what was so special about it. At last, it came to me – there was a lot of fennel in the mixture. I found I much preferred the flavour to normal mixed herbs and when the container was finished, experimented with a number of combinations, until I came up with the following. I think there is a satisfying balance here between the sweet, the pungent and the robust, with the fennel adding that certain je ne sais quoi to the whole deal.You could, if you preferred, use ground fennel, but I always have fennel seed on board for my curries and if you happen to bite one, they add a delicious burst of flavour.

Incidentally, don’t even think of using ‘ground garlic’ in this – it tends to gum everything together.  If you don't have dried, minced garlic, then leave it out.   

The following recipe makes about ¼ of a cup.

1 tsp dried basil 

1.5 tsp fennel seed

1 tsp dried, minced garlic 

1 tsp dried mint 

1 tsp dried oregano 

1.5 tsp dried rosemary 

1.5 tsp dried sage

1 tsp dried thyme 

1/2 tsp ground cinammon 

1 tsp chilli flakes

 Mix everything together in a bowl and then put into an airtight jar.

Fried egg sandwich

I suspect that this sounds pretty revolting to my more fastidious readers, but as they happen to be a personal favourite of mine, I am including them. For perfect fried egg sandwiches, you need decent bread – preferably home made, good-quality tomato ketchup and eggs whose yolks are set, but whose whites are not frazzled.

Serves 2

8 slices bread

tomato ketchup

1 tbsp olive oil OR butter

4 eggs

pepper

Annie’s Mixed Herbs

• Toast the bread on one side only.

• Spread a thin layer of tomato ketchup on the untoasted side of each slice of bread.

• Place a frying pan on the burner. Add the olive oil or butter and before it gets hot, carefully break in the eggs so that they are spread evenly around the pan. Tilt the pan, if necessary to keep them so, or gently move them with a spatula.

• When the whites start to set and are lifting up and down, break the yolks. Then sprinkle with Annie’s Mixed Herbs and a generous grinding of pepper. Lower the heat and cover.

• Cook for several minutes until the whites are set. Watery whites are horrible in fried egg sandwiches.

• As soon as the eggs are cooked, cut the pan full of eggs into four equal portions with a knife and then lift out a piece of fried egg, placing it on the ketchup side of one piece of bread. Put another slice on top and serve at once. If you didn’t cook the yolks hard, fried egg sandwiches can be a bit drippy, so ensure that a plate and tissues are to hand.

Variations:

• A small onion can be diced and quickly stirred around before adding the fried eggs. Don’t let it cook too long, or the pan will get hot and the whites will then end up crisp.

• A full-flavoured, but mild mustard makes a pleasant alternative to tomato ketchup. Or try another type of sauce.

• Some wild garlic, if you come across some, is delicious, snipped over the eggs while they set.

Plain Omelette

These make a pleasant change at breakfast. Ideally, they should be made individually, in 150 mm (6 in) omelette pans, but most boats would not have room for such a luxury. They come out a bit on the thin side, if you make them one at a time in a larger pan, so better to make a four-egg omelette and share nicely.

Serves 2

 

4 eggs

salt and pepper

1 tbsp olive oil

1/2 tsp Annie's Mixed Herbs

 

Method:

• Break the eggs into a bowl and beat them lightly with a fork or whisk so that the whites and yolks are combined. Add salt and grind in some pepper. 
• Heat the oil in a frying pan until it’s runny but by no means smoking. Tip in the eggs and tilt the pan so that the mixture spreads itself evenly around. You can lift up the edges of the omelette as it sets so that the liquid egg trickles underneath. 
• When the top is almost set, sprinkle on the herbs and as the last of the liquid egg firms up, fold the omelette in half with a fish slice. 
• Quickly cut it in half and then put each section onto a heated plate. Serve at once.
  

Variations:

• Of course, there are innumerable variations on the theme, but for breakfast, you probably don’t want anything too exciting. A little grated cheese would be very acceptable. Add just before you fold the omelette. 
• You might like to spoon over some jam, if you have a sweet tooth, in which case, leave out the herbs. 
• Another useful idea is to preheat any of last-night's leftovers and put those in the omelette. But the few herbs are really all most people would want, first thing in the morning, especially if you are fortunate enough to have some fresh herbs on board. 
• If you fancy something more substantial, make a Spanish omelette or a frittata (see recipe).

Perfect fried egg

For perfect fried eggs, break the eggs carefully into a frying pan with a little oil that is wam, but not yet hot.  Too high a heat makes the base crisp – which some people quite like. However, most people prefer the whites soft, but not runny.  If you like the yolk hard, just pierce it with the point of a knife and let the yolk spread out a little. 

Season with Annie's Mixed Herbs, freshly ground pepper and salt, if you like. Once the white is setting and starting to lift, lower the heat and cover the pan.  This saves you from either having to turn the egg over, or flip hot oil over it to set the eggs.

My mother always told me to use the back of the knife to crack the egg.  She was right!