A book has pulled in at my work station: The Yachting Recipe Book.
One dish catches my eye: marinated duck breast, rouqette, blood orange and rhubarb salad, with a beetroot miso dressing. There are 20 stages to preparing and cooking this dish.

If that sounds ambitious,here’s one of my own:

Take a pound of diced beef, sling it in a carrier bag with some garlic and crushed chillies, hang it between the side of the boat and the lining, next beat all day down the north Kent coast. By the time you get to Ramsgate it will be slapped tender, marinised and ready for frying. Serve on a bed of rice with fresh coriander (supermarket five minute walk from dockside). Then repair to the Royal Temple Yacht Club.