A trip out to sea shouldn’t be limited based on your food supplies. Besides, part of the fun of a longer passage is making the most of what you have in your food stash! You’d be surprised at how creative you can be purely using store cupboard essentials when you’re running low on fresh food.

Cooking at sea when you’re several hours away from a source of fresh food doesn’t have to be intimidating. In fact, we think it’s easier sometimes as there’s less stress over use-by dates and high-risk food hygiene that goes hand in hand with fresh food.

Try your hand at these recipes next time you set sail on a longer voyage and you’ll see why we love a longer trip just as much as a weekend trip.

by Shannah Hatch, Dream Sails

Larder Lentils

If the thought of lentils makes you uninspired then this recipe will change your mind! And rightly so as paired with the right flavours, lentils make a delicious, wholesome and nutritious meal for meat lovers and plant-based eaters alike.
Although we’ve included a carrot in our ragu, this is completely optional depending on your food availability. Carrots, onions and garlic store well outside of the fridge so no need to worry about lack of cool storage.
We think this recipe works best with spaghetti although we’re partial to the saying ‘anything goes’! If you’re in the mood for a hearty meal that doesn’t take long to prepare, this is what you’ve been looking for.
Serves 4


1 onion
2 carrots (optional)
2tbsp olive oil
2 garlic cloves
800g tinned chopped tomatoes
140g red lentils
2 cups vegetable stock
300g dried pasta

  1. Finely chop the onion and carrot and place in a saucepan with the oil. Fry gently for 10 minutes to soften the vegetables.
  2. Finely chop the garlic and add to the saucepan with the tinned tomatoes, lentils and vegetable stock.
  3. Cover with a lid or tinfoil and simmer for 15-20 minutes, until the lentils are tender. Top up with extra water if needed.
  4. If you have the space and equipment, cook the pasta whilst the lentils are cooking to save time and serve the sauce over the cooked pasta.
  5. Alternatively, set the lentil ragu aside in a bowl and cook the pasta as instructed on the packet. Drain the water and return the lentil ragu to the pan, then mix and heat through before serving.


Totally Tuna

Although we provide measurements for those who have access to kitchen scales, there’s nothing stopping you from guessing amounts using packet sizes and your own judgement! Making up your own quantities can be refreshing and there’s no pressure to stick to our suggested amounts. Feeling extra hungry? Top up that pasta pan!
This recipe really makes use of the non-perishable ingredients that you might have to hand on your boat. If you’re lucky enough to have an oven, you could even bake the dish for a satisfying crunch.
If you do have extra food to hand, feel free to spice up your pasta with grated cheese, olives, fresh herbs or red peppers.
Serves 4


800g tinned tomatoes
1tsp sugar
1tbsp dried herbs
1 can of tinned tuna in spring water
1 small can sweetcorn
300g dried pasta


  1. Boil your choice of pasta in salted water, following the packets instructions until just cooked. Drain the pasta and set aside for later.
  2. Pour the tinned tomatoes into the saucepan with seasoning and bring to a boil. Stir in the sugar and your choice of dried herbs, reduce the heat and simmer for 10 minutes to thicken the sauce.
  3. Drain the tuna and sweetcorn and mix into the tomato sauce with the pasta.


A Taste Of Mexico

This dish is perfect to bring a little heat to your boat, whether the sun is out or not! It doesn’t even matter if you’re not sailing around the Mexican coast, this Spanish rice dish will bring the aromatic flavours of Mexico right to your own deck.
We’ve fine-tuned this recipe to provide the full experience of a Mexican dish without being too hot, but feel free to have a play with the amount of chilli powder you use if you’re after a more intense kick or an even calmer taste.
If you don’t have chipotle paste to hand, you can still make the most of this recipe! Simply swap the chipotle for other spices, such as cumin, or add jalapeno peppers from a jar.
Serves 2 as a main course or 4 as a side dish


1tbsp olive oil
1 onion
2 cloves garlic
150g dried rice
1tsp smoked paprika
1tsp chilli powder
1tbsp chipotle paste
400g tinned chopped tomatoes
1 cup vegetable stock
1 small can sweetcorn
200g tinned red kidney beans


  1. Finely slice the onion and garlic and add to a saucepan with the oil. Fry over a medium heat until the onion is soft.
  2. Stir in the chipotle paste, rice, smoked paprika and chilli powder. Stir for a few minutes to blend the flavours then add the chopped tomatoes and stock, and stir well.
  3. Bring to a simmer then cover with a lid or clingfilm, reduce the heat and leave to cook for 15 minutes.
  4. Drain the sweetcorn and red kidney beans and stir into the rice. Allow to heat through before serving.


Beans At The Bow

Serve with rice but bread if you have available. Serve with lime juice or sour cream/mayonnaise.
Beans are a staple for any boating adventure as they’re practical to store due to their stacking ability and keep well at room temperature. If you’re in any doubt over what food to pack for your long passage, beans are a must-have!
This recipe mimics that of a comforting bean chilli. When the fresh meat runs out, there’s no need to skimp on that chilli con carne craving – a quick substitute from beef to beans and you’ll have an uplifting meal to serve in no time at all.
We recommend serving the bean chilli with rice, but if you have bread available, this would also be a great accompaniment. If you’re close to shore and have access to a shop, you could make this bean chilli extra luxurious by garnishing with lime juice or serving with a dollop of sour cream or mayonnaise.
Serves 4


1tbsp olive oil
2 garlic cloves
1 onion
1tbsp chilli powder
1tsp chipotle paste
800g tinned chopped tomatoes
400g tinned red kidney beans
400g tinned black beans
1 cup vegetable stock
1tsp sugar
300g dried rice


  1. Finely dice the onion and garlic cloves. Heat the oil in a saucepan over a medium heat and add the onion.
  2. Sauté for 10 minutes until soft, then add the garlic, chilli powder and chipotle paste and fry for 2 minutes.
  3. Add the tinned tomatoes, red kidney beans, black beans and vegetable stock and bring to a simmer.
  4. Season with salt and pepper to taste and add the sugar. Cook the chilli for 25-30 minutes, adding more water if needed.
  5. Meanwhile, steam the rice in a separate saucepan until tender. If you are short on space, steam the rice once the chilli has cooked and reheat the chilli with the rice.


Cookie Fever

We’ve all been there: the cookie dough cravings kick in when it’s most inconvenient. Next time you fancy something sweet when you’re out for the weekend or on a longer voyage, give these no-bake, edible cookie dough balls a shot.
The recipe is incredibly simple and quick to put together so no need to wait around impatiently. We challenge you to not eat the whole bowl before you can portion it out to everyone else!
To make this recipe extra special, why not use any spare chocolate bars you have sitting around to hand? Alternatively, if you would prefer to save your chocolate for another time, give this recipe a go with dried fruit, nuts or even biscuits.
Makes 15 cookie dough balls


½ cup sugar
½ cup butter, softened
½tsp salt
1 cup plain flour
1tbsp UHT milk or water
½ cup of filling – we recommend chocolate but dried fruit and nuts work too


  1. Combine the sugar and butter together in a bowl. Mix with a spoon until creamed and the colour lightens.
  2. Stir in the salt and flour until the mixture resembles thick crumbs. Add the milk or water and stir to achieve the right texture.
  3. Prepare your filling if needed by cutting the ingredients into smaller pieces, then mix into the dough.
  4. Eat the dough raw as it is by the spoon or roll into balls and serve.