www.light-food-full-of-flavour.com

"The only thing I like better than talking about food is eating." (John Walters)

I’m writing this while out working on a small cruise boat somewhere along the Scottish West coast.

The galley is small, yet functional.

I cook breakfast, lunch, afternoon tea and a 3-course dinner for 12 people every day. You need to be organised with a galley this size.

I have to have all the food I need for the cruise, a 10-day long cruise this time, on board before we leave, and then find space to store it all. The fridges and freezers are filled to the brim, and there are storage cupboards all over the boat. I joke that I go shopping as I run around the boat once a day gathering up what I need for that day.

Whale of a time...

Some of the dishes I cook on board, are also on my website. I will make some type of quiche as part of one of the lunches, as well as salads like my orange and tomato salad, warm chicken salad, broad bean salad and asparagus salad.

The fish and seafood on the Scottish West coast is amazing. I serve my favourite fish, lemon sole, on every cruise, as well as halibut, salmon, haddock and cod. Langoustines and large hand-dived scallops are also popular.

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Apart from the usual breakfast things we serve every day - porridge, yogurt, berries, nuts&seeds, muesli, toast etc - I also make different cooked breakfasts on most days.

Spinach & Parmesan Fritters

The recipe for this newsletter is one of the breakfast dishes I sometimes cook, “Spinach & Parmesan Fritters”.

You will need:

250g, 8oz fresh spinach

4 free-range eggs

2 heaped tablespoons grated Parmesan cheese

3 scallions/spring onions - finely chopped

1/2 teaspoon sea salt

black pepper

Place the spinach in a colander and pour over a kettle or pot of boiling water. Once the spinach is cool enough to handle, squeeze out as much water as possible and the chop the spinach. Crack the eggs into a bowl and mix in the spinach, Parmesan cheese, chopped scallion/spring onion and salt. Season with some black pepper.

Add a little olive oil to a frying pan over a medium heat and add spoonfuls of the mixture to make 4 fritters.

Fry for a couple of minutes before turning over the fritters for a further minute.

Happy cooking!