Cooking on a narrowboat: Boaters’ recipes

Even if you are on a hire boat, it will still have a properly fitted out kitchen, so cooking need not be that different to how it is in any other kitchen. However, space is more limited, so you might want to limit the number of different processes you attempt at once – and get in to the habit of clearing up as you go along. In addition, you may want to plan quick and simple meals, so you can spend less time in the kitchen, and more time out enjoying the scenery. It is not advisable to use a chip pan or deep fat fryer, but if you have one, check out these safety tips.

With all this in mind, we asked five experienced boaters to suggest their favourite recipes for cooking on a narrowboat.

Boozy plums à la Wand’ring Bark

Helen Tidy writes about foraging from her narrowboat, Wand’ring Bark in her blog I know a bank where the wild thyme grows.

Helen says: “I love boating. I love hedgerows. I love gin. So when I can combine all three in a lovely boozy recipe, my joy is complete. This time of year sees the hedgerows bursting with fruit and in particular I have seen a great many plum trees lining the cut. Most people have come across Sloe Gin and that indeed is a fabulous hedgerow drink, but, ready to make now, is a variation on that theme. To my mind, Plum Gin may even have the edge on its more well-known counterpart. The beauty of this recipe is that it is ripe for adaptation. Try substituting damsons or combining peeled and chopped apples with blackberries – all readily available along the towpaths. Alternatively, vary the alcohol. I am currently experimenting with Plum Brandy, Plum Rum, Blackberry Whisky, Damson Vodka and Wild Cherry Brandy."

450g plums
225g sugar (450g for sloe gin)
600ml gin

“Prick the plums and place in a large clean jar or bottle. Pour over the sugar and then the gin. Seal the container with a lid and give it a good shake to mix well. Shake every day to stop the sugar settling to the bottom and to help release the fruit juice. Once the sugar has dissolved (about one week), store in a cool dark place and shake once a week for about three months. Then strain the liquid and pour into sterilised bottled. Ideally, keep for about 18 months before drinking, but you try that! My advice, use small bottles. Stash a couple away, then take one and retire to the pointy end of the boat and watch the world go by sipping your home made pinkish nectar. Heaven.”

Italian soup

Amy Tillson posts recipes and records her boating experiences in her blog Life Afloat on Lucky Duck.

Amy says: "This soup is perfect for those summer evenings when you want something fresh and tasty, but a bit more filling than a salad. It's really quick to make and its one of those 'store cupboard' recipes too, so you can basically add any summer veg that you have picked up in a canalside shop. Using one pot, and not having any complicated ingredients, it's great for cooking while out cruising. Last time I made this, we sat out on the roof of our boat to eat it, followed by a big bowl of fresh local strawberries. Delicious!"

Olive oil
Garlic (as much or as little to suit taste!)
1 onion
200g bacon lardons (smoked in this case)
6 small potatoes
6 sweet tomatoes
a handful of fresh basil
a handful of oregano
1 cup mini pasta eg macaroni
1 vegetable stock cube

"Fry the onion and garlic in olive oil until translucent. Add bacon, keep stirring and cooking until nicely browned and the fat's starting to get a little bit crispy (that's just how I like the bacon in this - it gives a nice texture). Add stock and water to fill the pan, along with chopped potatoes, tomatoes, and pasta and then cook until the potatoes are soft (about 20 mins). Add basil about 5 mins before the end.

"Eat in the sunshine with friends!"

Stuffed mushrooms

Geraldine and Michael Prescott travel the waterways selling cheeses, pickles and chutneys from The Cheese Boat.

Geraldine says: “Our favourite recipes is stuffed mushrooms – suitable for a meal if you have 2 mushrooms per person, or else a starter. We make it with our Green Thunder cheese – mature cheddar with garlic and herbs. If Green Thunder is not available, use any cheese you like but add some grated garlic under the cheese.”

1/2 big mushrooms per person
Green Thunder cheese
Cooked ham or bacon
Onion

“Remove mushroom stalk and chop into small pieces. Butter the cup of the mushroom and put in a layer of sliced onion, ham or cooked bacon, chopped small pieces of mushroom stalk and top with Green Thunder cheese.

“Put under the grill or in the oven ‘til cheese has melted or, as Michael says, “until it looks a gooey mess, but tastes marvellous”. Serve with crusty bread.”

Pork fillet loin

Dave Hickman on the waterscape Facebook group, says: “I like a pork fillet loin, cooked in foil, with olive oil, a little butter and loads of basil. Let cook slowly for 40mins, take out of the foil, slice and put in a red-hot pan to brown. It’s really good.

“Veg of your choice can also be finished in same pan with the remainder of the basil and olive oil. I bake new potatoes in the microwave, then flash fry them in a pan drizzled in olive oil and parsley.”

Cheese and potato layer

Jo Lodge on the waterscape Facebook group says: “Boil 3 large potatoes and allow to cool. Chop 1 large onion, slice and sweat off in a pan. Make a white sauce or you can cheat by buying a packet white sauce. Make this up in a pan and add two large handfuls of a strong cheddar cheese. Then slice the cooled potatoes.

“Place a layer of potato in an oven-proof dish, add a layer of onion, on top of that add a layer of the white sauce with cheese in it. You continue to layer up the dish until you are left with the last layer of white sauce. Sprinkle a layer of cheese on the top. You can lay some tomato on top as well for garnish. Place in the oven at gas mark 4 and bake until golden brown. It goes really nice with corned beef, sausages etc. I love to cook this in our back cabin stove."

Last updated: 05/09/2011