Small boats offer limited space and options for preparing food, so you need to evaluate your options realistically and choose your meals accordingly.
On-board cookers on small vessels usually have only two or three gas burners and a gas oven. The usable space of the cooker is significantly smaller than at home, much like the areas used for preparation and chopping the ingredients. However, by properly assessing available resources, you can work wonders. An unspoken rule is that you should make one proper meal on the boat during the day, and spend the rest of your time swimming, sailing, or sightseeing – in other words, enjoying yourself.
We do not consider breakfast or a salad for lunch to be proper meals here, regardless of how elaborate they are; instead we will focus on meals that take more than 15 minutes to cook. We suggest estimating which meal takes the longest to prepare, and begin with that one. The estimated time to prepare the meal should be the time it takes to prepare all of the food you plan to eat, so use it to organise everything else that needs to be done. That way, you can also make the best use of your dishes, which will be probably be limited as well.
