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Preparing meals on a yacht requires ingredients that are lightweight, shelf-stable, and quick to cook. A chef from South Devon College demonstrates two recipes suitable for small galleys: a smoked haddock kedgeree and a king prawn couscous salad.0:56 The kedgeree uses dried rice, milk, butter, and smoked haddock, requiring only periodic stirring while the rice absorbs the liquid.3:01 The couscous salad relies on boiling water to rehydrate the grain, which is then mixed with frozen king prawns, orange segments, garlic, mint, and olive oil.5:07 Both dishes prioritize high carbohydrate and protein content to sustain crew during active sailing.1:07 The chef emphasizes using dried goods to save weight and storage space, noting that couscous is particularly efficient for boat provisioning.13:40 Fresh herbs can be grown on board to enhance flavor without adding significant weight.20:27 Proper meal planning allows for preparing two distinct dishes simultaneously within a 20-minute window, even in the limited workspace of a boat galley.22:44

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