At Boatworld, we know that great days on the water are often made even better by good food, especially when it's easy to whip up on a boat, beach, or campsite. That’s why we’re launching our Recipe of the Month series! Each month, a member of the Boatworld team will share a favourite recipe perfect for adventures on (or beside) the water.
It’s a new month, which means a new team pick in our Recipe of the Month series! This time, it’s from Nicola, Boatworld's Director, who shares a recipe that's perfect for your next day out on the water.
After a day out on the water, there’s nothing better than refuelling with something hearty and full of flavour. This pasta caponata is just the thing, simple to prepare, packed with vibrant vegetables, and bursting with bold Mediterranean goodness. It hits the spot whether you’re drying off on the shore or watching the tide roll in. If you’re a pasta lover, this one’s a must-try, and the best thing is that you can prep it at home and warm up by the shore.
Serves: 4 (to prep at home recipe)
Ingredients:
- 3 tbsp olive oil
- 2 tbsp tomato purée
- 1 tsp dried oregano
- 1 tbsp balsamic vinegar
- 2 aubergines - about 500g
- 300g cherry tomatoes
- 1 ½ tsp chilli flakes
- 1 red onion
- 3 garlic cloves
- 1 celery stick
- 1 x 400g can of chopped tomatoes, good quality
- 30g capers
- 2 thyme sprigs
- 40g raisins
- 60g Kalamata olives
- 500g penne pasta
- 10g dark chocolate
- 20g parsley leaves
- 40g pine nuts
Prep Aubergines:
- Trim the aubergines and chop the flesh into 2cm cubes;
- Lay on the lined baking tray along with the cherry tomatoes and drizzle over one tablespoon of the olive oil
- Sprinkle with a generous layer of salt, pepper, and chilli flakes. Place the tray in the preheated oven and bake for 30 minutes.
Start cooking:
- Meanwhile, pour the remaining two tablespoons of oil into the large frying pan.
- Peel and finely chop the onion and garlic, and add to the pan
- Trim the leaves and root from the celery, then finely chop and add to the pan
- Cook the onions, garlic and celery for 10–15 minutes, stirring regularly, until they are soft and translucent
Finishing the sauce:
- Add the tomato purée to the pan and stir;
- Add the chopped tomatoes, oregano, thyme, capers, raisins, and olives, along with a bit of salt and pepper to taste. Then, reduce the heat to a gentle simmer and let everything cook for 5 minutes.
- Remove the roasted aubergines and tomatoes from the oven and add them to the pan, stirring everything gently.
- Put the lid on and simmer for 12–15 minutes, stirring every 5 minutes to stop it burning.
Cook the pasta:
- Boil a kettle and fill the large saucepan with the boiling water and a pinch of salt.
- Add the pasta and cook until al dente, following the package instructions.
- Strain away the water and tip the cooked pasta back into the pasta pan.
Finishing up:
- Meanwhile, chop or grate the dark chocolate and sprinkle it into the caponata sauce
- Chop the stalks from the parsley and save for another recipe, then chop the leaves and add three-quarters to the pan along with the balsamic vinegar
- Simmer for a further 3–5 minutes with the lid off
- Taste and season if necessary
- Pour the sauce over the pasta and gently fold it in, ensuring everything is well coated.
- Put the small frying pan on a medium-high heat and toast the pine nuts in the dry pan until golden
- Sprinkle over the pasta along with the reserved parsley leaves before serving
Don't forget to pack a green salad and a crusty baguette.
Voila!
Hannnah, our Bookkeeper and Business Administrator
This one’s a proper classic – simple ingredients, one pan, and guaranteed to warm you up after a day on the water (or stuck in admin!). It’s the kind of meal that takes zero thinking but delivers maximum comfort – tinned stewing steak, baked beans, and soft new potatoes all bubbling away together.
It’s not fancy, but that’s the beauty of it. It fills you up, tastes great, and you can make it in less than 10 minutes. Whether you’re camping, caravanning or tucked up on a boat somewhere remote, this is a proper belly-warmer with no chopping, no prep, and barely any washing up. Just open the tins, heat, and eat.
This is my go-to when the weather’s grim, the kettle’s on, and I can’t be bothered with anything fiddly. Bonus points if you stir in a handful of frozen or tinned mixed veg for a splash of colour, add a dash of Sheffield’s finest Henderson’s Relish for a gentle kick, or mop up the sauce with a chunk of crusty bread.
What you'll need ✅:
- 1 tin of stewing steak
- 1 tin of new potatoes
- 1 tin of baked beans
Optional Bonuses ➕:
- Frozen/Tinned mixed vegetables
- Splash of Henderson's Relish
- Loaf of Tiger/Sourdough bread
How it's done 🍳:
Open all three tins and pour everything into a saucepan.
Warm it gently on your stove or hob, stirring occasionally until it’s hot all the way through.
Ladle into bowls and serve – that’s it! You’re done.
Ryan, our talented Graphic Designer.
"I'm all about easy meals that are not too simple, which feel a bit special but only need one or two pans. And since we're a boating brand, starting with a fish dish made sense, so here you have it: a quick and tasty seabass and ratatouille. 🐟
I've only done this once, but this came first when I thought of a summery meal beside the water. Pan-fried seabass packed with protein and omega-3, added with some herby and sweet veg, creating a "light, fresh, and packed with flavour" meal.
I've only tried this once, but it was an instant success with the family at home, and I'm now starting to enjoy the outdoors and camping more; this one is on the list to try with my camping stove. I'll let you know how that goes 😅.
If you want to be super prepared, I'd recommend chopping your veg at home and packing it into a container. Then you're good to go, no faff, just cooking.
Also, in my best Saturday kitchen impression (other cooking TV programs available), I'd recommend an ice-cold beer, a citrusy IPA or a crisp Sauvignon Blanc, and you're winning. Or you can't beat a cold, fresh lemonade on a sunny day if you have to drive after, so don't forget your coolbox. "
What you'll need ✅:
- 4 seabass fillets
- Courgette, aubergine, red pepper, tomatoes
- Red onion, garlic, basil, Herbs de Provence
- Olive oil, butter, salt & pepper
How it's done 🍳:
Start by frying off the chopped veg with herbs to make a quick ratatouille — soft, warm, and full of flavour. Set that aside, then cook your seabass in a hot pan with some butter for a couple of minutes until golden and flaky. Stack the fish on top of the veg, and you're done. Bon appétit.
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Liked what our team have been cooking up?
Feel free to share it with friends, family, fellow adventurers, outdoor lovers or boaters — anyone who enjoys good food in great places.
We’d love to hear your go-to meals, too. If you’ve got a favourite recipe for campsite cooking or lunch on your day adventures, drop it in the comments below — one of our team might try it next!
And don’t forget to keep this blog bookmarked - each month, a new team member will share their must-cook recipes, perfect for life outdoors.
Happy boating, adventuring and cooking! 😋
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