A Moveable Feast
Anna PocockCooking afloat, while sailing round the UK and beyond!
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 10 | Subscribers | Read | sailingexeat.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
French pizza!
When we’re on board the good ship Exeat, I make a tomato tart (using an old David Leibovitz recipe) about once a week. Its genius lies in its simplicity: yes, it’s a tart, but if you use shop-bought shortcrust pastry (which in France is sup...
Easy peachy lemon zesty
I’m not a big pudding maker, even when I’m at home with all the resources of a well-stocked kitchen. Most of the time, I’m happy to round off a meal with a square or three of dark chocolate. Even if we’re dining out, I’m rarely tempted by a...
Ship’s Cake
I don’t do a lot of baking on board, for obvious reasons (temperamental galley oven, inability to weigh ingredients on a constantly floating surface, no electric mixer etc). But occasionally, when birthdays or low spirits demand it, I make ...
Foraged elderflower cordial
Sometimes on our travels, we’re lucky enough to be able to boost our galley stocks with foraged treats. Wild garlic is a favourite find (and makes great pesto), razor clams an occasional but thrilling delight, and in June, frothy elderflowe...
Authors
The writers behind this newsletter.
Mostly living on the good ship Exeat, roaming the Celtic coasts of Cornwall and Brittany. When I’m not sailing, I’m generally cooking or eating or talking about food. And even when I am sailing, I’m mostly cooking, eating or talking about food.
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