This is Sue’s page and as you can see she is keeping her wonderful concoctions a trade secret. All I can say is that she does a mean Greek salad and she does not throw away stale bread.

The stale bread is cut thinly and then toasted – it’s great with tatziki or pate.

Perhaps more to follow ……………..

Stuffed Emu

Serves 24 or more

Main Ingredients:

1 Large Emu (boned)

1 Pheasant (boned)

1 Guinea Fowl (boned)

1 Partridge (boned)

1 Pigeon (boned)

Stuffing & Decoration:

1 Cup of Rice (boiled)

1 Tablespoon of Slivered Almonds

15g Butter

1 Tablespoon of Mixed Herbs

1 Tablespoon of Raisins

Mix stuffing and place into the boned pigeon, place the stuffed pigeon into the partridge, guinea fowl, pheasant and finally into the emu. Bake in a moderate oven for 12 hours (or more) or until tender.

Set on a large platter of boiled rice and serve with a hearty appetite.

Skippers Fry-Up

Pour some oil into a frying pan and heat over a hot flame until smoking, add bacon and cremate.

Break eggs into the pan breaking yolks in the process.

When eggs are well done turn off heat until fat congeals.

Serve on cold plates and smother with tomato sauce.

Food on the Move

Open a tin of warm luncheon meat.

Drop meat onto cabin floor.

Retrieve meat and cut into star shapes.

Butter some bread and throw it face downwards onto cabin floor – tread on it generously.

Retrieve the bread and make a sandwich decorate with star shaped luncheon meat.

To serve squeeze the sandwich into a tube shape and place in mouth of the helmsman.