It's time for Deliveroo by canoe

Can we agree that it’s an old myth that sailors survive entirely on Fray Bentos pies and ‘pot mess’? Certainly on Skylax mealtimes are something to look forward to as both Rod and I love cooking.

Ocean passages generally afford us lots of time to think about what we might be cooking – what needs using up or what we might fancy out of our comprehensive stocks.

As we don’t use a freezer, most of our meals are largely vegetarian, supplemented by the occasional tuna if we are lucky. When cruising around an area, though, it is wonderful to discover the local delicacies particular to where you are.

We had not long dropped the hook in one of the most idyllic anchorages I had ever seen – islets fringed with white sand beaches and palm trees and small wooden houses with dense forest further inland. We had arrived in the San Blas Islands, which lie roughly 70 miles west of Colon, on the Caribbean coast of Panama. Navigation into the bay had been intense, with coral reefs offlying the islets and relatively inaccurate charts. But the sun was shining as we tidied up the boat and took in our new surroundings.