This is my last day and the truth is that today is a fairly routine day.

The entire crew is working hooked up to a yellow cord which they call the “umbilical” (yuck!).

The captain blinks vigorously trying to erase the drawing of the plotter from his pupils and keep the Ranger on a straight heading and at constant speed, and with phrases like “South, South-east 02, 01”, he survives on the basis of stretching exercises and French classes for psychopaths.

Rubén with his 2 up, 3 down, full speed ahead!!!!!!, power ball and pennyroyals. Very strange ...

People are talking and commenting about it; there’s a rumour going around that today we’ll do a dive from the coast! For technical reasons, we couldn’t go out to sea using the boat, so we hired a car and set off to the north area of the island to carry out a dive in a cave that we had seen already.

The sea was quite choppy so access to the cave was quite difficult but nothing compared to a military dive (as I have done), which are quick and agile.

I’m starting my small contribution to the diaries on-board the Ranger with a lot of energy. It’s a pleasure to introduce myself – I’m Cris - the chef on this expedition and it’s my second year with Oceana on the Bahar Life project in Malta. So, let me tell you a little about the day - my point of view -, from my little kitchen on the port side of the stern on the catamaran.

Ham, cherry tomatoes and arugula Pizza recipe

20 min                  medium              14 servings

Ingredients:

Puff pastry (3) //sliced ham//arugula//cherry tomatoes – 3 boxes//2 endives//Spring onion//olive oil//salt and pepper//Parmesan cheese.

SALMOREJO
Difficulty – low

20 min 14 servings

Ingredients:

2kg tomatoes //350g dried bread // 200g olive oil //3 garlic cloves // a pinch of salt // Spanish ham// quail eggs or chicken eggs

1. Clean and mash the tomatoes, strain to remove the skin and seeds, mash again adding the bread, oil, garlic and salt.
2. Decorate with boiled eggs (chicken or quail), diced ham and olive oil droplets.