Chef David Wells shares two recipes to show how tasty, inventive dishes can be prepared on just one or two gas burners in limited galley space - as demonstrated at PBO Ask the Experts LIVE!

David Wells, a catering, events and hospitality management lecturer at South Devon College, drew the crowds at this year’s Beaulieu Boatjumble when he hosted two cookery demonstrations in the PBO Ask the Experts LIVE! marquee.

Due to popular demand, here are the recipes for dishes made on the day.

King Prawn and orange marinate served on a couscous salad.


  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic
  • olive oil
  • 1 level teaspoon smoked paprika
  • 1 pinch of saffron
  • 6 large raw shell-on king prawns
  • 2 oranges
  • 150 g whole-wheat couscous
  • 400 g Variety of mixed seasonal veg, peas, asparagus, courgettes, celery, spring onions, red or yellow peppers
  • 1 Fresh red chilli
  • 15g a bunch of fresh mint
  • 1 lemon
  • 2 tablespoons natural yoghurt


  • Crush garlic and rosemary into a paste with a pinch of rock salt.
  • Pour in 1 tablespoon of oil, paprika, saffron and a small amount of boiling water to make a marinade.
  • Use little scissors to cut down the back of each prawn shell and remove the vein
  • Cut 1 orange into wedges, toss with the prawns and the marinade and leave aside for 10 minutes.
  • Put the couscous into a bowl and just cover with boiling water, then Clingfilm over the top top and leave to fluff up.
  • Finely chop all seasonal vegetables and chilli, and put them into a serving bowl.
  • Place a few mint leaves and put to one side for garnish, then finely chop the rest and add to the bowl of vegetables with the juice of the lemon and the remaining orange.
  • Add the couscous; toss together and season.
  • Put a large non-stick frying pan on a high heat.
  • Add the prawns, marinade and orange wedges and cook for 4 to 5 minutes, or until the prawns are cooked.
  • Arrange prawns and marinate on top of the couscous.
  • Place 2 spoons of yoghurt on top,
  • Garnish with mint leaves and lemon wedges and serve.
David Wells from South Devon College demonstrates how to make tasty meals in limited galley space at PBO Ask the Experts Live at Beaulieu Boatjumble 2016

David Wells from South Devon College demonstrates how to make tasty meals in limited galley space at PBO Ask the Experts Live at Beaulieu Boatjumble 2016

Smoked Haddock kedgeree


  • ½ Onion finely chopped
  • 55g/2oz Butter
  • 300g/10½oz Basmati Rice
  • 1 tsp Madras Curry Powder
  • Freshly grated Nutmeg
  • 200ml/7fl oz Milk
  • 110ml/4fl oz Double Cream
  • 300g/10½oz Naturally Smoked Haddock (NOT dyed) flesh cut into chunks
  • Sea salt and cracked Black Pepper
  • Small bunch Parsley chopped
  • 3 hard-boiled eggs shelled and halved
  • Pinch cayenne pepper

To serve

  • Knob of Butter
  • Wedges of Lemon

Preparation method

  1. Cook the onion gently in the butter for a few minutes and then add the rice.
  2. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.
  3. When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)
  4. Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using.
  5. Serve topped with a knob of butter and wedges of lemon.