OK Shipmates this is how you make them.

Pour yourself a pint of Batemans Spring Breeze, um lovely.

This is for four people so you will need four beef tomatoes, four red peppers and an aubergine. Chop off the stalk of the aubergine and throw it away (the stalk that is)slice it along the top, scoop out the flesh and soak in some salt water to remove the bitterness.

While the aubergine is soaking slice the top off and core the peppers, then do the same with the tomatoes, only save the flesh and liquid in a bowl and leave the tomatoes upended on a plate.

Then roast the contents of a small bag of pine nuts in a skillet and set aside for the filling. Turn on the oven so it gets nice and hot.

To make the filling fry about six cloves of garlic and two onions until they are soft. Chop up some fresh dill and mint. bung it in the pan with the onions add the chopped up aubergine flesh, the tomato guts and liquid and the pine nuts and half a pack of arboreo rice (the kind you use for a risotto or paella)give it a stir and leave for a bit while you arrange the tomatoes, peppers and the augergine on the grill pan and fill any spaceswith sliced potato, fill up the veg with the mixture. Mix up a can of tomato puree with about a pint of water and ladel over the top of the veg until it covers the layer of spuds, them place the tops of the veg back on their heads and bung in the oven for about 40 minutes, occsionally basting with some of the tomato water so the spuds don't carbonise.

This is good with beer or white wine, especially retsina for that authentic Greek flavour and maybe some ouzo and water as an aperitif.

Music well aside from the Damned, Motorhead, Hawkwind, Vanessa Mae, Cliff Richard (Move It, none of the recent rubbish)REM, Wishbone Ash, Yes, the Saints (G'Day boys), Jesus and Mary Chain, White Stripes, Kaiser Chiefs, ZZ Top and Siouxsie we had a bit of gay disco boogie with the weather girls and Gloria Gaynor....It could have been Mykonos

Music is an essential part of Petty Officer Walrus's galley drill, for the pasta thanks to Siouxsie and the Banshees, Lynryrd Skynrd, Albert King, Nina Simmone, Joy Division, Bob Marley, Howlin Wolf, Black Sabbath, the Zombies (sublime voice Mr Blunstone) Jimi Hendrix, Chelsea, Bad Company, Atomic Rooster, Detroit Cobras, Chuck Berry, Johnny Cash, Thea Gilmore, ZZ Top, the Kinks, the Who and Gary Moore.

We have a vegetarian friend of mini pirate wench Moff coming to stay so watch out for my Greek style stuffed vegetables I'm about to cook later today.

We had Captain Nick and his crew round today I had to rustle up some lunch for 5 and a half hungry pirates.

I don't do weights and measures in the galley so all quantities are approximate

First drink a pint of rough cider this isn't crucial to the recipe it was just part of our booty from the west country Arrgh.

Bung some olive oil in the pan and soften up three chopped onions, three chopped chile peppers and half a head of chopped garlic, grind in some black pepper, then rip the leaves off a pack of fresh basil chuck in, chop up six chicken breasts into say inch cubes and chuck them in as you go giving it all a good stir. When they have sealed chuck in some sliced mushrooms, I find a big punnet from the supermarket will do for this many people, chuck in some soy sauce and let this lot cook down until there is plenty of liquid out of the mushrooms sloshing around in the pan, then add a jar of pesto, I used red but green is OK. Any brand of pesto will do, but supermarket pesto is as good as any branded product.

Now open a pint botttle of Adnams Broadside lovely bitter with nice toffee nose and not too hoppy finish, then open a bottle of wine drink some of it to make sure its nice Arrrgh and then chuck it the pan, the wine that is not the bottle (health and safety notice). I used a bottle of Sainsbury's cheapo white wine from European sources, not exactly vintage, but only £2.10 for a bottle, quite fruity and a bit sweet for drinking but it complemented the chile and other flavours well enough in the sauce.

Let it simmer away for a bit say long enough to finish the Broadside off then chuck in about a third of a kilogram pack of spiral pasta and let it bubble away until it becomes al dente. bung on a plate with some shaved Parmesan cheese, its worth buying some real cheese not that Italian style cheese rubbish they have in tubs in the supermarket that smells like feet that someone has ralphed over.

I served this up with some brocoli spears that had just been dunked briefly in boiling water so they were still nice and crisp and a bottle of chilled Sainsbury's Soave, the one and half litre kind as they crew were very thirsty.

This was folowed by a box of Brewsters Irish chocolate, coffee and some Spanish Brandy and then the washing up and a kip, as the scurvy crew went out for a quick pillage in Epping Forest