Rapeseed oil is a wonderfully versatile ingredient for all sorts of recipes. These have been picked by the farmers who grow their own oilseed rape without bee-harming neonicotinoid pesticides.
Find out more about Friends of the Earth's Bee-Friendly Shoppers' Guide to Rapeseed Oil.
Kale and rapeseed oil pesto
90 g kale, washed and dried
30 g pine nuts
30 g parmesan cheese, grated
5 tbsp Bath Harvest Garlic Infused Rapeseed Oil
A pinch of salt and pepper
- Place all the ingredients in a food processor and blend for 2-3 minutes or until smooth.
- Season to taste.
- Use as a sauce for pasta, salads, fish and chicken, or stir through new potatoes.
- To store transfer to an empty jar and drizzle a little extra rapeseed oil over the surface of the pesto before sealing. Your pesto will keep in the fridge for up to 3-4 days.
- Thinly peel your potatoes, then cut them to your desired size and bring to the boil for 7 minutes.
- Once boiled, drain and dry the potatoes and give them a good shake up to rough up the edges.
- Cover the bottom of your roasting tray with Duchess Oil and place the empty tray in the oven at 180°C for 5-10 minutes until hot.
- Next, place the potatoes in the hot oil and gently roll and shake until coated then add your rosemary and garlic.
- After 25-30 minutes gently turn the potatoes and place them back in the oven.
- After a further 25-30 minutes your potatoes should be crispy on the outside and soft in the middle.
- Season with salt and pepper straight away.
Puy lentil lunch pot
125 g cooked puy lentils
75 g cubed feta cheese
Handful chopped rocket
Handful finely chopped red onion
Handful chopped cucumber
Sprinkle of chopped mint
Handful of pomegranate seeds
Handful toasted pumpkin seeds
Mellow Yellow Classic Vinaigrette
- Simply put your lentils into your lunch box, followed by the finely chopped onion, chopped mint and cucumber.
- Add a generous splash of Mellow Yellow Classic Vinaigrette and stir.
- Then add the cubed feta and handful of rocket, add another small splash of dressing and give a tiny gentle mix.
- Top with the toasted pumpkin seeds and pomegranate and your delicious lunch pot is ready to go!
- Peel sweet potatoes and slice into wedges.
- Toss the wedges with the rapeseed oil before sprinkling with smoked paprika, making sure they’re evenly coated.
- Heat a baking tray in the oven at 180°C.
- Tip the wedges onto the hot tray, turning to seal the outer edges before cooking in the oven for 20 minutes until golden and crisp.
Makes 12 muffins
90 ml Pure Kent Cold-Pressed Rapeseed Oil
90 ml milk
110 g granulated sugar
280 g plain flour
Handful of chocolate chips (optional)
1 tsp baking powder
1 tsp bicarbonate of soda
¼ tsp salt
- Preheat the oven to 190°C and line a 12 hole muffin tin with cases.
- Puree bananas in a jug using a stick blender.
- Add the egg, Pure Kent Cold-pressed Rapeseed Oil, milk, sugar and stir well.
- In a separate bowl, mix the flour, baking powder, bicarbonate of soda, salt and chocolate chips (optional).
- Pour the wet ingredients into the dry and give it a good stir.
- Spoon into the muffin cases and bake for 15-20 minutes.
- Leave to cool on a wire rack and enjoy!
- Preheat oven to 180°C.
- Melt the butter, golden syrup and Yare Valley Rapeseed Oil in a pan.
- Pour over the oats and mix well. Stir in optional ingredients eg raisins, chocolate chips or almonds.
- Line a baking tray and evenly spread the mixture across, about 1 cm thick.
- Bake for 20 minutes, cool and bam!