Recipes / rapeseed oil

• Jul 11, 2013

  Simple Carrot and Parsnip soup

  Ingredients

  1 Onion, chopped
  3 Celery Sticks, chopped
  1 Garlic Clove, peeled & finely chopped
  1 Tablespoon Grated Fresh Ginger (optional)
  500g Parsnips, chopped
  250g Carrots, chopped
  1 Vegetable stock cube, made up to 1 Litre
  4 Teaspoons Cream
  1 Tablespoon Rapeseed Oil

   

   

  Method

  Heat the oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.

  Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.

  Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup. To serve, reheat and drizzle each bowl with a tablespoon of cream.

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  • Carrot, Celery, Garlic, Ginger, Onion, Parsnip, Rapeseed Oil
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• Jul 11, 2013

  Spaghetti Bolognese

  Ingredients

  1 tablespoon of Rapeseed Oil 1 Small Carrot, Chopped
  1 Leek, Chopped
  400g Tinned Tomatoes
  ½ Bunch Basil, plus extra leaves to serve
  1 approx 500g of Mince
  400g Spaghetti

   

   

  Method

  Heat the oil in a frying pan and add the carrot and leek, cook until softened for around 5 minutes.

  Cook the mince in a separate frying pan and then add to the rest of the ingredients along with the tinned tomatoes.

  Season and leave to simmer for 5 minutes.

  Cook spaghetti according to pack instructions.

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  • Basil, carrot, leek, Rapeseed Oil, tomatoes
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• Feb 05, 2013

  English onion soup with sage & cheddar

   

  Ingredients

  1 good knob butter
  olive or rapeseed oil
  1 good handful fresh sage leaves, 8 leaves reserved for serving
  6 cloves garlic, peeled and crushed
  5 red onions, peeled and sliced
  3 large white onions, peeled and sliced
  3 banana shallots, peeled and sliced
  300 g leeks, trimmed, washed and sliced
  sea salt
  freshly ground black pepper
  2 litres organic beef, vegetable or chicken stock, hot
  8 slices good-quality stale bread, 2cm thick
  200 g Cheddar cheese, freshly grated
  Worcestershire sauce
  
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  • cheese, leek, onion, rapeseed oil, red onion, soup, vegetarian
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• Feb 04, 2013

  Celeriac Oven Chips

   

  Ingredients

  2 large celeriac (1.3kg/3lb total weight)
  3-4 tbsp rapeseed or vegetable oil
  1 tbsp mild curry powder
  
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  • celeriac, rapeseed oil, vegetarian
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• Feb 04, 2013

  Spicy stir-fried sprouts

   

  Ingredients

  500g Brussels sprouts , trimmed and halved
  1 tbsp sunflower oil
  1 chilli , sliced into rings
  2 garlic cloves , finely chopped
  large piece of fresh root ginger , cut into fine matchsticks
  1 tbsp soy sauce
  
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  • healthy, rapeseed oil, sprouts
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• Feb 04, 2013

  Pork with swede colcannon

   

  Ingredients

  300g potatoes, chopped
  1 medium swede, cut into small chunks
  ½ small head Savoy cabbage, shredded
  100ml milk
  50g butter
  4 pork loin steaks, trimmed of excess fat
  1 tbsp sunflower or rapeseed oil
  
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  • cabbage, main course, potato, rapeseed oil, swede
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• Feb 04, 2013

  Goat's cheese, pea & bean frittata

   

  Ingredients

  300g mix frozen peas and beans
  8 large eggs
  splash of milk
  100g log goat's cheese , the kind with rind, or use feta
  1-2 tbsp chopped mint
  a little oil
  
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  • cheese, egg, mint, rapeseed oil
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• Feb 04, 2013

  Tortilla Tapas

   

  Ingredients

  3 tbsp olive or rapeseed oil
  1 large onion , thinly sliced
  3 medium-size potatoes , peeled and thinly sliced
  2 garlic cloves , crushed
  2 large red peppers , quartered, seeded and thinly sliced
  6 large eggs , lightly beaten
  ½ tsp dried crushed chilli flakes
  handful flatleaf parsley , chopped
  
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  • egg, healthy, onion, parsley, pepper, potato, rapeseed oil
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• Feb 01, 2013

  Tomato, Cauliflower & Spinach Curry

   

  Ingredients

  1 onion, sliced
  oil for frying
  2 tbsp curry paste (rogan josh paste is good)
  1 small cauliflower, cut into bite-sized florets
  3 ripe plum tomatoes, quartered, or use a 400g tin
  100g spinach, roughly chopped
  naan bread, to serve
  
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  • cauliflower, main course, onion, rapeseed oil, tomato, vegetarian
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• Feb 01, 2013

  Mackerel with warm cauliflower and caper salad

  

  Ingredients

  300g cauliflower, cut into florets
  1 lemon
  4 tsp capers, rinsed
  ½ small bunch flat-leaf parsley, chopped
  ½ small bunch mint, chopped
  2 tsp olive or rapeseed oil
  1 small garlic clove, crushed
  2 large or 4 small mackerel fillets
  
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  • cauliflower, mint, parsley, quick, rapeseed oil
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