Recipes

Recipe by Victor Rowling Ingredients 4 x 7-8 oz or 200-225g skinned halibut fillets (any white fish) 4fl oz or 125 ml Lemon Infused Rapeseed Oil Grated zest and juice of 1 lemon 3fl oz or 95 ml rapeseed oil 1-2 pinches of sugar 3 teaspoons English or grain mustard 3 pinches of snipped chives 4 teaspoons of grated fennel Half a clove of crushed garlic 6 oz or 170g coarse breadcrumbs Method Fennel and mustard crust Place Rapeseed oil in a warmed pan, and add the crushed garlic, grated fennel and a teaspoon of mustard. Mix well and...

Ingredients 175ml or 6fl oz Great Ness Rapeseed Oil 45ml or 3 tbsp white wine vinegar 2.5ml or half tsp caster sugar 10ml or 2 tsp Dijon mustard Salt and pepper to taste. Method Place all ingredients in a sealed jar or bottle and shake thoroughly before serving. Store in a cool place for up to four weeks.

Recipe Suggestion from Chef Matthew Strefford Ingredients 200g caster sugar 500ml milk 200ml double cream 5 cardamom pods 105g egg yolk 70ml Great Ness Cardamom Rapeseed Oil Method Boil the milk and cream with the cardamom pods. Whisk together the egg yolk and sugar then whisk in Great Ness Cardamom Rapeseed Oil. Pour milk and cream over the eggs. Heat mix until it coats the back of a spoon (about 80C).  Leave to stand for 1 hour. Put milk in an ice cream churner till frozen and set.

Recipe Suggestion from Chef Ian Matfin Ingredients 2 Sea Bream fillets Scale and remove pin bones 2 tbsp of Great Ness Rapeseed Oil Classic Salt and pepper Lemon juice Chervil Leave to one side until ready to finish the dish Beetroot Jelly 150ml beetroot juice 25g caster sugar 25ml ruby port ½ star anise 25ml red wine vinegar ¼ tsp mustard seeds 2 leaves gelatine soaked Method Place all ingredients in a pan except the gelatin Bring to the boil and pass through a fine sieve Add the gelatin until dissolved Pour into a container lined with cling film and...

Recipe Suggestion from Chef Matthew Strefford Ingredients 3 large eggs at room temperature 160g (3/4 cup) sugar 80ml (1/3 cup) Great Ness Orange Zest Rapeseed Oil 1 lemon and 1 orange, zested and juiced 1 tsp vanilla extract 190g yellow polenta 75g (1/2 cup) ground almonds 1/2 tsp salt 1 1/2 tsp baking powder Icing sugar for dusting  Method Preheat the oven to 150C and oil a 24cm loose bottomed cake tin Whisk the eggs and sugar until light and creamy (about 4 minutes) Slowly drizzle in the Great Ness Orange Zest Rapeseed Oil, continuing to whisk until all the oil is...

Ingredients Cake 225g (8 oz) self raising flour 2 level teaspoons baking powder 150g (5 oz) light muscovado sugar 100g (4 oz) carrots, coarsely grated 2 ripe bananas, mashed 2 eggs 150ml (5 fl oz) Great Ness Rapeseed Oil with Lemon Oil 50g (2oz) shelled walnuts, chopped Topping 225g (8 oz) Philadelphia Light Cream Cheese 75g (3 oz) butter softened 175g (6 oz) icing sugar, sifted A little vanilla extract Method Preheat oven to 180ºC /350ºFGas 4 Line a small roasting tin with foil and grease well.  Measure all the tray bake ingredients except the walnuts into a bowl. ...