It has been a busy couple of months for Borderfields, not least with the onset of the oilseed rape harvest, a Great Taste Award, and the launch of a new batch of recipes, courtesy of award-winning Chef and Food Campaigner Rachel Green and award-winning photographer Michael Powell.

If you haven't yet experienced the delights of bread and oil, Rachel has created a Meze Trio; Beetroot and Garlic Hummus, Roasted Red Pepper Dip and Pea Hummus. You can also serve the infused oils in small bowls and share with bread for a delicious dipping experience.

Whilst we are still enjoying the summer sunshine, the Pomegranate, Halloumi and Avocado Salad is ideal for al fresco dining. The pomegranate seeds really bring this dish to life. Another summer favourite is the Korean Chilli, Sesame and Honey Chicken Skewersusing Borderfields Chilli infused oil to give it a spicy kick. A great one for the BBQ.

For pudding fans, Rachel has created a Strawberry and Pistachio Rapeseed Oil Cake, made with polenta, and served with clotted cream or crème fraiche and more fresh summer strawberries.

A quick and easy supper, the Vegan Singapore Noodles with Fried Tofu and Chilli can go from Wok to Plate in 20 minutes.

Thinking ahead, the winter warmer one-pot Slow Cooked Beef with Cheddar and Herb Dumplings will have us reaching for the casserole dish and setting a reminder to use this recipe once the dark nights set in.

https://borderfields.co.uk/recipes/ 

For further information, recipes, product, and interview requests, please contact Sue Richmond, Wolf and Kins, hello@wolfandkins.com, 07708 690707

Instagram @Borderfieldsoil