With Cold Pressed Rapeseed Oil gaining popularity across the nation's kitchens, we have developed a new batch of recipes incorporating Borderfields range of infused oils. Award-winning Chef Rachel Green has perfectly preened and curated a mouth-watering selection of dishes whilst award-winning photographer Michael Powell has captured the visual splendour.

A picnic favourite and vegetarian too, Courgette and Feta Fritters with Tzatziki, or for a light lunch, Rachel has created a Cauliflower Soup with Caramelised Cauliflower adding a kick with Borderfields Chilli Oil.

For a supper treat, Thyme Chicken Schnitzel with Fennel, Apple and Pecan Slaw or a Spiced Beef Bourguignon with Roasted Sprouts, both have been given a makeover with Borderfields Smoked Chipotle and Aromatic Thyme infusions.

The last of the new recipes are a delicious autumnal Butternut Squash, Stilton and Red Onion Tart and an afternoon tea or coffee break accompaniment, Vegan Tahini and Date Banana Bread.

Cold Pressed Rapeseed Oil has been celebrated for its versatility, smooth flavour and for boasting the highest smoke point of between 230-260 degrees Celsius making it ideal for frying, roasting and baking. Because Cold Pressed Rapeseed isn't refined or processed, it's suitable for both hot and cold cooking applications. As well as being able to fry, roast and bake with it, it's also perfect as a dipping oil, or for drizzling over a salad or pasta dish.

Beyond its many and varied culinary uses, rapeseed provides an essential income stream for UK farmers and helps reduce reliance on imports. It contributes to crop rotation systems and improving soil health. Additionally, the vibrant yellow flowers are a vital source of nectar for bees and other pollinators, supporting biodiversity and ecosystems across the countryside.

Time for an oil change - www.borderfields.co.uk

@Borderfieldsoil

For further information, product samples, recipes and interview requests, please contact, Sue Richmond, hello@wolfandkins.com