Cooking & Recipes
Cooking with cold pressed
rapeseed oil
Salads & Dipping
Because our rapeseed oil is cold pressed, we have preserved the mild and nutty flavour of the oil making it perfect for salad dressings, dipping and finishing dishes. We particularly recommend drizzling our Lemon Infused for finishing a light fish dish or the Basil Infused with a salad of beef tomatoes and mozzarella!
Roasting & Frying
Bath Harvest in a truly versatile oil. You can also heat it to a high temperature, higher than olive oil in fact making it ideal for all your hot cooking like roasting and even stir-frying! In fact rapeseed oil loves a hot oven so much it will give you brilliant golden results every time. Our top tip is of course Roast Potatoes, which are amazing cooked in a little rapeseed oil – if you haven’t tried this, you really must give it a go!
Baking
You may not think of using rapeseed oil in cakes and baking but it does work and produces exceptional results with a light moist sponge! Stick to cake recipes with a base flavour such as chocolate, carrot or lemon for example. As a general rule substitute equal amounts of rapeseed oil for butter (e.g. 4 oz for 4 fl oz or metric 100g for 100ml). There are lots of recipes to try on our recipes section below, one of our favourites being the chocolate brownie!
Recipes
Savoury
Roast Potatoes
3 tbsp Bath Harvest Rapeseed Oil
Salt & Pepper
Try using any our Infused range to add extra flavour!
Kale & Rapeseed Oil Pesto
Ingredients
30g pine nuts
30g parmesan cheese, grated
5 tbsp Bath Harvest Garlic Infused Rapeseed Oil
Pinch salt & pepper
1. Place all the ingredients in a food processor and blend for 2 – 3 minutes or until smooth. Scrape down the sides half way through if needed. Season to taste.
2. Use as a sauce for pasta, salads, fish or chicken toppers, or stir through new potatoes.
To store: transfer to an empty jar, drizzle a little extra rapeseed oil over the surface of the pesto and put on the lid. Keeps in the fridge for up to 3 or 4 days.
Ewes Curd & Tomato Salad by Rob Clayton
Serves 2
for the Ewe’s curd
150g ewe’s curd (or good quality soft goats cheese)
Zest of 1/2 lemon
Juice of 1/4 lemon
Salt & pepper to taste
Double cream to loosen as needed
Tomatoes
Selection of 3 – 4 ripe tomatoes (e.g. heritage)
Bath Harvest Lemon Infused Rapeseed Oil
Sea Salt
To finish
Bath Harvest Rapeseed Oil
Fresh basil
Toasted Walnuts (optional)
2. Wash and dry the tomatoes. Slice thinly and place in a bowl.
3. Finely chop a small bunch of fresh basil and mix with approx 2 tbsp Bath Harvest Rapeseed Oil.
4. Just before plating, toss the tomato slices in a generous drizzle of the Lemon Infused Rapeseed Oil and season with a pinch of sea salt.
5. To serve, shape the ewes curd moose into ovals using two dessert spoons and place 3 of these onto each plate. Arrange the tomatoes and drizzle with the basil oil. Sprinkle with some toasted walnuts (if using) and serve immediately as a starter or light lunch.
Roasted Celeriac & Caraway Soup with Herb & Caper Croutons by Demuths
Dietary: Vegan option
1 medium celeriac (approx 900g before peeling)
2 tbsp Bath Harvest rapeseed oil
1 large onion, chopped
2 cloves garlic, chopped
2 tsp caraway seeds
600ml vegetable stock
100ml dairy or dairy free milk
salt and pepper
caraway seeds to decorate
Preheat the oven to 200C/180C Fan/Gas 6.
Peel the celeriac using a sharp peeler and remove any areas where the roots are still visible. Chop into 1 cm cubes and place in a roasting tin with 1 tablespoon rapeseed oil.
Roast the celeriac for 25 minutes or until it is softened and golden around the edges. Add the caraway seeds and return to the oven for another 5 minutes.
While the celeriac is roasting heat 1 tablespoon of rapeseed oil in a large saucepan and gently cook the onion until it is really soft and starting to caramelise. Add the garlic and fry for another 5 minutes.
Add the roasted celeriac and caraway to the onion mixture and stir well.
Pour in the stock and milk and simmer for 5 minutes.
Blend until smooth.
Season to taste and top with caraway seeds and herb and caper croutons.
Autumnal Pumpkin Soup
1 large butternut squash (or firm fleshed pumpkin)
1 medium onion
500ml vegetable stock
Salt and pepper
1 tbsp grated parmesan cheese or
1 tbsp peanut butter (crunchy or smooth)
2. Meanwhile, peel and chop the onion. Place in large saucepan with a glug of Bath Harvest Rapeseed Oil. Cook until starting to soften over a medium heat.
3. Add butternut squash and then the stock, bring to the boil and simmer until all the vegetables are cooked through.
4. Take of the heat and leave to cool slightly. Transfer in batches to food processor or use hand held blender to reduce to smooth consistency. Return to pan, add your chosen finishing ingredient and stir through. If the soup is too thick, add a little more boiling water. If required, add more seasoning.
5. Re-heat before decanting into bowls and drizzle with a little more rapeseed oil or cream. Serve with croutons or crusty bread.
Follow recipe above but ensure you use a gluten free brand of stock cube and serve with gluten free bread!
Bini’s Mustard Spiced Potatoes
Salmon Risotto with Chilli Oil
Home made Harissa
Sweet Potato, Courgette & Chicken Risotto
Sweet
Celebration Fruit Cake
175ml Bath Harvest Rapeseed Oil
200g dark brown sugar
4 tbsp honey
*120ml alcohol (e.g. brandy, whisky)
120ml fruit juice or 2 oranges juiced
2 tbsp mixed spice
3 medium eggs, beaten
200g self raising flour
100g ground almonds
3 tbsp apricot jam
900g marzipan
1kg sugarpaste
Method
Lemon & Poppy Seed Cake
115g ground almonds
85ml Bath Harvest Rapeseed Oil or Lemon Infused
3 large eggs
1 tsp poppy seeds
Juice ½ lemon
Zest of 1 lemon
Few split almonds (optional)
60g caster sugar
Juice 1/2 lemon
2. In a separate bowl, whisk together sugar and eggs until pale. Add Bath Harvest and whisk until combined. Sieve in flour, add ground almonds, lemon juice, zest and poppy seeds. Fold in using a metal spoon until combined.
3. Pour into prepared tin, smooth top and sprinkle with flaked almonds (if using). Bake in centre of oven for 30 – 35 minutes, test with skewer – if it comes out clean it’s done. Cool slightly before turning out onto wire rack.
4. Meanwhile, make syrup by warming lemon juice and sugar in pan until sugar is dissolved. Using a wooden toothpick; make holes all over the top of the cake. Drizzle with syrup. Serve straight away or keep in an airtight container for up to 3 days. You can also freeze on same day wrapped in greaseproof paper.
Follow recipe as above but substitute self raising flour with your gluten free flour, adding 1 tsp gluten free baking powder.
Bath Harvest Chocolate Brownies
75g self raising flour
75g ground almonds
200g soft brown sugar
50g good quality cocoa powder
100ml Bath Harvest Rapeseed Oil
50g dried cranberries
50g chopped walnuts
25g mini marshmallows
50g good quality plain chocolate (chopped)
2. Whisk together the sugar and eggs until pale and creamy. Sieve in the flour and cocoa powder, add ground almonds and gently fold in. Once combined gently, whisk in the Bath Harvest Rapeseed Oil. Stir in any additions if using.
3. Pour into prepared tin and bake in centre of oven for 20 – 25 minutes until the edges just come away and the cake springs back slowly when touched. Cool slightly before turning out onto wire rack. Cut into squares. Keep in an airtight container for up to 3 days.
Banana & Chocolate Loaf Cake
1 ½ tsp baking powder
pinch bicarbonate of soda
pinch salt
60g caster sugar
2 eggs, beaten
60ml Bath Harvest Rapeseed Oil
2 ripe bananas, mashed
1 ½ tsp lemon juice
50g plain chocolate, chopped
1. Pre-heat the oven to 180°c (or Fan 160°c), Gas Mark 4. Lightly oil and base line a loaf tin (around 22 x 13 x 6cm).
2. Put all ingredients into a large bowl and mix well with an electric hand whisk until combined (mixture will be quite wet).
3. Pour into the prepared tin. Bake in centre of oven for 35 – 45 minutes. Check with a skewer – if it comes out clean then it’s cooked. Let it cool in the tin for 5 minutes before turning out on a wire rack.
5. Serve warm or keep in an airtight container for up to 3 days.
Gluten-Free version: follow recipe but substitute self-raising flour with your own brand of gluten-free flour.
Coconut Oaty Traybake
Banana Bread