Ingredients

1 kg Potatoes (e.g. Maris Piper or King Edwards) 3 tbsp Bath Harvest Rapeseed Oil Salt & Pepper

Method

1. Preheat oven to 200°C/Gas Mark 6. Place the roasting tin in the oven to heat.

2. Peel and halve the potatoes. Place in a large pan, cover with cold water, add a pinch of salt. Bring to the boil and cook for 5 minutes.

3. Add the Bath Harvest Rapeseed Oil to the hot roasting tin and return to the oven for a 2 minutes to re-heat.

4. Drain the par-boiled potatoes in a colander. Tip back into pan with lid on and allow to steam-dry for 2 minutes. Toss about to give them fluffy-coarse edges.

5. Tip the potatoes into the roasting tray and turn to coat in oil. Season with salt and pepper. Cook for 40 mins – 1 hour, turning and basting every 20 minutes until golden and crispy.

Variations

Try using any our Infused range to add extra flavour!

Garlic & Parmesan – use our Garlic Infused for roasting. Then add a little more Garlic Infused and sprinkle with fresh grated parmesan 20 minutes before end of cooking.

Rosemary & Thyme – use our Rosemary Infused and season with 1 tsp dried thyme. Add a little more Rosemary oil near end of cooking.

Spicy Chilli – use our Oak Smoked Chipotle or Bhut Jolokia Infused for roasting, topping up by drizzling a little extra near end of cooking.

Ingredients

90g kale, washed & dried 30g pine nuts 30g parmesan cheese, grated 5 tbsp Bath Harvest Garlic Infused Rapeseed Oil Pinch salt & pepper

Method

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.

Serves 2

Ingredients

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)

Method

1. Prepare the ewes curd moose mix all the ingredients together in a bowl using a spatula until smooth then place in the fridge. 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.

Serves: 4

Dietary: Vegan option

Ingredients

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

Method

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.

Share2

Ingredients (serves 3 – 4)

Bath Harvest rapeseed Oil 1 large butternut squash (or firm fleshed pumpkin) 1 medium onion 500ml vegetable stock Salt and pepper

To finish choose between: 1 tbsp grated parmesan cheese or 1 tbsp peanut butter (crunchy or smooth)

Method

1. Pre-heat the oven to 190°c (180°c fan) or Gas Mark 5. Peel and cut squash into 3cm cubes. Place in shallow oven proof dish and drizzle with Bath Harvest Rapeseed Oil, toss to coat and season with salt and pepper. Roast for around 20 minutes, turning occasionally until starting to soften and colour. 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.

Store – the soup can be frozen in single portions, defrosted and micro-waved for a homemade healthy lunch option.

For Gluten Free version: Follow recipe above but ensure you use a gluten free brand of stock cube and serve with gluten free bread!

Mustard Golden Spiced Potatoes

Ingredients

500g white potatoes e.g. Desire, Maris Piper or King Edwards

3 – 4 tbsp oil Bath Harvest rapeseed oil

cornish sea salt to taste

2tsp golden mustard seeds

25g unsalted butter

Method

Preheat the oven to 220C

1. Peel, quarter and wash the potatoes.

2. Par boiling – Add the potatoes into a large pan of water and bring to a boil. Continue to cook on a medium setting for 11 minutes.

3. Meanwhile, add 2 tbsp. oil rapeseed into a ovenproof dish and place into the oven.

4. Once the potatoes are par boiled, drain them, bash them against the side of the saucepan to break up the surface. Then pop them onto a tray lined with paper towels. This will allow them to dry out.

5. Take the oven proof dish out of the oven and add the mustard seeds. They will sizzle and pop. Now add the par boiled roast potatoes, salt and butter. Allow the potatoes to sizzle and carefully turn each allowing them to be coated with the mustard, oil and butter. Add the remained rapeseed oil if the potatoes look dry.

6. Now place the ovenproof dish back into the oven and cook for a further 15 – 20 minutes – (uncovered) until golden brown, crispy around the edges. Turn them half way through the cooking.

7. Remove from oven and serve with your favourite meal.

by Chef Michel Lemoine (Bistro La Barrique)

Ingredients

50ml Bath Harvest Infused Chilli Oil

1 medium onion chopped into small cubes

4 garlic cloves thinly sliced

200g Arborio rice

1 tbsp tomato puree

100ml white wine

400ml fish stock or hot water

250g salmon fillet diced into 1.5cm cubes (skinned and boned)

12 cherry tomatoes cut in half

2 tbsp flat leaf parsley chopped

Juice ½ lemon

Salt and pepper for seasoning

Method:

In a frying pan, gently sweat the onions and garlic in the chilli oil for a few minutes. Add the Arborio rice and mix thoroughly. Leave to cook for 3 or 4 minutes, ensuring the rice has absorbed the chilli oil. Stir regularly.2. Add the tomato puree and cook for a further 3 or 4 minutes, again stirring regularly. Add the white wine and bring to the boil. Cook for a couple of minutes and then add the hot stock (or water), cherry tomatoes and salt and pepper.

3. Cook for approximately 15 to 20 minutes, continuing to stir during the cooking time. When the rice is nearly cooked, add the salmon cubes and cook for a further 8 minutes or so until the rice and fish are tender.

Finish by adding the chopped parsley and lemon juice, stir together, check for seasoning. Dress with a little drizzle of chilli oil and balsamic vinegar, serve immediately.Variation: You could also try this recipe using our Oak Smoked Chipotle Chilli Oil or omit the chilli altogether by using our original Cold Pressed Rapeseed Oil.

Recipe by Beth Al-Rikabi ‘The Free Range Chef‘

Ingredients

3 red chillies, tops taken off

1 tbsp dried chilli flakes

1 large red onion, chunky chopped

2 red peppers, chunky chopped

½ tsp cumin seeds

½ tsp fennel seeds

½ tsp coriander seeds

½ tsp caraway seeds

1 tsp smoked paprika

4 fat garlic cloves

1 tbsp salt flakes

50ml rapeseed oil for roasting

1 tsp tomato puree

Optional additions when blitzing

1 preserved lemon add zing

4 drops of rosewater add a softness

3 sundried tomatoes adds a sweet and salty edge

Method

Pop all the ingredients (except optional ones and the puree) in a roasting dish and rest on the top shelf of an oven preheated to 220’c. Leave alone for about 40 minutes or until you start to smell slight burning! Take out and let cool before blitzing with the tomato puree and any optional extras.

Lasts for a few weeks in the fridge and makes a good big jar.

Ingredients

Serves 4

300g Arborio risotto rice

1 large onion, chopped

Lemon Infused Bath Harvest Rapeseed Oil

Garlic Infused Bath Harvest Rapeseed Oil

500ml chicken stock (plus extra boiling water)

1 oz Parmesan cheese, grated (plus extra to serve)

generous knob butter

4 skinless chicken breasts

dried thyme or mixed herbs

1 courgette, thinly sliced

2 sweet potatoes, cut into small cubes

Salt & Pepper

Method

Preheat oven 200C. Tip all the prepared veg (except the onion) onto a shallow roasting tray. Drizzle with lemon infused oil, season with salt and pepper and roast for 30 minutes or until slightly charred and soft. You will need to toss and turn the veg half way through cooking.

In a hot frying pan, add a glug of garlic infused oil. Season the chicken breasts with salt and pepper and a sprinkle with dried thyme or mixed herbs. Add to the hot pan and cook for 2-3 minutes on each side to brown and add some colour. Remove from the pan and place on a baking tray to finish cooking in the oven (around 20 – 25 minutes).

Whilst the veg and chicken is roasting, start making the risotto. Add a generous glug of garlic infused oil to a large pan over a medium to hot heat. Add the onion and cook for 5 minutes until light brown and softened. Add the risotto rice and stir to coat the grains of rice in the oil. Season.

Turn the heat down to medium and gradually start adding a little of the hot stock, stirring until the rice absorbs the liquid before adding more. Continue this until the risotto rice is soft through the middle – top up using boiling water when stock is finished. This stage will take at least 20 – 30 minutes – do not leave the pan unattended or it may dry out and burn.

To finish the risotto, take off the heat and add the grated parmesan and knob of butter. Check seasoning. Stir well to create a glossy, enriched finish. Plate up the risotto, top with the vegetables and sliced chicken breast. Drizzle with a little more lemon and garlic oil and finish with more grated Parmesan.