At Rocket, our chefs love to discover and champion the best local and artisan suppliers, and this year, we’re putting the spotlight on one of our favourites: extra virgin, cold-pressed, British rapeseed oil. Farmed and pressed by a family-run business in the heart of the Cotswolds, this rich, amber-coloured liquid is full of nutritional value and is a wonderfully versatile cooking ingredient. Read on to discover some of Rocket Co-Founder and Director Caroline Hall’s favourite ways to use it, both of which are perfect for the festive party season ahead.
This versatile dressing pairs well with green salads, grains, or as a delightful drizzle on roasted poultry. Enjoy a burst of citrusy freshness in every bite!
Serves 3
Instructions:
This mayonnaise recipe blends the richness of Cacklebean egg yolk, Dijon mustard, and zesty lemon with the smoothness of R-Oil’s extra virgin cold-pressed rapeseed oil. All customisable with the addition of Sriracha or wild garlic puree for a personalised touch – whip up a batch, and enjoy the condiment for up to 2 days. Perfect served with buttermilk chicken, lemon sole goujons, and even cold cuts on Boxing Day.
Yields approximately 230 grams or 1 cup
Ingredients:
Optional Additions:
Instructions:
R-oil is owned and run by the Campbell family, who put quality and sustainability at the forefront of all their practices. On their farm, they adopt practices to improve soil quality and ensure the hierarchy if their ecosystem is left as natural as possible. They do this by adopting regenerative farming practices, increasing biodiversity, and boosting the number of pollinating insects. You can find out more about their sustainability practices here.