Which oils to use

Use it in our rosemary and olive oil focaccia

Rapeseed oil

Extracted from the seeds of the rape plant, this is often seen as a healthier option as it has the least saturated fat of any oil and contains a lot of vitamin E as well as various omega vitamins. Look for cold-pressed when buying – this means it hasn’t been heated to extract the oil, leaving more of the natural product intact. The flavour of rapeseed is quite subtle so it’s a good all-rounder in the kitchen. Refined rapeseed oil will be paler in colour and have a higher smoking point, so can be used for deep-frying.

Use it in our garlic and rosemary roasties

Sesame oil

Extracted from sesame seeds, this is usually sold as toasted sesame oil and has a deep brown colour. A little goes a long way, so use it sparingly. It’s great added at the end of a stir-fry, drizzled over green veg or in Asian salad dressings.

Use it in our sesame-crusted salmon

Avocado oil

This is often considered a healthy choice as it is high in monounsaturated fat. It has a high smoking point so it can be used to fry without damaging the flavours but it tends to be quite expensive, so best kept for drizzling, dipping and dressings.

Use it in our schnitzel eggs and asparagus

Coconut oil

Coconut oil is extracted from the white flesh of the coconut. Cold-pressed extra-virgin coconut oil will retain the natural fragrance and flavour of the original coconut, and is the best choice for cooking. Because coconut oil is solid in its natural form, it’s a good swap for butter in vegan recipes. Despite its healthy reputation, coconut oil has a very high level of saturated fat, so if that’s a concern in your diet it’s probably best to avoid it.

Use it in our coconut cake

Vegetable oil

This is a general term used to cover a blend of different seed oils, such as refined rapeseed, soya and palm oil. A highly refined oil, this is generally used for deep-frying as it has an extremely high smoke point and a neutral flavour. Check the label if you want to know the true composition, as all the oils used have to be listed.

Sunflower oil

Extracted from sunflower seeds, this is another neutral oil but it’s a reasonably healthy choice for frying as it has a high proportion of omega-6.

Use it in Padella's pici cacio e pepe

Walnut oil/Hazelnut oil

These are two commonly available nut oils and are made by cold-pressing the nuts. These oils retain a lot of the original nut flavour so are best used as a drizzle, marinade or in salad dressings.

Use it in our supercharged egg mayo sandwich

Grapeseed oil

Extracted from the pips of grapes which are usually a by-product of wine-making, this is a neutral oil with a high smoking.

Use it to make kombu oil for this skate wing recipe

Groundnut oil

Groundnut oil is actually extracted from peanuts but is sold in the UK mainly under this name – it tends to be heavily refined so it retains none of the peanut flavour or smell, though it can still be a trigger for allergies, so do be aware.

Use it to make our herb oil

Plus check out how to make your own homemade chilli oil here...

Infused oils are best made in small amounts as they go off quicker. Keep this simple homemade version in a cool, dark place and use within a month or so.