Borderfields Cold Pressed Rapeseed Oil is a great all-rounder in your kitchen. It's really versatile, and you can use it every day in lots of different ways. We do nothing to it, so you can do more
with it.

Great for frying.

It's superb for cooking with when you want a high temperature. Borderfields Cold Pressed Rapeseed Oil heats up evenly without smoking or burning, which makes it ideal for stir frying and roasting.

Perfect for baking

With half the saturated fat of olive oil, Borderfields Cold Pressed Rapeseed Oil is a healthy alternative to butter when baking bread, cakes, pasta and all your favourites. The warm, earthy flavours of our oil can take your baking to a delicious new level.

Ideal for salads

It's also a wonderful accompaniment to salads. The subtle nutty flavour of Borderfields Cold Pressed Rapeseed Oil is perfect for golden dressings that complement all kinds of salads... leafy greens in particular.

Tasty recipes for you to try...

Here's a selection of our favourite recipes. They're all great ways to use Borderfields Cold Pressed Rapeseed Oil. Easy too. We'll be updating our recipes regularly, so remember to come back and check for our latest recipes. If you'd like us to email you when we update our recipes, just send an email to recipes@borderfields.co.uk

Kenny’s Healthy Pizza

Sieve the flour and salt on to a clean work surface and make a well in the middle.

In a jug, mix the yeast, sugar and oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flourdusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in cling film, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Heat oil in medium saucepan over a medium heat until hot. Add the onions & garlic; cook for 30 seconds or until fragrant. Add the peppers and cook for a further 2 minutes.

Add the tomato puree and cook out for approx. 1 minute. Stir in tomatoes, salt and pepper and cook for 8-10 minutes or until slightly thickened.

Stir in basil. Using a blender blitz the sauce to a puree & place in small bowl; cool to room temperature – this sauce may be made up to 3 days ahead and refrigerated for up to 2 months ahead if frozen.

Place all into a bowl except the cheese, add a little Borderfields Rapeseed Oil and mix to coat all vegetables

Spread the tomato sauce over the pizza evenly, garnish with the vegetables and cheese.

Drizzle with a little Borderfields Rapeseed Oil and bake for approx 20 minutes or until base is crisp at approx 200 degrees.

Garnish the pizza with a few salad leaves to finish

Scotch pancakes with summer berries, maple syrup & Greek yoghurt

Mix the flour, salt and sugar together, add the beaten eggs and whisk to a paste.

Add the milk to make a thick batter, add a tbsp of rapeseed oil and whisk in.

Heat a non stick pan and brush with a little rapeseed oil. Drop a spoonful of batter into the pan keeping spaced out. Do as many spoonfuls as the pan can take.

Cook on one side until it browns. When it starts to rise up and bubble, turn them over and bake on the other side.

When cooked - place on a clean tea-towel, cover them over until the next batch is ready.

Fresh mint

In a hot non stick pan add the rapeseed oil, sauté the berries quickly for approximately 10 seconds, add the maple syrup and cook for a further 10 seconds.

To finish spoon the berries on top of the pancakes and drizzle a little of the cooking juices over, spoon a little of the Greek yoghurt on top of the berries and finish with a little fresh mint.

Lemon poached chicken wrap with lettuce, tomatoes & Borderfields Rapeseed Oil Mayonnaise

Bring in a pan of water to the boil, add the lemon, sprig of thyme and the garlic, season with a good pinch of salt, add the breasts and slowly poach for approximately 10 minutes.

Leave the breasts to cool in the water for a further 10 minutes, remove and chill in the fridge.

In a bowl add the yolks, mustard and vinegar. Whisk with a balloon whisk to blend. Add a very small amount of the oil and whisk until it’s well blended in.

Continue adding the oil, whisking thoroughly between each addition, until the sauce emulsifies and thickens after a few minutes. Stop adding the oil when the mayonnaise has reached the desired consistency (you may not need to use all the oil).

If the mayonnaise is too thick, you can thin it with a little bit of warm water. Season with salt, ground white pepper & a little lemon juice if needed.

To Finish

Shred the lettuce and place in a large mixing bowl. Add the mayonnaise and stir to bind.

Cut the chicken into chunky strips and tip into the bowl with the lettuce.

Place a ood handful of the mixture onto each of the tortilla wraps, top with the sliced tomatoes and fold over one end before rolling up to make ‘wraps’.

Eat immediately.

Scotch pancakes with cinnamon roasted pears & vanilla mascarpone cheese

Mix the flour, salt and sugar together, add the beaten eggs and whisk to a paste.

Add the milk to make a thick batter, add a tbsp of rapeseed oil and whisk in.

Heat a non stick pan and brush with a little rapeseed oil. Drop a spoonful of batter into the pan keeping spaced out. Do as many spoonfuls as the pan can take.

Cook on one side until it browns. When it starts to rise up and bubble, turn them over and bake on the other side.

When cooked - place on a clean tea-towel, cover them over until the next batch is ready.

In a hot non stick pan add the rapeseed oil, sauté the pears for approximately 10 seconds, add the ground cinnamon and cook for a further 10 seconds, add a few drops of lemon and little finely grated lemon zest.

Add the mascarpone cheese into a bowl and beat in the vanilla seeds, pinch of icing sugar and a little lemon juice to taste.

To finish, spoon the pears on top of the pancakes and drizzle a little of the cooking juices over, spoon a little of the vanilla mascarpone on top of the pears and finish with a little fresh mint.

Pork tenderloin wrapped in Ayrshire ham with sage, sautéed potatoes, broad beans and chorizo
(serves four)

Directions

In a large heavy based frying pan heat 75m oil over mod to high heat and seal the complete pork loin on all sides. Remove and cool slightly

Wrap the pork in the ham at a bias angle slightly overlapping the slices and pin with a cocktail stick if necessary. Child until ready to roast

If using fresh broad beans pod them and boil in lightly salted water for 5 mins and refresh in iced water. Peel the outer skin to reveal the bright green coloured bean. If using frozen beans drop directly into water as above for about 8 mins

Roughly cut chorizo into half inch pieces, heat remaining oil and lightly fry for about 1 minute only and reserve

Preheat oven to 220deg C. Dry the potato cubes and heat 50ml of Borderfields cold-pressed rapeseed oil with 40g of unsalted butter in sautŽ pan. Keep heat at medium and when the butter is foaming slightly add the potatoes so that they cook evenly in one layer and turn a golden colour this should take about 10 minutes. During the last couple of minutes add the chopped sate. Drain on kitchen paper and keep warm on a baking tray in the bottom of the oven

Roast the ham covered pork in the top of the oven for between 8/10 minutes and in the mean time heat your vegetable stock in a large saucepan and return the reserved beans and chorizo.

Stir without breaking the beans and allow to bubble so that the stock liquid is reduced by about one third and begins to thicken

Stir in the lemon juice, cream and flat leaf parsley and cook down for another 2 minutes. Set aside and keep war,

Whisk all ingredients for the vinaigrette to an emulsion and keep chilled in the fridge

Remove the pork from the oven and rest for a few minutes and carve into slices about 1 cm thick, you should end up with about 5 rosettes for each person

Arrange the potatoes in the centre of warmed plates. Place the pork slices on top. Spoon the broad bean and chorizo mixture all around the border and drizzle the plate with the vinaigrette.

Be aware! The cured hams and chorizo are both naturally salty products so you will probable not need to season any of the other component parts going into this dish.

Haggis, Bashed Neeps & Champit Tatties
(serves six)

Directions

Cut six 100g rounds of haggis from your larger piece and put the other 120g to the side for later.

Peel the Swede and cut into small chunks, cook in boiling water until just cooked, drain well in a colander and allow to cool.

Shape the other haggis into12, 10g shaped balls and then pane in a mixture of flour, then egg and finally the porridge oats. Place in the fridge

To make the Whisky Cream Sauce

In a very warm sauce pan place in your whisky and flame to burn off any alcohol. Then add the Veal jus, double cream and the mustard. Allow to simmer.

In a food processor add the cooked Swede, a knob of butter & a splash of water then blitz to a velvety smooth finish.

Using a 3 inch metal ring place the haggis in the bottom and then top that with a well seasoned mash.

Place the rings of Haggis and mash into a medium to hot oven and reheat for 15-20mins or until a food probe reaches 82 degrees

Using the Rapeseed oil and the white wine vinegar whisk together well adding a touch of the Arran mustard and half an egg yolk to make an emulsified dressing. Finish with a touch of chives and seasoning.

To Serve

On warm plates place a spoonful of the warm Swede puree on the plate and drag with the back of a spoon. Place the warm haggis tian onto the plate and set the deep fried haggis “bon bons” around the tian.

Drizzle with the sauce and then garnish with the Pea shoots that have been dressed in the oil dressing. In the area of the plate that doesn’t have sauce drizzle the mustard dressing around here.

Tom Aiken’s Sea Bass with Pistachio
(serves two)

Directions

Place the seabass on a tray and smear in the pistachio oil and 20ml of Borderfields rapeseed oil, season well and cover with the chopped pistachio. Place the tray in the oven at 160c to bake for approx 12 minutes. Squeeze a little lemon juice over the fish and then place in the middle of a plate. Dress the leaves in the remaining Borderfields rapeseed oil, add seasoning, bit of lemon juice, pistachios and place around the plate.

Tom Aiken’s Lemon and Rapeseed dressing

Directions

Place the lemon juice, sugar, salt, water into a bowl and blitz with a hand blender then slowly start to add the rapeseed oil, mixing well in a steady stream so that it does not split, at the end add the lemon zest and blend for 20 seconds. Pour over your favourite salad!

Kenny Atkinson’s Lemon Drizzle Cake

Directions

Preheat the oven to 180C

In a large bowl, whisk the eggs, sugar, cream, lemon zest, rapeseed oil, salt and butter together.

Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.

Lightly butter a loaf tin and line it with greaseproof paper.

Pour the batter into the prepared tin and bake in the oven for 40-50 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean.

Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on.

Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze.

For the lemon glaze, mix together the lemon juice, zest and icing sugar.

Heat the mixture in a small pan until the sugar has dissolved and you have a syrup.

Brush the glaze all over the cake and leave for a few minutes to set.

Place the glazed cake in the oven on a baking tray, turn off the heat and leave for approx 5 minutes to dry the glaze and turn it translucent.

Remove the cake from the oven and leave to cool to room temperature before serving.

Kenny Atkinson’s Pan fried North East coast scallops, spiced tomatoes and basil
(serves four)

Scallops

In a hot pan add a little rapeseed oil, season the scallops with a little salt and pan fry for approx 2 minutes. Turn over and cook for a further 2 minutes Squeeze over a little lemon juice.

Spiced tomato

Whisk all together and finish with chopped chives and diced tomatoes.

For the Oil

Place oil, basil leaves and pinch of salt in the blender and blitz for approx 1 minute. Pass the oil through a fine sieve and reserve until needed.

To serve

Neatly arrange the spiced tomatoes on a plate, place the scallops in between the tomatoes, garnish with fresh basil and finish with a little basil oil.

Kenny Atkinson’s Pan fried North East coast mackerel with beetroot jelly and orange vinagrette

Place all the ingredients in to a pan. Bring to the boil and lightly simmer for approx. two hours and pass through a sieve. Season the jelly and add the soaked gelatine, Whisk in to dissolve. Pour in to small shot glasses to half fill and chill in the fridge to set.

In a hot non-stick pan, add a little Borderfields cold pressed rapeseed oil. Pan fry the fillets skin side down for approx. two minutes until crisp. Season the base of the fish with a little salt. Turn the fish over and remove the pan from the heat. Allow the fish to sit for approx 1 minute, season with a little salt and squeeze of lemon.

Reduce the orange juice and zest to a syrup, add the vinegar and rapeseed oil and warm through, whisk to emulsify, and pass through a fine sieve. Add the diced oranges and warm slightly, being careful not to break up the diced oranges.

To serve

Place the mackerel fillet on to a plate, spoon a little beetroot jelly on the side, carefully spoon the dressing over and around the mackerel and finish with a few coriander shoots.

Kenny Atkinson’s Dark chocolate and raspberry brownie

Beat the oil, sugar, eggs and vanilla essence. Add the melted chocolate, and beat until smooth. Sift the cocoa powder and the flour and stir in, add the chopped chocolate pieces and fold in. Place into a lined baking tray, carefully place the raspberries into the chocolate mix and press in. Bake at 180 degrees for 30 approx. minutes until firm and crusty, but with soft gooey centre. Allow to cool before cutting.

Rustic winter vegetable soup

Heat the Borderlands Cold Pressed Rapeseed Oil in a large saucepan, add the onions and leeks and cook gently making sure they don't brown; after 10 minutes add the garlic and cook for a further minute. Add the stock, bring to the boil, then add the potato, season and simmer for a further 15 minutes. Add the greens and simmer for 5 minutes. Serve with extra seasoning and a swirl of double cream.

Oriental Stir fry with noodles

Mix the Borderfields Cold Pressed Rapeseed Oil, garlic and ginger in a dish and marinade the prawns or chicken breasts. Heat a wok or non-stick frying pan; add the chicken or prawns and stir fry for 2 minutes; add the vegetables and a tablespoon of water, cover the pan and steam until the fish or meat is thoroughly cooked and the vegetables are cooked but crunchy; add the spring onions and cook through. Meanwhile cook and drain the noodles. Make a dressing with the soy sauce, honey and orange juice and dress the noodles, then add to the pan and mix all the ingredients together. Serve in bowls scattered with sesame seeds.

Carrot Cake with Vanilla Cream Cheese Icing

Beat the Borderfields Cold Pressed Rapeseed Oil and sugar in a mixing bowl; beat the eggs in one by one very well. Sieve all the dry ingredients into the same bowl, stir in and add grated carrots; mix well. Pour into a lined oblong baking tin (30cm / 12in) and bake for 40 minutes at 180°C / 350°F / Gas mark 4 or until a skewer comes out clean. Cool in the tin and ice when cold. To make the icing, beat together the ingredients and spread over the cake with a fork.