Scottish Cold-Pressed Rapeseed Oil is incredibly versatile in both savoury and sweet recipes.

Here we give you some inspiration for how to make some truly
delicious meals using any one of our eight wonderful oils.


Fillet of coley with sauce vierge and crushed potato

Courtesy of Neil Forbes, Cafe St Honoré


Sauce vierge is a perfect accompaniment to showcase the best seasonal fresh ingredients like coley. In this recipe I have replaced olive oil with cold-pressed rapeseed oil. It’s buttery, delicious and the perfect partner for a simple summer dish. Serves 4.


4 x180g pieces of coley, or any other fish you fancy
4 large red Scottish tomatoes, roughly-chopped and de-seeded
1 shallot, finely diced
A handful of fresh herbs like basil, parsley and chives, snipped
A few coriander seeds
275ml Scottish Cold-Pressed Rapeseed Oil
8 small heritage potatoes, par-boiled
A few sprigs of thyme
A squeeze of lemon juice
Salt and pepper


To make the sauce vierge: Crush the coriander seeds in a pestle and mortar and add to 225ml of cold-pressed rapeseed oil. Season with salt and pepper, then add to a pan on a warm stove with the shallots and heat for a minute or so. Add the tomatoes and herbs and set to one side to allow the flavours to intensify.
Fry the fish skin-side down in roughly 25ml of cold-pressed rapeseed oil and the thyme for 3 to 5 minutes on each side, depending on your preference and how thick the fish is.
Meanwhile, crush the potatoes in the remaining 25ml of cold-pressed rapeseed oil and put in a pot to warm through gently. Season.
To serve, spoon the crushed potatoes into a bowl or plate and place the fish on top. Squeeze a small amount of fresh lemon juice on the fish, then spoon over the sauce vierge. Eat at once, and enjoy!


Banana loaf  - A delicious and healthy version of an old favourite


6oz / 175g plain flour
2 tsps baking powder
1 /2  tsp bicarbonate of soda
1 /2 tsp salt
125ml Scottish Cold-Pressed Rapeseed Oil
5oz / 150g caster sugar
2 large eggs (lightly beaten)
4 small, very ripe bananas (mashed)
1 tsp vanilla extract

Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line a loaf tin.
Sieve the flour, baking powder, bicarb. of soda and salt into a bowl and mix together. In a large bowl combine the cold-pressed rapeseed oil with the sugar and beat together until blended. Add to this the beaten eggs, then the mashed bananas and lastly add the vanilla extract. Gently stir. Add the flour mixture a tablespoonful at a time, ensuring each spoonful is thoroughly stirred in before adding the next one.
Pour into the greased loaf tin and bake it in the middle of the oven for 1-1.25 hours, until golden brown and on inserting a knife/skewer, it comes out clean. Leave the loaf to cool slightly in the tin before turning it out on to a wire rack.


Scots foccacia -  The perfect bread for any accompaniment

Courtesy of Black & Gold 


1 x 7g pack of dried Yeast or 30g fresh yeast if available
225ml warm water
450g strong plain flour
2 teaspoons salt
4 tablespoons Scottish Cold-Pressed Rapeseed Oil
Rosemary sprig
sea salt or smoked sea salt

Dissolve yeast in the warm water
Sift the flour and the salt into a large bowl and make a well in the centre. Pour in the
dissolved yeast and 2 tablespoons of oil
Quickly mix the ingredients together to form a dough, then knead for 8 minutes
Oil a baking sheet. Roll the dough into 1 or 2 ovals about 2 cm thick. Cover with oiled clingfilm and leave in a warm place to rise.
Preheat oven to 200°C
When the dough feels soft and pillowy make around 6-8 indentations with your finger. Drizzle the remaining cold- pressed rapeseed oil and sprinkle with smoked sea salt and rosemary or a topping of your choice
Bake for 30 mins, transfer to wire rack to cool


Baked beets with pomegranate, basil, orange, walnuts and feta - A delicious summer salad

Courtesy of Borderfields


For the baked beet salad

6 med to large beets approx 600g
2 pomegranate cut in half and deseeded from pith and skin
20 basil leaves
80g toasted walnuts
200g feta cheese diced into 1cm cubes
2 tbsps Scottish Cold-Pressed Rapeseed Oil
2 oranges, peeled with a knife

Clean and wash the beets, then place in a bowl and add the cold-pressed rapeseed oil, sprinkle in course sea salt and milled pepper and then wrap individually in tin foil.
Place these onto a wire rack and onto a tray and bake in the oven at 170°c for approx 30 minutes till semi soft. Then to check to see if they are cooked enough, place a knife through the centre of the beetroot and if it falls off the knife, it's ready.
Leave them to cool on the rack in the tin foil then unwrap and peel off the outer skin. Cut them in half and then each quarter into 4 pieces.
Place these all into a bowl and crush the walnuts on top of the beetroot. Add the orange segments, figs, pomegranate seeds and feta, season with milled pepper and course sea salt then add the dressing and stir well.

For the dressing 

Juice of 3 oranges
Juice of a lemon
200ml Scottish Cold-Pressed Rapeseed Oil
1 heaped tsp of lemon thyme leaves 

Place the orange juice into a pan and reduce by 2/3rds on a medium heat, then place into a bowl and leave to cool.
Add the lemon juice, cold-pressed rapeseed oil and add the thyme leave, give a little stir and add a little milled pepper. Serve with the salad.


Beetroot and chocolate cake - As delicious as the very best carrot cake!

Courtesy of Summer Harvest Oils

150ml / quarter of a pint of Scottish Cold-Pressed Rapeseed Oil
250g / 8oz caster sugar
3 eggs
250g of cooked beetroot, pureed
A pinch of salt
Dry ingredients which should be sieved
175g / 6oz plain flour
2 tsp baking powder
50g / 1.5oz cocoa powder (or powdered drinking chocolate)

Cook the beetroot by either boiling with the skin on or roasting with the skin removed.  If you have boiled the beetroot remove the skin.  Blitz the cooked beetroot to make a puree.
Preheat the oven to 180°C / 350°F / gas 4. 
Grease and line a large loaf tin or you could spilt it between 2 smaller loaf tins.
In a large bowl mix the caster sugar and cold-pressed rapeseed oil together. Add the eggs one at a time mixing the mixture well before the next egg is added. Sieve the remaining dry ingredients (flour, baking powder, cocoa) into the mixture, add the beetroot puree and pinch of salt then mix well. 
Cook in the preheated oven for 45 to 50 minutes. When cooked the loaf should spring up after being pressed down.
Cut the loaf into slices and serve with a mug of tea.... or coffee.


Lemon cake with lemon cream cheese icing

Courtesy of Ola Oils



2 eggs
1 ¼  cups self raising flour
½ teaspoon baking powder
½ teaspoon baking soda
½  teaspoon salt
¾ cups sugar
¼ cup Scottish Cold-Pressed Rapeseed Oil
¼ cup Ola Lemon Rapeseed Oil
Grated rind of 1 lemon
1/2 cup milk plus 1/2 teaspoon lemon juice - add lemon juice to the milk then set aside for 5 minutes before using 

3 ½  ounces softened butter
1 teaspoon Ola Lemon Rapeseed Oil
4 ounces softened cream cheese – full fat works best
2 cups icing sugar
2 teaspoons grated lemon rind

Preheat oven to 350°F
In a medium bowl, add SR flour, baking powder, baking soda and salt. Stir together well and set aside.
In the bowl of an electric mixer, add eggs and beat 10-20 seconds.
Add sugar and continue to beat on medium speed about 30 seconds. Add lemon oil and original cold-pressed rapeseed oil, beat for 20 seconds.
Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrape down the side of the bowl.
Pour batter into a 9 inch greased and floured cake tin.
Bake in oven for 30 minutes or until a skewer comes out clean. 
Leave to cool completely before icing.

Beat together butter, cream cheese and Ola Lemon Oil with an electric mixer for 1 minute or until smooth.
Slowly mix in icing sugar by hand then mix at speed for 1 minute or till combined. 
Stir in ½ grated lemon rind
Set aside in the fridge for ½ hour till more firm.
Ice cake, sprinkle with other half of grated lemon rind and store in the fridge.


Glamis asparagus with Scottish Cold-Pressed Rapeseed Oil, lemon, honey and black pepper mayonnaise and buttered hazelnut crumb

Courtesy of Graeme Pallister, 63 Tay Street, Perth

Serves 4-6

2 bunches of asparagus spears, trimmed
150ml Scottish Cold-Pressed Rapeseed Oil
2 egg yolks
½ teaspoon crushed black pepper
1 teaspoon blossom honey
2 teaspoons fresh lemon juice
3 slices of sourdough bread, finely diced
50g butter
10 hazelnuts, roasted and skinned
Salt and pepper

Place a large pan of salted water on the stove to boil.
Meanwhile place the egg yolks in a stainless steel bowl and whisk until doubled in size and slightly pale. Gently pour the oil over the yolks while continually whisking to form a thick emulsion. Then add the black pepper, honey and lemon juice and season with salt and pepper to taste. 
Melt the butter in a pan on the stove, then add the hazelnuts and bread and cook gently until toasted and crisp. Add the hazelnuts and bread to a blender, or simply chop with a large knife, to form a crumb and season to taste.
Place the crumb and mayonnaise in separate serving dishes.
Place the asparagus (in 2 batches) into the heavily boiling water and cook until just tender. Remove from the pan immediately and serve straight away. If you prefer them chilled, place them in an ice water bath and remove from the bath just before serving.
To serve, drizzle a little cold-pressed rapeseed oil over the asparagus, then simply dip the asparagus into the mayonnaise then into the crumb to enjoy a fun starter.


Vegan Bubble and Squeak Savoury Christmas Pudding

Courtesy of Gregor Law


“There is no better time than Christmas to have some fun with your leftovers and come up with some inventive recipes. My bubble and squeak recipe works equally well as a fun side dish or even as a little restorative breakfast.” – Gregor Law

This recipe is by Gregor Law, co-author of Cooking for the Senses. Cooking for the Senses, presents a new way of looking at food and flavour. Published by Jessica Kingsley Publishers, Cooking for the Senses is on sale now for £25.

For more information visit www.jkp.com/uk/cooking-for-the-senses-1.html

The Scottish Cold Pressed Rapeseed Oil Group is a collective of producers from throughout Scotland, who together work to promote cold pressed rapeseed oil and share why every household should have a bottle of it in their kitchen.

For more information, visit: www.summerharvestoils.co.uk.


1tsp Summer Harvest rapeseed oil

350g leftover cold roast potatoes, shredded

250g leftover cold roast Brussel sprouts, shredded

6-7 whole sweet piquante peppers from a jar, shredded

1tsp mild curry powder

1tsp sea salt flakes

20g vegan hard cheese, grated

2tsp vegan mayonnaise


  1. Excluding the rapeseed oil, combine all the ingredients together by mixing well in a bowl.

  2. Heat the oil in a deep frying pan and fry the mixture on a medium heat, stirring over regularly, until its lightly caramelised and piping hot throughout.

  3. Adjust the seasoning as required.

  4. Empty the contents of the pan into a pudding bowl just big enough to hold all of the mixture and press it down to compact it a little.

  5. Place a pre-warmed serving plate upside down on the bowl and carefully upturn them both so the bowl now sits face down on your serving plate.

  6. Remove the bowl and serve immediately.


Vegan Celeriac Carpaccio with Rocket, Pomegranate Dressing & Truffle Oil

Courtesy of Gregor Law


“Roasting a whole celeriac provides a wonderfully rich and earthy flavour that’s complemented perfectly by white truffle oil. I use Supernature’s Scottish cold pressed rapeseed oils in this recipe as I believe they have the best flavour and they don’t overpower the celeriac. Using a pomegranate dressing with the rocket contributes sweetness and balance and a little Christmas atmosphere too.” – Gregor Law

This recipe is by Gregor Law, co-author of Cooking for the Senses. Cooking for the Senses, presents a new way of looking at food and flavour. Published by Jessica Kingsley Publishers, Cooking for the Senses is on sale now for £25.

For more information visit www.jkp.com/uk/cooking-for-the-senses-1.html

The Scottish Cold Pressed Rapeseed Oil Group is a collective of producers from throughout Scotland, who together work to promote cold pressed rapeseed oil and share why every household should have a bottle of it in their kitchen.

For more information, visit: www.supernature.uk.com.

Serves 4


1 medium celeriac (about 750g) washed & roots trimmed

3 tsp Supernature white truffle infused rapeseed oil

1 tbsp Supernature rapeseed oil

1 packet (approximately 90g) rocket salad leaves


1 tbsp pomegranate molasses

1 tbsp white balsamic vinegar

2 tsp rapeseed oil

½  tsp dijon mustard

Salt & pepper to taste


Seeds of ½ pomegranate


  1. Pre-heat your oven to 170°C.

  2. With a skewer, make 4 vertical holes in the top of the celeriac within a 5cm circle of the middle (like the points of a compass), each about ¾ way deep.

  3. Use one teaspoon of the truffle infused oil to drizzle into the holes.

  4. Coat the whole celeriac in the tablespoon of plain rapeseed oil.

  5. Place the celeriac on a roasting tin and roast for 1 ½ hours until it is tender in the centre.

  6. Whisk the dressing ingredients together and check for seasoning, then set aside.

  7. Once ready, remove the celeriac from the oven and allow to cool.

  8. Arrange four serving plates.

  9. Once the celeriac has cooled, remove a thin slice of the outer skin from the top and discard. Place the celeriac on its side and continue to carefully slice whole discs about 5mm thin, placing three or four discs out equally between the 4 serving plates, leaving a little centre gap for the rocket leaves.

  10. Whisk up the dressing again and drizzle enough through the rocket leaves to just coat them lightly.

  11. Share the leaves out equally between each plate, placing the leaves in the centre, and top with the pomegranate seeds.

  12. Drizzle the remaining 2 tsp of truffle infused oil equally over the celeriac on each plate and serve.


Roast Potatoes with ‘Shony’ Seaweed Seasoning

Courtesy of Gregor Law


“This recipe is a slight twist on classic roast potatoes, served throughout the festive season. Roasted in Ola Scottish cold pressed rapeseed virgin oil from Aberdeenshire and seasoned with dried 'Shony' seaweed flakes from the Scottish coast to give a real umami 'sweet & salty' hit.

Rapeseed Oil in its high quality ‘cold pressed’ form is reportedly the fastest growing vegetable oil in the UK. It’s not hard to see why when you use it. It has a beautifully distinctive golden-yellow hue and delivers a wonderful buttery and nutty flavour that complements good food, hot or cold. Low in saturates and particularly high in vitamin E, it’s very hard to argue against it.

I used Ola Scottish cold pressed rapeseed Oil for this recipe for three very specific reasons.

Firstly, rapeseed oil has a high ‘flash point’ (the temperature at which the oil will smoke and distort its flavour) so it’s ideal for roasting. Secondly I found Ola to have a buttery flavour that was particularly complementary to the taste and aroma we love in roast potatoes. Finally, and by no means least, I wanted to combine the clear connection in provenance between Aberdeenshire’s rapeseed oil and the seaweed seasoning from coastal Scotland.” – Gregor Law

Serves 4


1kg potatoes (choose a variety ideal for roasting, peeled and halved or quartered depending on size to achieve equal pieces)

100ml Ola Scottish cold pressed rapeseed oil

1 tbsp 'Shony' seaweed flakes (or more to taste)

1 tsp extra sea salt for seasoning (optional)


  1. Pre-heat the oven to 180°C fan.

  2. Bring a large pan of lightly salted water to the boil. Add the potatoes, lower the heat a little and boil for 2 minutes.

  3. Meanwhile pour the rapeseed oil into a large roasting tin and place in the oven to heat.

  4. Once ready, drain the potatoes in a colander and shake them around a little to fluff up the edges. Let them sit for a minute to allow some of the moisture to be driven off.

  5. Carefully place the potatoes in the hot roasting tin and turn them around until they are all coated in the oil and evenly spread out.

  6. Roast for 15 minutes before removing them and turning them over. Place back into the oven for a further 15 minutes and then repeat the process of turning them over again.

  7. Return to the oven for a further 15 to 20 minutes until golden and crisp.

  8. Remove the potatoes and place in a warm serving plate.

  9. Season generously with the seaweed flakes and sea salt (if using).


Truffled Mushroom Spaghetti

by Tara Smith of Tara’s Busy Kitchen


“This truffled mushroom spaghetti takes less than 20 minutes to throw together once you have prepared all of your ingredients. Imagine a big steaming bowl of creamy, cheesy mushroom spaghetti doused liberally with Supernature Black Truffle oil. I can’t tell you how good it is; you will have to make it for yourself.” – Tara Smith

Supernature is a member of The Scottish Cold Pressed Rapeseed Oil Group which promotes a number of rapeseed oil producers across Scotland. Together they are spreading the message as to why rapeseed oil should be in every kitchen across the UK.

For more information, visit: www.tarasbusykitchen.com, www.supernature.uk.com.

Serves 6


500g spaghetti

6 cloves of garlic

1kg mixed mushrooms, sliced

200g parmesan cheese, reserve a third for serving

150ml crème fraîche

75g flat leaf parsley, chopped, reserve a third for serving

Supernature cold pressed rapeseed oil with black truffle oil

1/2 teaspoon chilli flakes (optional)

Salt and black pepper, to taste

Supernature cold pressed rapeseed oil


Leafy green salad


  1. Cook the spaghetti in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of the starchy cooking water.

  2. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan with the chilli (if using) on a medium-high heat with a tablespoon of rapeseed oil, followed by the mushrooms. Season with sea salt and black pepper to taste, and cook for 8 to 10 minutes, until golden, tossing regularly.

  3. Throw the cooked pasta into the pan with the mushrooms with a splash of the reserved cooking water to loosen. Finely grate in two thirds of the parmesan, stir in the crème fraîche and two thirds of the parsley. Season with salt and pepper.

  4. Serve in a large bowl with a final grating of parmesan and a sprinkling of parsley. Drizzle generously with Supernature truffle oil. Take to the table, toss it all together and serve with a green leafy salad.