At this time of year, when travelling around the countryside, it is almost impossible to avoid the fields of swaying, aromatic yellow oilseed rape. I had for some time used mostly olive oil in my cooking but found, about 18 months ago, an article on the merits and benefits of rapeseed. Rapeseed oil contains half the saturated fat and 10 times more Omega-3 than olive oil, plus it has a high concentration of vitamin E. I changed, overnight, to using this new golden liquid.It is a light, slightly nutty, oil and versatile in all types of cooking. As it has a high smoke point, it can be used for frying, roasting or stir-frying. Other uses include using it in dressings, as well as a healthier alternative to butter in cake and biscuit baking.
The cake I am baking for our inaugural meeting of the Clandestine Cake Club next Tuesday has been adapted with the inclusion of rapeseed oil in the recipe and I am even more pleased that I am using a product which has been grown and produced in my County of Northamptonshire - Farrington's Mellow Yellow cold pressed rapeseed oil.
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