It’s time to cook

I grew up eating food mainly cooked with butter and it was always delicious. 

When I moved to England and lived by myself, I started using olive oil wanting to be healthy. 

But working in hospitality and interested in anything food related, I started to understand that they were not the only options and quickly started to use different cooking fats according to the dish I was cooking.

What I have discovered a few years ago is rapeseed oil, not really known as cooking oil in France but definitely worth to try.

Rapeseed oil is produced in India, China, Canada and Europe but some of them are genetically modified so you will need to keep an eye on labels.

UK has hectares of rape fields and produces great rapeseed oil. A good enough reason to try it.

Rapeseed oil has many benefits:

  • Boasts the lowest saturated fat content of any oil – less than half of Olive Oil
  • It’s a great source of Omega 3,6,9 with 10 times more Omega 3 than Olive Oil
  • It is a good source of antioxidant Vitamin E
  • High in monounsaturated fats
  • It is suitable for a variety of diets – vegetarian, gluten-free, Kosher and Halal
  • It is safe to cook at high temperatures with a smoke point of 230c, much higher than olive oil, meaning it doesn’t burn your food and create harmful cancer-causing carcinogens

And very versatile:

  • Roasting (lovely nutty flavour)
  • Frying and deep fat frying
  • Baking
  • Marinades
  • Dipping
  • Drizzling
  • Sauces e.g. Mayonnaise and Salad Dressing
  • Massaging!!

I use the Yorkshire Rapeseed Oil Company which produces an excellent cold pressed extra virgin oil GM free that you can use for so many recipes.

If you want some ideas….

I will never stop using my dear butter or tasty olive oil, but rapeseed oil is now on the main shelf in my pantry.

If you haven’t tried it yet, give it a go and let me know what you think.

Happy cooking!

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