Borderfields Cold Pressed Rapeseed Oil is astonishingly versatile. It pretty much works anywhere you would use other oils or cooking fats, only better. Try some of the recipes featured here to see how Borderfields adds tastiness and healthiness to your cooking.

Breakfast
Lunch
Treats
Sides
Dinner
Snacks

Pistachio Pesto

Noodle Crunch Salad

Halloumi and Orange Salad

Miso Broccoli Salad

Chicken Pesto Salad

Lemon Cupcakes

Beetroot and Garlic Hummus

Crumbly Shortbread with Dark Chocolate Ganache and Seasonal Berry Compote.

Greek Shrimp Bake

Pear Walnut & Blue Cheese on Sourdough

Breakfast Granola Bars

Chocolate, Hazelnut and Apricot Granola

French Onion Soup

Tomato Bruschetta

Burrito Bowl with Chipotle Black Beans

Pumpkin Pasta

Courgette Fritters

Vegan Singapore Noodles

Air Fryer Chips

Broccoli Pesto Pasta

Classic Pesto

Strawberry & Pistachio Rapeseed Oil Cake

Korean Chilli, Sesame & Honey Chicken

Sweetcorn Fritters With Eggs & Black Bean Salsa

Cauliflower Steaks With Roasted Red Pepper & Olive Salsa

Perfect Roast Potatoes

Ultimate Avo on Toast

Cheesy Sprout Gratin

Spicy Sichuan-Style Vegetable Noodle Bowl

Green Goodness Buddha Bowl

Roasted Teriyaki Veg Bowl

Avocado Panzanella

Crispy Layered Thyme Potatoes

Tomato and Thyme Cod

Chicken Bake with Garlic Croutons

Tempura-Style Green Beans with Yogurt Dip

Chipotle Pork and Pineapple Skewers

Chipotle Blackened Cauliflower and Hummus

Creamy Lemon and Basil Pappardelle

Honey and Garlic Chicken Wings

Halloumi and Pomegranate Balsamic Salad

Basil and Garlic Mash

Beetroot Brownies

Salmon with Roast Asparagus

Orange Borderfields Rapeseed Oil Cake

Potato, Spring Onion, Dill & Cheese Frittata

Rosemary and Garlic Roast Potatoes

Pear & Walnut Salad with Lemon Vinaigrette Dressing

Chilli & Lime Prawn Salad

Strawberry & Feta Balsamic Salad

Carrot Cake

Mince Pie Toastie

Roast Veg Soup

Slow Cooked Beef Stew

Cauliflower Soup

Sesame, Ginger and Salmon Salad

Mediterranean Salad with Italian Dressing

Sesame-Crusted Sea Bream with Vegetable and Sweet Potato Stir Fry

Veggie Burgers

Veggie Chilli

Vegan Banana Bread

Crispy Baked Falafel

Feta, Broccoli and Pomegranate Salad

Halloumi, Courgette and Avocado Chilli Salad

Tomato, Basil & Pine Nut Salad

Vegan Almond Pancakes with Blueberries

Bubble & Squeak

Baked Beans with Poached Eggs

Apple Strudel

Roast Vegetable and Chickpea Tagine

Roast vegetable salad

Aubergine, chickpea & spinach curry

Quinoa, chicken and courgette salad

Chinese chicken noodle stir-fry

Spiced butternut squash and red onion filo tartlets

Moroccan-spiced carrot soup

Garlic and thyme butternut squash and sweet potato

Cranberry, Chestnut and Sage Stuffing

Sticky Pigs in Sage and Bacon Blankets

Festive Spiced Red Cabbage

Garlic and Rosemary Roast Potatoes

Brussel sprouts with pancetta, pine nuts and chestnuts

Honey & orange glazed carrots and parsnips

White Chocolate and Pistachio Cookies

Lemon and Parsley Roast Potatoes

Spicy Vegan Cauliflower Tacos

Garlic, Parmesan and Rosemary Kale Chips with a Cayenne and Lemon Dip.

Vegan Mexican Hasselback Sweet Potato’s

Prawn, Chorizo & Halloumi Skewers with Homemade Slaw

Baked Egg Nests with Bacon Wrapped Asparagus and Avocado Hollandaise

Emily’s Gluten Free Chilli Chocolate Brownies using Borderfields Chilli Infused Cold Pressed Rapeseed Oil

Kenny Atkinson’s Watercress Pesto Sauce

Chef Philippe Wavrin’s Melon & Mozzarella

Chef Philippe Wavrin’s Pineapple and Apple Salad with lemon, Honey and Rapeseed Oil Dressing

Green Pea Hummus Dip

Chicken Bone Broth with Winter vegetables fresh Dill and Borderfields Lemon Infused Cold Pressed Rapeseed Oil

Courgette & Macadamia Nut Cake with Borderfields Lemon Infused Cold Pressed Rapeseed Oil & Rosemary Syrup

Rosemary Bavette Steaks with Borderfields Garlic Infused Rapeseed Oil & Cauliflower Mash

Prawn & Mango Noodle Stir fry with Borderfields Garlic & Ginger Stir Fry Cold Pressed Rapeseed Oil

Raspberry & Coconut Oat Bars

Avocado Baked Eggs with Borderfields Chilli Infused Rapeseed Oil

Herbed crusted rack of lamb, pea puree and dauphinoise potatoes

Proper steak and chips with peppercorn and cognac sauce

Lottie Covell’s Classic Moules Marinière

Lottie Covell’s Banana and Chocolate Cake

KENNY ATKINSON’S CARROT CAKE

TOM AIKEN’S LEMON AND RAPESEED DRESSING

HOMEMADE BORDERFIELDS MINCEMEAT CAKE

CARROT CAKE WITH VANILLA CREAM CHEESE ICING

KENNY ATKINSON’S DARK CHOCOLATE AND RASPBERRY BROWNIES

KENNY ATKINSON’S LEMON DRIZZLE CAKE

KENNY ATKINSON’S SCOTCH PANCAKES WITH SUMMER BERRIES, MAPLE SYRUP AND GREEK YOGHURT

SORTED FOOD’S ORANGE CAKE

MARINATED GRESSINGHAM DUCK BREAST WITH ORIENTAL SALAD

ORIENTAL STIR FRY NOODLES

KENNY ATKINSON’S FRIED NORTH EAST COAST MACKEREL WITH BEETROOT JELLY AND ORANGE VINAIGRETTE

KENNY ATKINSON’S SEA BASS WITH PISTACHIO

RYAN NEIL’S PORK TENDERLOIN WRAPPED IN AYRSHIRE HAM WITH SAGE

KENNY ATKINSON’S LEMON POACHED CHICKEN WRAP WITH LETTUCE, TOMATOES & BORDERFIELDS RAPESEED OIL MAYONNAISE

KENNY ATKINSON’S HEALTHY PIZZA

MITCH TONKS’S CURED HERRING WITH ORANGE AND FENNEL

MARCUS BEAN’S ROAST DUCK BREAST WITH JERUSALEM ARTICHOKE PUREE, KALE, CHORIZO & CRISPY RAPESEED OIL POTATOES

ADAM BYATT’S DUCK EGG

VALENTINE WARNER’S CREAMY TOMATOES ON TOAST

RUSTIC WINTER VEGETABLE SOUP

KENNY ATKINSON’S PAN FRIED SCALLOPS AND TOMATOES

KENNY’S SCOTCH PANCAKES WITH CINNAMON ROASTED PEARS AND VANILLA MASCARPONE CHEESE

RYAN NEIL’S HAGGIS, BASHED NEEPS & CHAMPIT TATTIES

Mitch Tonks’s smoked cods roe crostini with rapeseed oil

SORTED FOOD’S DEEP FRIED MUSHROOMS WITH TARRAGON MAYONNAISE

VALENTINE WARNER’S TASTY SWEETCORN DIP WITH TORTILLA CHIPS

VALENTINE WARNER’S WARM SMOKED MACKEREL WITH MUSTARDY WHITE CABBAGE COLESLAW

VALENTINE WARNER’S FRIED LAMB CHOPS WITH SPICED TOMATO SAUCE

TOM AIKEN’S BAKED BEETS WITH POMEGRANATE, BASIL, ORANGE, WALNUTS AND FETA

TOM AIKEN’S VEGETABLE NOODLE SALAD WITH GREENS

TOM AIKEN’S MACKEREL WITH LEMON COUSCOUS

KENNY ATKINSON’S CHRISTMAS PUDDING

KENNY ATKINSON’S CHRISTMAS STUFFING

Luke Thomas’s sea bass with sauce vierge

Luke Thomas’s beetroot, green beans and goats cheese smashed

Rachel Green’s Roast Potatoes, Parsnips and Shallots with Pancetta

IAN SWAINSON’S ORANGE AND BORDERFIELDS EMULSION

IAN SWAINSON’S BORDERFIELDS AIOLI

IAN SWAINSON’S SAFFRON RAPESEED CAKE AND SWEET BORDERFIELDS JELLY