When is a cow not a cow? When it’s a Txuleton

Posted on November 23, 2019 by Nick Harman under chefs, Europe, food producers, restaurant reviews, Restaurants

Before I begin, I assume none of you lovely readers are vegans or vegetarians? If so, you might want to stop reading now.

I myself eat meat, but not a lot. So, when I do eat it, I want something special.

Txuleton is that something special.Txuleton, or rib, steak usually comes from the Rubia Gallega cow.

It’s a cow from North West Spain that can be as old as 18 years before being turned into steaks.In the Basque country old dairy cows are used.

That is pretty old. I mean in the UK beef is usually slaughtered before the cow gets to three years.

Normally dairy cows past their milking prime are disposed of, but in the Basque country they are fattened up for eating.

So why are old cows so good?‘

Well’, says Sagardi Shoreditch’s meat selector Imanol Jaca, ‘it’s because mature muscle and fat tastes better and myoglobin in the muscles means a redder meat’.

Continue reading →

Catching Up With Hastings Fish

Posted on December 9, 2018 by Nick Harman under chefs, Europe, food producers, Northern Europe, Restaurants

Nick heads down to Hastings to do a bit of fishing for Xmas recipes and discover more about fish

Storm be a brewing

The wind and rain are lashing the Stade on Hastings’ seafront by the Old Town, with people being almost bowled over as they move between the ancient black net sheds and the spanking new Jerwood art gallery on the beach.

I have my head firmly down and my coat wrapped tight around me, my glasses are so covered in moisture that when I do look up it’s like being in a blurred psychedelic light show. Where am I? I ask in desperation, to no one in particular.

A passer by takes pity and directs me to my destination, the Classroom on the Coast on the Stade. Pushing open the heavy door and sliding inside I’m suddenly out of the elements and I feel as happy as a fisherman who’s managed to get below deck in a Force 10.

Which is apt as there is an old fisherman waiting inside; John ‘Tush’ Hamilton is one of the last of the Hastings fish ‘hawkers’. Continue reading →

Going out for a beer, or several, in Slovenia

Posted on October 18, 2018 by Nick Harman under beer, chefs, craft beer, cruises, Europe, food, food producers, Restaurants, slovenia

There’s a burgeoning beer scene in Slovenia and some wonderful scenery too. Nick sees if something can successfully be organised in a brewery.

The men in the ‘pub’ of the Union Brewery in Ljubljana are in fine voice tonight. As a woman cranks rousing tunes out of an accordion that’s almost as big as she is, they roar out the choruses whilst waving mugs of beer to the beat.

It’s all sung in Slovenian of course, so I have no idea what the words mean, but I’m happy to raise my own glass and cheer loudly at the end of each song. The conviviality meter has gone off the scale here in this packed bar/restaurant.

Also off the scale is the platter of meat in front of me featuring slabs of pork, tangles of spicy sausages, juicy spare ribs and more all piled onto sauerkraut and baked potatoes. Continue reading →

Sun, sea and sustainability in Ibiza

Posted on June 11, 2018 by Nick Harman under chefs, Europe, food, food producers, Southern Europe

Known for its club culture, there’s also a different beat in Ibiza, one that’s all about sustainability, Zero Kilometre sourcing and the rise of the female chef.

A wild and lonely place

‘Skreeeeek, skreeek, skreeek’, I’m watching a man laboriously pull in his fishing net by hand. His small ancient local boat, called a Llaut, is bobbing about on the water between Ibiza and its smaller neighbour, Formentera. The net, all 5km of it is being slowly retrieved using a large wheel as a capstan. It’s badly in need of some WD40, hence the ‘fingernails down blackboard’ noise it’s making.

Not a large catch

Every now and then the fisherman bends down to retrieve a fish from his net. If it’s too small, it goes back over the side otherwise it goes into the cold box. His nets are only left out for an hour each time to avoid any chance of the fish being crushed to death when the haul is good.

As a method of fishing it’s old and ineffective, but that’s the point. The fishermen of Ibiza have embraced the need for sustainability.

You can fish over there!

On our boat, Pere Valera who heads the Ibizan Fishermen Guild, pulls out a chart and shows me where in the local waters large scale trawl fishing can take place, where it has to be done only in this old style and where it is totally banned so that the fish can breed in peace. This last area is Es Freus Marine Reserve of Ibiza and Formentera, which was set up in 1999.

It takes in the far south of Ibiza, the north, the west coast of Formentera and the space that separates them with a total area of 13,617 marine hectares, making it the second largest protected marine area in the Spanish Mediterranean.

Back on shore, at the Guild headquarters where all fish are processed, he shows me some more of how the system works. The fisherman all signed up in 2008 to an initiative called Peix Nostrum – Our Fish.

Bagged and tagged

Under this ‘brand’ bright yellow tags are clipped to each fish and lobster and these must remain attached all the way to the market, and the fish must arrive within four hours of being caught.

The tag gives information on where the fish was caught, precisely when it was caught and by whom, as well as guaranteeing it has been processed correctly.

Bullet de Peix

This means that every restaurant on the island can be confident its fish has been supplied in a sustainable manner. And that matters, both to the chefs and to their customers. Everyone loves the local fish stew Bullit de Peix and they want to know it’s been made with care.

‘None of the fishermen in Peix Nostrum wants to empty the sea,’ Pere says, waving a fish about. ‘We want fishing to continue for our children and grandchildren, so we only catch reasonable amounts of fish and shellfish. And it works. We’re the only part of the Mediterranean where the lobster is not disappearing, for example.

Eco and very friendly

Back on dry land to the west of the town of Santa Eulalia Del Rio, is Can Musón. Founder and driving force María Marí Colomar was about to retire from her work as a fashion designer when she was horrified to find a local child, when asked to draw a chicken, drew a box instead.

So, she picked up a spade and not a pen and created a wonderful place to teach the upcoming generations the importance of sustainability of local produce and of rare breeds.

Mari

Here on her 65,000 sq. eco farm she grows organic fruit and vegetables in profusion, as well as many herbs too. She also raises rabbits, pigs and goats, most of them local breeds that need protecting from dying out.

The produce is all sold out the front from a large market stall, as well as served in the simple but delicious cafe. This area is discreetly wealthy with plenty of expat and second-home Brits around. They have a very Notting Hill vibe about them, with the women drifting about in floaty boho dresses and hats, all topped off with subtle designer sunglasses.

They help keep the farm paid for, its main purpose being to educate the children who come out on regular trips to the farm school – S’al lot Verd (it means ‘the green youngster’ in Catalan), to see where food comes from and to be schooled in the need for sustainability.

A digestif

Mari puts me to work making a bottle of Hierbas, the local post-meal stomach calmer. Into a bottle of spirit go 21 fresh herbs from the farm, these will then steep for as long as possible to bring all manner of complex flavours and remedial qualities to the drink.

I screw the top on tight and hope baggage handling doesn’t turn the Hierbas into a big mess in my suitcase. That would really give me an upset stomach.

Zero Km sourcing is big with Ibizan restaurants. The closer the produce is to the plate, the better. Not just for the taste of course, but also for the freshness and the fact that no transport but Shank’s Pony is needed, which cuts helps pollution on the White Island.

People who cook in glass houses

At Can Domo restaurant, a beautiful Agroturismo hotel and restaurant created from a 17th Century hilltop farm by a husband and wife team and located up an axle-breaking dirt road in the north of the island, 18 km from Ibiza town, they have over 600 olive trees surrounding them. Arbequina olive trees and Picual olive trees are all tended organically to produce the award-winning fruity, floral oils they use to cook with and also sell.

A chef and his produce

They also have a vegetable plot that produces almost all chef Pau Barba needs to create his stunning dishes for his farm-to-table restaurant located in a glass-walled room across from his semi open-air kitchen. He cooks and his wife takes care of the design and running of the hotel with its 8 rustic-chic individually decorated rooms in whitewashed stone outbuildings

The wine served is from Ibiza; ‘of course’ you might say, but in fact it’s something you’d not have said twenty or so years ago because Ibiza just didn’t make wine then. Today though the island has around seven wine producers and one of the most successful is Can Rich.

Earthy goodness

Since starting up in 1997, Can Rich now produce only organic wines, and were one of the first people to make wine in Ibiza since the Phoenicians left about 2000 years ago.

Can Rich, like all Ibizan wines, differs from other Spanish wines. The almost non-stop continual sunshine of Ibiza means the red Monastrell grapes can be harvested earlier and so escape the full blasting heat of summer, and there are minerals in the grapes unique to the island, all characteristics which come out on the nose and the palate.

Monastrell produces a very earthy, vegetal smelling wine. I thought my wine was corked when first served it, but soon grew to love it and drank little else after.

Chef Sílvia Anglada

The sun is beating down at Club Nautic Sant Antoni and Ibiza Sabor 2018 is under way and packed with chefs, trainee chefs, suppliers and press. I can see Pere who waves cheerfully as well various other chefs I’ve met over the past few days.

A beetroot donut

It’s very much focused on sustainability and has a focus too on female chefs. Sílvia Anglada of restaurant Es Tast de na Sílvia, in Ciutadella, Minorca runs her restaurant on strict eco lines and demonstrates one of her signature dishes, a kind of cheese doughnut with a beetroot jam

Coca bread topped with roasted tomatoes

She’s followed by Marga Coll from restaurant Miceli, in Majorca who tells us her restaurant never has a fixed menu and is driven entirely by what she finds in the morning market. As she talks she creates a dish of coca bread topped with roasted tomatoes, dried fish and cheese from Can Caus an artisan producer.

Not your average Mr Whippy

Alejandra Rivas runs Gelateria Rocambolesc, a project of the Roca brothers of El Celler de Can Roca fame, and she is married to Jordi Roca. Her demonstration of novel ways with ice-cream, both sweet and salty, was refreshing and it’s easy to see why she now has four gelaterias in Spain.

Paella all round

Lunch, of 12 courses, each prepared by one of the chefs, was a triumphant celebration of the Balearic produce, the passion for sustainability and the talent of the islands’ chefs. The giant paella finally served was the icing on the cake,

If you’ve been putting off going to Ibiza because you don’t dance that much anymore, think again. That side of the island is one very small part of what it does, so pack a knife and fork and leave the glowsticks at home.

Our thanks to my hosts Ibiza Travel and to all the marvellous chefs and producers of the White Island who work so hard every day.

Can Domo images sourced from their website

Delta Force

Posted on May 29, 2018 by Nick Harman under chefs, Europe, food, food producers, Northern Europe, Restaurants, Uncategorized

The eco-conscious Ebre Delta in Tarragona is unlike any other part of Spain. I took a few days to explore the rice, the food, the wine and even the sake.

Paella is taken very seriously in the paddy fields

‘In a few square kilometres, I can find everything I need to eat,’ says local legend Senor Polet, as his friend stirs an enormous paella in the kitchen.

Outside the ancient house, a barraca style that’s typical of the area, the paddyfields of the Ebre Delta stretch away, stopping only at the base of the distant mountains in one direction and the nearby Mediterranean sea in the other. Continue reading →

The Unbeatable Barley of Holkham

Posted on November 16, 2017 by Nick Harman under chefs, Europe, food, food producers, Northern Europe, Restaurants

Barley is indispensable to brewing and for the best brews only the best barley will do. Nick visits the Earl of Leicester’s Holkham Estate to see how they grow the finest barley for the varied beers of Marston’s Brewery.

Holkham Hall. Palladian Perfection

‘We listen out for geese at night, you wake up sweating’. Holkham Farm Manager James Beamish is telling me in his wonderful Norfolk accent how natural predators such as geese can undo months of work. The flying pests can eat a lot of barley and in a very short time.

It’s a natural hazard they have to deal with at Holkham, the massive estate of the Earl of Leicester made up of 10,000 hectares of farmed land of which 1000 acres are are give over to game, pasture and conservation.

Rotating, not standing still

At Holkham they use the crop rotation system created back in the late 18th Century by the Earl’s ancestor Coke of Norfolk, which is basically swapping crop after crop through the year to make best use of the land and naturally increase productivity.

Barely a tiny percent of all the Barley

Back then it was four crops, now it’s six including potatoes, sugar beet and of course barley. Coke’s name by the way is pronounced Cook, ‘so it is!’ says James, who ends most of his statements with this rather charming second-affirmative, presumably a local dialect.

Holkham Farm Manager James Beamish, so it is

Crop rotation, when done properly alongside other organic techniques, reduces the need for artificial fertiliser and pesticides. It feeds the soil and puts it in balance so as to cut disease, build nutrients, and grow yields all in a natural un-forced manner.

As we drink warming mugs of home-made ‘Horlicks’ (made from farm barley) Director of Farming Poul Hoveson explains that when he first arrived on the estate the roads and lanes were swimming in the run off of artificially-applied nitrates, while the soil itself looked barren and sad. Not anymore. Careful, sensitive stewardship of the land has made it very productive and one of their special crops is the Flagon variety of barley.

Bringing in the barley

You never tyre of a good pun

It’s special because here in Norfolk, where frosts are virtually unheard of, they can grow this winter barley ensuring supply to their biggest customer Marston’s Brewery who have been at the brewing game since 1834 and work closely with the barley growers. Malt which comes from barley is indispensable to brewing, the barley is dampened until it begins to produce tiny sprouts then gently kilned for an alluring ‘Horlicks-like flavou.

The sugars of the barley feed the yeast that creates the alcohol in the beer, as well as delivering the flavours. It’s a massive operation with the barley stored in huge hangars after harvest. The unwanted parts of the plant are fed into two giant anaerobic digesters, ‘basically enormous cows’ stomachs,’ says Paul, that convert it all into methane gas which is sold to the national grid. All very green.

The estate he’s in

Green Is Good

Management of the estate in an ecologically sound way is important to the 4th Earl who pops up, rather like Ralph from the Fast Show, in videos playing in the fascinating Farm to Fork exhibition at his ancestral home Holkham Hall, a beautiful mansion at Wells Next The Sea.

Much of the land on the estate is set aside for wild growth to encourage birds, insects and small creatures who all help defend against pests. Larger animals such as cows are chosen by breed to graze on suitable land for their needs and the sheep are also the ‘Golden Hoof’ of ancient times; their movement, and their bowel movements, all helping to naturally till the earth and fertilise it. And when the mechanical plough is needed, it digs very shallowly to preserve the soil structure.

Shooting off to lunch

It’s all rather fascinating but what about some beer? We head off to an old shooting lodge called The Temple in the Holkham woods near to the Hall to have a spot of lunch and some liquid refreshment as Marston’s brewer Callum Turner has turned up with a lot of samples.

Pie eyed, not legless

Two small batch beers from the Marston’s DE14 nano brew kit are served up with Chef Michael Chamberlain from The Victoria Inn’s venison sausage and pigeon pie in front of a toasty-warm wood burner. Freekeh and pomegranate molasses beer is an interesting one, freekeh being an ancient form of grain picked while still green. The molasses adds a sweetness that works with the game meat.

Not your everyday beer

Similarly effective is a second beer made from smoked wheat and honey, which tastes rather like mead. Neither perhaps will ever get to mass-market, but are examples of Marston’s constant desire to experiment and innovate in order to excite the nation’s beer enthusiasts.

Sand and sea

We decamp to beautiful Holkham Beach, where Gwyneth Paltrow once ambled in the film Shakespeare In Love and where locals hint that you can occasionally see Her Other Majesty, Elizabeth II, walking the dogs. It’s stunning and kept that way by the Holkham Estate’s careful management so that it’s a paradise for dog walkers, birds and for bird watchers or twitchers as they’re known.

Wide skied and not legless

I’m a bit twitchy myself, thirsting for some more Marston’s, so we crack some bottles of Marston’s EPA (English Pale Ale) a light, citrusy, beer that’s very refreshing, although perhaps not best drunk in the freezing dusk wind that’s now storming inland. We head back to the nearby Victoria Inn for some cold beer in a warm bar with a beer-matched dinner to follow.

Naturally Chilled

The Victoria Inn sits just at the gates of Holkham Nature Reserve and the beach, a perfect place to stay any time of year. Inside it’s all roaring fires and classic country hotel charm largely unchanged in feel since it was built in 1837. The window in my room looked like it was still the Victorian original.

In the kitchen Chef Michael uses fish and shellfish from the north Norfolk coast, beef from Holkham farms, lamb and pork from farm tenants, wild game from the family shoot, and today venison from the estate’s herd of Fallow Deer.

We start with a pike terrine with fennel, warm potato salad with winter barley-malt bread and chef’s Honey beer bread, all with that other Norfolk famous product, mustard.

Don’t tell ’em Pike!

I’ve always found pike to be a terribly bony fish, as well as a rather terrifying one, but this dish shows its solid, meaty, side. It’s paired with more of that hoppy Marston’s EPA, English hops, by the way, so that’s good for a post Brexit pint, and Marston’s 61 Deep which uses American and Australian hops.

The 61 Deep gets its name from the depth of the well at the Marston Brewery; it’s fruity and floral and works best when drunk after a forkful of food laden with that fiery mustard dressing. A beer to drink with anything spicy – Mexican Indian, Thai, you know the drill.

Second up are Marston’s Pedigree and Marston’s Old Empire IPA . Most beer drinkers know Pedigree, it’s sold on draft all over the place, but the Old Empire may be new. It is actually very old recipe, the beer that fuelled the Empire now faithfully recreated for the modern world where Britannia no longer rules the waves.

Deer but not Dear

Both beers went well with roasted loin and braised haunch of venison, turnip dauphinoise, kale and redcurrant jus, the loin well cooked, i.e. pretty rare. I preferred the IPA for its complexity, Pedigree is fine by the pint but for me it’s not a dining beer.

And so to dessert with the barley appearing in a barley pudding with along with a ginger malt crunch biscuit, doughnut muffin and a malt milkshake. This was washed down with Marston’s Pearl Jet Stout, and Marston’s Cherry Head.

Just Desserts

The latter’s label promises a cherry stout with hints of chocolate malt and Black Forest gateau and there was definitely cherry there, but it wasn’t to my taste. The pearl jet stout was more my thing, a bitter-sweet experience that helped the sugars go down a treat.

And what a treat it was to sample Marston’s Beers at the place their barley comes from and see how modern farming needn’t be destructive or unsustainable, just as long as you listen out for the honking of geese.

Thanks to:
The Holkham Estate www.holkham.co.uk

Marston’s Brewery www.marstons.co.uk

The Victoria Inn, Holkham, Wells-next-the-Sea

Balearic Eats

Posted on August 5, 2017 by Nick Harman under cheese, chefs, Europe, food, food producers, Restaurants, Southern Europe

Time to go raving in Ibiza, raving over the food that is.

The view from Hotel Torre del Mar

A large poster catches my eye on the way in from the airport, it’s of Fat Boy Slim heavily photoshopped to be both very fat and very slim at the same time. He’s looking his age either way, which is in fact my age. That he can get a massive room full of people to wave their hands in the air is quite remarkable, as is the massive fee he reportedly gets for doing it.

Ibiza is of course well known as clubbers’ island; posters for the various venues are more numerous than posters advertising cars, washing powders or indeed anything else. My plane had boasted plenty of stags and hens already deep in the party spirit, while the despairing cabin staff tried to keep order. Ordering a drunk man dressed as a giant chicken to sit down is never easy.

The inner beauty of Ibiza

There is more to Ibiza than drink and dancing though. It’s a beautiful place once you get away from the epicentres of E consumption, with lots of hidden, quiet beaches and small inland villages. Continue reading →

Snuffling for truffles in Spain

Posted on November 9, 2016 by Nick Harman under chefs, Europe, food, Southern Europe, Uncategorized

Italy? Yes. France? Of course. But Spain? Discover a region where the truffles and mushrooms aren’t just delicious but one of the area’s biggest industries and tourist attractions.

Gourmet’s best friend

‘He got bitten by a snake out here a few months ago, he almost died!’ The man from the company Tuber Viveros ruffles the neck of his dog with affection, ‘but he’s okay now and happy back at work.’ His dog looks up at him adoringly, keen to get on with his job.

That job is to sniff out truffles, because somewhere in this massive plantation of trees stretching out in all directions, the black gold lies buried. The dog’s work is made a little easier by the fact that every tree is almost certain have a truffle or two amongst its roots, some ripe some not. That’s because the element of chance was reduced by a discovery back in the 1970s. Continue reading →

Mountains of magic

Posted on September 21, 2016 by Nick Harman under cheese, chefs, Europe, switzerland

Nick finds out of ski season Switzerland is all about lush landscapes, fine vistas and plenty of cheese and chocolate.

Interlaken is a centre for tandem parasailing

The parasailers circle over town like colourful vultures, perhaps lured by the smell of cheese? It’s hard to avoid the aromas of Emmentaler in a country where it’s eaten as often as we eat cheddar.

The holes are made by the trapped gases during maturation

Emmentaler with its classic ‘cartoon’ holes is often regarded as a cheese suitable only for children, but Emmental eaten in Switzerland is another taste experience altogether.The milk of course is crucial, in Switzerland it comes from cows that graze on grass made lush by the snow melt. Continue reading →

Oiling the kitchen wheels with Borderfields rapeseed oils

Posted on September 12, 2016 by Nick Harman under chefs, Europe, food, Northern Europe

Forget olive oil, corn oil, vegetable oil and any other old oils because rapeseed oil is the new frying choice and what’s more it’s 100% UK sourced and bottled. Nick Harman goes to see how the seeds become liquid gold..

Bottled with love

Rapeseed oil, known as Canola oil in America perhaps for obvious reasons, has had a relatively short history in the UK but has been going from strength to strength with supply sometimes being outstripped by demand. Especially when endorsed on the TV.

‘Well, Greg Wallace mentioned how good it was on Masterchef a few years back and the next day sales went through the roof,’ says Jon Hammond, Executive Director of Hammond Food Oils as we duck through plastic curtains into another section of the rapeseed pressing and bottling plant near Nottingham. ‘It was like the old Delia effect, do you remember when she recommended that saucepan?’ Who could forget?

Rapeseed genuinely is a seed, a tiny black round seed that s identical in look to the mustard seed used in Indian cooking, or the cabbage seed we plant in vegetable plots. This is because it’s a part of the same brassica family and even smells rather the same. Today its unmistakable bright yellow flowers are a familiar part of the UK’s colour palette all summer long.

It’s harvest time comes in August and the seeds are arriving at the factory in their millions where they are quickly sieved and sorted to remove unwanted flower and stalk debris before heading to the cold presser. The woody debris goes to be used as biofuel for heating, nothing is wasted not even it seems the waste

Chicken feed, no waste

‘Chicken feed!’ says Jon showing me a sample of squidgy green material left after the pressing, it’s perfect for chickens, full of nutrients and gooey with the last traces of the oil that couldn’t be extracted by the relatively (compared to hot pressing) less efficient cold press method. ‘Cold pressing though preserves more of the goodness,’ explains Jon ‘and we press and filter the seed five times, that’s more than any other brand on the market, for the purest product

Gold standard

The oil pours sinuously down pipes to be refined ready for bottling, gradually going from green to gold in the process.

The machine marches on

This is a small factory with a small workforce where the bottling machine chugs away cheerfully, occasionally stopping and being tended by its minders, before lurching back into clinking life again. The bottles are wrapped with their date marked labels and pass out through a catflap affair to be hustled into boxes by hand ready for dispatch.

Not just plain rapeseed oil either, much of the produce is flavoured with things such as lemon, basil, chili and garlic to meet increasing demand.

The natural oil is relatively neutral in flavour, it has a slight nuttiness that’s warm and embracing and not the assertive pepperiness of so much olive oil as well as half the saturated fat and and a near perfect blend of omegas 3, 6 and 9.

The neutral flavour makes it ideal for frying, as does its high smoke point that means that unlike olive oil it can be made to go very hot indeed without choking you out of the kitchen.

Cooks’ choice

A big fan is Michelin starred chef, Kenny Atkinson who first won a Michelin star at St Martin’s on the Isle Hotel and then at his own restaurant, House of Tides in Newcastle. He’s been a big fan he says since he was obliged to find a substitute for olive oil when cooking for the Great British Menu. ‘Everything had to be sourced from the UK obviously, so that meant no olive oil. But I fell in love with rapeseed oil and now that’s all I use in my restaurant kitchen.’

Grate for any dish

To prove how good it is he gets busy and cooks Grilled Mackerel with salad of fennel and an orange, brown shrimp and ginger vinaigrette, whips up a vibrant Watercress Pesto Sauce and then Lemon and Thyme Cake Bars. Follow the links for the recipes.

Mayonnaise made easy

All delicious I find, as I eat the dishes under a clear blue sky out in the Nottinghamshire countryside just a mile or two away from where the oil was produced.

Ready to fry

Rapeseed oil is one of our island’s most perfect products it seems and is slipping ever deeper into the clued-up chef’s toolbox.Try some yourself and get the golden touch.

The full Borderfields range includes:

Borderfields British Cold Pressed Rapeseed Oil (500ml and 250ml)

Borderfields Scottish Cold Pressed Rapeseed Oil (500ml and 250ml)

Borderfields Chilli Infused Rapeseed Oil (250ml)

Borderfields Basil Infused Rapeseed Oil (250ml)

Borderfields Garlic Infused Rapeseed Oil (250ml)

Borderfields Lemon Infused Rapeseed Oil (250ml)

Borderfields Garlic & Ginger Stir Fry Oil (250ml)

Available at Sainsbury’s, Morrisons and Asda stores nationwide, as well as selected Tesco stores and www.amazon.co.uk – with RRPs ranging from £1.99 – £4.50.

The Culinary Traveller

A food writer on the road around the world