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Although you encounter different opinions about the use of rapeseed oil in cooking – some chefs love it, some think it’s the work of the devil – it’s undeniable that it has a variety of good things going for it. One is that it has a high smoking point, meaning that it is good for anything that needs a high temperature to cook (tempura, for instance); it is also richer in Omegas 3 and 6 than olive oil; and its colour – glowing and yellow like molten gold – makes gorgeous golden roast potatoes and a terrific salad dressing: mellow, nutty and richly yellow. Perhaps the best thing about it is that it’s British, meaning that there is a home-grown, cheaper even, alternative to olive oil available on the high street.
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