Chefs Specials Archives - Farrington Oils

We asked Beth at Borough Chef to come up with a delicious winter dish and THIS roasted roots with confit garlic, lentils & goat’s cheese is the result.

A one pan wonder that’s loaded with flavour, it’s the epitome of indulgent winter eating, with confit garlic and caramelised veg bringing in a beautiful sweetness. Cook it for your festive get-togethers and beyond!

This Mediterranean Lentil Salad recipe is courtesy of Eat Unique, make sure to visit her website for plenty of delicious recipes and inspiration!

Lentils are high in dietary fibre and a good source of protein, they also contain essential vitamins & minerals which make them ideal for a plant based diet. This salad is full of colourful fresh vegetables which fit perfectly with the Mediterranean style diet. The bonus of making this delicious salad is that it can be made the day ahead if required and is great to serve at a BBQ.

Our Mellow Yellow Classic Vinaigrette has been used in this recipe. Made with our cold pressed rapeseed oil and no additives or preservatives, this delicious dressing is full of flavour, find stockists here.

This recipe for Mediterranean Spicy Chicken is courtesy of Eat Unique, make sure to visit her website for plenty of delicious recipes and inspiration!

A simple but tasty meal for anytime of the year but ideal for a family BBQ. Try to leave the chicken marinating for at least 30 minutes for a real depth of flavour. With plenty of herbs, this recipe will add plenty of flavour to your BBQ’s. Delicious served with Eat Unique’s Mediterranean Lentil Salad.

This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.

This Basque Piperade Stew recipe comes from the Basque region in Spain where it has been traditionally made for many, many years. Our recipe is by James Peck from Burnt Lemon Catering and he recently cooked this dish in the Basque region. By charring the peppers first, you add delicious smokey notes to the dish which, when combined with the sweetness of the slow cooked onions, creates a wonderful flavour profile. This is a really versatile recipe and can be served simply with fresh crusty bread or used in a more extravagant dish with pan-fried cod loins, rice and tender stem broccoli. For more information on Burnt Lemon Catering, visit their website here: https://www.burntlemoncatering.co.uk/

With a runny yolk when you cut through, these Black Pudding Scotch Eggs are sure to impress. Use good quality sausage meat and black pudding to create a perfectly seasoned Scotch Egg and using our tips, you’ll achieve the perfect runny centre. Enjoy these Scotch Eggs on a picnic, with salad for lunch or as part of a buffet at a party. This recipe is courtesy of James Peck from Burnt Lemon Chefs, find out more here: https://www.burntlemoncatering.co.uk/

A dadima called Arun taught me to make her speciality corn on the cob subji (Punjabi for a spiced vegetable dish). What I love about Arun’s recipe, is how she chops the corn on the cob into small pieces, and cooks them in a creamy coconut masala. I’ve made this dish on countless gatherings and it’s always been a hit. Best enjoyed in company where no airs and graces are needed. Every bite is so juicy, luscious and fragrant, that it’s well worth a bit of messy eating with your hands. – Anneeka

Gavin Austin, performance chef to the Northampton Saints Rugby Club, shows us to make this delicious salmon salad with heirloom tomatoes. The perfect recipe to help you tackle the day ahead! Chargrilled tomatoes adds a sweeter flavour with a hint of smokiness, as well as visually making this dish look impressive. Sumac and za’atar add a touch of spice to the salmon for a deeper flavour to this Salmon Salad.

The Asparagus, Pheasant Egg and Nettle Dressing provided by Chef Adam Gray is something to astound your friends and family with, giving them a unique dining experience like no other and show off your culinary skills. Freshly foraged nettles and pheasant eggs gives this dish a real feel of the countryside and the simplicity of the dish allows these fantastic ingredients to really shine. Serve with a drizzle of Mellow Yellow Rapeseed Oil for that extra special touch.

Really impress your loved ones with this poached sea trout and seasonal vegetables. A wonderful meal to really show off your skills in the kitchen. Sea trout has a similar appearance to salmon with a subtle and delicate flavour and fine texture. This recipe requires poaching the sea trout in Mellow Yellow Rapeseed Oil at a low temperature to gently cook the fish. This recipe was provided by Chef Adam Gray.

Using up your leftover turkey and that bit of stilton you’ve got in the fridge has never been so exciting. Thanks to Chef Adam Gray for this delicious recipe.