Nutrition Archives - Page 4 of 5

Our entire range of Farrington’s MELLOW YELLOW products including our Mayonnaise, Garlic Mayonnaise, and three dressings, has been Coeliac UK Approved and listed in their directory of gluten-free products. The care and attention we commit to producing no-nonsense natural products with carefully selected and sourced ingredients has resulted in a range of truly delicious, healthy and trusted favourites.

Eli Farrington reveals what you might not know about this underused British ingredient

1. A truly versatile all-purpose culinary oil; cold pressed rapeseed oil contains the optimum ratio of 1:2 of omega 3 to omega 6, as well as being a natural source of

vitamin E.

2. It has the lowest saturated fat content of any widely available culinary oil – half that of olive oil!

3. Cold pressing is the traditional and natural way to produce oil. It is gently squeezed out of the seed at temperatures below 40C ensuring that the natural goodness and character of the oil is preserved.

4. The delicate, gentle flavour makes it an ideal partner for almost any food, great for drizzling or dipping.

5. Farrington’s Mellow Yellow emulsifies beautifully making it perfect for dressings, mayonnaise, pesto, and hummus; a healthy complement to starters, salads and vegetables.

6. With a smoke point of 220C, cold pressed rapeseed oil is a wonderful high temperature cooking oil, making the most perfectly golden and crispy roast potatoes, and aromatic, nutty stir-fries.

7. A delicious and healthy substitute for butter and margarine, when you bake with this oil it produces deliciously moist and light cakes that feature a subtle nutty flavour. It’s fabulous used in flapjacks and brownies. When substituting butter with our oil, add a little

less, about 80% of the total weight required and make up the remainder with a liquid such as milk, rice milk or soya milk. This is to account for the milk part and the fat content of the butter. If substituting for margarine, the rapeseed oil content would need to be less, about 75% (with more milk) as there is a higher water content in margarine.

8. As we only use oil from the first pressing of our rapeseed it is the culinary equivalent to extra virgin, cold pressed olive oil.

9. There is no such thing as commercially grown GM rapeseed in Britain.

10. First cultivated in Britain by the Romans; rapeseed oil has been used throughout Europe since the 16th century.

We were so utterly delighted when the lovely Sarah Scott (food writer and columnist for Vegetarian Living magazine and blog A View from the Table) stumbled across our Mellow Yellow mayonnaise and created this warming recipe for potato salad.

To read Sarah’s recipe and her blog, click here.

The first jars of our NEW garlic mayonnaise are now starting to appear on the shelves. Packed full of roasted garlic pieces, Farrington’s MELLOW YELLOW Garlic Mayonnaise is gluten and additive free, created from our original MELLOW YELLOW Mayonnaise recipe using free-range eggs, and with all the health benefits of our cold pressed rapeseed oil, always at the heart of our products.

We are extremely excited to launch the latest addition to the MELLOW YELLOW range, and have had a really positive response from taste tests. People love the bursts of garlic in this truly artisan product. We are confident that the newest twist on our classic mayonnaise will not only be the perfect complement to barbeques and summer cuisine but will also become a popular store cupboard staple for all occasions.

As the end of the British winter approaches Farrington’s are looking ahead to summer days in readiness to dollop their delicious and versatile Garlic Mayonnaise for the barbeque season, a perfect accompaniment for a wide range of foods, including meat, fish and shellfish, a dip for crudités and canapés, in sandwiches and hamburgers, or with spicy dishes such as samosas, onion bhajis or kebabs.

Let us know what you think of the bold new taste, and share your favourite serving suggestions!

In her book “Kitchen” which accompanies her TV series, Nigella’s Choice names MELLOW YELLOW as her rapeseed oil of choice and says that she uses it “more or less exclusively in preference to extra-virgin olive oil” as “it’s much less expensive and, I’m beginning to think even more delicious.” She also says “I make dressings with it, dribble it on toast in place of butter, douse vegetables with it and take a bottle to people’s houses (so evangelical is my fervour) in place of wine”.

Farrington’s Mellow Yellow Popularity Grows continuously.

Thanks to the increasing popularity of our Farrington’s Mellow Yellow range of rapeseed oil, dressings, and mayonnaises, we are no longer able to grow all the rapeseed we need at Bottom Farm. For some months of the year, we will need to source seed from outside farms to supplement our own.

Over the last few months, I have been looking to work with other LEAF Marque growers of Rapeseed, to supply top quality seed. I am delighted to have teamed up with Arden Farms based at Owmby-by-Spital near Market Rasen in Lincolnshire. Arden farms grow a range of crops, including wheat, barley, oilseed rape, and onions. They also take much pride in their herd of red deer, which being in the heart of the Lincolnshire Wolds, the land is ideally suited to deer giving them a natural diet and cover. Interestingly, venison contains less than half the fat of beef, pork, and lamb. This combined with the fact that it is a very tender and nutritious meat, supports venison in becoming increasingly popular with consumers.

We at Farrington’s are very excited and look forward to working closely with Arden Farms, who like us strive to farm their land in a way that is sympathetic to the environment in order to create a healthy and diverse range of food. To read more about Arden Farms, visit their website www.ardenfarms.co.uk

Brits are swapping from olive oil and more traditional cooking oils to cold-pressed rapeseed oil in a bit to reduce their intake of saturated fat while also supporting British produce. Rapeseed oil is winning over Brits’ hearts.
Waitrose reports that British rapeseed is the fastest growing oil in its entire range.
Sales of rapeseed oil are up 26 per cent year on year – in volume. In comparison, olive oils are up 1.6 per cent.
Waitrose grocery buyer Carla Smith says, “Rapeseed oil is rising in popularity for two reasons.
“Rapeseed oil is a healthier choice. It has half the saturated fat of olive oil and contains a good balance of omega 3, 6 and 9 fatty acids. We expect its popularity to increase further as consumers are kick-starting the new year with healthy diets.
“All of our cold-pressed rapeseed suppliers are British, so opting for rapeseed oil also appeals to consumers wanting to support British farmers.”
Rapeseed oil is ideal for roasting, stir-fries, marinades and dressings.
Waitrose stock several brands of Rapeseed oil including Farrington’s, Goldenfields and Hillfarm.
The popularity of rapeseed oil has also been influenced by restaurants. The new Jamie Oliver restaurant, Union Jacks, is using Farrington’s rapeseed oil instead of olive oil, while Rivington Bar and Grill has pledged to use just British rapeseed oil.

For product samples and further information please contact Amanda French at ZPR on 020 7896 3404, or email amanda@z-pr.com

www.z-pr.com

The Foodurchin has been a fan of ours for some time, he has used the oil on his blog in the past, and also very much likes the mayonnaise. Rumour has it that there will be a mayo tasting at some stage. www.foodurchin.blogspot.com

Duncan and Eli were delighted to be a winner at Northamptonshire Awards and collect the award for ‘Best Local Product’ at this years Food & Drink Awards for our new Balsamic Vinegar Dressing. This is the third year we have entered, and to take the title at last is wonderful, especially with a product launched only earlier this summer. Although we sell nationally and internationally, our greatest following is here in Northamptonshire and so to receive this local award from those wonderful supporters is great and we would like to say thank you to them.

The award was presented at a formal dinner held at Holdenby House by its owner James Lowther and award-winning broadcaster, food writer and editor of Waitrose Kitchen, William Sitwell. The 250 guests were treated to a mouth-watering Northamptonshire menu prepared by Michelin star chef Adam Gray, co-owner of The Red Lion in East Haddon, and the Shires Cookery School. Runner up for Best Local Product was Sauls of Spratton for their Diamond Pork Pie, with Beckworth Emporium winning Best Local Restaurant.

Describes himself as a professional writer and amateur chef. Alex’s blog “Just Cook It” is a host of recipe ideas, album reviews and much more. www.justcookit.blogspot.com