Christmas is just around the corner so now is the perfect time to share with you some of our favourite recipes, hints and tips for festive cooking! The Mellow Yellow team has all contributed a recipe or a favourite tip to help you ensure this is the best Christmas yet.


Tips For Roasties…


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Roast potatoes – Make sure you use Farrington’s Mellow Yellow Rapeseed Oil. Thanks to its high smoke point, it helps you achieve extra crispy roast potatoes as it performs brilliantly at high temperatures. Take a look at Joanna’s freezer tip below if you want to save time on your roasties.


christmas potatoes


To save time on the big day, parboil and freeze your potatoes a few days earlier. Then once your meat is out of the oven, heat up Farrington’s Mellow Yellow Rapeseed Oil in a roasting dish until nice and hot, then put in your parboiled potatoes from frozen. This will make EVEN crispier roast potatoes, and save you a bit of space on the hob. (As heard by Joanna on Radio 2.)


Mince Pies


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Mince Pies – Homemade mince pies really are so much better than shop bought ones, plus our recipe has a secret addition of chopped apple in the mincemeat that elevates the flavour!


A different way to eat a mince pie – Heat it up and take the lid off, pop a slice of stilton inside while it’s still hot then put the lid back on. Enjoy your sweet and savoury treat! (Rachel promises us this is delicious.)


Any other tips?


Use roasting bags for a juicy turkey and start with a clean oven to make the clean up easier! If you’re not feeding the five thousand, buy a turkey crown as it’s solid meat, takes less time and fits in a roasting bag perfectly! (Jo’s top tips for a stress-free Christmas!)


Leftover Christmas Cake? Don’t waste it, instead cut into large chunks, cover with clingfilm then foil, and freeze. (Gina’s favourite way to keep Christmas going until Spring)

Christmas cake


Chestnut Stuffing – Emily’s Christmas dinner highlight



100g bacon
50ml Mellow Yellow Rapeseed Oil, plus extra for greasing tin
1 onion peeled and chopped finely
150g sliced mushrooms
250g chestnut puree
250g tin whole chestnuts ground like breadcrumbs
Small tin or tube of liver pate
3 large cloves of garlic chopped finely
1 tablespoon (15ml) dried oregano
50g fresh breadcrumbs
1 lightly whisked egg
Salt and black pepper to taste


Cut any rind off the bacon and chop into small cubes.  Put Mellow Yellow Rapeseed Oil into pan and fry bacon and onion for about 3-5 minutes.  Transfer to a bowl with all the fat and stir in well with all the other ingredients and check seasoning.  Grease baking tin with Mellow Yellow oil and cook in a preheated oven at 180c for 45 minutes.


Boozy Cranberry sauce – Richard’s way to add a kick to lunch time


This is one to start this year ready for next Christmas as it needs 10-12 months to infuse. But its a great thing to start during any time off you have this Christmas!

Firstly make cranberry Gin as you would sloe gin:


450g/1lb Cranberries, frozen will work
225g/8oz caster sugar
1 litre/1¾ pint gin


Prick the skin of the cranberries all over with a clean needle and put in a large sterilised jar. Pour in the sugar and the gin, seal tightly and shake well. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months. After 10-12 months strain the cranberry gin through muslin into a sterilised bottle . Once you have strained the gin, cook the soaked cranberries down to a jam like consistency adding a little salt and or sugar to taste. And there you go, delicious homemade boozy cranberry sauce, plus cranberry gin for a festive G&T!


Find more recipes here.

Nigella Loves ……….

Yes it’s true; Nigella loves Mellow Yellow cold pressed rapeseed oil, and is telling everyone about in her latest book Nigella Christmas and on her website . We are delighted to have such a wonderful endorsement from someone who obviously has great taste.

Price reduction on FARRINGTON’S MELLOW YELLOW DRESSINGS! Now that we are producing our award winning dressings completely in-house, we are able to make savings on our costs, which we would like to pass on. We have reduced the trade price of the dressings to around £2.44 per bottle, with an rrp of around £3.25. These new prices represent a 7% reduction, and take effect immediately. Please contact your usual wholesale supplier or us directly to place orders.


Show Time….

The year is young, but Duncan is already thinking of the trade shows coming up, with the first being Scotland’s Speciality Food Show from 25th to 27th January at the SECC in Glasgow. He is greatly looking forward to talking to our many loyal customers north of the border. We will also be attending IFE09 at EXCEL in London from 15th to 18th March, where we will be launching our latest dressing.

New Dressing…

To join our successful Blackberry Vinegar and Honey & Mustard Dressings, we are working on the latest FARRINGTON’S MELLOW YELLOW CLASSIC VINAIGRETTE which will be launched at IFE09.  As with the existing dressings, it tastes superb, and will be made using the finest additive free ingredients – we are hoping to have some samples ready for a sneak preview at the Scottish show.

New Irish wholesale supplier….

Following the success of the SHOP08 show, we are hoping to take on a new supplier for Ireland in the next few days. Berryhill Merchants have a fantastic reputation in the Irish speciality food area, and we greatly look forward to welcoming them on board.

Further Information

For orders and further information, please do contact us on 01933 622809 or by email ; or one of our brilliant wholesale suppliers, who are always happy to hear from you:

Berryhill Merchants Ltd (Ireland); Hider Food Imports; Goodness Foods; Michael Bance (Leicestershire), Richards Catering Supplies (Cornwall), T & J Fine Foods (Lincolnshire).