Spicy Tomato Sauce (Serves 4)150 ml Rapeseed Oil
50 ml White Wine Vinegar
85 g Heinz Tomato Ketchup
1 tbsp Worcester Sauce
Few Drops of Tabasco
100 g Chopped Shallots
Chopped Chervil, Chives & Tarragon

Combine Rapeseed Oil, Vinegar.
Whisk in Tomato Ketchup, Worcester Sauce and Tabasco.
Add chopped shallots and herbs.
Season with salt and pepper, serve warm.
Ideal with Chicken or Salmon

Pesto   (Serves 6)150 ml Rapeseed Oil
2 Bunches of Basil
4 Gloves of Garlic (peeled and halved)
50 g Pine Kernels
100 g Parmesan Cheese (grated)

Place Pine Kernels, Garlic and Parmesan in a blender
Blend to a fine paste.
Add Basil
Then gradually add Rapeseed Oil whilst blending to a fine puree.
Season with salt and pepper.

Marinade for Chicken750 ml Rapeseed Oil
8 Lemons, zest and juice
4 tsp Coriander Seeds
4 tsp Fennel Seeds
2 Bunches of Thyme
2 Bunches of Rosemary

Lightly toast Fennel and Coriander Seeds in a dry pan or oven on a low temperature.
Then lightly crush in a pestle and mortar.
Chop Herbs.
Then combine all ingredients together.
Marinate Chicken for 24 hours.
Great for Bar-B-Que's

Roasted Rump of Lamb, Artichoke Puree, Broad Beans, Tomato and Roasted Garlic
Serves 4
4 x Rump of Lamb
8 x pieces of garlic
50g Broad beans podded, blanched and skinned
50g Tomato, blanched, peeled seeded and fine diced
20g Fine diced shallot
500g Jerusalem artichoke
20ml Double cream
1 tbsp Butter
1 pinch Chopped tarragon
1 pinch Chopped mint
20ml Rapeseed oil
50ml Lamb red wine sauce

• Place the pieces of garlic unpeeled into a small pan, cover with rapeseed oil and roast in the oven  for 15 minutes  175degree F. Leave to cool and then gently peel. Add to a little red wine sauce and leave to infuse.
• Wash and peel the artichokes and cut into small pieces. Add the artichokes into a saucepan and cover with water and bring to boil with a pinch of salt. Once boiling, turn down the heat and simmer for a further 10 minutes or until cooked and soft to the touch. Once cooked remove from heat and add cream and butter and blitz with a hand blender for a few seconds until smooth. Correct the seasoning
• Heat a none stick frying pan, add 2 table spoons of rapeseed oil and heat. Season the rumps of lamb and add with fat side down into the hot rapeseed oil and cook for 2 minutes until golden colour. Turn the lamb and seal the other side for a further 2 minutes. Place the rump of lamb on an oven tray and cook in a hot oven 200degree F. for 6 minutes. Remove from oven and leave in a warm place to rest for 4 minutes
• Heat a small pan and ad two tablespoons of rapeseed oil, when hot add the fine diced shallots and cook for a few seconds without colour. Add a tea spoon of butter and add the blanch and podded broad beans and cook a few seconds more. The tomato dice is added at the last minute, with a pinch of tarragon and mint.
• Heat the red wine sauce with the roasted garlic.
• Heat the artichoke puree and place a large spoon of the puree in the centre of the plate.  
• Spoon the broad beans ad tomatoes around the outside of the artichoke puree.
  
• Slice the rumps of lamb into about four slices and place on top of the artichoke puree.
• Spoon around a little of the red wine sauce and give two pieces of garlic per person.

You can serve boiled new potatoes family style in the centre of the table with a big knob of fresh Dorset butter and sprinkle with chopped mint.

Hampshire Hummus
6 tbsp cold-pressed rapeseed oil
1 tin chick peas, drained
2 tbsp tahini paste
1 large clove garlic, crushed
Juice 1 small lemon

Blitz together the ingredients in a food processor or in a jug with a hand-held stick blender. Taste the mixture and add salt and pepper to balance the seasoning. Spoon into a dish and drizzle over a little extra rape seed oil to serve. Use as a dip with flat bread and seasonal vegetables or as a condiment with grilled lamb chops, spicy chicken wings or potato wedges.
Courtesy of Susie Carter

Rustic PotatoesCut large potatoes into bite sized chunks, or use small new potatoes.
Lay the potatoes in a roasting dish with coarsely chopped cloves of garlic and rosemary sprigs; drizzle with Pratt’s Rapeseed oil and season with sea salt and freshly ground black pepper.
Bake at 200 degrees C for 40-45 minutes or until golden brown and cooked through.

A Healthier Twist to Garlic Bread loaf of French bread
Garlic cloves
Pratt’s Rapeseed oil
Chopped fresh Parsley

Trying not to cut through the bottom crust, cut the bread into slices. Finely chop the garlic and add to the oil and pour between the slices. How much garlic and oil you use is personal preference. Over the top of this sprinkle the chopped parsley and season with salt and pepper.
Wrap this in tin foil and place in medium oven until heated through and slightly crisp.