Ingredients

1.3 kg Maris Piper Potatoes
5/6 tablespoons of Duchess Rapeseed Oil
3 sprigs of rosemary
2 crushed cloves of garlic

Method

1. Thinly peel your potatoes, then cut them to your desired size and bring to the boil for 7 minutes
    
2. Once boiled, drain and dry the potatoes and give them a good shake up to rough the edges up.
    
3. Cover the bottom of your roasting tray with Duchess Oil and place in the oven at 180 - 190 degrees for 5 - 10 mins until hot (without the potatoes)
    
4. Next, place the potatoes in the hot oil and gently roll and shake until coated then add your rosemary and garlic
    
5. After 25 - 30 minutes gently turn the potatoes and place them back in the oven
    
6. The total cooking duration for the potatoes should be 50 - 60 minutes. This should leave them crispy on the outside and soft in the middle
    
7. Season with salt and pepper straight away.

Ingredients

Balsamic vinegar
Salt & pepper
Creamy honey
Duchess Rapeseed Oil

Method

1. Pour 1 tbsp of Duchess Rapeseed Oil into a bowl
    
2. Add 1 tbsp of balsamic vinegar
    
3. Add 1 tbsp of creamy honey
    
4. Add a good pinch of salt & pepper
    
5. Mix the ingredients thoroughly
    
6. Add water to control the intensity if needed.

Ingredients

2 Medium egg yolks
1 tablespoon of Dijon mustard
1 good squeeze of fresh lemon juice
300ml of Duchess Rapeseed Oil

Method

1. Put the egg yolks into a large bowl
    
2. Add 1 tbsp of Dijon mustard along with a little seasoning
    
3. Whisk well until completely smooth
    
4. Gradually add the Duchess Rapeseed Oil in a steady fashion whilst whisking
    
5. Once you have a relatively thick and smooth mayonnaise add the lemon juice and briefly whisk again
   
   It will keep in the fridge for 3-4 days

Ingredients

1 small butternut squash
1 large head of broccoli
1 medium red onion
250g pearled barley
150g cherry tomatoes
60g black olives
4 tablespoons of capers
1 tablespoon of cracked black pepper
1 tablespoon of sea salt
30ml Duchess Oil Cold Pressed Rapeseed Oil
Duchess Oil Horseradish Dressing

Method

1. Preheat the oven to 200°C. Heat 2 medium pans of salted water to boiling.
    
2. Peel, deseed and dice the squash into 2cm cubes. Toss in the rapeseed oil, salt and pepper. Roast for around 20-30mins or until soft, turning halfway through. When done remove from the oven and keep warm.
    
3. Rinse the barley in cold water. Add to the boiling water and cook for 20mins or until al dente. Rinse with boiling water, drain and keep warm.
    
4. Prepare the broccoli and boil for a couple of minutes until al dente. Drain and keep warm.
    
5. Rinse the olives and capers in cold water. Drain.
    
6. Slice the onion and half the tomatoes.
    
7. Combine all the ingredients in a bowl. Dress lightly with the horseradish dressing and serve with more dressing on the side.