Drizzle with GM-Free Cold Pressed Canola Oil

Chicken, Corn and Celery Salad

• One celery bunch
• 1 or 2 tins of sweet corn (drained)
• 3 spring onions
• 1 whole cooked Nichols chicken

Dressing

• 2 teaspoons Hill Farm Preserves Dragons' Breath Mustard
• 25ml Hill Farm Preserves Raspberry Vinegar
• 50ml Hill Farm Preserves Canola Oil
• Salt and cracked pepper
• 1 clove garlic crushed

Remove celery top (keeping the young leaves) and chop. Slice spring onion, shred chicken, add corn and mix. Place all dressing ingredients in a jar and shake well until combined. Add to salad and mix. Drizzle a little Lemon infused oil on the top to serve.

Warm Beetroot and Feta Salad

The combination of beetroot roasted in Cumin infused oil, feta, walnuts and rocket leaves is made even more flavoursome with a drizzle of Cumin infused oil to finish. Including roasted cauliflower is an optional extra and the beetroot can also be served cold.

Mint Pea and Pepperberry Soup 

• 400g frozen baby peas
• 2-3 sprigs of fresh mint
• 300ml water
• 1 tablespoon chicken stock powder
• Salt and pepper

• Hill Farm Preserves Wild Mountain Pepperberry infused Canola Oil

Process peas and mint in a food processor until blended. Place in a saucepan with the water and stock and heat until warmed through. Season with pepper and salt. After serving, drizzle with Pepperberry infused oil according to taste. This is also delicious served as a cold soup.

Canapés

Try mini bocconcini, cherry or Angel tomatoes with basil leaves threaded on a toothpick drizzled with Lemon infused oil, then sprinkled with cracked pepper and sea salt flakes.

Pizza Sauce

To some tomato paste, add some oregano and a bit of salt and drizzle in some Garlic infused oil until you get it as garlicky as you’d like! Mix well and spread over the pizza base. 

Smashed Avocado on Toast...

...is even better drizzled with Lemon infused oil and cracked pepper.

Pumpkin Soup 

Peel pumpkin, cut into equal portions and place in saucepan with a diced large brown onion. Chop one clove of garlic and add to saucepan. Add 3 bay leaves and cover with chicken stock. Cook until pumpkin is soft. Remove bay leaves. Blitz with stick mixer until smooth. Drizzle with Ginger infused oil and serve with a dollop of double cream.