STEP

1. Rinse the sprouts, then part dry with kitchen roll.
2. Remove any bad outer leaves then cut the sprouts in half, lengthways.
3. Very thinly slice them the sprouts crossways, transferring to a large, shallow serving bowl as you go.
4. Drizzle the oil over the sprouts, sprinkle with salt and toss well.
5. Add the lemon juice and pepper and toss again.
6. Lay the cheese on the top of the salad and serve immediately

INGREDIENTS

450g Brussels sprouts

5 tbsp Camellia Oil

½ tsp Salt

3½  tbsp Fresh lemon juice

½ - 1 tsp Whole black peppercorns, crushed

115g Pecorino cheese, grated or shaved

This Spanish classic is the perfect accompaniment to any meat or fish dish.

STEP

1. Thinly slice the onion; and peel and cut potatoes into 1cm slices; deseed and thinly slice the green pepper.
2. Mix the onion, potatoes and pepper, season with the salt, pepper and vinegar.
3.  Heat the camellia oil in a large frying pan over a medium heat and add the vegetable mixture.
4. Cook for about 20 minutes, turning over occasionally. The vegetables should be soft but not too crispy.

INGREDIENTS

1 Large onion

4 Medium potatoes, such as maris piper or red king Edwards

1 Large green pepper

2 tbsp Sherry vinegar

200ml Camellia oil

Salt and Black pepper

Most typical Italian biscotti are made with butter but this recipe uses camellia oil instead, creating a lighter, slightly different flavor. Now a better and healthier reason to love it.

STEP

1. Mix together the camellia oil, sugars, vanilla and lemon zest. Add the eggs and milk, mix well
2. Add the sifted flour, salt and bicarbonate of soda, and let the dough rest for 24 hours.
3. Preheat the oven 340ºF (170ºC)
4. Roll the dough into small balls, flatten slightly them bake in the oven for 8-10 minutes, until golden brown

INGREDIENTS

230ml Camellia oil

170g Caster sugar

130g Demerara sugar

1 Vanilla pod

1 Lemon zest

2 Eggs

1 tbsp Milk

330g Plain flour, sifted

1 tsp Bicarbonate of soda

There is a range of wonderful French cheese spreads, made at home and kept for spreading on croûtes. They are basically "potted" cheeses. This is lovely with a tomato or lentil salad. You need a soft goat's cheese without a rind, and a strong hard goat's cheese.

STEP

1. Mash the soft cheese in a bowl.
2. Finely grate the hard cheese and add to the soft with the thyme.
3. Mash with the alcohol and half of oil.
4. Season.
5. Pack into a small sterilized jar
6. Pour the rest of the oil on top and seal.
7. Refrigerate for two weeks before eating, and return to room temperature to serve.

INGREDIENTS

Fills 1 x 225g jar

150g Soft goat's cheese

90g Hard goat's cheese

2 tsp Thyme leaves

1 tbsp Brandy or eau de vie

2 tbsp Camellia oil

❖ Packing: for new oil, check if information is complete, if packing has well and tight seal

❖ Color: normally, edible oil is canary yellow, yellow or claybank in color; check if color is abnormal from common seen color.

❖ Liquid: observe oil through nature light or sun, and carefully judge if oil is opaque or transparent.

❖ Sediment: there shall be very few or no suspended particles in high quality edible oil; settle the oil in glass bottle for few hours, and observe if bottom of bottle has any sediment.