Delicious recipes for you to try at home…using Cotswold Gold Rapeseed Oil!

We would be delighted if you would like to send us any rapeseed oil related recipes you have tried or created, and would like us to share amongst our enthusiastic cooks.



  • 3 large handfuls of basil
  • 300 ml Cotswold Gold
  • 2 cloves of garlic
  • 2 tbspns grated parmesan
  • handfull of pine nuts
  • black pepper


  • Put all ingredients in a food processor.
  • Blend for 2-3 minutes, scraping down the sides of the bowl often until you achieve a smooth consistancy

Caper And Anchovy Relish


  • 75 g Anchovy Fillets Chopped
  • 2 tbsp Capers Plus Vinegar
  • 150 ml Cotswold Gold Rapeseed Oil
  • 1 Banana Shaloot Finely Chopped
  • 3/4 tsp Mustard Powder
  • 1 Bunch each Parsley, Basil & Mint Shredded

Blend together the anchovies, extra-fine capers, vinegar, rapeseed oil, shallot, veryfinely chopped, mustard powder and lemon juice until smooth. Add the herbs and pulse a few times to incorporate them. Check for seasoning.


Roast Potatoes


  • Maris Piper potatoes
  •  5/6 tbsp Cotswold Gold
  • 3 sprigs of rosemary
  • 2 crushed garlic cloves


  • Chop potatoes to your desired size and par-boil
  • Once par-boiled, drain and dry the potatoes and give them a gentle shake to ‘rough-up’ the sides
  • Cover the bottom of your roasting tray with Cotswold Gold and place in the oven at around 180-190 C for around 5-10 mins (until hot)
  • Place the potatoes in the oil and gently roll/shake until coated and place in the oven (season with salt & pepper, for additional flavour one can add a couple of sprigs of rosemary and crushed garlic)
  • After around 25-30 mins gently turn the potatoes and place back into the oven
    The potatoes (dependant on size) should be cooked and crispy in 50-60 mins
  • enjoy!





Venison Marinade


  • 4/5 Juniper Berries
  • 4/5 Black Peppercorns
  • 2 Bay Leaves
  • 1 Handful Rosemary
  • 2/3 Cloves garlic Crushed
  • 150 ml Red Wine
  • 150 ml Port
  • 5/6 tbsp Rapeseed Oil Cotswold Gold

Put all ingredients in to a bowl and mix, add the venison and turn until fully coated. Leave for 2-3 hours (preferably overnight) before cooking.


Carrot Cake

Servings: 8 Slices

Cake Ingredients

  • 225 g Self Raising Flour
  • 1 1/2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 3 Eggs Beaten
  • 175 g Dark Brown Sugar
  • 130 ml Cotswold Gold Rapeseed Oil
  • 200 g Carrot Grated
  • 100 g Dates

Icing Ingredients

  • 110 g Cream Cheese
  • 55 g Unsalted Butter
  • 110 g Icing Sugar
  • 2 tsp Vanilla
  • 1 tsp Lemon Juice

Servings: Slices


To Make The Cake
Prepare an 8in diameter deep tin and pre-heat the oven to 160C. Sift together the flour, raising agents and spices
In a food processor, beat the eggs and gradually add the sugar. Add the Cotswold Gold slowly. Pulse the dry ingredients and carrots (do not over process). Add the dates to the mixture. Bake at 160C for 35 mins
Icing – Add all the ingredients together and then cover the cake when cold.