LESLEY Waters Cookery School has created a selection of delicious recipes using the calorie controlled Fussels’ Cold Pressed Extra Virgin Rapeseed Oil, from sophisticated salmon to roasted salt and pepper pears.

Somerset farmer Andy Fussell developed a new bottle for his award-winning golden rapeseed oil with the Lesley Waters Cookery School, with a measured pump to allow cooks to watch how many calories of oil they are adding to their cooking.

With a subtle nutty taste that can easily be used in a variety of sweet and savoury dishes, and at just two calories per single spray and low levels of saturated fat, it is a useful addition to the cook’s pantry.

Lesley says: “Fussels’ Rapeseed Oil is fantastic for lots of reasons. It’s a very versatile oil in the kitchen;

I use it for everything from dressings to mayonnaise, for baking, light frying, roasting, batter puddings, stir frying… the list goes on. It’s so handy having it in a spray, especially if you’re counting calories; we use it in many of our cookery courses at the school.”

 

 

SALMON WITH CELERY RELISH

A simple yet sophisticated way to serve smoked salmon.

Serves 4

175g smoked salmon slices

4 tsp baby capers, drained

2 small shallots, peeled, finely chopped

2 tbs celery leaves or dill chopped

Fussels’ Rapeseed Oil

1 lemon, cut into wedges for squeezing

 

Arrange the smoked salmon slices on to 4 serving plates in a single layer. Mix together the capers, shallots, celery leaves or dill, rapeseed oil and season with freshly ground black pepper.  Just before serving, spoon the relish over the salmon. Serve with a lemon wedge on the side for squeezing and rustic granary bread and butter.