Chef Sarah Mellersh on Summer Harvest rapeseed oil
- The Larder
- 15 November 2013
Chef's choice - The Perthshire Larder
It’s important to me to use locally sourced products for the cookery school and I make a point of telling the students the provenance of the food they are cooking. The local product that always impresses people is the rapeseed oil that is grown, pressed and bottled in the heart of the Perthshire countryside by Summer Harvest. It is the only oil I use in the school.
The oil is very versatile and I use it for dressings, frying, marinades – everything really. It has a really light, fresh taste so it’s ideal for using in salads, but it also benefits from a really high smoke point which means you can also use it for roasting potatoes.
Sarah Mellersh is the owner and lead tutor of Let’s Cook Scotland cookery school, situated in a converted barn near Abernethy.