How to... Choose the right oil

Ghee is a form of clarified butter that has been simmered further until it begins to turn brown, giving it a nutty, caramel flavour. This process also increases its smoking point, making it suitable for frying and improves its keeping qualities.

Duck and goose fats come from roasting birds and are excellent for roasting potatoes.

Beef fat or dripping is good for frying off meat and some vegetables.

Lamb fat should only be used for frying lamb, as its strong flavour can overpower other foods.

Lard is rendered pork fat and should also be used sparingly.

Cook’s tip: Oil used for deep fat frying can be kept and re-used one more time as long as you strain off any bits of food and store in a cool place. Make sure you use it to fry the same food the second time round; otherwise it could taint the flavour.

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