The health benefits of olive oil are well-documented, but spare a thought for rapeseed oil. It's one of the healthiest oils you can use containing essential fatty acids which can help control cholesterol and significant amounts of Vitamin E. Try these scrumptious recipes

Open halloumi and pepper sandwich
Warm Thai chicken salad
Moroccan pork kebabs with couscous
Oak smoked ham and pepper fritatta
Chicken and tomato crumble

Open Halloumi and pepper sandwich

Serves 2
Prep time: 10 minutes
Cook time: 10-15 minutes

• 250g halloumi cheese
• Zest and juice of 1 lemon
• 3 tbsp Cold Pressed Rapeseed Oil
• 1 ciabatta loaf
• 200g chargrilled peppers in oil, drained

Cut the halloumi into 8 slices. Mix together the lemon zest, juice and 2 tbsp oil. Add the cheese and marinate for 5 minutes.

Meanwhile, cut the bread in half and each in half again lengthways. Brush each side with the remaining oil and griddle for 1-2 minutes each side until golden and crisp.

Griddle the cheese for one minute on each side until golden. Top the bread with the peppers and then the cheese. Drizzle over the remaining lemon mixture.

Warm Thai chicken salad

Serves 4
Prep time: 5 minutes
Cook time: 5-10 minutes

• 400g chicken breast, cut into 1cm slices
• 1 tsp Thai green curry paste
• 3 tbsp Cold Pressed Rapeseed Oil
• 200g medium egg noodles
• 300g beansprouts
• Zest and juice of 1 large lime

Mix the chicken with the Thai curry paste.

Heat 1 tbsp oil in a large frying pan and fry the chicken for 5 minutes until golden and cooked through.

Meanwhile, cook the egg noodles according to pack instructions, drain and run under cold water to cool. Stir the beansprouts into the noodles. Mix the lime zest and juice with the remaining oil, season. Toss into the noodles.

Serve the noodles topped with the chicken. Garnish with coriander and lime wedges.

Moroccan pork kebabs with couscous
Serves 4
Prep time: 5 minutes plus 30 minutes marinating
Cook time: 15-20 minutes

• 3 tbsp Cold Pressed Rapeseed Oil
• 1 tsp smoked paprika
• 3/4 tsp ground cinnamon
• 500g pork fillet, diced
• 250g couscous
• 20g parsley, chopped

Mix 2 tbsp oil with the paprika and 1/2 tsp cinnamon. Stir in the pork and marinate for 30 minutes.

Thread the pork on to 8 skewers and place under a preheated grill for 15-20 minutes turning occasionally until cooked through.

Meanwhile, place the couscous, 1/4 tsp cinnamon, remaining oil and seasoning in a large bowl. Pour over 400ml boiling water, cover and allow to stand for 5 minutes. Fluff up with a fork and stir in the parsley. Serve with the pork kebabs.

Oak smoked ham and pepper fritatta

Serves 2
Prep time: 15 minutes
Cook time: 6 minutes

• 250g new potatoes
• 1 tbsp Rapeseed Oil
• 1 red pepper, diced
• 75g oak smoked ham, diced
• 4 medium eggs, beaten
• 2 tbsp semi skimmed milk

Meanwhile, heat the oil in a 24cm frying pan and fry the pepper for 2 minutes. Add the sliced potatoes and fry for 1-2 minutes. Add the ham.

Mix the eggs and milk together and season.

Pour into the pan. Cook gently for 3 minutes, loosening the edges with a spatula.

Place under a preheated grill for 3 minutes until golden and set throughout.

Serve with a fresh leaf salad.

Chicken and tomato crumble
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes

• 2 tbsp Rapeseed Oil
• 400g chicken breast, diced
• 200g frozen peas
• 195g can sweetcorn, drained
• 700g jar tomato pasta sauce
• 25g oats
• 150g wholemeal breadcrumbs

Heat the oil in a large frying pan and fry the chicken for 4-5 minutes. Add the vegetables and cook for a further 1-2 minutes. Add the pasta sauce, bring to the boil and simmer for 2-3 minutes until the chicken is cooked through. Transfer to a heatproof serving dish.

Mix together the oats and breadcrumbs and sprinkle over the chicken, place under a preheated grill for 1-2 minutes until golden.