Recipe Ideas

We've compiled a list of delicious recipe ideas from professional chefs that use our oil as well as budding kitchen cooks who like to experiment at home. Feel free to contact us with your own recipes and we'll add them to our list!

Chris Hale's Asian Style Chicken Stir-Fry

Chris Hale is a previous quarter finalist on this years MasterChef competition and we're proud to say that he's recently started using White's of Old Cantley's Rapeseed Oil to cook with! Below is his recipe for a very tasty asian style chicken stir fry!

Prep Time: 10 minutes

Cook Time: 10 minutes




2-3 boneless chicken breasts, diced 

1 shallot finely chopped

5-6 cloves garlic, minced or finely chopped

2 thumb-size pieces galangal OR ginger, thinly sliced into matchsticks

1 fresh red chili, thinly sliced

7-8 shiitake mushrooms, sliced

10 green beans, chopped

1 red bell pepper, sliced into strips

Generous handful fresh basil

5 Tbsp. White's garlic/chilli rapeseed oil



1 tin coconut milk

2 Tbsp. fish sauce

Juice of 1 lime

3 Tbsp. soy sauce

2 tsp. brown sugar



1. Combine 'stir fry sauce' ingredients together, stirring well to dissolve the sugar.

2. Place chicken in a bowl and pour over half of the stir-fry sauce, or enough to coat chicken. Toss well and set aside.

3. Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot, garlic, galangal or ginger, and chili. Stir-fry until fragrant, 1-2 minutes. Add chicken, green beans and kaffir lime leaves (if using). Stir-fry 5-6 minutes or until cooked, adding more of the stir-fry sauce as you go.

4. Add mushrooms, red pepper, and enough stir-fry sauce to keep ingredients moist and simmering. Simmer 3-5 minutes, or until the vegetables have turned bright in color but still retain some crispness. Note: at this stage you can add as much or little sauce as you like.

5. Reduce heat to minimum and do a final taste-test

6. Top with a sprinkling of fresh basil and more fresh-cut chilli, if desired. Serve with plenty of Thai jasmine rice or noodles.

Jimmy Garcia's Sauce Vierge

Jimmy Garcia is London's king of pop-up restaurants as well as being the resident chef on This Morning. He uses White's Rapeseed OIl at his permanent restaurant The Lodge, Clapham Junction as well as at his many pop-up and catering events. His simple sauce vierge goes perfectly with any fish or seafood dish. To visit Jimmy's website click here.


200ml White's Natural Rapeseed Oil

1 tomato, flesh only, diced

Bunch flat parsley, finely chopped

Juice and zest of 2 lemons

1/2 red pepper finely diced

1 shallot finely diced

1/2 courgette finely diced

1 clove garlic


Heat the Rapseed Oill in a small pan to around 80degrees, whisk in the juice and zest of 2 lemons and take off the heat. Stir in the diced veg and chopped parsley and allow to cool. Simple yet delicious!

The Pantry's Beetroot Hummus

The Pantry 8020 in Misterton is a fantastic new cafe-cum-restaurant-cum-shop that serves delicious, healthy food with a focus on local produce. 80% clean nutritious food, 20% quality treats! You can find their website here



2 cans of chickpeas

2 tbs Tahini

Squeeze of Lemon

Salt & Pepper

2 Cloves Garlic diced

4-6 tbs Whites extra virgin rapeseed oil (can use garlic flavour for extra kick)

3-4 tbsp water

Mug cooked beetroot

Simply put all of the ingredients into a food processor and blend!

The Pantry's Falafel

Another great healthy recipe courtesy of Pantry 8020: 


3 cans Chickpea

2 tsp cumin

1 tsp cayenne pepper

4 tbs White's extra virgin garlic rapeseed oil

Handful chopped coriander

Handful chopped parsley

1/2 mug chickpea flour


Put all in food processor and pulse until combined. Roll into balls and shallow fry in White's Rapeseed Oil.

The Mayflower's Black Pudding Bites

The Mayflower Pub, Austerfield uses White's of Old Cantley's Rapeseed Oil in all of their cooking. Here is one of their favourite, simple recipes. Perfect accompaniment to a fry-up or even a salad! The Mayflower Website


500g Black Pudding

100ml White's Natural Rapeseed Oil

10 Sage leaves -  seasoning




Blitz the black pudding, rapeseed oil and sage leaves together. 

Roll into balls, 1-2cm in diameter

Eggwash and roll in breadcrumbs. 

Fry for 3-4 minutes.

The Mayflower's Tomato & Olive Tapanade

Another refreshingly simple yet delicious recipe from the Mayflower Pub, Austerfield. 


500g Sunblushed Tomatoes

300g Olives (pitted)

100ml White's Rapeseed Oil (try adding a splash of chilli oil or lemon oil for an extra twist)

5g Sea Salt


Simply blitz the ingredients together and enjoy as a dip or a topping to your focaccia bread! Or why not try making your own garlic bread using White's Garlic Oil. No need for unhealthy butter or to chop of that fiddly garlic - simply drizzle our garlic oil over your bread and bake in the oven. Delicious!

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