Roast Potato Oil, Smoked Rosemary And Garlic Oil

This is the oil behind the roast potatoes people talk about afterwards.

It started when duck fat gave us amazing flavour but burned at high heat, so we smoked cold pressed Cotswold rapeseed oil and infused it with rosemary and garlic instead.

You get the crunch and savoury depth of animal fat, which makes it brilliant for vegetarians and vegans too.

It won Food Product of the Year at the Cotswold Life Food & Drink Awards. Ideal for the Sunday roast lover, and a useful little gift for Christmas or a housewarming.

How to use it. Parboil your potatoes for around ten minutes, drain and shake them in the pan to rough up the edges. Heat a good glug of oil in the roasting tin first, add the potatoes, turn them to coat and roast at around 200C for 45 minutes to an hour, turning once.

It is just as good for chips, wedges, roast parsnips, roast vegetables and frying eggs, and a drizzle over a finished dish adds a gentle smokiness.

The judges at the Cotswold Life awards singled out the distinct taste the smoke, garlic and rosemary give the potatoes.

This oil is also part of the Steak And Chips Dinner Kit, the British Roast Dinner Kit and the Veggie Roast Dinner Cooking Kit.

There is no personalisation on this product.