Oils
Rapeseed Oil
Chili Oil
Dressings
Blackberry Vinaigrette
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli DressingThere’s something deeply comforting about a homemade pie, the kind that fills the kitchen with warmth, promises a flaky crust, and delivers a filling that’s delightfully rich and savoury. And if there’s a time for pie, it’s the darkest depths of winter when we crave hearty food to warm us from the inside out.
Food writer and recipe developer Emily Gussin captured that feeling beautifully in her mushroom and Stilton pie, a recipe that layers chestnut, oyster, shiitake and porcini mushrooms into a creamy, umami‑packed sauce. But the real twist (the part that makes this pie stand out before you’ve even taken a bite), is the pastry.
Instead of butter, Emily uses Mellow Yellow Cold Pressed Rapeseed Oil to create a crust that’s golden, crisp, and wonderfully crumbly. Technically it creates a beautiful flaky texture. But it’s also a win for flavour and colour – bringing a subtly nutty, golden-hue to the crust.
What makes Emily’s recipe so clever is the balance. The filling is rich, creamy and full of umami depth, but the oil‑based pastry keeps the overall dish from feeling too heavy. It’s comfort food with a lighter touch that’s perfect for cosy evenings, Sunday suppers, or any time you want something that feels special without being fussy.
Why rapeseed oil makes such beautiful pastry
1) A naturally golden finish
The warm, buttery colour of cold pressed rapeseed oil gives pastry a gorgeous golden tone even before it hits the oven. After baking, the crust deepens into a rich, burnished gold (no egg wash required).
2) Crisp, crumbly texture
Oil‑based pastry behaves differently from butter pastry. It’s lighter, more delicate, and has a lovely short, crumbly bite. For a hearty, indulgent filling like mushrooms and Stilton, that contrast works perfectly.
3) A chance to pack in extra nutrients
Because the oil is cold pressed, it retains its natural antioxidants and Omega‑3s. You get a pastry that’s not only delicious but also brings a little nutritional goodness to the table. Find out more about the health benefits of cold pressed rapeseed oil.
4) Foolproof mixing
No rubbing in or worrying about warm hands. You simply pour the oil into the flour and mix. It coats the flour evenly, helping prevent overworking and giving you a reliably tender crust.
If you’ve never tried making pastry with rapeseed oil, Emily’s Mushroom and Stilton pie is the perfect place to start.
If you’ve ever scrolled through Rhind & Dine, you’ll know Heather has a real gift for making food feel both exciting and comfortingly familiar (the kind of dishes that make you want to grab a fork and your shopping list). From nostalgic family favourites to bold, flavour-packed creations, her cooking is rooted in creativity, great textures and amazing flavours.
In this edition of our 5 Minutes With series, we chat with Heather about the recipes that shaped her, the ingredients she can’t live without, and why Mellow Yellow has become a staple in her kitchen. Spoiler: her passion is infectious, and her go-to meals will have you craving creamy pasta and homemade chapattis in no time! We also recommend trying her Spicy Sausage Beanotto & Crispy Gnocchi Winter Veg Traybake – two delightful winter dishes you’ll want to return to more than once.
How long have you been creating recipes for?
I’ve been developing recipes professionally for around a year, but I’ve been an avid home cook for as long as I can remember. I’m always drawn to learning new dishes, tinkering with flavour combinations, and putting fun twists on old classics.
When did you first discover a love of food?
Honestly, I’ve just always loved really good food. Some of my earliest kitchen memories are of my Nanna’s macaroni cheese and hearty cottage pie, comfort food at its finest. My parents were also brilliant cooks, especially my late dad, who loved going full “MasterChef mode.” We spent a lot of time watching cookery programmes like Saturday Kitchen and Great British Menu, and between watching chefs on TV and cooking alongside my parents, my passion for food was well and truly sparked.
What are your favourite ingredients to cook with?
I love ingredients that pack a lot of flavour, such as garlic, fresh herbs, citrus, chillies, and good oils. They are the kinds of ingredients that can transform a simple dish into something really special.
What’s your favourite go-to meal?
A comforting, flavour-packed, creamy pasta dish is my ultimate go-to. It is quick, satisfying, and endlessly adaptable, perfect for a cosy night in or feeding friends. I also absolutely love making curries with homemade chapattis or naans, which is a close second.
Sweet or savoury?
Savoury, no contest! As I’ve got older, I’ve gravitated more towards bold, savoury flavours and spices. That said, I do have a soft spot for chocolate and won’t say no to a naughty dessert now and then.
Tell us about the Mellow Yellow dishes you’ve made
I’ve been having so much fun cooking with Mellow Yellow rapeseed oil and chilli oil because they are incredibly versatile. My spicy pumpkin beanotto is a personal favourite, but I also use them regularly in punchy dressings, pestos, roasting vegetables, and even the occasional bake. That gorgeous golden colour and rich, nutty flavour really make simple dishes sing.
What’s the best part about being a food content creator?
It combines all my favourite things: food, cooking, photography, and videography. Being able to share my passion, inspire others to cook more at home, and create recipes that look as good as they taste really does feel like a dream job.
Christmas turkey might take centre stage, but let’s be honest, it’s the roast potatoes that steal the show. Golden and crispy on the outside, light and fluffy on the inside, they’re the bite everyone reaches for first. Whether you’re already a roastie hero or hoping to make this year your finest potato performance yet, we’ve joined forces with the good folks at Albert Bartlett to bring you our top tips for roast potato perfection.
Once you’ve nailed the basics, the world is your oyster in terms of flavour. We love these Garlic & Rosemary Potatoes, whilst our Honey & Mustard Potatoes deliver a dish that sings with flavour. For more brilliant potato tips and insights, our social media feeds are bursting with inspiration.
The Secret to Roastie Perfection
1. Start with the right potato
Albert Bartlett’s Original Rooster Potatoes really are the ultimate choice. We’ve cooked with a lot of potatoes in the Mellow Yellow Kitchen and can confidently say – there’s nothing quite like these. Their floury texture and distinctive taste make them perfect for achieving that crispy exterior and fluffy centre.
2. Choose the right oil
Mellow Yellow Cold Pressed Rapeseed Oil brings a subtle, buttery flavour and a high smoke point of 230°C. That means golden potatoes without burning, a nice even colour, a beautiful crisp on the outside and a fluffy interior. The highest smoke point of all the fats, it ensures consistent results and trumps other fats commonly used for potatoes with a lower smoke point.
3. Prep for crispiness
Whilst varying shapes and sizes are fun, peeling each potato into large 4–5cm chunks gives a good surface area for crisping. Salting the water well and adding 1/2 tsp of baking soda is a good hack as it breaks down the surface and softens the edges, setting the stage for a glorious crunch.
4. Parboil and shake
Place the potatoes in cold water, let them hit boiling point and parboil for 8-10 minutes until the edges begin to soften. Shake the pan to rough them up, then let them steam dry for 10 minutes.
5. Roast like a pro
Preheat your oil in the oven until sizzling hot (around 190-200C), then add the potatoes (you should hear that satisfying sizzle when they hit the tray). Spreading them out aids crispiness, overcrowding kills it, so let them breathe a little! Flip halfway through for an even crunch on all sides.
6. Add aromatics
A classic roast potato is always a win in our opinion, but there’s lots of ways to ramp up the flavour and bring a fresh take to the table. Adding aromatics like garlic, rosemary, thyme or flavoured salts will give you a roastie that pops, or grate in a touch of zest for a festive flair.
5. Serve immediately
Crispy roasties are always best served straight out of the oven. Just don’t expect them to hang around very long…
Got a brilliant tip of your own? Add it to the comments below!
Explore more of our recipes
British cold pressed rapeseed oil is the unsung hero of healthy cooking oils. With its low saturated fat content, naturally high Omega 3 levels, and a delicate nutty flavour, it’s the perfect alternative to olive oil or butter for everyday dishes and indulgent treats.
Here are five tasty ways to make this versatile, sustainable oil shine in your kitchen:
Bake beautiful cakes
Swap butter or sunflower oil for cold pressed rapeseed oil in sponge or loaf cakes. Its subtle flavour lets ingredients sing, while the healthier fat profile makes bakes lighter without compromising on texture. Try this moist lemon loaf cake, classic beetroot & chocolate cake, or even a seasonal showstopper like our refreshingly easy Christmas cake.
Make a Vibrant Dressing
Whisk vinegar or lemon juice with mustard, then drizzle in the rapeseed oil and honey for a quick, zingy salad dressing. Its smooth texture and mild nuttiness balance sharp flavours beautifully, making it ideal for drizzling over fresh greens or roasted vegetables.
Roast the Crispiest Potatoes
Step aside duck fat! For golden, crunchy roasties, rapeseed oil is unbeatable. Its high smoke point means you can crank up the oven without worry, ensuring potatoes that are fluffy inside and irresistibly crisp outside. We suggest starting with our garlic and rosemary roast potatoes for a next level roastie experience. Or simply pop potatoes into our recipe search box and try them all!
Sear Meat to Perfection
Whether you’re cooking steak, chicken, or lamb, rapeseed oil’s high smoke point makes it ideal for sautéing onions and searing meat, locking in bold flavours and delivering that beautifully caramelised, restaurant‑style crust you’d expect from a chef’s kitchen.
Make a Creamy Mayonnaise
Homemade mayo is a game-changer, and rapeseed oil gives it a silky texture with a subtle nutty note. Blend egg yolks, mustard, and vinegar, then slowly drizzle in rapeseed oil until it emulsifies into a luscious spread. Perfect for sandwiches, dips, or dolloping onto roasted veg, it’s so easy to make and entirely additive-free. Try this roasted garlic mayonnaise by Sophie at The Corner Plot (just don’t expect it to hang around for long…)
Why Choose Rapeseed Oil?
– Low in saturated fat – for heart-friendly cooking.
– Rich in Omega 3 – supporting a balanced diet.
– Versatile – from baking to frying, dressings to dips.
– No air miles – Grown, pressed, filtered & bottled on our British farm
– Delicious – with a subtle buttery, nutty flavour
Cold pressed rapeseed oil isn’t just another ingredient; it’s a kitchen essential that elevates everyday cooking while supporting a healthier lifestyle.
Find out more about the health benefits of Mellow Yellow.
Explore our Mellow Yellow recipes for more cooking inspiration.
If you’ve ever picked up a bottle of Mellow Yellow cold pressed rapeseed oil or drizzled one of our dressings over a fresh salad, chances are Rachel Lindsay had something to do with it. Our Commercial Manager of 10 years, she works tirelessly to connect our products with the people who love them: from home cooks to professional chefs, national and independent retailers to regional and national UK wholesalers.
But her role doesn’t stop there. Rachel is the face behind our promotional plans and the passionate advocate presenting to wholesale teams and chefs about the benefits of our oils and dressings. Whether she’s hosting a farm visit, chatting with loyal customers, or promoting rapeseed oil benefits, she brings a deep understanding of what makes Mellow Yellow so special and is a passionate advocate for sustainably produced British rapeseed oil.
“I love working with such a wide variety of customers,” Rachel shares. “Every conversation teaches me something new, and I’m always looking for ways to apply those insights to improve how we work. We’ve witnessed positive growth for our chef-approved oils, and one of the best rewards is seeing how chefs use Mellow Yellow in professional kitchens. It’s a constant source of inspiration!”
Working closely with our brilliant Operations Manager, Becky, to ensure we produce just the right amount of product to meet demand (never too little, never too much), Rachel always has an eye on quality – ensuring every single customer we supply gets the freshest, highest-quality oils.
So next time you enjoy a splash of Mellow Yellow, know that Rachel’s dedication helped bring it to your table. She’s not just managing our commercial strategy, she’s building relationships, championing sustainability, and helping our brand grow with purpose.
At Mellow Yellow, we believe that great food starts with great ingredients—and YOU – our wonderful customers who cook and bake with Mellow Yellow at home each day. From cosy bakes to vibrant one-pot stews, our community is full of passionate home cooks, creative thinkers, and flavour lovers who bring their own sense of warmth and inspiration to every dish.
That’s why we’re celebrating your kitchen creations with our #MadeWithMellowYellow campaign. Whether it’s a seasonal showstopper or a comforting weeknight meal, we know the best recipes come from real kitchens, shared stories, and a love for cooking that brings people together around your table.
Our Cold Pressed Rapeseed Oil , Chilli Oil and Dressings are a staple in so many of your dishes, and now we want to shine a light on how you use it—because every recipe tells a story, and every story deserves to be shared.
How to Get Involved
Tag your recipes with #MadeWithMellowYellow on Instagram, Facebook or TikTok , or email us your creations. We’ll be featuring our favourites across our website and social channels, building a space where food joy, learning, and community thrive. And there’s a Mellow Yellow goodie bag up for grabs each month for the star recipe creator.
We can’t wait to see what you’ve been cooking!
Stuart has worked as Farm Manager at Farrington Oils for 2 years. Growing up on a dairy and arable farm in Staffordshire, he learnt his craft under the guidance of his father: a passionate advocate for integrated farming methods that improve habitats, support wildlife-friendly farming, and promote soil health.
Having worked at various farms during his career so far, Stuart has gained a diverse set of agricultural skills that he now applies here at Bottom Farm, a LEAF Marque certified site. And his nature-first focus is perfectly aligned with our commitment to sustainable agriculture and low-impact farming practices. We sat down with him to find out more about his role.
What does a typical day look like for you?
As well as helping to sow, nurture and harvest the rapeseed for our Mellow Yellow oil, I’m responsible for crop management, combining and drilling, agricultural machinery repairs, building maintenance, purchases and sales. It’s a hands-on role that blends traditional farming techniques with modern sustainable farming tools.
When did you gain an interest in regenerative farming?
Every farming job I’ve had has taught me new skills, but something always sat wrong with me. I couldn’t help thinking — if all the cultivation, sterile fields, over (and under) managed hedges, and synthetic additives were good, then where is the nature?
It wasn’t until I started working with Duncan that I fully embraced regenerative farming practices. We began implementing nature-friendly methods that prioritise sustainability, biodiversity, soil regeneration, and habitat restoration — and I haven’t looked back.
What’s the best part of your role as Farm Manager?
That I’m trusted to run the farm independently. I have support when needed, but being able to manage operations — from seasonal crop planning to equipment upkeep — suits me perfectly. It’s a rewarding balance of autonomy and teamwork.
And the biggest challenge?
Learning the quirks of the land and trying to absorb decades of the owners’ experience in just a few short seasons. I’d also be doing farmers everywhere a disservice if I didn’t mention the weather — the one factor that never stops challenging us, especially when it comes to soil moisture and harvest timing.
Fondest memory?
At the end of my first drilling season in October 2023, I’d just finished the final field and was packing up the drill as Duncan completed the last of the harrowing behind me. The rain began with only two runs left — but we pushed through and got it done. Remarkably, it didn’t dry up again until the following March. That moment captured the resilience and rhythm of British farming life.
How has this year been on the farm?
A lack of soil moisture, combined with prolonged dry and sunny conditions, led to one of our poorest wheat harvests to date. Still, there’s a silver lining — we’ve completed all the drilling, and the first shoots are now breaking through the soil. As for what lies ahead between now and harvest 2026? Who knows. But whatever the season brings, we’ll get the grain in the sheds and do it all again, just as we always do.
We’re delighted to introduce the newest member of the Mellow Yellow family: our brand-new 2-litre rapeseed oil refill pouch, now available on Ocado.
Crafted with care on our Northamptonshire farm, this pouch is more than just bigger—it’s a win for your wallet, your kitchen and the planet.
Why choose our refill pouch?
Great value: More oil for your roasties, stir fries, bakes and dressings at a brilliant price.
Waste-conscious design: Refill your existing Mellow Yellow bottles at home and cut down on single-use plastic
Eco credentials: The pouch uses up to 80% less plastic than traditional plastic bottles and helps lower carbon emissions.
Recyclable: At your local soft plastics recycling centre where it will be processed and turned into new products.
With its smooth, nutty flavour, our rapeseed oil refill pouch is a true kitchen staple—rich in Omega 3, low in saturated fat, and pressed right here from seed to bottle (or pouch!) on the Mellow Yellow farm.
The easy-pour spout also means less mess. Simply remove the inner pourer from your Mellow Yellow bottle, refill, replace the pourer and you’re all set! Whether you’re baking beautiful cakes or crisping up roast potatoes, this refill pouch is a brilliant culinary sidekick that’s built for everyday use in the kitchen.
Find it on Ocado alongside our full range of award-winning dressings and oils.
Read about the health benefits of rapeseed oil, pick up tips on cooking from scratch, and explore hundreds of recipes!
Looking for easy home-cooked meals that are healthy, flavourful, and simple to make? You’re in the right place! Meet Eli — co-founder of Mellow Yellow and the creative mind behind our most-loved Mellow Yellow rapeseed oil recipes. Her passion for simple cooking and natural ingredients shines through every dish.
Each recipe is crafted with care, tested in the Mellow Yellow kitchen, and designed to help you cook with confidence. Whether you’re planning a plant-based dinner, a quick lunch, or a comforting bake, these dishes are guaranteed to bring joy to your kitchen.
Beetroot & Chocolate Cake
Moist, rich, and naturally vibrant – this family favourite cake recipe dates back to post-war Britain, when beetroot was used to deepen the chocolate colour. Eli’s version is more indulgent—with chocolate chips and Mellow Yellow cold-pressed rapeseed oil for a soft, velvety texture.
Her daughters still request it every time they visit!
Seed & Nut Granola
Skip the supermarket shelves and make your own healthy granola recipe at home. Packed with seeds, nuts, and Mellow Yellow oil, this crunchy golden mix is perfect with yoghurt or as a snack. It’s one of Eli’s go-to breakfasts for busy mornings and you can put your own stamp on it with your choice of nuts and fruits.
Honey & Mustard Sausage Hot Pot
A one-pot comfort dish for the whole family, this easy sausage casserole is a Duncan original—just layer your ingredients, pop it in the oven, and enjoy an hour later. Perfect for those busy days when you don’t have stacks of time to cook, but still want something hearty and delicious, it is a great way to use up root veg.
Squash with Black Beans & Tahini
Inspired by Ottolenghi, this plant-based dinner is packed with protein and flavour and combines squash, black beans, herbs, and tahini for a satisfying, nutrient-rich meal. It’s proof that meat-free cooking can be hearty, wholesome, and absolutely delicious!
Cottage Cheese & Honey on Toast
Need a quick lunch idea with a spicy twist? This high-protein toast topping is a genius combo of cottage cheese, honey, sea salt, and a drizzle of Mellow Yellow Chilli Oil. It’s one of Eli’s favourite easy lunch recipes—and dangerously moreish!
Crispy Roast Potatoes
Golden, fluffy, and healthier than goose fat! Made with our cold-pressed rapeseed oil, these roasties are crisp on the outside, soft on the inside, and packed with flavour. They’re a staple in the Mellow Yellow kitchen and a must-have for any Sunday roast dinner.
Try our Garlic & Rosemary Roast Potatoes
Explore all of our recipes and cook something delicious today!
Harvest is the high point of the farming year—equal parts adrenaline, exhaustion, and dry British humour. It’s when neighbours rally, teasing each other about the weather while sharing a quiet understanding of the hard graft behind the scenes.
This year, nature threw us a curveball. After a wet autumn that left seeds struggling in sodden soil, the rain stopped abruptly in February. From March to June, we had less than a third of our usual rainfall and record-breaking heat—just when crops needed moisture most. Plants rushed through their growth stages, desperate to set seed before the heat overcame them.
Our combine harvesting oats
The result? An unusually early harvest and frustratingly low yields. We began combining wheat on 14th July—weeks ahead of schedule—on light land that had completely dried out. The yield was half of what we’d expect, though at least it was dry, saving us on drying costs. Heavier clay soils fared slightly better, but still came in around 20% below average.
Rapeseed was a pleasant surprise. Back in March, we weren’t sure we’d get much at all, but it rallied. Yields were still down, but prices held up better than wheat, which has slumped globally.
Then came another curveball. On the final stretch of rapeseed, our 15-year-old combine developed a worrying noise. A worn bush in the grain separation sieves led to a week-long repair job at the local depot (accompanied by a bill the size of a small family car). In a year of poor yields and low prices, it was a bitter pill. But the machine’s now good for several more seasons, and buying a new one (at the cost of a small house) is simply not an option.
We got back to work, finished the rapeseed, and moved on to wheat, beans (a disaster), and finally spring oats, which thankfully met expectations. We wrapped up on 7th August. The grain store isn’t full, and prices are disappointing, but we’re done. Safe. And already thinking about what we’ve learned and how to do better next year.
Farmers are often accused of never being happy—but really, we’re just realists. We can’t control the weather. We take what nature gives, adapt, and carry on. Because deep down, we believe next year will be better. It always starts again. And when the rain finally comes—probably all at once—we’ll be grumbling about that too.