Thick, fudgy and intensely chocolatey — these brownies are the perfect showcase for cold-pressed rapeseed oil. Swapping out the butter gives you a beautifully crackly top, a soft, chewy centre and a deep chocolate flavour that stays moist for days.

A classic Sticky Toffee Pudding recipe by renowned chef Galton Blackiston, made lighter using Hillfarm rapeseed oil instead of butter. Perfect served warm with homemade butterscotch sauce and ice cream.

A light, airy, and citrusy lemon loaf cake made with Hillfarm rapeseed oil. Perfect for Easter or any occasion!

This sponge is really quick and easy to make and perfect with a cup of tea after a winter walk!