The market · Fats and oils · Northern and Central Europe

Rapeseed oil

Pressed from the yellow-flowered rape that fills northern European fields in spring — the everyday oil of Britain and much of northern Europe.

grassy · nutty

What to do with it

Rosa Ibarra's Clarified milk punch, mezcal and pineappleRapeseed oil would soften its edgeIbu Sari's Sambal ijoRapeseed oil would soften its edgeKenji Hara's Milk punch, with hojichaRapeseed oil would soften its edge
Classics built on it
AnhuiStinky mandarin fishA whole mandarin fish, lightly salted and left for days until it smells, then fried and braised with pork, bamboo shoots and chilli.No one here has made it yetAnhuiHairy tofuBlocks of tofu left to grow a coat of fine white mould, then pan-fried golden and eaten with chilli sauce or braised in soy.No one here has made it yet

Kinds

Cold-pressed
Golden, grassy and nutty; for dressings and gentle cooking.
Refined
Neutral, for high heat; much 'vegetable oil' is this, and canola is a variety of it.

Goes with

potatocider vinegarmustarddill

Knowing it

Where to buy
Supermarkets; farm-pressed bottles from British producers.

Kitchens that keep it in

Anhui province, eastern ChinaAnhuiMountain cooking from old Huizhou: bamboo shoots, mushrooms and cured things, braised long and dark, with a taste for the fermented — stinky fish and hairy tofu.8 classics

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