Vinaigrettes and chilled sauces made with Calon Lân Oil No.1 jazz up the simplest of dishes. Tossed with salads, drizzled over warm poached fish, spooned atop hot boiled beef, or glossing a plateful of sliced potatoes, green peppers or tender beans – Oil No. 1 makes the ordinary special.

Get the basics right

Always use the best of the season’s produce.

Don’t use too many ingredients that will detract from or spoil the distinct flavour of the principal ingredient.

Prepare only a few minutes in advance to prevent losing the taste and aroma of the main ingredients.

1 tbsp Calon Lân Oil No.1
1 tbsp rice wine vinegar
Pinch of chilli powder
1 tsp clear honey
Salt and pepper

Mix all the ingredients together and season well.

Ideal on fish and salads.

6 tbsp Calon Lân Oil No. 1
2 tbsp lemon juice
1 tsp clear honey
1 tsp grain mustard
Finely snipped chives

Mix all the ingredients together and season to taste.

Ideal on salad leaves.

6 tbsp Calon Lân Oil No.1
2 tbsp red wine vinegar
15g basil leaves, snipped
1 small garlic clove, finely chopped
30g shallots, finely chopped
40g ripe tomatoes
Salt and freshly ground pepper

Put all the ingredients in a blender and whizz for 30 seconds. Season to taste with salt and pepper. Pour over freshly cooked pasta and toss to mix. Also ideal for green beans and potato salads.

4tbsp Calon Lân Oil No.1
15g basil leaves
1 clove garlic
2 tbsp grated Parmesan cheese
2 tbsp lemon juice
Salt and pepper

Blend all the ingredients in a food processor until leaves are well chopped. Pour over freshly cooked pasta and toss to coat. Serve with black olives, sun-dried tomatoes, pine nuts and grated Parmesan cheese

Avocado oil’s refreshing soft nutty flavour and smoking point of 255ºC means Calon Lân Oil No.2 is the perfect choice for roasting, searing or drizzling over your favourite hot dishes.

Get the basics right

Always use the best of the season’s produce. Don’t use too many ingredients that will detract from or spoil the distinct flavour of the principal ingredient. Avocado Oil’s unique viscosity means it delicately coats salad leaves, vegetables and meat so finely that less is required compared to other common cooking oils. Willingness to experiment and plenty of imagination can work wonders – go for it!

Peppers, carrots, parsnips, courgettes and red onions.
Calon Oil No.2
Large garlic cloves
Basil or oregano
Salt and pepper

Roughly slice the vegetables and place ad-hoc on cooking tray. Add whole garlic cloves and sprinkle with fresh herbs. Liberally coat with Calon Lân oil No.2 and cook in a hot oven until tender. If it’s sunny, finish off the cooking on a BBQ.

4 tbsp Calon Lân Oil No.2
1tbsp red wine vinegar
1tsp Dijon mustard
2 tbsp finely chopped aromatic herbs
Fine sea salt and freshly ground black pepper
(choose 3 from chervil, chives, tarragon, parsley or celery leaves.)

Mix all the ingredients and season well. It’s the perfect little number for dressing a salad. Or brush the dressing onto steaks, chicken, fish or kebabs.

50ml Calon Lân Oil No.2
2 wild salmon fillets
1 garlic clove finely chopped
1 red chilli chopped
300g cherry tomatoes
Freshly picked coriander leaves
Fine sea salt and freshly ground pepper

Season fillets and with a good dash of Calon Lân Oil No.2 place in a hot pan. Sear salmon on both sides and transfer onto a tray to finish cooking in a hot oven.

Keep pan hot, and heat cherry tomatoes until they split. Add chilli, garlic and Calon Lân Oil No.2 and heat through. Remove and spoon on to serving plates. Place cooked fillets on top and garnish with a scattering of coriander leaves.

Drizzle it over freshly cooked pasta, potatoes or mixed leaves or mix it with balsamic vinegar for dunking. However you use it, Calon Lân Oil No.3 will turn ordinary food into a celebration. Oil No.3 is related to the cannabis family, but the only high you will experience with this oil is the taste!

Get the basics right

Always use the best of the season’s produce. Don’t use too many ingredients that will detract from or spoil the distinct flavour of the principal ingredient. Calon Lan Oil No.3 can be used to gently stir-fry vegetables or grill fish, but avoid temperatures above 150ºC to preserve the natural goodness. Willingness to experiment and plenty of imagination can work wonders – go for it!

6 tbsp Calon Lân Oil No.3
2 tbsp wine vinegar
½ tsp ground coriander
1 garlic clove
Juice of 1 lemon

Prepare all dressings a few minutes in advance. Mix all the ingredients together and season to taste.

5 tbsp Calon Lân Oil No.3
30ml cider vinegar
2 tsp grain mustard

Place all the ingredients in a shaking jar, mix thoroughly and drizzle over fresh salad.

6 tbsp Calon Lân Oil No.3
50g Calon Lân hemp seed
2 large cups of basil leaves
1 chopped garlic clove
50g freshly grated Parmesan cheese

Put all the ingredients except the oil in a blender and whiz for 30 seconds. Slowly pour in Calon Lân Oil No.3 while blending until it binds with the ingredients. Season to taste with salt and pepper. Pour over freshly cooked pasta and toss to mix or use it to smother brushetta.

L2tbsp Calon Lân Oil No.3
410g tin chickpeas, drained
2 crushed garlic cloves
2 tbsp lemon juice

Combine all the ingredients together in a blender on a low setting until smooth. Use as a healthy salad or sandwich accompaniment, or for dipping.

6 tbsp Calon Lan Oil No 3
50g Calon Lan hemp seeds
2 large cups of basil leaves
1 chopped garlic clove
50g freshly grated Parmesan cheese

Put all the ingredients except the oil in a blender and whiz for 30 seconds. Slowly pour in Calon Lan No.3 while blending until it binds with the ingredients. Season to taste with salt and pepper. Pour over freshly cooked pasta and toss to mix, or use it to smother brushetta.

Calon Lân Oils Nos. 1, 2 and 3 – Camelina, Avocado and Hemp.
Spicy dukkah
Fresh hot bread

Pour the oils into separate dipping bowls, pour the dukkah on a plate and slice the bread. Now get dipping! It’s a great way to impress your friends with the unique flavours of your favourite healthy oils.