• 2 large free range egg yolks, room temperature
• 1 crushed garlic clove
• 1 heaped teaspoon mustard or mustard powder
• 1 level teaspoon salt
• Freshly milled black pepper
• 5 fl oz Just Oil Extra Virgin Rapeseed Oil
• 5 fl oz groundnut oil (or similar)
• Lemon juice to taste and to thin if necessary

People can be scared of making their own mayonnaise, but give it a go it's very easy and your friends will be impressed!!

Use an electric hand whisk the egg yolks, garlic, mustard, salt and pepper. With the whisk running high start adding the oil, literally drop by drop to begin with. When the oil begins to thicken you can add the oil a bit more quickly. When all of the oil is incorporated, you can add some lemon juice to give the mayonnaise some sharpness. This will store well in the fridge, covered for a week, and is delicious with English asparagus.

• 1 level teaspoon English Rock Salt
• 1 clove of garlic (optional)
• 1 rounded teaspoon dry mustard powder
• 1 tablespoon of the best balsamic vinegar you can buy (try Just.. Balsamic Vinegar)
• 6 tablespoons Just Oil Extra Virgin Rapeseed Oil

Use a pestle and mortar to crush the salt flakes, garlic and mustard powder together to form a smooth paste. Then add the vinegar and oil and blend together. Store in a screw top jar .

• 2 tablespoons Wholegrain or Dijon mustard
• 2 tablespoons golden runny honey
• 5 tablespoons lemon juice
• 250ml Just Oil Rapeseed Oil
• 1 teaspoon medium sea salt

Combine all of the ingredients in a large jam jar and shake well. This makes a delicious coating salad dressing. For some festive colour and fire add a chopped red and green chilli, or for the less brave some chopped red and green pepper.

Resembling ricotta, this cheese is especially good on toast with home-made jam. Alternatively, it can be eaten as a savoury - rolled into balls and dipped in herbs, cracked black peppercorns or seaweed flakes.

• 175g/6oz tofu
• 50g/2oz coconut oil, melted
• 1 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil
• 1 tbsp lime juice
• 1 tbsp agave syrup (substitute maple syrup if unavailable)
• 2 tsp salt

Place all ingredients in a food processor or liquidiser and combine well.
Transfer the mixture to a glass jar, store in the refrigerator and use as required. It will keep for up to one week.