• 4 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil
• 1/2 chicken breast, skin removed, sliced into strips
• 1/2 red onion, sliced into thin wedges
• 2 tbsp clear honey
• 1 tbsp Dijon mustard
• 85g/3.5oz fresh rocket leaves
• Just Balsamic Dressing, for drizzling

Heat two tablespoons of the Cold Pressed Extra Virgin Just Rapeseed Oil in a frying pan. Fry the chicken for 5-6 minutes, until golden-brown and cooked through, and then transfer to a plate.
Fry the onion in the pan until soft.
Mix the honey and mustard together in a large bowl. Add the rocket to the bowl along with the chicken and onion. Toss together and drizzle with Just Balsamic Dressing.
Place onto a large serving plate and serve.

• For the steak:
• 4 x 175g/6oz 28-day aged rump steaks, cut about 2cm thick
• Salt and freshly ground black pepper
• 3 tbsp mirin (available in Asian supermarkets)
• 3 tbsp Japanese soy sauce (you can substitute normal soy sauce)
• 3 tbsp sake
• 2 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil

• For the salad:
• 1/4 small red onion, finely sliced, soaked in iced water for 15 minutes
• 110g/4oz mooli (you may substitute ordinary radish), cut or peeled into thin strips
• 6 red radishes, finely sliced
• 1 handful pea shoots (or watercress)
4 tbsp fresh peas, blanched

• For the dressing:
• Just Salad Dressing Cold Pressed Extra Virgin Rapeseed Oil With Honey, Mustard & Chilli

For the steak, season the steaks with salt and freshly ground black pepper.
Whisk the mirin, soy sauce and sake together in a bowl.
Heat a frying pan until hot, then add the Cold Pressed Extra Virgin Just Rapeseed Oil and steaks and cook on each side for 2-3 minutes. Remove from the pan and place onto a plate. Leave to rest in a warm place.
Pour off any excess fat from the frying pan, then add the mirin, sake and soy sauce mixture. Bring to the boil and simmer for 2-3 minutes, until thickened and glossy.
Return the steaks to the frying pan and cook for one minute, or until cooked to your liking, continuously spooning the sauce over the steaks.
For the salad, place all of the salad ingredients into a bowl and mix well.
For the dressing, place all of the dressing ingredients into a separate bowl and mix well.
To serve, cut each steak into thick slices and place onto four plates. Add a handful of salad, then drizzle a little of the dressing over the salad and around the plate.

• For the lamb:
• 2 lamb fillets, trimmed
• Salt and freshly ground black pepper
• 1 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil

• For the Little Gem lettuce and peas:
• 1 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil
• 2 Little Gem lettuces, leaves separated
• 200g/7oz fresh peas (out of their pods)

• For the dressing:
• Just Salad Dressing Cold Pressed Extra Virgin Rapeseed Oil With Country Herb & White Wine

Preheat the oven to 200C/400F/Gas 6.
For the lamb, season the lamb fillets with salt and freshly ground black pepper.
Heat an ovenproof frying pan until hot then add the Cold Pressed Extra Virgin Just Rapeseed Oil and the lamb fillets. Fry for 1-2 minutes on both sides, or until browned all over. Transfer to the oven and cook for five minutes, or until cooked to your liking. Set aside to rest.
For the Little Gem lettuce and peas, heat a clean frying pan over a medium heat. Add the Cold Pressed Extra Virgin Just Rapeseed Oil, Little Gem leaves and peas. Fry for 2-3 mins, or until the peas are just cooked and the lettuce is wilted.
For the dressing, whisk all the dressing ingredients together in a bowl and season with salt and freshly ground black pepper.
To serve, carve the lamb into slices and mix together with the lettuce and peas. Pile onto a plate and spoon the dressing over.

• For the oxtail:
• 1kg/2lb 4oz oxtail, cut into 2.5cm/1in thick pieces, trimmed of any excess fat
• Salt and freshly ground black pepper
• 50g/2oz flour, plus extra for dusting the oxtail
• 60g/2&frac12oz butter, plus extra for the carrots
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp fresh thyme leaves
• 2 tsp tomato purée
• 100ml/3.5 fl oz red wine
• 2 litres/3.5 pints beef stock (or 2 good quality beef stock cubes, dissolved in 2 litres/3.5 pints hot water

• For the dressing:
• Use Just Salad Dressing Cold Pressed Extra Virgin Rapeseed Oil With Mustard, Ginger & Chilli

• For the salad:
• Handful pea shoots
• Handful small salad and herb leaves (for example, silver sorrel, bittercress, amaranth, Corn salad or baby spinach)
• 60g/2.5oz (shelled weight) fresh peas, boiled
• 80-100g/3-4oz (shelled weight) fresh broad beans, boiled

Preheat the oven to 220C/400F/Gas 7.
For the oxtail, season the pieces of oxtail with salt and freshly ground black pepper and lightly dust them with a little flour.
Place the oxtail into a roasting tin and roast in the oven for 30 minutes, turning the oxtail pieces after 15 minutes to make sure they are nicely coloured on both sides.
Meanwhile melt the butter in a pan over a low heat and gently cook the onion, garlic and thyme for 3-4 minutes until soft, stirring occasionally.
Add the flour and the tomato purée and stir well.
Gradually pour in the red wine and stock, stirring well between additions to avoid lumps forming, then bring the mixture to the boil.
Add the pieces of roasted oxtail to the pan, then cover and simmer gently over a low heat for about two hours. Check the pieces of oxtail - the meat should be tender and easily removed from the bone. If not, replace the lid and cook for another 15 minutes and test again.
Drain the oxtail into a colander over a bowl to reserve the sauce.
When the oxtail is cool enough to handle, remove the pieces of meat from the bone and place into a clean saucepan and cover with the reserved sauce. Bring to the boil, then reduce the heat and simmer until the sauce has reduced enough to just coat the meat.
Meanwhile, for the dressing, whisk all of the dressing ingredients together in a clean bowl and season, to taste, with salt and freshly ground black pepper.
For the salad, place the pea shoots, salad and herb leaves, peas and broad beans into a bowl and cover with most of the dressing. Mix well to coat and arrange a little salad in the centre of each serving plate.
To serve, spoon a little of the warm oxtail meat around the salad with a small amount of sauce just coating the meat, then spoon a little of the remaining dressing over the oxtail.

• For the salad:
• Just Balsamic Dressing
• Salt and freshly ground black pepper
• 1 plum tomato, quartered
• 85g/3oz canned butter beans, rinsed and drained
• 85g/3oz cooked turkey, sliced thinly 2 tbsp chopped fresh parsley

• For the garlic and herb cream cheese toast:
• 1 slice white bread
• 2 tbsp Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Garlic Oil
• 50g/1.75oz garlic and herb cream cheese
• Small handful rocket, to serve

For the salad, place the Just Balsamic Dressing into a frying pan and warm gently. Season with salt and freshly ground black pepper and add the tomato, butter beans and turkey to warm through. Stir in the parsley.
For the garlic and herb cream cheese toast, heat a griddle pan until hot. Drizzle the slice of bread with Cold Pressed Extra Virgin Just Rapeseed Oil and griddle until golden-brown on both sides.
Spread the garlic and herb cream cheese onto the toasted bread and cut into four triangles.
To serve, place the rocket in the centre of a serving plate and spoon over the warm tomato, bean and turkey salad. Top with the garlic and herb cream cheese toast.

• 4 boneless, skinless chicken breasts, each about 140g/5oz
• 140g/5oz marinated black or green olives
• 2 romaine lettuce hearts, shredded
• 350g/12oz cherry tomatoes, halved
• 1/2 Cucumber, diced
• 2 tbsp capers

• For the dressing:
• Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Lemon Oil
• 1 tsp wholegrain mustard

Heat the griddle pan until hot or preheat the grill. Brush the chicken breasts with some of the marinade from the olive and griddle or grill for 8-10 minutes on each side, until cooked through. Allow to cool.
Drain the remaining marinade from the olives into a measuring jug and make up to 90ml/3fl oz with Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Lemon Oil. Whisk in the mustard and salt and pepper to taste.
Mix the lettuce, tomatoes, olives, cucumber and capers together in a large bowl. Rip the chicken into pieces and mix into the salad, then drizzle the dressing on top. Toss well before serving.