• 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.

• Brussell Sprouts
• 4 Rashers Unsmoked Bacon

Chop 1 bunch of spring onions and 4 rashers rindless unsmoked bacon. Saute gently in 3 tablespoons of Just Oil Rapeseed Oil, then add to your just cooked sprouts. Add a handful of walnut pieces if desired. Mix well and serve.

• 6 fl oz extra virgin rapeseed oil (or 3oz butter and 3oz oil)
• 6oz soft brown sugar
• 8oz rolled oats
• 2oz chopped dried cranberries

Heat the oil and sugar through. Remove from the heat and add the oats and cranberries. Line a swiss roll sized tin with baking parchment. Even the mixture out with a palette knife and cook at about 170°C until golden brown (about 10 minutes). Cool, turn out and cut into squares.