• 2 large Courgettes
• A small Beer, or cold water
• 300g self raising flour
• 1 tbsp garlic butter
• 1 tbsp freshly chopped parsley
• 50g parmesan cheese grated
• Kitchen paper towel

1. Slice the courgettes, better cut in half and sliced thinly lengthways than into rounds.

2. Make a smooth but thick batter by adding water to the flour, while whisking. Heat the Just Oil Extra Virgin Rapeseed Oil, in a frying pan, to 'chip cooking' temperature. You can make the batter using beer or white wine or fizzy water, but we think the results are just as good with tap water. The batter should be the consistency of double cream.

3. Dip the courgette slices into the batter mixture and place in a large frying pan of hot Just Oil Extra Virgin Rapeseed Oil - one at a time , and gently. Fry for about 2-3 mins or until golden and crispy , turning over once during that time with a slotted spoon.. If you are unable to fit all the courgettes in the pan at the same time, then do them in batches.

4. Dry on kitchen paper towel and brush with garlic butter (optional), but do sprinkle generously with grated parmesan cheese and chopped parsley and some salt and pepper. Serve on a large warm plate and serve immediately.

• Potatoes for roasting
• Just Oil Rapeseed Oil

Most people would agree that Maris Pipers make the best roast potatoes so use these if you can.

Cut the potatoes into even sized pieces and par boil in lightly salted water for 10 minutes.

Drain the potatoes, and after a couple of minutes put the lid on the saucepan and rough them up slightly by giving them a good shake in the pan. Tip them into a pan of hot oil. Don’t let them swim in the oil, just enough so that all the potatoes are evenly covered, and keep turning them at regular intervals.

Centre oven and medium heat of about 190°C will give you the best results – a lovely golden crunchy roast potato. Don’t just save them for Sundays!

Use your imagination here. Butternut squash, garlic, tomatoes, courgettes, onions, aubergine, asparagus to name but a few all make lovely summer roast vegetables. For a heavier winter selection of roast vegetables use a combination of carrots, parsnips, swede, pumpkin and turnips.

Drizzle over some oil and turn to make sure they are evenly coated. Season with salt and pepper and any herbs that you fancy. Very easy and very healthy!

• 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.

• Parsnips
• Plain flour
• Grated Parmesan
• Just... Rapeseed Oil

Par boil your parsnips in the usual way and drain. While steaming toss in a bag of well seasoned plain flour and 2 big tablespoons of grated parmesan. Heat 6 tablespoons of Rapeseed Oil in a large shallow roasting tin, add the parsnips, and roast, turning occasionally until golden and crisp.

• For the pastry:
• 300g/10oz self-raising wholemeal flour
• 1 tsp vegan bouillon powder
• 125ml/4fl oz Cold Pressed Extra Virgin Just Rapeseed Oil
• 125ml/4fl oz rice milk or soya milk

• For the filling:
• Cold Pressed Extra Virgin Just Rapeseed Oil Cold Oak Smoked, for oiling and frying
• 1 medium cauliflower, broken into florets
• 125g/4oz asparagus, trimmed and washed
• 2 red onions, chopped
• 50g/2oz shiitake mushrooms, sliced
• 125g/4oz frozen sweetcorn, mashed
• 250ml/8fl oz sweetened soya milk
• 250ml/8fl oz Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Lemon Oil
• 1 lime, juice only
• 2 tbsp porridge oats
• 2 dessertspoons vegan bouillon powder
• 2 tbsp vegan tomato sauce
• 1 tbsp Dijon mustard
• Smoked paprika
• Freshly ground black pepper

Oil a 30cm/12in flan or pie dish. Preheat the oven to 180C/350F/Gas mark 4.
To make the pastry, place the flour and bouillon powder in a bowl and rub in the Cold Pressed Extra Virgin Just Rapeseed Oil Cold Oak Smoked, then mix in the milk. Knead the pastry gently for a few moments, then roll out on a floured surface and use it to line the prepared dish. Bake for 10-15 minutes, until just cooked through.
Meanwhile, steam the cauliflower and asparagus until hot but not cooked - about 4-5 minutes.
Heat a little Cold Pressed Extra Virgin Just Rapeseed Oil in a frying pan and fry the onions and mushrooms until soft. Add the mashed sweetcorn and stir until hot.
Heat the soya milk in a saucepan until hot but not boiling. Transfer to a food processor or liquidiser, add the Cold Pressed Extra Virgin Just Rapeseed Oil Infused with Lemon Oil, season with pepper and mix well. With the machine still running, add the lime juice and mix thoroughly to prevent curdling.
Add the oats, bouillon powder, tomato sauce and mustard to the milk mixture and blend again.
Oil the inner base of the pie crust, then spread a thin layer of the oat mixture over it. Place a layer of the mushroom mixture on top, then a layer of the cauliflower, followed by the remaining oat mixture.
Arrange the asparagus spears on top and sprinkle with smoked paprika. Return the tart to the oven and cook for a further 20 minutes. Serve with a green salad.