Wharfe Valley Farms Recipes Articles

Pancakes with a special twist

What’s the Wharfe Valley Farms secret to delicious pancakes?

We add a dash of our award winning cold pressed rapeseed oils and a twist to the traditional pancake recipe.

Try our award winning Great Taste Wharfe Valley infused Sicilian Lemon Rapeseed Oil to add a delicious taste that can be either sweet or savoury.

Our Red Chilli Rapeseed Oil can add a real kick to the recipe if you want to spice up a savoury version. We infuse the whole chilli!

Our oils are available to order for next day delivery and we have plenty of stock in 250ml or 500ml bottles.


Sicilian lemon oil
Delicious award winning rapeseed oil from Wharfe Valley

Have some fun with our recipe below:


  • 100g plain flour
  • 2 eggs – free range recommended
  • 300ml semi skimmed milk for healthy version
  • 1 tablespoon Wharfe Valley Lemon Cold Pressed Rapeseed Oil
  • Lemon wedges for savoury
  • Castor Sugar and lemon chunks for sweet


  • Put all ingredients together in a mixing bowl and whisk thoroughly to a runny batter consistency.
  • Set aside for an hour or until needed. Better rested!
  • Add a tablespoon of rapeseed oil of your choice (lemon/chilli/plain) to a medium frying pan ensuring a good all over coating then heat to 230oC.
  • When the frying pan and oil is really hot then carefully add your batter to the pan and cook for 1 minute each side until golden brown and then serve to a plate and add your topping.
  • We like to serve with chunks of lemon and a light coating of castor sugar.
  • Delicious!

OFFER: Spend £20+ online at Wharfe Valley Farms and receive a FREE rapeseed oil until Midnight 14/2/21!



UK Yorkshire Pudding Day!

Turn up the temperature – it’s Yorkshire Pudding Day!

It’s time to prepare the batter for the best ever Yorkshire Puddings. Use our Wharfe Valley Farms rapeseed oil  in each compartment  in the tin – you need a red hot cooking temperature and our Wharfe Valley rapeseed oils are a great way to achieve this without burning! You can ramp up the heat to 230oC and get light, fluffy middles with crunchy outers!

Using our Wharfe Valley cold pressed rapeseed oil means the batter can be heated to the highest temperature and you will have puddings touching the top of your oven if you follow this well tested Wharfe Valley recipe:


  • 350ml milk
  • 4 large eggs
  • 250g plain flour
  • 1 tablespoon salt
  • 1/2 tablespoon of pepper
  • Rapeseed oil – try an infused flavour : garlic, chilli and smoked!

Recipe (makes 12):

  • Heat over to highest temperature (upto 230oC) and place shelf in the middle.
  • Blend all ingredients until smooth.
  • Stand batter for 30 minutes at room temperature.
  • Heat batter and bake for 28 minutes.
  • DO NOT OPEN THE OVEN DOOR until time has elapsed.
  • Allow to cool in a large plastic or wood bowl.
  • Serve with delicious Yorkshire gravy.

TIP – We love them as a dessert with our raspberry vinegar and a big scoop of ice-cream. Delicious!

Happy Yorkshire Pudding Day!

We’ve shared a link to our perfect roast dinner recipe here:


Celebrating Carrot Cake Day

It’s not too late to bake our favourite carrot cake slices to celebrate Carrot Cake Day UK with Wharfe Valley Farms!

Here’s the best carrot cake recipe we’ve ever eaten at Wharfe Valley Farms. It’s tried and tested and a firm favourite amongst the team – and their families!!!


  • 2 carrots
  • 3 eggs
  • 6 fl oz / 175ml Wharfe Valley original rapeseed oil
  • 7 fl oz / 200g castor sugar
  • 7 fl oz / 200g plain flour
  • 4 fl oz / 100g chopped pecan/cashews/walnuts/brazil nuts
  • 1 teaspoon ground ginger
  • 1.5 teaspoons baking powder/bicarbonate of soda/ground cinnamon
  • 0.5 teaspoon salt

Topping ingredients:

  • 20 oz / 50g icing sugar
  • 7 oz / 200g cream cheese
  • 1 tablespoon lemon juice

We used an 8×8 inch squared shallow baking tray (silicon preferred)


  1. Heat the oven to 180oC, 350oF, gas mark 4.
  2. Use a silicon tray to avoid greasing or line tin with grease proof paper.
  3. Wash the carrots, top them and then grate them carefully.
  4. Crack the eggs in a bowl and beat them with a fork.
  5. Put the lemon rapeseed oil and castor sugar in a large bowl and beat them together well with a wooden spoon.
  6. Add the eggs to the rapeseed oil and sugar gradually, then beat the mixture well with spoon.
  7. Stir in the grated carrot and chopped nuts.
  8. Sift the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt over the mixture.
  9. Gently fold everything together with a metal spoon.
  10. Add the mixture into the cake tin and smooth with the spoon back.
  11. Bake the cake in the oven for 45 minutes until firm.
  12. Leave to cool for 10 minutes in the tin.
  13. Sift the icing sugar into a bowl. Add the cream cheese and lemon juice. Beat well and then add over the top of the cooled cake.
  14. Spread the topping over the cake with a knife then decorate the cake with nuts, or lemon rind.
  15. Slice into squares to share – serves 12.

Enjoy the treat! Happy carrot cake day! #carrotcakerecipe #lovelemonoil

Click on the link to find our delicious Wharfe Valley rapeseed oil range!



A vegan chilli mayonnaise you will love #Veganuary2021

We would like to share a vegan mayonnaise recipe we have been sent by a Wharfe Valley rapeseed oil fan – thank you Holly Heyes from West Yorkshire.

Our award winning Wharfe Valley red chilli rapeseed oil was used to add some fire to this vegan mayonnaise however you can also use the original flavour, both available in 250ml or 500ml, from our online shop:


Enjoy our recipe!


  • 3 x tbsp water
  • 1 x tsp apple cider vinegar
  • 1 x tsp maple syrup
  • 1 x tsp Dijon mustard
  • ½ x tsp salt
  • 200ml cold pressed chilli rapeseed oil

onnaise (with Sweet Chilli option):


  • Place the water, cider vinegar, maple syrup, Dijon mustard and salt in a jug. Using a stick blender, whizz the ingredients until fully combined.
  • Add 2 x tablespoons of rapeseed oil to the mixture and pulse with a stick blender until the oil is combined. Add another 2 tablespoons of oil and pulse for a few seconds until all combined. Repeat this process, slowly adding 2 tablespoons of rapeseed oil each time, until all the oil is added and the mayonnaise is creamy. 
  • Transfer the mayonnaise to a clean jar with a lid and use, whilst keeping refrigerated for up to 2 weeks.
  • Dip or add to a salad bowl for a delicious vegan treat!

#veganuary #veganmayonnaise #chillimayonnaise #veganuary2021

Roasted Root Vegetables with Rapeseed Oil

Delicious root vegetable recipe to warm up your autumn evenings


  • 3 tbsp Wharfe Valley chilli rapeseed oil
  • 3 sliced carrots
  • 3 sliced parsnips
  • 3 sliced leeks
  • 1 chopped butternut squash
  • 1 chopped red onion
  • 3 chopped garlic cloves
  • Salt and black pepper


  • Preheat the oven to 180oC (fan oven) or gas mark 6
  • Put the root vegetables in a roasting tin, drizzle with 1 tbsp chilli rapeseed oil and roast for 40 minutes
  • Add the squash, onions, leeks and garlic. Season with salt and pepper, then add the remaining 2 tbsp of chilli rapeseed oil
  • Roast for a further 45 minutes then serve immediately

You can order our RED CHILLI RAPESEED OIL from our Wharfe Valley online shop: https://www.wharfevalleyfarms.co.uk/online-shop/

October is Vegetarian Awareness Month

At Wharfe Valley we are incredibly proud of our Vegetarian Society Approved Status on our rapeseed oil range, awarded in 2009. There’s no better time to promote this prestigious award than the month of October when it’s world renowned Vegetarian Awareness Month and to share our favourite vegetarian roasted root vegetable recipe.

We have included a link to The Vegetarian Society website to highlight the rigorous criteria that must be achieved to be awarded this respected Trademark and then maintained to retain it.

Our range of award winning, cold pressed rapeseed products includes original and infused flavoured oils, salad dressings, delicious sugar free mayonnaise and flavoursome fruit vinegar. Our Yorkshire rapeseed oil adds a delicious nutty flavour which can liven up a salad and is incredibly healthy, containing important nutrients like vitamin E and Omega 3, 6 and 9. It’s an ideal partner for vegetables and meat free alternatives, eaten hot or cold.

We recommend an oil and fruit vinegar mixed drizzled over a crunchy salad or fiery roasted roots with your red chilli rapeseed oil, carrots, parsnips, squash, red onion, leeks and garlic.

See our Recipes section for the full recipe and ingredients as well as lot’s more inspiration. https://wharfevalleyfarms.co.uk/category/recipes/

Roasted Root Vegetables Recipe from Wharfe Valley Farms

Celebrate Yorkshire Day on 1 August 2020 with perfect puds!

Yorkshire pudding recipe from Wharfe Valley Farms

Yorkshire Puddings have long been associated with a red hot cooking temperature and our Wharfe Valley rapeseed oils are a great way to achieve the perfect result without burning!

Using plain or infused rapeseed oil means the batter can be heated to the highest temperature and you will have puddings touching the top of your oven you follow this well tested Wharfe Valley recipe.

We’ve shared our best ever Yorkshire Pudding recipe below:


  • 350ml milk
  • 4 large eggs
  • 250g plain flour
  • 1 tablespoon salt
  • 1/2 tablespoon of pepper
  • Rapeseed oil – try an infused flavour : garlic, chilli and smoked!

Recipe (makes 12):

  • Heat over to highest temperature (upto 230oC) and place shelf in the middle.
  • Blend all ingredients until smooth.
  • Stand batter for 30 minutes at room temperature.
  • Heat batter and bake for 28 minutes.
  • DO NOT OPEN THE OVEN DOOR until time has elapsed.
  • Allow to cool in a large plastic or wood bowl.
  • Serve with delicious Yorkshire gravy.

TIP – We love them as a dessert with raspberry vinegar and a big scoop of ice-cream. Delicious!

Enjoy your day!

Light and moist ‘best ever’ Chocolate Cake

This chocolate cake was baked this weekend to celebrate a birthday and it was a massive success, being light, moist and delicious.

We substituted butter or margarine for our healthier, Wharfe Valley cold pressed rapeseed oil to reduce the calories and it tasted beautiful. Described as the ‘best ever chocolate cake’ in our home. It didn’t last long!


  1. 9oz plain flour
  2. 9oz caster sugar
  3. 4ov cocoa powder
  4. 2 tsp baking powder
  5. 1.5 tsp bicarbonate of soda
  6. 1 tsp coffee powder
  7. 240ml milk
  8. 120ml plain cold pressed rapeseed oil
  9. 2 eggs
  10. 200ml boiling water


  1. Pre-heat the oven to 180oC
  2. Grease baking tins – 2 x 9″
  3. Add flour, sugar, baking powder, baking soda and coffee powder
  4. Mix together
  5. Add milk, oil, eggs to the dry mixture then mix until combined
  6. Carefully add boiling water to cake batter until all combined
  7. Distribute the cake batter evenly and bake for 30-35 minutes until cooked
  8. Test cake with a skewer to check fully baked
  9. Allow to cool for 10 minutes, remove from the tins
  10. Frost and decorate cakes


Lovely lemon and sultana scones

We love trying new ways to use our rapeseed oils and we’ve come up with a delicious recipe for lemon and sultana scones using our Sicilian Lemon Rapeseed oil.

Quick and easy to make as you don’t need to rub in the dry ingredients and it’s a great way to use our FREE Sicilian Lemon Rapeseed Oil :

FREE 500ml bottle of Sicilian Rapeseed Oil in June 2020 with every ambient order online over £20*. (Excludes hand sanitisers).

Serves 4 with 2 open topped scones or 8 halves.

Takes 10 minutes preparation and 10 -12 minutes cooking time.

Oven: 190°C / gas mark 5


Wharfe Valley Great Taste Award Winning Sicilian Lemon Rapeseed Oil
  1. Pre-heat oven to 190°C / gas mark 5
  2. Lightly grease baking tray with small amount of lemon rapeseed oil
  3. Mix flour, sultanas, sugar, oil and milk in large bowl, add salt and mix together with wooden spoon until a dough
  4. Roll out the mixture on a floured surface
  5. Use a sharp round cutter and make 8 circular scones
  6. Lightly brush scone tops with a little extra milk
  7. Place in oven for 10-12 minutes until soft and golden
  8. Leave to cool on rack for 10 minutes then enjoy with a filling of your choice.

Suggested fillings: lemon curd, strawberry or blackcurrant jam, butter or fresh cream.

We went for jam and squirty cream in the Wharfe Valley Farms office.

We enjoyed the home-made tasty treat whilst social distancing, brought in to work by one of our team, Hayley Dodsworth, in Sales and Marketing.

Share your ways of using our products and we’ll share them with our fans!

How to make a delicious rapeseed oil : fruit vinegar salad dressing to dip or drizzle

At Wharfe Valley Farms we love to mix and match our cold pressed rapeseed oils with fruit vinegar, in the same way that you would add a balsamic vinegar to a virgin olive oil to dunk or drizzle.

Our favourite was recommended by a customer at one of our events and it’s proven to be incredibly popular with our team and customers, a perfect partnership.


Measure 2 parts lemon rapeseed oil to 1 part blackcurrant vinegar – we suggest 100ml oil : 50ml vinegar for a salad bowl serving!

Any combination of fresh salad works with it – simply add your favourites!

Wharfe Valley cold pressed lemon rapeseed oil and blackcurrant vinegar
Wharfe Valley Farms Sicilian Lemon oil and Blackcurrant vinegar salad

Try our Wharfe Valley Lizzle cake (Lemon drizzle made with rapeseed oil)

Katie’s Lizzle Cake

Rapeseed oil lovers know that it makes light and fluffy cakes that are both nutricious and delicious. 20% OFF IN FEBRUARY 2020 WHEN YOU SPEND OVER £20 ONLINE WWW.WHARFEVALLEY.CO.UK

It has many health benefits including:
• half the saturated fat content of any other oil and is much better for you than high fat butter. (6.6g/100g, compared to 14.3g for olive oil and 54.8g for butter).
• high levels of essential fatty acids and has ten times the Omega 3 content of olive oil and is a natural source of vitamin E.

At Wharfe Valley Farms in Collingham, Yorkshire we regularly share our rapeseed oil recipes as we are all food lovers in the team and passionate about our oils.

“I use it for every meal!”

You can heat rapeseed oil up to 230oC so it’s great for frying. I bake with it too! We love this lemon drizzle cake recipe shared below which we christened ‘Lizzle Cake’ in our home.

By Katie Hutchinson – Wharfe Valley Farms, Yorkshire, UK 02/2020

Lizzle Cake – Lemon Drizzle Cake with healthier rapeseed oil (lower fat):
• 100ml rapeseed oil (plain or extra lemony using Sicilian lemon
• 1 large lemon, zested and juiced
• 250g caster sugar
• 250g self-raising flour
• 3 large eggs

For the lemon ‘lizzle’ sauce:
• 1 lemon
• 3 tbsp icing sugar

Preheat the oven to 180°C/Gas 4 and rub around a little rapeseed oil into a loaf tin, or use a silicon non-stick alternative.
Put the rapeseed oil, sugar, lemon zest and the eggs into a bowl and mix together then add the flour and lemon juice and stir in gently with a wooden spoon.
Spoon the mixture into the cake tin and bake for about 40 minutes. (Test with a skewer into the centre to check its cooked right through).
Leave the cake to cool then tip onto a cooling rack.
Squeeze the second lemon and mix the juice with the icing sugar then drizzle all over the top of the cake!

Cake o’clock at Wharfe Valley!

Celeriac, Leek and Potato soup

Celeriac soup

This is a deliciously creamy soup, without any cream!

  • 2 tablespoons Wharfe Valley Oil (I like lemon, but the plain is lovely too)
  • 1 large or 2 small Sweet Potatoes, peeled and cubed (you could also use frozen, ready chopped)
  • 1 Leek, sliced thinly
  • 1 Medium sized Onion, diced (or 3 tablespoons of ready diced frozen!)
  • 2 Garlic Cloves, roughly chopped (or a squirt of garlic paste)
  • Saute all ingredients until soft – it should take 10-15 minutes max.
  • Add 2 pints of stock (vegetable or chicken)
  • Cook until all the veggies are completely soft.
  • Blend until smooth or leave a few chunks if you prefer

Serve with a twist of black pepper and a little parsley if you wish!

Perfect crispy bottoms on your roasties – here’s how!

If you love your roast potatoes and vegetables crunchy then you’ll love our crispy bottoms roasting recipe.

If you’d like to see Steph Moon, Yorkshire’s celebrity chef, roasting and putting her tips into practice then check out our media page and watch the short video: https://youtu.be/x5aX-aX5OAI

We recommend Wharfe Valley’s Rosemary and Garlic infused cold pressed rapeseed oil grown, pressed and bottled on our farm in Collingham, West Yorkshire.

Did you know that you can cook up to 230oC with rapeseed oil without burning? It’s OK therefore to whack up the oven temperature – so turn it on and warm it up ten minutes before needed – adding a large roasting tin with 2ml oil covering its base – then prepare the vegetables and potatoes.

Perfect Roast Potatoes:

Peel King Edwards or Maris Piper potatoes – 2 per person – then halve each one and add them all to a pan of boiling water. Cover and cook for 10 minutes then drain water from the pan and shake the potatoes around until light and fluffy.

Remove oven dish and add the par boiled potatoes adding a little salt and/or pepper (to taste) and a good slug of Wharfe Valley garlic and rosemary rapeseed oil (or plain) to cover every potato.

Now add them to the oven and cook for at least an hour – turning every 20 minutes to avoid sticking and adding extra oil if required.

Crunchy Roasted Vegetables:

Perfect roasted vegetables with lemon rapeseed oil or garlic and rosemary rapeseed oil!

Add any combination of vegetables to a dish and add a covering of lemon or garlic and rosemary Wharfe Valley cold pressed rapeseed oil and cook for 40 minutes. Add a British healthier oil to your meal and cook on a high temperature of up to 230oC for 40 minutes – turning after 20 minutes.

Enjoy your meal!

Spicy chilli and pumpkin soup!

Try our new spicy chilli and pumpkin soup and let us know what you think of it! 


Are you wondering what to do with the pumpkin flesh that gets scooped out of the Jack ‘O’ Lantern? We have a chilli oil with a kick that is a perfect accompaniment in a delicious pumpkin soup. It’s infused with actual red chillis and adds a hot and spicy flavour to a Halloween supper.

We’ve added a new recipe below for our culinary customers to try. It’s a chilli and pumpkin soup which we think you’ll love. Let us know on our social media or share some alternative ideas. Is it a Trick or a Treat?


1 pumpkin – scooped out flesh
2 tablespoons of WV Chilli infused cold pressed rapeseed oil

2 cloves of garlic, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 large onion, finely chopped
600ml vegetable stock
1/2 tablespoon chopped fresh sage

Garnish with:
Roughly chopped fresh sage
creme fraiche or sour cream



chilli rapeseed oil and pumpkin soup

– Preheat the oven to 220oC. Cut open the pumpkin from the top forming a lid, remove and save.
– Scoop out the fresh pumpkin flesh in chunks, careful to remove the seeds.
– Add the pumpkin to a large roasting tin and coat the pieces with a tablespoon of chilli rapeseed oil.
– Put in the oven and roast for half an hour.
– Add the onion to a pan with the remaining chilli oil and fry until until browned.
– Add the garlic, chilli, cumin and coriander to the pan and cook for a further 2 minutes.
– Add the roast pumpkin to this pan with the stock, bring to the boil and simmer for 10 minutes.
– Add the soup to the soup food processor.
– Taste and season with salt to taste.

Add garnish if required: 

Fresh chopped chilli or chives
Creme fraiche or sour cream recommended
Serve with hot crusty bread

* You can use carrot and/or squash with this chilli rapeseed oil recipe as an alternative.

Wharfe Valley Wilfra cakes – a twist on a Yorkshire classic!

We have a delicious Yorkshire recipe to share given to us by Steph Moon,  a well known Yorkshire chef. Steph represented the North East on BBC2’s Great British Menu in 2011 and is a consultant chef in her own business ‘All things food’. She recently prepared this treat for us whilst recording an episode of Made in Leeds at our rapeseed farm in Collingham, Yorkshire.

This is a traditional Yorkshire recipe for a cake which was historically baked and given out to the people  of Ripon to celebrate the return of St Wilfred from exile in the 7th Century.

For the short crust pastry:

  • 8 oz plain flour,
  • 1 oz Wharfe Valley rapeseed oil,
  • 2 oz butter or margarine,
  • 1 tablespoon caster sugar,
  • 1 pinch of salt,
  • 1 egg yolk,
  • 1-2 teaspoons water



  • 1.5 lb peeled and thinly sliced cooking apples,
  • 3 oz demerara sugar,
  • 3 oz grated Wensleydale cheese,
  • lemon rapeseed oil to drizzle.



Rub the Wharfe Valley rapeseed oil and butter into the flour, sugar and salt. Mix to a stiff paste with the egg yolk and a little water. Leave to rest in a cool place until required.

Line a swiss roll tin with half the pastry and lightly prick the bottom. Lay on the finely sliced apples and add the sugar. Grate the cheese onto the top. Put on a pastry lid and brush with milk and sugar. Make a few slits along the top and bake for 10 minutes at 425oF, 220o, Gas Mark 7; for 10 minutes and then lower to 350oF, 180oc, Gas Mark 4; for a further 30 minutes. Serve with custard or cream.

The combination of apple and cheese is one much loved by Yorkshire men and women, “An apple pie without the cheese is like a kiss without the squeeze,” or so the little jingle would have it!

Have your cake and eat it! Our delicious HEALTHIER SPONGE CAKE …


  • 280g Cold Pressed Extra Virgin Rapeseed Oil
  • 280g Caster Sugar
  • 280g Self Raising Flour
  • 5 Eggs (Free Range preferred)
  • 2 tablespoons Vanilla Essence

Choice of filling:

Add lemon curd, jam, cream, whipped cream, frosting.


  1. Preheat the oven to 180c, and prepare two 8 inch round baking tins – grease if necessary (silicon recommended)
  2. Place the oil and eggs into a mixing bowl and stir them together
  3. Add the sugar then sieve the flour into the mixture and stir well
  4. Pour the mixture into the two tins ensuring evenly divided then place them in the oven for 30 minutes
  5. Once cooked, cool in the tin slightly for approx 5-10 minutes, then remove and place on a cooling rack
  6. Leave to cool then add the topping of your choice
  7. Enjoy!

HEALTHY FRUITY FLAPJACK made with rapeseed oil

Here’s a tried and tested LOWER FAT  baking recipe made with rapeseed oil that we think you’ll love:



  • 1 ripe Banana
  • 50g Soft Apricots OR Sultanas OR Cooked Apple OR Mango
  • 25g Light Brown Muscovado Sugar
  • 100g Porridge Oats
  • 3tbsp Cold-pressed Extra Virgin Rapeseed Oil



  1. Preheat the oven to 180c, and prepare a 17cm Square baking tin – grease if necessary (silicon recommended)
  2. Place the banana in a mixing bowl and mush up then chop up the soft apricots (or sultanas/cooked apple chunks) and add them to the banana
  3. Add the sugar and the oil and stir well then mix in the porridge oats
  4. Place the mixture in the tin ensuring evenly spread and place in the oven for 15 minutes until golden colored
  5. Once cooked, cool in the tin slightly for approx 5-10mins, then cut into squares and place on a cooling rack
  6. Leave to cool then enjoy!

BUTTER versus OIL – Let’s help you to weigh it up!

If, like us, you love to bake but don’t love the high content of saturated fat in the butter needed, there is a healthier solution. Simply substitute the butter for lower fat rapeseed oil, coconut oil, fruit puree or a combination of all three.

The facts about butter:

Butter is over 80% oil and the rest is water. It’s made of milk; delicious creamy fat molecules suspended in water. This creates layers, adds texture, lends moisture and adds flavor to our recipes alongside saturated fat. When baking with butter the moisture warms up and expands, creating pockets of air. The fat in butter traps air and moisture and results in a lovely, light texture in baking.

So here’s how can you reduce the fat in your baking to make it healthier?

The most suitable butter substitutes will be those that have a similar fat + water makeup. Some common substitutes are:

  • Rapeseed oil/Olive oil: if you have a recipe that calls for melted butter, lower fat rapeseed oil will work equally as well. Simply use our recommended conversion for cakes: swap 1 : 1, ounce for ounce, plus a tablespoon of milk.
  • Coconut oil/Coconut butter (manna): At Wharfe Valley we offer a coconut and rapeseed mix which is a perfect baking combination. You can substitute it 1:1 in most recipes and I like it in everything from cookies, scones and cakes. Anything that calls for room temperature.
  • Apple sauce/Banana purée: this is more commonly used to replace oil in recipes, but if can also be used to substitute butter and works best in loaf recipes where you want a light texture. As a general rule, you can replace up to half the amount of butter in your recipe with applesauce; if the recipe calls for one cup of butter, use half a cup of butter and half a cup of applesauce. This is suggested because you still want some fat to trap those little air molecules! If you don’t mind a more dense, moist crumb, you could replace all the butter with applesauce.

We’ve included some cake recipes to try, with the rapeseed and fruit substitutions included, which we’ve tried and tested at Wharfe Valley Farms ourselves.

Carrot and Coriander Cake

Healthy Sponge Cake

Fruity Flapjack


Wharfe Valley support Macmillan Cancer Support’s World’s Biggest Coffee Morning


Time to get together over a cuppa and a delicious cake and celebrate the work done by the fabulous charity, Macmillan Cancer Support.



Wharfe Valley would like to invite you to come in and meet the team and enjoy a cuppa and a cake (including some of our rapeseed oil baking recipes).

It’s your chance to get a real taste of life on Lilac Farm in Collingham … and our delicious rapeseed oil recipes.

Let us know if you are hosting a Macmillan Coffee Morning this week and we’ll share it online for you!

We’re also sharing a healthier way to have cake!

We have some great recipes available on our website – you can add a healthier oil to your baking without compromising on the taste!

For our favourite recipes: CLICK HERE

Find out more about how to substitute butter with healthier rapeseed oil. We help you to weigh up the benefits: CLICK HERE: 


Carrot and Coriander Cake

Developed by Jo Mountain

Preparation Time: 20 minutes

Cooking Time

300g organic carrot grated

3 large organic free range eggs

50g creme fraich

160g Wharfe valley rapeseed and coconut oil 250g plain wholemeal flour

1 teaspoon bicarbonate of soda

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 heaped teaspoon cinnamon


Add everything in the Kenwood mixer for about 30 seconds scrape down sides and mixed again for a few seconds Pour the cake batter into a buttered and lined 20cm diameter cake tin Bake at 180c/350f/gas 4 Bake for 1 to 1 1/4 hours until cake springs back when pressed with finger tip I finished and decorated it with a cream cheese

1 large unwaxed orange finely grated zest only

300 g Philadelphia full fat cream cheese 20g runny honey I put this over the top of cake but if you prefer you can put it on the side!!!

Teriyaki Salmon with Coriander Mayonnaise

Preparation time – 30 mins to 1 hour
Cooking time – less than 10 mins


  • 125 ml Shaoxing rice wine
  • 125 ml Sake
  • 125 ml Mirin
  • 125 ml Soy sauce
  • 3 tbsp. Caster sugar
  • 4 x 175g Salmon fillets

For the mayonnaise:

  • 2 handfuls coriander, roughly chopped
  • 200ml ‘Wharfe Valley rapeseed oil’
  • 2 free range eggs, yolks only
  • 1 tsp white wine vinegar
  • 1/2 tsp mustard powder
  • 1 tsp salt
  • 1 lemon, juice only


  • Heat the frying pan until hot and add rice wine vinegar, sake, mirin, soy sauce and caster sugar – simmer.
  • Reduce liquid down a little then remove from heat and allow to cool.
  • Place salmon in a bowl and pour over half the sauce and leave to marinade in fridge for 1 hour.
  • Heat frying pan and add salmon (presentation side down). Cook for 1 – 2 mins and then turn.
  • Pour over remainder of teriyaki sauce and cook for another 2 – 3 mins or until cooked through.
  • For coriander mayonnaise, add coriander to pan of boiling water and cook for one minute. Transfer then into a bowl of iced water.
  • Place into a blender with ‘Wharfe Valley rapeseed oil’ and blend until a fine puree.
  • Place egg yolks, vinegar, mustard, salt and lemon juice into a clean food processor. Blend to combine and then gradually with motor still going, add the coriander oil.
  • Continue until the mayonnaise has thickened.
  • Season to taste with salt and pepper.
  • To serve, place salmon on a plate and drizzle with the coriander mayonnaise.
Prawn Cocktail with Crayfish Dish

Prawn and Crayfish Cocktail

Preparation time – less than 30 mins
Cooking time – less than 10 mins
Serves – 4

For the prawn and crayfish cocktail:

  • 350g raw tiger prawns
  • 350g raw crayfish
  • 2 Little Gems Lettuces, leaves separated
  • 1/2 tsp cayenne pepper

For the cocktail sauce:

  • 2 free range egg yolks
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 300ml ‘Wharfe Valley rapeseed oil’
  • 2 tbsp. tomato ketchup
  • 1 tbsp. Worcestershire sauce
  • 2 dashes of tabasco
  • 1/2 lemon, juice only
  • Salt and pepper to taste


  • Place prawns and crayfish in a steamer. Cook for 4—5 mins until pink and remove, cool and peel the shells.
  • Place egg yolks, white wine vinegar and mustard into a food processor and blend until pale and creamy. 
  • With motor running gradually poor in ‘Wharfe Valley rapeseed oil’ until you have a thick mayonnaise.
  • Place mayonnaise into a bowl and add tomato ketchup, Worcestershire sauce, tabasco and lemon juice and 
  • mix. Season with salt and pepper.
  • Add prawns and crayfish to sauce and stir.
  • Spoon into cocktail glasses and sprinkle with cayenne pepper to serve.
Garlic Rosemary Bread

Garlic and Rosemary Focaccia Bread

Preparation time — 2 hours
Cooking time — 20 minutes


  • 500g strong white bread flour
  • 2 x tsp salt
  • 2 x sachets dried easy blend yeast
  • 2 x tbsp Valley Garlic and Rosemary Rapeseed Oil
  • 400ml cold water
  • Wharfe Valley Garlic and Rosemary Rapeseed
  • Oil for drizzling and dipping

Preparation Method:

  • Place the flour, salt, yeast, Wharfe Valley Garlic and Rosemary Rapeseed Oil and 300ml of water into a large bowl.
  • Gently stir the ingredients to form a dough and then knead the dough in the bowl for 5 minutes, gradually adding the remaining water.
  • Stretch the dough by hand for five minutes. Tip the dough out on to an oiled work surface and knead for a further five minutes.
  • Return the dough to the bowl, cover, place in a warm room and leave until the mixture doubles in size.
  • Line two large baking sheets with greaseproof paper. Tip the dough out of the bowl, knock back and then divide into two portions. Spread each portion out on the baking sheets, ensuring it stretches to the corners, then leave to prove for an hour.
  • Preheat the oven to 220C. Drizzle the dough with the Wharfe Valley Garlic and Rosemary
  • Rapeseed Oil, sprinkle with fine sea salt and bake in the over for 20 minutes.
  • When baked, drizzle with a little more Wharfe Valley Garlic and Rosemary Rapeseed Oil.
Hazelnut Torte

Hazelnut Torte

Preparation time—30 mins
Cooking time 10—30 mins
Serves 6


  • 1 free range egg
  • 100ml clear honey
  • 75ml ‘Wharfe Valley’ rapeseed oil’
  • 50g unsalted butter
  • 2 tbsp apple juice
  • 100g ground hazelnuts
  • 100g wholemeal self raising flour

Preparation method:

  • Preheat oven to 160C. Brush a 20cm cake tin with melted butter, to grease.
  • In a large mixing bowl, whisk together the egg, honey, ‘Wharfe Valley rapeseed oil’, butter and apple juice until well combined.
  • Add the ground hazelnuts and the flour and stir gently until well combined.
  • Transfer the cake mixture to the greased tin, level the mixture out using a palette knife or spatula, then transfer to the oven and bake for 15—20 minutes, or until the cake has risen and is golden brown.
  • Remove from the tin and cool on a wire rack.
  • To serve, place on a large serving plate and decorate with raspberries dusted with icing sugar.
herby beer battered lemon

Herby Beer Battered Lemon Sole Goujons and Rapeseed Tartare Sauce

Preparation time —30 mins
Cooking time —1 to 2 hours
Serves 4

For the herby beer battered lemon sole:

  • 5g of fresh yeast
  • Pinch salt
  • Pinch caster sugar
  • 250ml beer
  • 1 tsp cider vinegar
  • 200g plain flour
  • 4 tbsp. chopped fresh parsley & chives
  • ‘Wharfe Valley’ rapeseed oil for deep frying
  • 450g lemon sole fillet cut into strips
  • For the rapeseed tartare sauce:
  • 3 free range egg yolks
  • 2 tbsp cider vinegar
  • 300ml ‘’rapeseed oil
  • 1/2 shallot, finely chopped
  • 150g gherkins chopped
  • 110g capers

Preparation Method:
For the beer battered lemon sole, sprinkle the yeast, salt and sugar into a mixing bowl, whisk in the beer and vinegar, then the flour and herbs.
Set aside to ferment for one hour or until the mixture begins to bubble.
Meanwhile for the rapeseed tartare sauce, whisk the egg yolks and vinegar together in a bowl.
Continue to whisk the mixture and slowly pour in the ‘Wharfe Valley rapeseed oil’ until all of the oil is incorporated and the mixture is thick and light.
Stir in the capers, gherkins, shallot and herbs. Season to taste with salt and pepper and a squeeze of lemon juice—set aside in fridge.
Heat ‘Wharfe Valley rapeseed oil’ in a deep based frying pan until a bread crumb sizzles and turns brown when dropped into it.
Dip the lemon sole goujons into the batter and fry for 3– 4 minutes or until golden brown. Leave to drain on kitchen paper.
Serve with a bowl of the ‘Wharfe Valley rapeseed’ tartare sauce.

For the herby beer battered lemon sole:
15g of fresh yeast
Pinch salt
Pinch caster sugar
250ml beer
1 tsp cider vinegar
200g plain flour
4 tbsp. chopped fresh parsley & chives
‘Wharfe Valley’ rapeseed oil for deep frying
450g lemon sole fillet cut into strips

For the rapeseed tartare sauce:
3 free range egg yolks
2 tbsp cider vinegar
300ml ‘’rapeseed oil
1/2 shallot, finely chopped
150g gherkins chopped
110g capers

Home Made Lemon Hummus

Preparation time – 20 mins


  • 2 x 400g tins of chick peas
  • 2 x desert spoon of Tahini paste
  • 4 x cloves of garlic
  • 100ml Lemon infused Wharfe Valley Rapeseed Oil
  • Salt and pepper to taste

Preparation Method:

  • Drain the contents of both tins of chick peas and poor into a magimix.
  • Add the two desert spoons of Tahini paste.
  • Peel and chop the cloves of Garlic and add to the magimix also.
  • Mix all of the ingredients together until you can no longer see the skins of the chick peas
  • Then gradually add the Lemon Infused Wharfe Valley Rapeseed Oil through the funnel and watch as it turns into a smooth paste. Add more or less oil to suit, depending upon preferred texture.
  • Serve with warm pitta breads or crusty bread a sprinkle of cayenne pepper and a dash of lemon.