Kenny is an English chef who won a Michelin star at St Martin’s on the Isle Hotel and at his own restaurant, House of Tides in Newcastle, where he is currently. He has appeared on the BBC show Great British Menu, where he was selected twice to be the chef to produce courses at the final banquet.

Kenny is a huge fan of Borderfields Cold Pressed Rapeseed Oil, having discovered the brand independently and not looking back since.  Read about our visit to the Borderfields pressing plant.

Watercress Pesto Sauce

Ingredients:

100g roasted pine nuts

40g garlic cloves blanched

50g grated parmesan

50g watercress leaves

200ml Borderfields Cold Pressed Rapeseed Oil

Salt and pepper to taste

Method:

  • Blend all of the ingredients with ½ of the Borderfields oil
  • Add the herbs, rest of the oil and salt and pepper to taste

Grilled Mackerel with salad of fennel and an orange, brown shrimp and ginger vinaigrette

Ingredients:

For the mackerel

Mackerel fillets trimmed, pin-boned and cut in to 4 pieces

For the salad

1 head of fennel – finely sliced

Juice of 1 lemon

Pinch of sea salt

Bronze fennel – chopped

100ml Borderfields Cold Pressed Rapeseed Oil

Coriander leaves to taste

Method:

  1. In a bowl toss together the finely sliced fennel, salt, & squeeze of lemon [leave for 20mins]
  2. Remove the fennel from the excess liquid and place in a clean bowl
  3. Add and mix in the oil and chopped bronze fennel

For the vinaigrette

100ml orange juice

10ml white balsamic vinegar

5g freshly diced stem ginger

100ml Borderfields Cold Pressed Rapeseed Oil

40g diced orange segments

60gm brown shrimp

Method:

  1. Reduce the orange juice to approx. 30ml, add the balsamic vinegar and then whisk in the oil.
  2. Warm the dressing slightly, add the orange segments and the brown shrimp

To serve:

  1. Season the mackerel with salt and pepper and grill for around two minutes
  2. Place the fillets on to a plate, neatly arrange the fennel salad over the mackerel
  3. Spoon over the orange and brown shrimp vinaigrette and finish with fresh coriander

Lemon and Thyme Cake Bars

Ingredients:

For the sponge

200g self-raising flour

200g butter

200g sugar

2 lemons

4 medium eggs

2 tbsp Borderfields Lemon Infused Cold Pressed Rapeseed Oil

2 tbsp chopped fresh thyme leaves

For the lemon glaze

Juice of 2 lemons

4 tbsp caster sugar

1 tbsp chopped fresh thyme leaves

Method:

  1. In a mixing bowl cream the butter and sugar until fluffy then gradually whisk the eggs in to the mixture.
  2. Fold in the sieved flour until you have a thick batter and finally, whisk in the Borderfields Lemon Infused Cold Pressed Rapeseed Oil and thyme leaves
  3. Pour into a piping bag and chill the batter for about an hour before using
  4. Preheat the oven to 160⁰
  5. Pipe the lemon cake batter in to small, lined loaf tins [makes 12-18 depending on the size]
  6. Bake for approx. 15-20 mins until firm to touch
  7. Remove and leave to cool on a wire rack
  8. Put the lemon juice and sugar in a small pan and bring to the boil. Add the thyme leaves to the glaze and brush over the cake
By Recipes