Borderfields, producers of cold pressed rapeseed oil, is calling on Brits to enjoy a healthy winter by swapping their day-to-day cooking oils for one that’s home-grown and packed full of health benefits.

Whether whipping up a warming soup, drizzling over a winter greens salad, prepping roast veggies or baking up a storm, Borderfields offers a range of cold pressed rapeseed oils and infusions.  Borderfields’ unique five-times filtration process ensures a subtle, buttery flavour to suit all cooking needs.

Cold pressed rapeseed oil is a healthy addition to any kitchen – not only does it contain half the saturated fat of extra virgin olive oil, but it can be heated to a much higher temperature without breaking down, meaning it maintains its natural benefits when cooking. What’s more, Borderfields keeps a near-perfect balance of omegas 3, 6 and 9 as well as being a good source of vitamin E to keep you feeling tip top over winter. 

Ensure you have a deliciously healthy winter with Borderfields’ recipe for Rustic Winter Vegetable Soup – packed full of goodness:

Chicken Bone Broth with Winter Vegetables Fresh Dill and Borderfields Lemon Infused Cold Pressed Rapeseed Oil

Serves 4


For the bone broth

1 chicken carcass

1 onion

1 celery stick

Splash lemon juice

2 bay leaves

1 tsp black pepper corns

Handful of parsley stalks

For the soup:

Borderfields Lemon Infused Cold Pressed Rapeseed Oil

1 trimmed leek

2 carrots, peeled

1 celery stick

15g of dill

300g new potatoes

80g cavolo nero

200g cooked chicken, shredded

2 hard-boiled eggs

To serve:

1 x loaf sourdough bread

1 x clove garlic for rubbing


  1. To make the bone broth, roughly chop the vegetables and add to a large stock pot along with all the other bone broth ingredients. Cover with cold water to two centimetres above the carcass, and bring to the boil. When boiled, turn the heat down to low, and allow to simmer away for 6-12hrs with the lid on. If you have a slow cooker you can throw everything in and leave it on the lowest setting overnight. When cooked, strain through a sieve and set the broth aside. Discard the bones and vegetables.
  2. To prepare the vegetables for the soup, slice the leek, thinly slice the carrot and celery, chop the dill stems finely and roughly chop the leaves, keeping them separate. Peel the new potatoes and slice thickly, strip the cavolo nero leaves from the woody stems and roughly chop.
  3. Using a large saucepan sweat the leeks in 1 tbsp of the Borderfields Lemon Infusion until soft, but not coloured. Remove from the saucepan, and keep to one side.
  4. Add 1 tbsp of Borderfields Lemon Infusion to the pan and sauté the carrots, celery and dill stems for 2 minutes.
  5. Add in the broth and potatoes and simmer with the lid on until the potatoes are tender. Add the leek, along with the cavolo nero, and continue cooking for a further 1 minute.
  6. Add a squeeze of lemon, salt to taste and plenty of freshly milled black pepper. Stir in the chopped dill leaves and ladle into bowls. Then, drizzle over plenty of Borderfields Lemon Infusion, andserve with toasted sourdough rubbed with garlic.
  7. Peel and roughly chop the hard-boiled eggs and sprinkle over the soup for garnish.