From our customers

Beautiful tasting and easy to work with. Here are some examples of what our customers do with our oils.

Salmon Chowder


  • 350g fresh Wester Ross salmon
  • 1 onion, peeled and chopped
  • A drizzle of Supernature Lemongrass Rapeseed Oil
  • 400g tin chopped tomatoes + half tin of water
  • Isle of Skye Sea Salt to taste
  • Crushed black pepper
  • 150mls whole milk
  • Chives, wedge of lemon & croutons to serve (whipped cream optional)
  • Cut half the salmon into bite-sized chunks. Leave remaining fillet whole.
  • Roast the fillet for 8-10 minutes at 190 C with a very light drizzle of oil to cook through.
  • Heat lemongrass oil in a generous sized pan and cook onions until soft but not browned.
  • Add remaining salmon to pan and add tomatoes, water and seasoning and simmer gently until the salmon opaque.
  • When salmon is cooked, liquidize soup until smooth.
  • Stir in milk, check seasoning and adjust to taste.
  • Place generous flakes of roasted salmon fillet in heated bowls then ladle over soup, garnish with chopped chives and a spoonful of lightly whipped cream if wished.
  • To make croΓ»tons, cut day old bread into cubes and sautΓ© in a drizzle of Scottish rapeseed oil and a knob of butter.

Follow Twitter on @wendygoodfood