From our customers

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

Roast Guinea Fowl with Truffle and Parmesan Polenta and a Tomato and olive salsa.


  • 2 guinea fowl
  • 1 tsp thyme
  • 25g butter
  • 1 clove garlic
  • Supernature Rapeseed Oil
  • 1 lemon
  • 75g polenta
  • 225ml water
  • 50ml Supernature Truffle Oil
  • 100g parmesan
  • Salt/pepper to taste
  • 3 plum tomatoes
  • 1 shallot
  • 2 tbsp olives
  • 1 tbsp basil
  • 1 tbsp flat leaf parsley


Heat a pan with 1 tbsp of rapeseed oil.

Place the guinea fowl skin side down in the hot pan and cook till golden, turn and cook on the other side for 1-2 mins. Place in the oven for 7 mins at 180c then turn it back onto the skin side and cook for a further 7 mins in the oven.

When ready allow to rest for at least 5 mins.

To make the polenta bring the water to the boil add the polenta and continually whisk while cooking. Cook out for about 6 mins if more liquid is needed then add more.

When ready add the parmesan, truffle oil, salt/pepper and butter then whisk.

To make the salsa dice the tomatoes, olives and shallot and place this in a bowl. Shred the hebs and add then then zest the rind of the lemon and add half the juice of the lemon. Add 2 tbsp of oil and check seasoning.

Spoon the polenta onto the plate, place the guinea fowl on top then spoon over the salsa.