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Published 9th February 2017

Tonight at 6pm I will be the guest of Amy Claridge on her "Lincolnshire Kitchen" radio show on BBC Radio Lincolnshire (94.9fm DAB and online - you can listen to her programmes for 30 days after they have been broadcast live, so if you want to hear me again, don't forget to go online.   Amy is a passionate supporter of Lincolnshire food and drink producers and owner of The Artisan Maker in the Bailgate, Lincoln, and tonight is my turn to chat about what we do on our farm in Fulbeck.

I'm giving you some contact details for some great businesses who use our rapeseed oil in their own products plus some website addresses of more sources of information on British rapeseed oil and British farming and food production: (national promoter through ADHB with tons of information and recipes) (our county's food and drink branding organisation packed with info)  (to learn about the Countryside Lincs farming educational event) (the national organisation set up to promote British farming and food production and the organisers behind British Food Fortnight packed with info and resource materials for schools and those interested in learning more) (makers of "Super Duper Houmous" their award winning houmous made with our oil and available in some Lincolnshire Co-ops and major retailers) (national) Twitter @FeRNLincs (Lincolnshire) promoter and provider of education of farming and the environmental
@G_oaksGranola (twitter page for Grantham based finest Granola who make the most delicious granola using local ingredients including our rapeseed oil)
(Saxilby based wedding and celebration cakes baker who prides herself on using local and British ingredients including our rapeseed oil)

Amy has asked me if I would like to share a couple of cake recipes with her listeners so for those who didn't manage to scribble the recipes down, I am sharing them with you now:


175g (6 oz) self-raising flour

175g (6 oz) soft brown sugar

200ml (7 fl oz) Ownsworths rapeseed oil

100g (4 oz) orange marmalade

4 medium eggs, beaten


Marmalade for filling

Icing Sugar

1 orange


Pre-heat oven to 180 ˚C/350 ˚F/Gas Mark 4 and line one 20cm/7 inch cake tin (I like to use the easy cake liners) .


In a mixing bowl, using a wooden spoon or hand whisk, combine the self-raising flour, sugar, marmalade, oil and eggs to make a batter.


Pour the batter mixture into the prepared tin and cook in the oven for approximately 45 minutes, or until well risen and thoroughly cooked.


Remove from the tin and liner and place on a wire cooling tray.


When thoroughly cooled, carefully slice the cake in half and sandwich with the remaining orange marmalade.


Grate the zest of one orange and place to one side whilst you make the glace icing.


Measure the icing sugar out into a small bowl and use a little of the juice of the orange to make a runny (but not too runny!) orange icing.  Spread over the top of the cake and finally sprinkle over the orange zest for decoration.


200g (7 oz) sugar

4 eggs

120g (5 oz) ground almonds

100 (4 oz) ground pistachio nuts

50g (2 oz) plain flour

1 teaspoon baking powder

200ml (7 fl oz) Ownsworth’s rapeseed oil

50ml (2 fl oz) milk

Grated zest and juice of 1 un-waxed lemon




icing sugar

60g (2 oz) chopped pistachio nuts

Juice of the 2 un-waxed lemons


Preheat the oven to 180 ˚C/350 ˚F/Gas Mark 4


In a mixing bowl combine the sugar, ground almonds, ground pistachio nuts, plain flour and baking powder.


In a jug, beat each egg well and add them to the dry ingredients and stir through evenly.


Into the same jug, measure out the rapeseed oil and milk and add this to the mixing bowl and mix thoroughly to combine all the ingredients.


Pour the mixture into a prepared tin (I like to use a small loaf tin and line with a ready-made loaf tin liner).  Smooth the top of the mixture and bake in the oven for approximately 45 minutes or until a skewer inserted into the centre of the cake comes out clean.  When cool enough, remove the cake from tin and allow to cool completely.  Mix icing sugar with the juice of a lemon to make a smooth spreadable icing, coat the top of the cake and sprinkle on chopped pistachio nuts for decoration.