Last week I was rather chuffed to be dining with film (and now Good Oil) producers Henry Braham and Glynis Murray along with fellow bloggers and London foodie folk. We all gathered for some delicious home cooked grub, (courtesy of Braham and Murray’s charming son, Ben) – each course showing off the versatility of this splendid ingredient, squeezed, oozed and (cold) pressed from hemp seeds (no, it won’t get you high).
The oil is ridiculously healthy, seriously sustainable to produce and boasts a delicious, unique flavour. The predominant taste is nutty, although not overpoweringly so. You can basically use it just like an olive oil, which is exactly what I intend to do over the next few weeks and, most likely, beyond. You see, the taste isn’t the only good thing Good Oil has going on, it’s packin the essential fatty acids, Omega 3, 6 and 9, contains half the saturated fat of olive oil and zero trans fats – now that’s just showing off.
Pea and pecorino crostini
We kicked off the eating with some pea and pecorino crostini, a rather happy shade of green, smooth and chunky at the same time, fresh and slightly cheesy, with a gorgeous nuttiness from the oil.
Good Oil mash
Next up was a delicious venison and cranberry casserole served with Good Oil mash – I loved the little bursts of sweetness from the cranberries all soaking into the spuds. The oil made the mash feel wonderfully virtuous – I visualised the goodness going in, feeling healthier by the second.
Cheese, bread and salad arrived shortly afterwards and I wasted no time in drizzling some of the oil onto the blue and Cornish Yarg, which I can highly recommend. To finish, we feasted on vanilla ice cream drizzled with, you’ve guessed it – some more of that oil.
Ice cream with Good Oil
Strangely, I wasn’t the least bit sceptical about this combination and I am pleased to tell you with confidence that it works, it really works! If that meal doesn’t show you the versatility of Good Oil then I don’t know what will – although I’m sure to be cooking up a few ideas over the coming weeks. This morning I tried out Hugh Fearnley-Whittingstall’s suggestion of sprinkling it on toast and very nice it was too.
Cheese, bread, salad and Good Oil
It was lovely to hear the story behind the oil – from the tragedy of the foot and mouth crisis, through the loss of entire crops and even a visit from the old bill – “growing a big field of hemp are we?” Braham and Murray have spent eight years refining the flavour of the oil – this is not the musty, dusty old bottles of hemp oil you used to see in a darkened corner of the health food shop, all weird and overpowering (hold your nose and swallow, it’s good for you!). It’s always a pleasure to spend time with people who truly believe in their product, and that is certainly the case here. I shall be welcoming Good Oil into my kitchen as will my fellow diners I am sure. All seated around the long wooden table, we couldn’t help commenting on how it felt like one big Good Oil family!
Henry Braham, Epicurienne and the dogs