Young boy and girl in a field of yellow rapeseed in the Spring in Chesham, Bucks, United Kingdom
It's that time of year when fields across Britain glow dandelion-yellow with rapeseed, the fragrant and familiar crop that is an irritant to hay fever sufferers and farmers alike. What was once grown merely as a "break" crop – used to suppress weeds and improve soil quality in fallow times, and fit only for animal feed – is now gaining a certain culinary respectability. When cold-pressed, rapeseed provides a cooking oil with a grassy, "green" taste. Thanks to some eye-catching health properties, it also makes for a fitter fry-up. Little wonder, then, that homegrown rapeseed has been dubbed "the British olive oil". There are various well-known converts to the rapeseed revolution. Chefs James Martin, Hugh Fearnley-Whittingstall and Tristan Welch are devotees of its gentle, almost dusty flavours. It is the oil of choice in the kitchens of The Dorchester, Le Manoir aux Quat' Saisons and the House of Lords. But where rapeseed oil was once only available in delis and Fortnum & Mason, it is now widely stocked in supermarkets.
Size: 4000px × 3000px
Location: Chesham, Bucks, UK
Photo credit: © Biblio Photography / Alamy / Afripics
License: Royalty Free
Model Released: Yes
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