Once forced to choose between sunflower oil and lard, we now have seemingly endless options in the cooking fats section of the supermarket. "And just as runners experiment with different sports nutrition products, we can experiment with oils

vegetable-oil blends that are free of trans fats.In short, oils aren't as simple as they seem. If you cook with the wrong oil, you may be sabotaging your health. To protect your body, ease your mind, and please your palate, follow these rules.Don't rely

that are free of trans fats.In short, oils aren't as simple as they seem. If you cook with the wrong oil, you may be sabotaging your health. To protect your body, ease your mind, and please your palate, follow these rules.Don't rely on vegetable oilCorn, soybean

and drizzle with olive oil, red wine vinegar, sugar and salt to taste. You’re aiming for a ‘sweet and sour’ effect.Lightly colour the pumpkin and sunflower seeds in the rapeseed oil until golden brown. Roll the cooked broccoli and quinoa along

, pitted 150g cherry tomatoes, halved Salt and pepper 1 tbsp olive oil200g halloumi, sliced 1 Place the new potatoes in a pan, cover with cold water and lightly salt to taste. Bring to the boil and simmer for 10-15 minutes, until cooked. Drain and set aside

Food writer Pam Anderson cooks up this family favourite which combines high-carb pasta with lean turkey and feta meatballs, making it ideal running fuel. Serves: 48 garlic cloves (3 whole, 5 crushed)600g minced turkey115g feta cheese, crumbled110g

’t miss out on flavour and all-important protein.Serves: 4Preparation: 25 minutes400g broccoli, divided into small florets150g uncooked brown rice2 medium to large cooked chicken breasts1 tbsp sesame oil4 shallots, finely sliced2 red chillies, finely

minutes before roasting. Weight the joint and calculate the cooking time at 20 minutes per kg + 70 minutes at the end. Warm the redcurrant jelly until smooth and brush 1-2 tbsp over the turkey.2 Heat the oil in a pan and gently sauté the onion and garlic

, sliced 230g sugar snap peas, 230g asparagus, cut into 3cm chunks 2 tbsp freshly squeezed lemon juice 1 Put half the oil in a large pan over a medium heat. Cook the leeks with the salt and pepper for five minutes. Add the wine, thyme and stock, and boil

Ingredients 8 large British Lion eggs 3 tbsp chopped fresh coriander 2 skinless, boneless chicken breasts 2 tbsp vegetable oil 2.5cm (1-inch) piece root ginger, grated 1 garlic clove, crushed 8 spring onions, sliced 2 carrots, peeled and cut