Proprietor of Eynsham's specialist deli Cornucopia, Sandy Helig put R-Oil through its paces before placing it on her shelves along with all the other oils she sells, and came up with several winter recipes which worked extremely well.

Her favourite is oven-roasted vegetables, because it calls for locally grown, seasonal vegetables such as butternut squash and onions. This dish can be eaten as it is or served with a main course. It's one of a range of special dishes she cooks up daily for people to take away.

Sandy usually roasts her vegetables in olive oil. However, she discovered that this recipe works just as well with R-oil.

You will need: One medium-sized butternut squash One medium-sized swede Aprox 12oz celeriac Three medium-sized carrots 12 shallots - peeled Bunch fresh thyme - chopped fine R-Oil Salt and freshly ground black peppercorns to season.

Note: you can add other root vegetables, such as sweet potato, parsnips or turnips to this mix if you wish. In fact, the more variety, the better the taste.

METHOD: Peel and chop the butternut squash, swede, carrots and celeriac into chunky bite-sized pieces.

Place all the chopped vegetables and the shallots into a large bowl.

Scatter the thyme leaves over the vegetables and season with salt and freshly ground black peppercorns.

Pour about three desertspoons of R-Oil into the mix, and mix together well so that all the vegetables are coated with the oil.

Spread the vegetables out on to a large baking tray and cook at 220C/425F or gas mark 7 for about half an hour or until they begin to brown at the edges and are nice and tender.