Mellow Yellow Kitchen

Mellow Yellow Kitchen Britains original 'seed to bottle' producer of cold pressed rapeseed oil, sustainably farmed 💛

Duncan Farrington has been passionate about the wonderful culinary properties and nutritional benefits of cold pressed rapeseed oil for many years. Having watched the vegetable oil grow in popularity in Europe, Duncan created Farrington’s Mellow Yellow becoming Britain's first 'seed to bottle' producer. Duncan Farrington was born and bought up on Bottom Farm in the Northamptonshire village of Harg

rave. He is the fourth generation of the Farrington family to farm, and works Bottom Farm in partnership with his father, Robert.

We often talk about the benefits of our sustainable, homegrown, carefully pressed oil. So it's wonderful when we see oth...
04/06/2026

We often talk about the benefits of our sustainable, homegrown, carefully pressed oil. So it's wonderful when we see others in the industry share the same message. Thank you Scoff Menu - we couldn't have said it better ourselves. 💛

Celebrate the last of asparagus season with this Summery vegan tart with courgettes, peas and a herby whipped tofu ricot...
03/06/2026

Celebrate the last of asparagus season with this Summery vegan tart with courgettes, peas and a herby whipped tofu ricotta! Packed with goodness, it's a great way to champion Spring greens and enjoy a real taste of the season. We drizzle it in our Chilli Oil for a dash of heat to finish. Fresh, vibrant, and perfect for spring gatherings or easy lunches.

Serves 4–6

Ingredients
For the tart
• 1 sheet ready-rolled vegan puff pastry
• 1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
• 1 courgette, shaved into ribbons or thin rounds
• 1 bunch asparagus, woody ends removed
• 100g frozen peas
• Zest of 1 lemon
• Salt & black pepper

For the herby whipped tofu ricotta
• 280g firm tofu, drained
• 4 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
• 1 small garlic clove
• ½ tsp sea salt
• Black pepper
• Small handful fresh basil
• Small handful fresh parsley or mint
To finish
• 1–2 tbsp Mellow Yellow Chilli Oil
• Extra fresh herbs
• Lemon wedges

Method
1. Preheat the oven to 200°C fan.
2. Unroll the puff pastry onto a lined baking tray. Score a 2cm border around the edge using a knife, being careful not to cut all the way through. Prick the centre lightly with a fork.
3. Add all the ricotta ingredients to a food processor and blend until smooth but still slightly textured. Taste and adjust seasoning with more lemon, salt, or pepper if needed.
4. Spread evenly over the centre of the pastry, keeping within the border.
5. Toss the asparagus and courgette with the rapeseed oil, lemon zest, salt, and pepper.
6. Layer over the whipped tofu ricotta and scatter over the peas.
7. Bake for 25–30 minutes until the pastry is puffed and golden and the vegetables are lightly roasted.
8. Drizzle generously with chilli oil while warm. Finish with fresh herbs, extra lemon zest.
9. Serve warm or just slightly cooled

27/05/2026

Strawberries and cream… but better.

Mellow Yellow Balsamic Vinaigrette adds a subtle tang that makes the strawberries taste even sweeter, layered with fluffy diner-style pancakes and whipped mascarpone.

Would you try this combination? Tell us in the comments below once you've tried!

Recipe
Serves 2–3

For the pancakes:
300g self-raising flour
1 tbsp baking powder
5 tbsp caster sugar
2 large eggs
280ml milk
1–2 tsp Mellow Yellow oil, for cooking

For the vanilla balsamic strawberries:
250g strawberries, sliced
2–3 tsp caster sugar
3–4 tbsp Mellow Yellow Balsamic Vinaigrette
1 tbsp vanilla paste

For the whipped mascarpone:
100g mascarpone
4–5 tbsp double cream
Optional: 1 tsp caster sugar

To finish:
Maple syrup, to drizzle
Extra Mellow Yellow Balsamic Vinaigrette, to drizzle

Method:

1. Whisk the pancake ingredients into a smooth batter.
2. Cook the pancakes in a lightly oiled pan until golden.
3. Toss the strawberries with the sugar, balsamic vinaigrette, and vanilla.
4. Whip the mascarpone and cream together until smooth.
5. Stack the pancakes with the mascarpone and strawberries, then drizzle with maple syrup and extra vinaigrette.

Find our Mellow Yellow Oils and dressings at Waitrose & Partners , Sainsbury's , Ocado , Co-op , and BoothsCountry

BalsamicVinaigrette

26/05/2026

Caramelised Leek dip with seasonal greens and chilli oil 💛
Cool, fluffy and perfect for the heatwave, this caramelised leek dip is your new summer staple. Sweet golden leeks are blended with butter beans, tahini and lemon to create an ultra‑creamy base, topped with quick‑sautéed spring greens and a drizzle of Mellow Yellow Chilli Oil. Ready in just 30 minutes, it’s ideal for picnics, BBQ spreads, al fresco dinners or those too‑hot‑to‑cook days.

If you try it, tag us! We love seeing your recreations.

Pick up a bottle of Mellow Yellow Oil and Chill Oil from Waitrose & Partners , Ocado , Sainsbury's , Co-op , BoothsCountry and independent stockists and give it a try this week. 💛

Serves: 2-4
Time: 30 minutes

Ingredients:

For the caramelised leeks:

- 2 large leeks, finely sliced
- 2 tbsp Mellow Yellow rapeseed oil
- 2 cloves garlic, chopped
- 1 tsp thyme leaves
- Pinch sea salt flakes

For the dip:

- 300g butter beans, drained
- 2 tbsp tahini
- Juice ½ lemon
- 2–3 tbsp rapeseed oil
- Water to loosen if needed
- Salt to taste

For the spring greens;

- Handful spring greens (cabbage, kale, cavolo nero or spinach)
- Squeeze lemon juice
- Sea salt

To serve:

- 1–2 tbsp Mellow Yellow Chilli Oil
- Flatbreads or sourdough

Method:

1) Heat the rapeseed oil in a large pan over medium-low heat. Add the leeks with a pinch of salt and cook slowly for 10-15 minutes, stirring occasionally, until soft, sweet and lightly golden. Add the garlic and thyme for the final 2–3 minutes.

2) Add the leeks, butter beans, tahini, lemon juice, olive oil, salt and water to a blender. Blend until smooth, light and airy.

3) Quickly sauté your greens in a little olive oil for 2–3 minutes until just wilted. Finish with lemon and salt.

4) Spread the fluffy leek dip onto a plate or bowl. Top with greens, then drizzle generously with Chilli Oil.

25/05/2026

💛Sticky Honey & Mustard Glazed Salmon Bowls💛

Mellow Yellow Honey & Mustard Dressing cooks down into a delicious sticky glaze for salmon — sweet, savoury, smoky and packed with flavour. Perfect for an easy sushi-style bowl at home.

Serves 2

You’ll need:
300g salmon
3 tbsp Mellow Yellow Honey & Mustard Dressing
½ tsp smoked paprika
1 tsp grated ginger
200g sushi rice
1 avocado
½ cucumber
1 carrot
50g edamame

Method:

1. Marinate the salmon for 20–30 minutes with the Honey & Mustard Dressing and smoked paprika.
2. Sear the salmon in a hot pan, then add the grated ginger and let everything bubble down into a glossy glaze. Coat the salmon well until sticky and caramelised.
3. Lightly dress the carrot and cucumber.
4. Build your bowls with sushi rice, avocado, edamame and glazed salmon. Sprinkle over sesame seeds to finish.



Find our Mellow Yellow Honey & Mustard dressing at Waitrose & Partners , Sainsbury's , Ocado & local stockists and give this delightful summer bowl a go!

23/05/2026

We love this bistro-style salad by Verity at For The Flavour. Packed with layers of crunch, smoke and sharpness it is PERFECT for the sunny weather week we have coming up! Mellow Yellow Classic Vinaigrette brings all the punchy flavour, so you can focus on the good bits: charred gem, crispy bacon and crunchy anchovy pangrattato.

Serves 2–3

You’ll need:

2–3 baby gem lettuces
4 tbsp Mellow Yellow Classic Vinaigrette
100g stale bread
3 anchovies
Small handful of chives
4 rashers bacon

Method:
1. Blitz the bread and anchovies into rough crumbs → fry until golden and crisp, then add the chopped chives.
2. cook the bacon in oil until crispy, then in a clean dry griddle pan char the lettuce.
3.pour the vinaigrette onto a platter → layer everything up and serve.

Pick up Mellow Yellow dressings and oils from Waitrose, Ocado and local stockists and give this delicious recipe a go!

22/05/2026

💛CRISPY CHICKEN DIPPERS WITH A STICKY HOT HONEY BLACKBERRY GLAZE💛

Sticky. Crispy. Sweet heat. Who said vinaigrette we made only for Salads!?

Mellow Yellow Blackberry Vinaigrette turns into a glossy hot honey glaze for crispy chicken dippers, while the same vinaigrette dresses a smoky charred corn salad with the perfect balance of sweet, sharp and savoury.

Recipe (Serves 2):

You’ll need:
300g chicken breast
75g panko breadcrumbs
1 tsp sesame seeds
2 tbsp plain flour
1 egg, beaten
125ml Mellow Yellow Blackberry Vinaigrette
2–3 tbsp honey
½–1 tsp chilli flakes
100g corn (fresh, frozen or tinned)
1 cucumber, chopped
2 large handfuls mixed salad leaves
2–3 tsp Mellow Yellow Blackberry Vinaigrette (for the salad)

Method:
1) Coat the chicken (flour → egg → panko) and fry until golden and crisp.
2) Simmer the vinaigrette with honey and chilli flakes until thick and glossy, then toss the hot chicken through the glaze.
3) Char the corn in a hot pan with a little vinaigrette until lightly smoky.
4) Combine with cucumber and salad leaves, then serve alongside the sticky chicken dippers.

Pick up a bottle of Mellow Yellow Blackberry Vinaigrette from Ocado and local stockists and give these next level chicken dippers a try. 💛

21/05/2026

Welcome to the first in a series of FIVE recipes by Verity at For The Flavour showing how to use Mellow Yellow Dressings in ways that go way beyond the drizzle!💛

We're kicking off with a big, bold roast spatchcock chicken. Marinated and glazed with Mellow Yellow Ultimate Chilli Dressing for heat, stickiness and deep flavour, with smashed cucumbers to cool things down. It is completely and utterly delicious (and requires minimal effort too - perfect for a mid week feast).

Serves 3–4

You’ll need:
1 whole chicken (spatchcocked)
200ml Mellow Yellow Ultimate Chilli Dressing
3 tbsp soy sauce
4 garlic cloves, crushed
5cm ginger, grated
2 cucumbers
2–3 spring onions
1–2 chillies
Sesame seeds

Method
Mix dressing, soy, garlic & ginger → coat chicken well, marinate 2–3 hrs (or overnight) → roast at 180°C for 50–60 mins, turning halfway, until sticky & cooked through.

lightly smash cucumbers, salt & drain 10 mins → toss with dressing, sliced spring onions & chillies → serve chicken with cucumber salad, sesame seeds & extra dressing.

Pick up a bottle of our Mellow Yellow Ultimate Chilli Dressing from Ocado & local stockists and give this tasty mid week meal a try.

09/05/2026

EVERYTHING BUT THE BAGEL SALMON BOWL 🍴
By Chloe at Life & Fork

Healthy, tasty and vibrant - this simple salmon bowl is just what we're craving at this time of year.
A little money-saving tip is replenishing your stocks of Mellow Yellow Cold-Pressed Rapeseed Oil with our 2 litre pouch (available from Ocado ) - the perfect refill option for lower budget everyday cooking. Our oil is low in saturated fat with a subtle nutty flavour and made right here in the UK

INGREDIENTS (Serves 2):
- 2 tbsp Mellow Yellow Cold-Pressed Rapeseed Oil
- 1 red onion, thinly sliced
- 100g quinoa
- 3 tsp white wine vinegar
- Fresh dill
- 300g smoked salmon fillet, patted dry
- 2 tbsp Everything but the Bagel Seasoning
- 2 tbsp cream cheese
- 1 tbsp capers
- Fresh chives
- Black pepper
- Half a cucumber, small diced
- 8 cornichons, finely chopped
- Half a lemon, juiced

METHOD:
- Heat 1 tbsp Mellow Yellow Cold-Pressed Rapeseed Oil in a frying pan over a low-medium heat. Add onion and caramelise for 20 minutes until jammy. Add a splash of water to help it along.
- Cook quinoa according to packet instructions. Leave to cool slightly.
- Meanwhile, rub salmon with 1 tbsp Mellow Yellow Cold-Pressed Rapeseed Oil. Press bagel seasoning onto the flesh side of each fillet. Oven roast/ air-fry at 180°C for approximately 12 minutes or until the crust is golden and salmon is cooked through (internal temp. 54°C).
- In a small bowl, whisk cream cheese, capers, 1 tsp vinegar, chives and black pepper.
- Fold caramelised onions, cucumber, cornichons, dill, and 2 tsp vinegar into the quinoa. Season with sea salt, black pepper and lemon juice.
- Spread cream cheese across the bottom of each bowl. Spoon the quinoa on top. Finish with salmon.

We're delighted to announce a double star win in this year's Great Taste awards for our signature Cold Pressed Rapeseed ...
06/08/2025

We're delighted to announce a double star win in this year's Great Taste awards for our signature Cold Pressed Rapeseed Oil and Classic Vinaigrette. ⭐⭐

Thank you to all of the judges who tasted and provided feedback on our products - it makes the hard work thoroughly worthwhile!

Address

Bottom Farm, Hargrave
Wellingborough
NN69BP

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

+441933622809

Website

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