Cooking oil

I have become accustomed to using olive oil for much of my cooking, but it is really only necessary in dressings or pasta where the flavour shines. Coconut oil, which lends fabulous flavour to fried foods, rundowns and oiled downs, used to be more popular. Use lighter oil like corn, soy or groundnut, especially for frying.

Nothing finishes eggs, a sauce or mashed staples like butter. I have virtually abandoned margarine. If you are cooking with butter and don’t want it to burn, mix in a little oil.