Recipes
Taste bud explosions using our edible oil
Buttermilk Chicken Breasts on Ciabatta with Ezme
Juicy buttermilk chicken breasts, air-fried and piled onto EVOO-rubbed ciabatta with a sharp tomato ezme. A proper Friday-afternoon plate.
Tomato & Mussel Pasta Recipe
Pre-cooked mussels, cherry tomatoes and courgette tossed through pasta with Wilson’s Extra Virgin Olive Oil and Lime Juice. Twenty minutes, one pan.
Malaysian Style Whole Fish with Ginger Lime
Whole sea bass rubbed with a lemongrass, ginger and peanut paste, wrapped in banana leaf and roasted. Served with coconut rice, chilli pickle and a rainbow salad.
Green Goddess Dressing with Ginger Lime
Blended avocado, spring onion and Wilson’s Ginger Flavoured Lime Juice — a creamy, punchy dressing ready in five minutes flat.
Butterflied Paprika Chicken with Ginger Lime
A whole chicken, pressed flat and rubbed with smoked paprika and Wilson’s Ginger Flavoured Lime Juice, cooked through evenly in under an hour.
Yoghurt, Mint & Ginger Lime Marinade Recipe
Natural yoghurt, fresh mint and Wilson’s Ginger Flavoured Lime Juice — a five-minute marinade that doubles as a dipping sauce for the braai.
Lime Tequila Tonic Recipe
Tequila, tonic and a tablespoon of Wilson’s Ginger Flavoured Lime Juice over ice with cucumber. Two minutes to build, properly refreshing.
Pomegranate, Ginger & Lime Water
Pomegranate seeds, fresh ginger and a splash of Wilson’s Ginger Flavoured Lime Juice in a jug of cold water. Five minutes to make, gone by mid-afternoon
Lamb Curry
A deeply spiced lamb curry with a fresh blended paste, finished with Wilson’s Ginger Flavoured Lime Juice and natural yoghurt. The kind of pot you make on a Saturday and eat all week.
Lime & Ginger Coconut Smoothie
Sharp lime, warming ginger, creamy avocado and coconut — all in one glass. Made with Wilson’s Ginger Flavoured Lime Juice. No peeling. No grating. Just blend.
Mushroom & Truffle Pasta with Truffle Oil
Handmade pasta, golden porcini mushrooms and a drizzle of Wilson’s Foods White Truffle Flavoured Oil. The kind of bowl that makes a Saturday feel like somewhere in Italy.
Sesame & Chilli Noodles with Toasted Sesame Oil
Cold noodles, tahini sauce, chilli crisp and Wilson’s Foods Toasted Sesame Oil. Ten minutes and a handful of ingredients — this one earns a permanent spot in the rotation.
4 Showstopping Doughnuts
Four doughnuts. One Donut Day. Croatian fritule, hot cross spiced rings, cheesy hush puppies and mini vegan doughnuts — all made with Wilson’s Foods oils.
Chilli & Garlic Prawns
King prawns in Wilson’s Chilli & Garlic Infused Oil with smoked paprika, parsley and lemon. One pan, ten minutes. Get the bread ready before you start.
Roasted Tomato Soup
Rich roasted tomatoes, slow-cooked vegetables and a swirl of Wilson’s Foods Basil Oil to finish. This is the soup for a cold May Friday.
A Mother’s Day Lunch Recipes
Five courses, one brilliant Sunday — a full Mother’s Day menu from starter to cocktails. Here’s everything you need to pull it off.
Braai Potato Salad with White Truffle Oil
Creamy braai potato salad finished with a drizzle of Wilson’s Foods White Truffle Oil — the side dish that quietly steals the show every time.
Bulletproof Coffee
Strong coffee, grass-fed butter and Wilson’s Foods Coconut Oil blended into something creamy, frothy and genuinely filling. This is your morning upgrade.
Vegan Garlic Bread
Proper vegan garlic bread in 15 minutes — made with Wilson’s Foods Garlic Flavoured Oil and a dash of Peri-Peri Oil if you’re feeling brave.
Cheesy Onion Soup with Crispy Cheese Croutons
Sweet slow-cooked onions, rich stock and bubbling cheese croutons — this cheesy onion soup is the kind of thing you make once and then crave every autumn after that.
Snoek with Paprika Garlic Butter
Whole butterflied snoek basted over the coals with smoky paprika, garlic butter and The Oil People’s Garlic Flavoured Oil — this is snoek season done properly.