GOOD Oil & good food, a great combination

Pea & Pecorino Crostini

Pea & Pecorino Crostini

This food blogger cares about her health, it may not be obvious with my clear overindulgence in staples like chorizo and pork belly, but I do care about what I eat, I want to be and to feel healthy, and as a consequence, I do try to maintain a balanced diet. This is increasingly difficult in these busy times but I think I do ok.

Recently, I was invited to try GOOD Oil, a hempseed oil, at a dinner party in West London with a group of fellow bloggers (Alex from Epicurienne,  Melanie from Fake Plastic Noodles, Helen from Food Stories, Lizzie from Hollow Legs, Chris from Londonist) and hosted by the lovely couple that have dedicated the last 8 years of their lives to perfecting this oil, Henry & Glynis, and their son and cook for the evening, Ben. It seemed like a really good opportunity to broaden my culinary horizons and have an all round nice evening with some of my blogger friends.

I always feel like I need to say in these posts, and I’ll say it again, that I will not tout a product because it’s been given to me or promote something that I would not run out to the shop to buy. I feel passionately about the integrity of what I do and I’ll stick by it, even if it offends, it’s important. GOOD Oil impressed me on many levels so I want to share the experience with you and a recipe from that night for you to try at home.



So, hempseed oil, what’s that? Well, it’s oil that’s made from hempseed…simple really! Henry Braham and Glynis Murray, cinematographer and film producer respectively, bought a farm in Devon almost a decade ago with a view to producing a sustainable crop, and settled on hemp. We all know that hemp is used for fibre (e.g. clothing) but it’s also highly nutritious and contains Omega 3, 6 and 9. Scientific studies have shown that it’s good for arthritis, cardiovascular disease, ADHD, skin, hair and for us ladies, PMT. The only hemp oil available at the time tasted unpleasant, so Henry & Glynis decided to press it like an olive oil with a view to producing something healthy and tasty using traditional methods to get the best from the seed.

They’ve struggled and persevered and I admire them for that. They believed in sustainable agriculture and chose hemp for that reason, they could have gone the traditional route and used hemp for fibre but they felt passionately in the oil, and spent many years perfecting it. They could have used modern less expensive pressing techniques but they wanted the best quality and strove for it. They wanted GOOD Oil. They survived the foot & mouth crisis and even fended off some trips from the police wondering what exactly was this hemp that they were growing! That particular bit, I found very funny!

What’s the result of all this struggle? Was it worth it? YES! GOOD Oil is nutty and rich and healthy, a really pleasant flavour that works well with different foods like mash and ice cream (yes, really, it’s lovely drizzled on vanilla ice cream – I am told it was Jamie Oliver’s idea). In fact, I would substitute it anywhere I would use extra virgin oil and I’ve a few things I want to experiment with using this oil. I want to use it to make nice and healthy winter soups, I really want to try some nice and different salad dressings, and, to use it in super healthy spelt and pearl barley salads. That’s just the start, a new ingredient is always so exciting.

So, GOOD Oil, is good! Give it a go. For now, I’ll leave you with the recipe for the starter that we had that night – pea and pecorino crostini – give it a go, and let me know what you think! I thought it was fresh and lively, and the GOOD Oil worked really well with the nutty pecorino. This recipe serves 4.


150g shelled peas
75g grated pecorino
Juice of half a lemon
4 slices of sourdough bread
Drizzle of GOOD Oil
Sea salt & freshly ground pepper


Preheat the oven to 150 degrees celsius.
Cook the peas until bright green and tender by boiling in water, only a few minutes. Refresh with ice cold water to stop the cooking process and preserve that lovely colour.
Mash the peas with the pecorino and some of the oil, aiming for a guacamole like texture.
Brush the sourdough on both sides with the oil and bake in the oven until crisp. Shouldn’t take anymore than 5 minutes.
Spoon the pea and pecorino mix on top. Shaving of pecorino make a nice garnish.

More info and recipes at



Written by Niamh
Cooking and travelling, and sharing it all with you.