How should this oil be used in cooking, and which dishes does it go with?

The oil is well suited to dressing salads, including beetroot vinegret, instead of the usual sunflower oil — it adds a pungent note without the need to use mustard or other spices separately. It is also added to boiled potatoes, porridge and warm vegetables: a small amount is enough to give the dish a deeper flavour.

With fish and meat, mustard oil is used after cooking — as an aromatic addition to the finished dish, not for frying. This is important: strong heat destroys the flavour and aroma compounds of unrefined oil, so, as the label advises, the oil is not heated but added to a dish that is already cooked.

If you are just getting to know mustard oil, it is easiest to start with dishes whose basic taste you already know — for example, a familiar salad or porridge. That way it is easier to work out how much oil suits you: its flavour is noticeably more intense than that of sunflower oil, and the optimal amount differs from person to person.