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Mary Berry, known for her baking skills, actually has a long history of writing cookbooks with plenty of savory options. Despite her culinary expertise, she only keeps three types of oil in her home: walnut oil, almond oil, and sunflower oil. She opts for quality olive oil for salads, a cheaper version for everyday cooking, and sunflower oil for frying, emphasizing the importance of using oils that are actually used to prevent rancidity.
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