This is probably the most versatile of the oil family. Use it in baking, frying and anything when you don’t want to add flavour to the dish.

This oil is often used as a substitute for butter and lard in many recipes. It’s a great all-rounder to have in the cupboard.

Regular or light olive oil has a super high smoke point so is ideal for when you are cooking at a very high temperature.

Here’s a bit of a favourite with James. He insists on using coconut oil when cooking curries but I suspect he might also use it for beard upkeep…

Here’s one for Risotto or potentially posh scrambled eggs. Top tip: if you buy truffle oil you do actually have to use it. If you add old truffle oil to a meal you’ve spent ages making and it’s gone off, it will taste DISGUSTING.

I know what you’re thinking. Here’s another avocado product we’re going to have to get on board with… To a certain extent you’re right but the reason avocado is so popular is because it’s SO TASTY. Also, out of all of the oils, it has the highest smoke point so it can pretty much be used for anything.

This is Hannah’s favourite oil. Apparently, it tastes AMAZING when using it to cook her courgetti stir fry. The sesame flavour is used most in Japanese cooking and just makes everything taste better.