Cooking with Frylight Spray Oils

I have to tell you what a fantastic day I had last week with the Frylight Team over in the Food at 52 Cookery School in London. 

Disclosure: This post is sponsored by Frylight. All thoughts and opinions are my own. 

Along with a few Bloggers and Instagrammers, I was invited along to pick up some top tips and get all educated about healthy eating and nutrition.

All thanks to the lovely Helen Bond, Dietician and Frylight® consultant nutritionist.

As bloggers and food writers, we had a brilliant day cooking under the guidance of chef John Benbow who launched Food at 52 Cookery School in 2007.

Seriously, this was a really interesting and fun day. Plus we got to eat a delicious healthy lunch consisting of a starter, main and dessert; and as none of us were vegetarian we had two mains!

Frylight is the original 1-calorie cooking spray which is available in many varieties so there's a Frylight spray that's perfect for whatever it is you're cooking.

For the Mushrooms on the Bruschetta, we used Frylight Extra Virgin Olive and Frylight Garlic oils. Just a couple of sprays and you have perfectly garlicky bruschetta, all without the bother of chopping garlic.

Helen answered all our questions on types of fat and what's good and what's not so good when it comes to maintaining a healthy and balanced diet.

She's full of knowledge and I only wish I knew half as much as she does! 

Helping us to make better food choices Helen explained how for this recipe there really isn't any need to season with salt, instead just add chopped thyme and a little black pepper.

Brits glug five and a half bathtubs worth of cooking oil in a lifetime!

According to new research in the UK into fat consumption revealed that the average adult will consume six and a half litres (11 Pints) of cooking oil a year.

That's a whopping 57,500 calories..... Wow, now I don't know about you but I find that quite frightening.

Whilst fat is something our bodies need we actually don't need large amounts of it and while cooking oils can offer health benefits when used in the right quantities, it is important to manage the amount we consume.

Now a few months before I was invited to this Frylight event I actually had started to use Frylight cooking spray and I know it has certainly cut down the amount of oil I use in cooking - after all this blog is called A Glug of Oil and was named that as I used to use olive oil in abundance when cooking.

But thanks to Frylight Olive Oil spray I know I've cut down which can only be a good thing. 

The pump spray allows you to control the amount of oil you use to cook dramatically reducing calorie intake without compromising on taste.

Let's face it if I thought it didn't taste right I wouldn't use it but honestly, I haven't noticed any difference in taste, although visually it's obvious I'm using less oil than before.

Frylight is available in seven different varieties in supermarkets nationwide:

Sunflower, Extra Virgin Olive Oil, Butter, Rapeseed, Coconut, Avocado and Garlic although I've managed to find another Chilli recently in Aldi which is right up my street - we love a bit of chilli in this house.

Before I go on here's a quick bit about the Food at 52 Cookery School in Clerkenwell, central London is a truly lovely place. 

I love the entrance room, full of quirky stuff and on the opposite side to this is a lovely old piano I thought I took a picture but it seems I didn't.

Anyway downstairs there's a gorgeous kitchen, and check out this for a range cooker.

On with the Frylight cooking even

Main number 1 was the vegetarian option of Halloumi and Vegetable Kebabs using the Avocado cooking spray, and in true blogger style photos were being taken left right and centre but of course, we were listening to John at the same time.

I've just noticed I have the olive cooking spray here in my photo but we actually used the Avocado one which gave a nice refreshing taste to the finished kebabs, of course, you can use olive oil if you prefer.

Once you've assembled your skewers all you do is give them a couple of sprays of Frylight Avocado cooking spray and cook.

Not everyone knows that it is recommended that you start by spraying the Frylight into a cold pan, and heat the pan with the Frylight in it before adding your ingredients. The end result was delicious!

Next up was the non-veggie main of Mini Burgers made using lean minced beef at 5% fat and although they were only small they were actually quite filling.

Frylight Butter cooking spray is excellent for cooking these Berry Crepes.  John showed us how to make the perfect crepe and it shows he's a good teacher as I've never managed to make a crepe that looks good before now.

Before discovering Frylight I would have most certainly thrown in a dollop of butter, swished it around the pan and cooked my crepe without further thought.

But after realising Frylight is a far healthier choice and there really isn't a need to add any more than one or two sprays to the pan you're good to go.

You get the same buttery taste at only 1 calorie per spray. I say give Frylight Cooking Spray a go and I really think you'll be pleasantly surprised by just how good it is so why not make this one small change for your family's health.

There are no artificial ingredients in Frylight either which of course is another great reason for using it.

You'll not only cut the calories but also hardly need to use any more than a spray every time you cook.

It also means you'll save money as you won't use anywhere near as much as you would if it was regular oil poured from a bottle or a slice of butter from a pack.

Thank you to everyone for a very interesting and informative day. For expert advice, hints and tips on how to cook healthy with Frylight, pop over to The Frylight website.