You asked me to explain oils, so here goes. My rule of thumb is to use the oil the region you’re cooking from would use. Olive oil for Mediterranean food, and mostly flavourless oil for Asian food.
- Everyday olive oil: I’m not fussy. Prices have shot up after a bad harvest, so a reasonable supermarket one is fine.
- Vegetable oil: flavourless, and good for higher-heat cooking.
- Chilli oil: a finishing oil. Who doesn’t love it?
- Toasted sesame oil: for finishing Asian dishes, not for cooking on high heat.
- Extra virgin olive oil: definitely a finishing oil, not for cooking.
- Cold-pressed rapeseed oil: the British equivalent of extra virgin, and well worth trying.