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What determines what you eat at home? Is it cost, Government health advice, celebrities or the impact of that foods production on the environment? Food journalist Joanna Blythman joins The Kitchen Caf茅 to talk about her new book What to Eat, a guide to help anybody with an interest in food pick their way through the dirth of healthy eating and healthy lifestyle messages that we get bombarded with each day from all angles.

Rapeseed Oil is fast replacing traditional oils in people's kitchens at home. Pennie Latin goes to meet one small producer in the Highlands to discover how to turn a field of rapeseed into a bottle of oil.

Oils - olive oil, sunflower oil, rapeseed oil, sesame oil, groundnut oil and many more. The choice in supermarkets today is huge, but how does a different oil flavour your cooking and what particular oils shouldn't be used for cooking at all, only as dressings? Some are healthier than others, but which ones? Cook and huge olive oil fan, Mary Contini helps to explain the barrel load of choices available to us today.

And in this week's Kitchen Caf茅 takeaway, chef Michael Smith makes a smoked salmon salad with fresh seasonal greens.